Kata Robata - Great Grilled Food And So Much More

Kata Robata is probably the best Japanese food that I’ve had in Houston. Not surprisingly, I’m always a bit hesitant to eat Japanese or sushi in Texas after being spoiled by the incredible options in California, New York, and Japan, but the Lone Star State is finally getting some talent to turn things up a notch in Texas. [Recommendation: Uchi in Austin is the best Japanese restaurant that I’ve tried in Texas.]

Hamachi Sashimi with Yuzu-Jalapeno Oil – the citrus flavors from the yuzu and spicy kick from jalapeno complemented the buttery hamachi. I was also relieved the jalapeno slices weren’t very hot…would’ve been a shame to kill my palate at the beginning of the meal.
Robata Lamb – very tender with a lovely sweet glaze. Absolutely no gaminess to the lamb. Would have been even better had it been served at a warmer temperature.
Uni and King Crab Spoons – an amazing combination…creamy uni, sweet succulent crabmeat, salty bursts of tobiko, all covered in a refreshing soy-vinegar sauce. It had the makings of the ‘perfect bite’…if only the uni had been fresher. However, since there wasn’t that much uni on the spoon, the fishiness was very subtle and the whole thing was still delectable. I only notice because I’m an avid uni enthusiast.
Foie Gras and Scallop Sushi – a luscious, rich morsel of foie gras…nicely seared and just the right amount of kabayaki sauce. The foie completely dominated the scallop though; perhaps the sweetness of the scallop wouldn’t have been lost had it been sliced thicker. [Recommendation: Oya in Boston makes the *best* foie gras sushi - served balsamic chocolate kabayaki, it's heaven in a bite!]
“Fish and Chips” – great presentation…meaty chunks of battered fish served on its crunchy fried skeleton. The fish was deliciously warm and moist on the inside. The best part was the sweet, tangy mayo that accompanied it (I think it was infused with yuzu).
Shrimp and Uni Linguini – this should have been renamed ‘shrimp and truffle linguini’. I could not taste the uni at all, but the linguini did have a velvety creaminess to it. The earthy truffle flavors and sautéed mushrooms added a rich depth to the dish, while the fresh, plump shrimp nicely balanced the textures and flavors.
Hamachi Kama – next to the belly, the collar is the most fatty and delicious part of the yellowtail. This kama was perfectly grilled and had a rich, buttery flavor. It’s usually served with ponzu sauce, but not here…fortunately, the fish was so good that I didn’t really miss it.
Uni Chawanmushi – one of my favorites of the night. The steamed egg custard was heightened by the magnificent creaminess of the uni. The warm custard was light, yet comforting while the sliced shitake mushrooms and seaweed added the appropriate textural contrast. Umami!
Overall, the flavors were great, but still need a bit of refining. The service also needs work, and the ambience lacked character. My biggest complaint was that all of the food practically came out at the same time. They should have served the raw/lighter items first and paced the dishes so we could be enjoy them properly. If I come back to Kata Robata, I’d order just a few items at a time or sit at the sushi bar and order the chef’s omakase.

BITE METER: Kata Robata – 3.5 bites (out of 5.0 bites)