Kata Robata menu — United States

A fresh seasonal salad featuring pickled tomatoes, radish, walnuts, cabbage, and crispy taro, served with your choice of creamy miso, sherry, or soy vinaigrette.

A refreshing blend of five varieties of fresh seaweed served with your choice of a light vinegar-based sunomono sauce or a savory sesame vinaigrette.

A refreshing starter featuring grilled pork belly served over a crisp salad of fresh papaya, cabbage, and arugula, finished with pine nuts and a citrus soy vinaigrette.

A savory Japanese steamed egg custard served with seared foie gras, duck breast, oyster mushrooms, and ginkgo nuts.

A savory Japanese steamed egg custard served with fresh sea urchin, chicken, shrimp, shiitake mushrooms, and ginkgo nuts.

Tender eggplant glazed in a sweet miso sauce, served with grilled sushi rice, shiitake mushrooms, garlic, and a sprinkle of Japanese chili spice.

Crispy panko-crusted fried green tomatoes topped with young Gouda cheese, pickled cucumber, and a spicy kimchi aioli.

Blistered Japanese shishito peppers served with a side of spicy fermented kimchi-infused mayonnaise.

Grilled oyster mushrooms served with a savory citrus-soy sauce and topped with dried bonito flakes.

Three grilled chicken skewers featuring spicy cod roe, sweet teriyaki glaze, and a savory Osaka-style seasoning.

A grilled yellowtail collar seasoned with sea salt and served with grated daikon radish.

Tender Texas Wagyu beef skewers are slow-cooked for 50 hours, glazed with teriyaki sauce, and finished with sesame seeds.

This ramen features braised ground pork in a creamy soy milk broth seasoned with chili oil, topped with a soft-boiled egg, seaweed, green onions, and micro cilantro.

A Nagasaki-style noodle soup featuring a savory broth topped with clams, shrimp, pork, cabbage, onion, ginger, and micro cilantro.

Chilled buckwheat noodles served with seared duck breast, foie gras, oyster mushrooms, and green onions in a wasabi-infused Asian vinaigrette.

A chilled buckwheat noodle salad tossed with Brussels sprouts, cabbage, taro, and micro cilantro, finished with a savory kimchi vinaigrette, kimchi powder, and nori.

Fresh East Coast oysters served with your choice of either uni and champagne mignonette or Kaluga caviar with yuzu foam.

Fresh sea urchin and king crab served in a dashi vinaigrette.

A refreshing mix of white fish, octopus, and shrimp marinated in citrus-based leche de tigre, served with pickled cucumbers, peanuts, togarashi, orange purée, and crispy taro chips.

Thinly sliced raw octopus served with shimeji mushrooms, micro cilantro, and Hawaiian volcanic salt.

Thinly sliced raw salmon marinated in yuzu and dashi vinaigrette, served with roasted cauliflower mousse, fresh frisée, orange segments, and crispy taro chips.

Thinly sliced yellowtail served with fresh jalapeño and a yuzu-infused olive oil sauce.

Thinly sliced Japanese amberjack served with foie gras, finished with a lime and tonic dressing, olive oil, roasted hazelnuts, and chives.

Thinly sliced red sea bream served with cucumber, shiso, and a ponzu dressing, finished with shallots, red onion, and crispy fried onions.

Steamed dumplings filled with Iberico pork and shrimp, served with garlic chili oil and a side of ponzu sauce.

These house-made pork dumplings are served with edamame and shishito peppers, finished with a dusting of kimchi powder.

Grilled octopus served with oyster mushrooms, arugula, and a zesty yuzu-chili vinaigrette.

A breaded and fried Texas Wagyu beef cutlet served on Japanese milk bread with tonkatsu sauce and marinated cherry tomatoes.

Slow-cooked, tender pork belly glazed in a sweet soy reduction, served with a soft-poached egg, spinach, and toasted pine nuts.

Grilled Alaskan black cod marinated in a savory-sweet miso glaze, served with a side of broccolini.

A sizzling stone bowl of rice topped with Texas Wagyu beef, egg, kimchi sauce, pickled radish, mushrooms, sesame seeds, and green onions.

A creamy macaroni and cheese featuring tender lobster, a blend of artisanal cheeses, and a savory miso-infused sauce, topped with a crispy panko crust.

Akami is a lean, deep red cut of tuna served as a slice of raw fish.

Thinly sliced raw tuna coated in cracked black peppercorns and lightly seared.

Chu Toro is a premium cut of tuna that offers a balanced texture with a moderate amount of marbling.

O-Toro is the most prized, marbled cut of fatty tuna, known for its rich flavor and melt-in-the-mouth texture.

Thinly sliced pieces of fresh, raw salmon served as sashimi.

Thinly sliced raw salmon crusted with cracked black peppercorns.

Fresh, high-quality King salmon from New Zealand, served raw as a slice of sashimi or atop vinegared rice as sushi.

Tender, slow-cooked octopus served chilled, typically enjoyed as a slice of sashimi or atop vinegared rice.

A piece of cooked shrimp served over a small mound of vinegared rice.

A sweet, firm, and delicate raw prawn served as a piece of sushi or sashimi.

Finely chopped scallops mixed with a spicy sauce, served as a sushi-style preparation.

These are small, crunchy, and mildly sweet orange fish eggs often served as a topping for sushi.

These are individual salmon eggs served as a topping, known for their bright orange color and delicate, salty pop.

Grilled freshwater eel served with a sweet and savory soy-based glaze.

A slightly sweet, layered Japanese-style omelet served over a small bed of vinegared rice.

Two pieces of lightly sweetened, folded Japanese-style egg omelet served over vinegared rice.

Thinly sliced, premium A5-grade Japanese Wagyu beef served raw as sashimi.

A slice of seared, rich duck liver served atop a small mound of vinegared sushi rice.

A small, delicate egg with a rich flavor, perfect for adding to any dish.

A single serving of premium Kaluga caviar.

A 30g serving of premium Kaluga hybrid sturgeon roe, known for its firm texture and rich, buttery flavor.

Madai is a type of Japanese sea bream known for its mild, delicate flavor and firm, flaky texture.

Yellowtail, also known as hamachi, is a mild, buttery, and firm-textured fish commonly served as sashimi or nigiri.

Kampachi is a mild, firm-textured Japanese yellowtail fish known for its clean, buttery flavor.

Shima Aji, or striped jack, is a prized Japanese fish known for its firm texture and rich, clean flavor.

Medai is a Japanese butterfish known for its delicate, mild flavor and tender, buttery texture.

This dish features Kinmedai, a premium Japanese deep-sea fish known for its vibrant red skin and delicate, buttery white flesh.

Aka-mutsu, also known as rosy sea perch, is a prized Japanese white fish known for its delicate texture and rich, buttery flavor.

Kohada is a small, silver-skinned fish traditionally cured in vinegar and salt to enhance its flavor and texture.

This dish features Japanese red barracuda, a firm-textured white fish known for its mild, delicate flavor.

Saba is a Japanese-style mackerel fillet that has been cured in vinegar to enhance its flavor and firm texture.

Aji is a type of Japanese horse mackerel, a flavorful, oily fish commonly served as sashimi or grilled.

A fresh, whole Japanese scallop served as a single piece of sashimi or nigiri.

A tender, house-prepared saltwater eel served with a savory-sweet glaze.

Japanese uni is the edible, creamy-textured roe of a sea urchin, known for its rich, briny, and slightly sweet flavor.

A premium sushi piece featuring fatty tuna topped with sea urchin and caviar.

Two pieces of sushi featuring a combination of seared foie gras and scallop served over vinegared rice.

This dish features fresh Japanese sea bream topped with premium caviar.

Fresh slices of yellowtail sashimi topped with a raw quail egg.

A signature sushi roll featuring chopped fatty tuna, shiso leaf, pickled radish, and salmon roe.

This signature roll features fried shrimp, freshwater eel, and avocado, topped with spicy mayo, three types of tobiko, and unagi sauce.

This signature sushi roll features spicy tuna, salmon, mango, and avocado, topped with tobiko and a wasabi vinaigrette.

This signature sushi roll features fried lobster, spicy tuna, mango, and avocado, topped with unagi sauce and tobiko.

This signature sushi roll features crispy asparagus tempura and spicy tuna, topped with peppercorn-crusted salmon, fresh jalapeños, garlic chili oil, and a citrus-based ponzu sauce.

This signature roll features yellowtail and avocado topped with peppercorn-crusted tuna and a truffle vinaigrette.

This signature roll features yellowtail, spicy tuna, freshwater eel, and fried shrimp, finished with a touch of yuzu juice, jalapeños, and sea salt.

A selection of eleven varieties of fresh sashimi served over seasoned sushi rice.

A selection of ten pieces of nigiri sushi served with your choice of a tuna or salmon roll.

A selection of five different types of vegetable-based sushi rolls, curated by the chef.

A selection of fresh, raw fish slices curated by the chef, served as a platter for two.

A curated selection of the chef's finest daily sushi and sashimi offerings.