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KATA ROBATA
3600 Kirby Dr
(713-526-8858)
Open Mon–Thur 11:30–3 & 4–10:30, Fri 11:30–3 & 5–11, Sat noon–11, Sun noon–10. Reservations accepted.
web site | map | latest review | photo | access ++ |  add to library |
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$$-$$$ |
Japanese |
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(From May 2012) Despite the name (which loosely translates to “a type of grill”), we actually favor the cold platters, works of art featuring the likes of yellowtail sashimi and jalapeño drizzled with citrusy yuzu-infused olive oil; we’re also taken with scallop carpaccio and goat cheese dotted with tempura “crunch” and microgreens. Though a Kobe beef skewer proved fatty, we made quick work of fried tofu with mushrooms in a truffle oil sauce. It’s no wonder this attractive Upper Kirby spot attracts such a diverse clientele. Bar. |
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KUBO’S JAPANESE SUSHI BAR AND GRILL
2414 University Blvd, 2nd floor
(713-528-7878)
Open Mon–Thur 11:30–10, Fri 11:30–11, Sat noon–10:30, Sun noon–9.
web site | map | latest review | access ++ | add to library |
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$$—$$$ |
Japanese /
Seafood |
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(From December 2010) This up-the-escalator mall site is a go-to spot for Rice Village shoppers and multigenerational Japanese-American families. We found the fried pork dumplings so meltingly good we wished we’d doubled our order; fortunately, the crisp vegetable tempura that followed helped assuage our grief. We finished with a chef’s choice sushi platter and gave it (and him) high marks. Look for special seafood flown in from Japan’s Tsukiji market on the weekends. Bar. |
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UCHI
904 Westheimer Rd
(713-522-4808)
Open Dinner Sun-Thur 5-10, Fri & Sat 5-11. Reservations recommended.
web site | map | latest review | access ++ | add to library |
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$$-$$$ |
Japanese |
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(From June 2012) Houston now understands why Austin is gaga over Uchi and Uchiko, the capital city’s lauded contemporary Japanese restaurants. Diners here are experiencing firsthand dishes like hama chile, a pristine appetizer of yellowtail, fresh orange, ponzu, and Thai chile. Comfort food seekers find sustenance in congee (a sushi-rice porridge mixed with truffle oil and a velvety tamago, or egg custard). For dessert, fragrant homemade elderflower liqueur is blended into both a meringue and a cool granita and served alongside buttermilk sabayon and cantaloupe sorbet. Executive chef Kaz Edwards is keeping pace with his mentors, prize-winning Austin chefs Tyson Cole, Paul Qui (just anointed best chef in the Southwest by the James Beard Foundation), and Philip Speer. The striking interior combines Uchi’s cherry-red wallpaper and Uchiko’s contemporary wood and copper—definitely the best of both worlds. Beer, wine & sake. |
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