Akaushi Short Rib, Broccoli Puree, Broccoli Stem Salad, Broccoli Flowers, and Toasted Nori Yogurt
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Akaushi Short Rib, Broccoli Puree, Broccoli Stem Salad, Broccoli Flowers, and Toasted Nori Yogurt
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Akaushi Short Rib, Broccoli Puree, Broccoli Stem Salad, Broccoli Flowers, and Toasted Nori Yogurt
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Aji Tataki, Shiso Leaf Infused Extra Virgin Olive Oil, Soy, and Ginger, Micro Greens, Daikon, and Purple Carrots
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Aji Tataki, Shiso Leaf Infused Extra Virgin Olive Oil, Soy, and Ginger, Micro Greens, Daikon, and Purple Carrots
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Foie Gras, Barbeque Unagi, Pickled Apple and Hibiscus, Bone Marrow Powder, and Pickled Hibiscus Sauce
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Foie Gras, Barbeque Unagi, Pickled Apple and Hibiscus, Bone Marrow Powder, and Pickled Hibiscus Sauce
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Foie Gras, Barbeque Unagi, Pickled Apple and Hibiscus, Bone Marrow Powder, and Pickled Hibiscus Sauce
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Uni Chawan Mushi: Shrimp, Chicken, Sea Urchin, Shitake Mushrooms, Gingko Nuts and Dashi
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Uni Chawan Mushi: Shrimp, Chicken, Sea Urchin, Shitake Mushrooms, Gingko Nuts and Dashi
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Uni Chawan Mushi: Shrimp, Chicken, Sea Urchin, Shitake Mushrooms, Gingko Nuts and Dashi
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Salad of Kinmedai: Alaskan King Crab, Sunchokes, Purple Carrots, Dry-roasted Corn, Tomato Powder, and Truffle Oil
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Salad of Kinmedai: Alaskan King Crab, Sunchokes, Purple Carrots, Dry-roasted Corn, Tomato Powder, and Truffle Oil
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Foie Gras and Scallop Sushi, Anago Sea Eel Sushi, Ginger, and Bone Chips
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Foie Gras and Scallop Sushi, Anago Sea Eel Sushi, Ginger, and Bone Chips
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Kata Robata – Houston, TX
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Kata Robata – Houston, TX
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Chef Seth Siegel-Gardner, Sushi Chef Manabu “Hori” Horiuchi, and Mixologist Josh Martinez of Kata Robata - Houston, TX
Photo: Will Blunt | January 2011
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