Texans safety Jimmie Ward, a major foodie, soaks up Houston food scene at Sushi by Hidden

HOUSTON – Walking into what appears to be an art gallery in the heart of Rice Village, Jimmie Ward admires the eclectic collection of diverse abstract renderings. The paintings run the gamut from pop art, including the Simpson’s, and are adjacent to a pink telephone booth packed with roses for the Instagram crowd.

A large version of the Mona Lisa is on one wall, but it’s not just a painting. It’s actually a door that surprises Ward when publicist Nick Scurfield opens it to reveal an upscale sushi restaurant recognized as one of the best in the ultra-competitive Houston dining scene - Sushi by Hidden.

“Oh, this is a door?” said Patrick Hill, Ward’s manager and friend. “That’s fly.”

“Oh man, that’s dope,” said Ward, the Texans’ veteran safety and team captain.

Once they are seated, a special meal awaits them - an Omakase, which directly translates to ‘I leave it up to you.’

And the chef’s choices are outstanding with the freshest cuts of fish ranging from Akami, a lean bluefin tuna, Engawa, a flounder fin, Ikura, marinated salmon roe, Spanish mackerel, eel and combinations that include Wagyu beef, toro, dry-aged fish and several other sushi and sashimi variations. The menu changes constantly.

And Ward, a foodie who loves to try new things, thoroughly enjoyed the dining experience.

• SEE ALSO: Texans safety Jimmie Ward authors children’s book on proper nutrition: ‘Just like watering a tree’

Heading into his second season with the Texans, Ward is soaking up the Houston dining scene after moving to town on a full-time basis last year.

“Today was a cool experience,” Ward told KPRC 2. “I definitely recommend coming to this Sushi Hidden place. It was pretty great. My second time eating raw sushi and I had a great experience.”

“I tried a lot of stuff from California to Chicago to Wisconsin to Alabama to Louisiana to Houston and I feel like Houston does have some of the best food spots.”

Ward once had a burger named after him in Racine, Wisconsin.

“It’s pretty cool,” he said.

“This is good,” Ward said after trying a few special cuts of fish and a sweet scallop.

The chef gives them a golden eyed snapper, and Ward puts his fists together in approval.

Cuts of flounder is torched lightly for a smoky aroma and flavor with bacon and anchovies on top for a savory touch.

“Melts in your mouth,” KPRC 2 reporter Ari Alexander said.

They are treated to a torched toro with scallions and ginger to further accentuate the fatty fish’s flavor.

Ward said he’s still looking for a good crawfish place. The chef recommends he try Viet-Cajun cuisine.

The first time that Ward was absolutely convinced that Texans quarterback C.J. Stroud was the real deal was after the third regular season game.

• SEE ALSO: Texans quarterback C.J. Stroud named Associated Press NFL Offensive Rookie of the Year after epic first season

“When I seen how comfortable he was and how each week he got better, that’s when I realized,” Ward said of the NFL Offensive Rookie of the Year. “I seen him slinging the ball, but, when I was in San Fran, I saw Trey Lance as a rookie, and I saw him making some of those throws. How I judge quarterbacks is what does he do when pressure comes into the pocket and how good of a throw he can make, how accurate is he?”

The conversation ranges everywhere from football to favorite sandwiches to French food, including snails, also known as escargot and deep-dish pizza.

“Thin crust is the way to go,” Ward said. “You’re not as full. You get more slices. I’m a simple guy, pepperoni. If I want to get a little fancy, I put jalapenos on it. One other pizza I fell in love with was in LA, lobster pizza, cheese, lobster and pizza sauce. It is amazing. Go to a place called Barry’s and get the lobster pizza, it will not let you down.”

After trying the mackerel, which has an especially strong flavor, Ward is smiling.

“Y’all might be seeing me this weekend,” Ward said. “I was looking for a great sushi place. Hmm, I like that.”

Does the former San Francisco 49ers first-round draft pick from Northern Illinois cook a lot?

“Actually, I do cook,” Ward said. “My best dish, I’m a big pasta guy, so spaghetti. Is spaghetti easy? Hopefully, not. I know how to make a meatball.”

Ward punctuates the meatball comment with a classic chef’s kiss before leaving the restaurant with a full belly and an appreciation for the finest sushi.

Aaron Wilson is a Texans and NFL reporter for KPRC 2 and click2houston.com