Where food is art too: Kata Robata
: Food & Beverage: Written by Troy Broussard : 01-29-2015

Growing up in Cajun country where fish is battered and deep fried, the idea of sushi was completely foreign to me. I first ate at a Japanese restaurant in 1986 when I visited a friend in Houston. It was something I had only heard of on TV. I recall that excursion to Miyako—the original out Westheimer—I marveled at the novelty of dining on raw fish and balled up rice wrapped in seaweed. Over the years since then I have been lucky to experience a wide variety of Japanese restaurants all over the world and have come to learn that the cuisine isn’t just a …continue reading