Houston has had an influx of new sushi restaurants open in the last year, making it a challenge to keep up, but take note that Aya Sushi in Bellaire is a lesser known standout among them. Helmed by chef Yoshi Katsuyama, a veteran of Uchi Houston, the restaurant’s omakase is especially noteworthy, with plates like the A4 shabu shabu; and the kuruma ebi, a sushi grade tiger prawn from Kumamoto. The experience is complemented by Katsuyama’s vivacious personality and expert techniques that give new meaning to the phrase “dinner and a show.”
Bình luận