I chose to go with the omakase ("I'll leave it to the chef" in Japanese!) while Chad chose to pilot his own plane. Typically, the omakase features the best cuts of fish and at a lower total cost compared to ordering a la carte. Of note, there's another omakase choice for sashimi, "Chef's Omakase", which is different than the 9-course tasting menu that features both hot and cold dishes.
Here is a quintessential Chad moment as he scrutinizes the menu:
Luckily we got a seat with good lighting and close to sushi bar so I could peak at Chef Hori. Our waitress Christy was superb as well! We thought everyone was attentive, and I never had an empty cup of hot water. Just another detail: when Chad got up to go to the washroom halfway, the manager immediately came by to fold his napkin back to shape.
Chad's order of sushi: toro, salmon, unagi, and 1 hamachi + quail egg. This hamachi features the belly of the yellowtail fish. We were very impressed by the generous portions of each fish - beautifully cut and crafted.
The favorite of the night: Texas quail + eggs. Look at that sear. I cannot convey how delicious this was! The quail tasted similar to dark meat of chicken but leaner and more robust. It was not gamey. Tender, well-seasoned, you won't go unsatisfied.
We couldn't leave without trying out their ramen, of course! We ordered the spicy soy ramen. The broth was pasty-thick (awesome!). It is better than Tiger Den's ramen given its deeper flavor, creamier broth, not as salty, and hearty ramen noodles.
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Without further ado, the omakase ($100): 9 courses from lightest to heaviest for 2-3 hours of dining.
First course: Tuna ceviche on top of a mango and sunomono puree with roasted mushrooms, toasted nuts (I couldn't catch which kind), and green apple. A combination of savory, tart, crisp, soft, and freshness all in one bite!
2nd: Foie gras and duck chawanmushi. It was a savory egg custard with duck essence, oyster mushroom and gingko nuts. On top was the seared foie gras. This was a favorite! The flavors were well-balanced, and I appreciated the clear-toned earthy mushrooms within the custard.
3rd: Golden-eye snapper (wild caught, skin intact) quickly blanched and marinated with a mild vinaigrette topped with seared sea uni. This was a very mild dish which was perfect after the egg custard. Not too acidic, the fish was sweet and fatty, melting in my mouth.
4th: Eggplant (fried) with unagi on a mussel dashi stock and shishito peppers. These were a fun bite! I really enjoyed the dashi soaked up in the eggplant. The unagi was seasoned and savory. I could only handle one shishito pepper - they were spicy! (Excuse these latter pictures as they darkened the restaurant and thus my lighting source!)
5th: Salmon trio with Copper River (left), New Zealand (center), and Alaskan salmon (right), all wild-caught. The Alaskan was leaner but the Copper River was the star! Vibrant and incredibly tender, this fish apparently is only available for 4-6 weeks of the year.
6th: Kobe beef, 72-hour slow-cooked then seared, drizzled with teriyaki sauce accompanied by pickled French mackerel/sardine. Tender, mildly sweet with a crispy outer layer - a great beef dish! By now I was getting full...
7th: Toro 3-ways. There was regular fatty tuna (center), seared with grated dashi marinated in a soy-based sauce (right), and 2 rolls with roe. These pieces (as well as the salmon) were huge (compared to Uchi)! This was also when Chad taught me how to properly eat sushi with your hands.
8th: Hot stone rice: garlic rice with abalone, uni, spinach, and green onion. It was beautifully stacked, and Christy poured a delicious marinade used for the abalone, cooking and stirring it simultaneously. Because of the creaminess of the uni, the rice came out to be like a risotto. It was considerate to have the course finish with something as heavy as this dish, but I was already so full! That didn't stop this bowl from becoming wiped cleaned though.
9th: Blueberry cake with almonds and buckwheat accompanied by earl grey & lemon ice cream. The wholesome earl grey really shown through and accentuated by the tart lemon flavor. I loved the ice cream! The cake was warm which countered the cold lovingly.
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In summary, we highly recommend eating here. Fantastic service (they took our dairy sensitivity seriously), generous portions, and a great value for its tab. We plan to come here again for the Texas quail and chawanmushi. Of note, the omakase ranges from $90-$160 per person depending on what Chef Horiuchi plans for the menu. I would advise making a reservation ahead of time, especially if you're planning for an omakase.
Lastly, how does it compare to Uchi? It was louder inside at Kata Robata, but we felt the dishes were more balanced in flavor whereas Uchi had powerful overly-sweet sauces drenching some of our plates. I also had mentioned that the portions of sushi/sashimi were significantly larger here than at Uchi. Both places have relatively fresh fish, and Uchi wins for desserts. However, Kata Robata is just a step ahead in its main courses.
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