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Kata Robata Sushi + Grill Restaurant Review: Sleek, contemporary Kata Robata Sushi + Grill offers much more than raw fish. We like to start with the smoked eel nigiri or slices of the Rising Sun signature roll of yellowtail and peppercorn tuna. But leave room for executive chef Manabu “Hori” Horiuchi’s miso-crusted bone marrow, lobster mac ‘n’ cheese or Japanese-style custard of foie gras, duck breast and oyster mushrooms. From the grill side of the menu consider the 72-hour slow-cooked Texas Kobe skewer. Bar offerings rise above those at most sushi establishments, with a notable wine list, both local and Japanese beers, fine sakés, and such craft cocktails as the Pimms made with Pimms No. 1 and fired up with habanero and yuzu. Desserts marry some interesting flavors, as in the warm banana cake complemented by mascarpone fig ice cream. Service is professional.