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Post from Food/Drink News Feed - CultureMap Houston
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Katsuya by Starck is known in Los Angeles and beyond for its stunning design and celebrity clientele. But it's also the brainchild of of master sushi chef Katsuya Uechi, who opened his first Katsu-ya restaurant in 1997.

As the first Katsuya by Starck outside of California prepares to open at West Ave in February, chef Uechi made a quick appearance in Houston to sample the local competition and scout the fish markets. But he wasn't entirely impressed by what he found.

"Honestly, Los Angeles fish is better," Uechi tells CultureMap. "In Los Angeles there are more people who eat sushi, more consumers and it's closer to Japan."

Uechi says he will continue his practice of sourcing fish globally, bringing in specialties from as far as New Zealand, Spain, Hawaii and Ecuador. The Houston menu will be similar to his California restaurants, divided between composed seafood and Kobe beef plates prepared in the large kitchen and an array of sushi and robata creations prepared in the middle of the dining room. But that doesn't mean he's completely excluding Texas flavors.


Post from Food/Drink News Feed - CultureMap Houston
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