Kata Nori is built around a single U-shaped counter, where guests sit face-to-face with the person making their food rather than watching from across a room. Seafood arrives air-shipped from Japan on a weekly basis, and hand rolls are assembled to order and served immediately so the seaweed stays crisp.
The menu moves past hand rolls into seasonal crudos and small plates, backed by a cocktail and sake program meant to run alongside the seafood. Chef Anh Pham leads the kitchen, bringing two decades in the sushi industry that includes time as lead chef at Uchi in Texas. Founders Nam Phan and Kyung Kim opened the spot in the Crossroads.
Regulars have made it a repeat stop, citing the consistency of the fish and the attentiveness of the counter staff in a room that stays intentionally small and close.
The Infatuation has covered Kata Nori Hand Roll Bar.
The menu moves past hand rolls into seasonal crudos and small plates, backed by a cocktail and sake program meant to run alongside the seafood. Chef Anh Pham leads the kitchen, bringing two decades in the sushi industry that includes time as lead chef at Uchi in Texas. Founders Nam Phan and Kyung Kim opened the spot in the Crossroads.
Regulars have made it a repeat stop, citing the consistency of the fish and the attentiveness of the counter staff in a room that stays intentionally small and close.
The Infatuation has covered Kata Nori Hand Roll Bar.