Katami

An invitation to trust the chef is the guiding principle at Katami. The restaurant’s name translates to gift, a concept that shapes its vision for the future of Japanese food in America. With a focus on sushi, wagyu, and sake, the kitchen creates a conversation between tradition and modernity. The sushi bar is the heart of the dining room, offering a front-row view of the chefs' precision and artistry as they work with fish sourced mostly from Japan. The kitchen has become known for multi-course progressions that move from cold preparations and hot dishes inspired by kaiseki to exceptional nigiri. Beyond the omakase, the offerings showcase a commitment to high-quality ingredients. Premium beef is a significant feature, with cuts like Miyazaki, Hokkaido, and Kagoshima prepared in various styles, from robata-grilled to shabu-shabu. Dishes such as the smoked sake kasu black cod, presented with a flourish at the table, demonstrate a showmanship that complements the sleek Montrose setting. Other creations that have captured attention include a distinctive toro tartare and mushroom rice cooked in a stone bowl. The meal is designed as a journey, where each course highlights the best ingredients of the season. The beverage program is given equal consideration, with a notable sake list curated to pair with the food. The dinner might conclude with kakigori, a Japanese shaved ice dessert made with ice from Kanazawa, Japan, in creative flavors like strawberry Nutella or green tea. Katami provides a memorable and distinctive Japanese dining occasion in Houston, reflecting a respect for culinary heritage while looking forward.