Grand Met’s ahi tuna marries precision with unexpected depth
At Grand Met, the new ahi tuna dish transforms raw fish and yuzu kosho into a study of textural contrast, finished with ponzu sauce and a single crisp kosho cracker.
AI-assisted voice playback. Starts only when you choose Play.
Grand Met, the restaurant at Grand Hyatt Dallas Fort Worth, has refined the ahi tuna into something altogether more considered than its casual presentation might suggest. The dish arrives as a study in controlled contrast: raw ahi and avocado sit beneath a dark, glistening mound of what appears to be seaweed or nori, crowned with bright green yuzu kosho and a single leaf of microgreens.
The composition unfolds across white porcelain. Ponzu sauce pools in rust and amber tones, dotted with spheres of what reads as compressed or gelled accompaniment, each one a counterpoint to the creamy avocado. At the plate’s edge rests a single kosho cracker, its burnished surface catching the light. The technique speaks of precision without flourish: every element has work to do.
The yuzu kosho brings the expected fermented citrus notes, while the wasabi aioli adds another layer of subtle heat. That cracker serves as the textural interlude, the moment of crispness that breaks through the silken layers of fish and avocado. The ponzu ties it together with its characteristic umami depth, balanced against the brightness of yuzu and the funk of the kosho.
Grand Met sits within Grand Hyatt Dallas Fort Worth. Reservations can be made through the hotel’s dining programme.
Imagery courtesy of Grand Hyatt Dallas Fort Worth (@grandhyatt).
