Kevin Martinez’s kitchen keeps us happy with Asian twists on old favorites. His version of fish and chips finds planks of tempura-fried red snapper layered over signature “Tok” fries, hand-cut skin-on potatoes dusted in Japanese seasonings. Alongside, yuzu tartar and chile-mayo dipping sauces is just the right complement to smooth, cool tuna crudo with spicy aji amarillo dressing. At lunchtime, there’s much to satisfy in choices for the build-your-own bento box, with seaweed salad, classic rolls, thick slices of tempura-fried vegetables, and miso soup among options. Day or night, the tender panko-crusted pork loin with sautéed onions and a soft-egg topper makes the katsu bowl hard to pass up.
City: Fort Worth