Tobiuo Sushi & Bar
Katy folks are cheering this fine sushi spot. “Wow” was the buzzword at our table as we noshed on beauties like the Big Apple, a specialty roll of hamachi and cucumber, topped with thinly sliced tuna, tart compressed apple, and microgreens. From the hot-dish side of the menu, we enjoyed pan- seared scallops dotted with yuzu aioli and frizzled greens. Buttery salmon belly came in a beguiling presentation of seven pristine pieces drizzled with pomegranate vinaigrette and topped with pomegranate seeds and purple pansies. Chef’s choice sashimi included elaborately arrayed pieces of exotic opal eye, young amberjack, and crimson sea bream. We’ll return to this modern, inviting space to try some non-sushi options—the grilled ribeye with Japanese pesto and lavender-smoked wagyu steak are calling.