LOCAL Houston | The City Guide August 2017 | Page 22

“Monday
night, so many
customers
ordered Kobe
beef, we are
worried about
running out
before next
allotment
arrives.”
have to decide: Say the magic word Omasake – the chef will just start
sending out dishes. Omasake – translates to “entrusting your fate to the
chef” – and why not? He knows the freshest and the best. FYI: Roka rolls
old school style; one order of sushi = two pieces.
The sashimi is deliriously impeccable. The fish glistens, the cuts precise,
the pieces perfectly mouth-size, the array stunning. The added flourishes
scream luxury: hamachi tinged with 24 karat gold leaf; Ossetra caviar
dots the seasonal deluxe sashimi platter.
On the menu, there is even a Premium Blue Fin Tuna flight. If you thought
Toro was the ultimate, just wait until you are introduced to Chu Toro or
Hon Maguro.
Buttery uni (sea urchin roe), so ocean-fresh knees go weak. Bain has
honed his craft to such a level of expertise that he can tell by taste and
appearance the source of the uni. “I like the uni from the waters off
Hokkaido – the ocean is deeper, the water is colder there – the uni is
better.”
Wasabi is house-grated, soy sauce housemade. And Himalayan pink salt
grated tableside. (And an excellent, novel flavor enhancer.)
Attention to detail, mind-boggling. Even the small,