Kata Robata will also feature Japanese grilling on a new patio. "Robata" means "open-flame cooking," and "kata" means small dishes, or the Japanese equivalent of tapas. The new menu is an interesting blend of traditional and modern Japanese cuisine. Hori, as the chef is known, is getting creative with dishes like foie gras with daikon, or Kobe beef tataki, in which he mixes the meat with mushrooms and truffle oil.
When Dish visited, we enjoyed an unusual smoked duck salad and an incredible kakuni, or braised pork belly, that was served over a bed of spinach. The meal started with the Kata sushi platter, which highlighted the chef's presentation skills, but rumor has it that the omakase, or chef's choice, is the dish to order.
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