Looking for the freshest and most artfully prepared sushi in Houston?

Local sushi aficionados are flocking to Tobiuo Sushi & Bar at La Centerra in Katy. Executive Chef Mike Lim began preparing sushi at only 14 years old and has never looked back. In addition to working in sushi restaurants in California’s Bay area, Lim was also a chef at the famed Morimoto in Napa and oversaw the opening of several Roka Akor restaurants, including the one in Houston.

“For me, it’s not about the money. It’s about serving our guests great food, making them happy and giving them an experience to remember,” says Lim. “Sushi is my life. I don’t want to be a follower; I want to be a leader in the industry and give back by sharing what I have learned.”

Tobiuo, which means flying fish in Japanese, has a minimalist style to the restaurant. There are touches of wood and cement throughout with pops of florals to soften the overall look. Lim’s creation offers a unique opportunity to try both cooked and uncooked dishes, cocktails and tasting menus, so there is truly something for everyone.

Get ready friends, because we have curated a list of five things you don’t want to miss during your next visit to Tobiuo Sushi & Bar. And, heads up, the list is in random order – we don’t play favorites!

Wagyu Tartare

Beautifully presented, traditional Japanese wagyu is served with truffle salt, nigiri, nori chips, white truffle and black caviar. This dish packs a large, decadent punch in a small package. Wagyu + Caviar + truffle = pure goodness. (Pictured at the top of this article.)

Spring Violet

We love how the taste gods at Tobiuo use florals in their seasonal menu items; they are both pleasing to the eye and the pallet. This lovely cocktail is made with a blend of lavender vodka, lemongrass and muddled raspberries. It is so crisp and cool – it screams summer time!

Toyosu Fish Box Experience

This is one of those culinary experiences that you’ll talk, tweet and ‘gram about, for sure. A mystery box of fish is flown in directly from Japan’s largest seafood market with Chef Lim opening the box for the first time during dinner. He then explains what each item is, how he is going to prepare it, and proceeds to make the freshest sushi that has ever hit your taste buds. This is truly a one of a kind experience.

Burning Ocean Uni

You’ll want to be photo ready when this dish is served, because it is all about the smoky drama! Tableside smoked kombu is served with sea urchin, nori rice chips, grated egg yolk and avocado-lime puree. The combination of flavors is smoky and delicious.

Oysters Two Ways

The setup of this dish couldn’t be any better! You are in charge of how much sauce you want to add to your oysters – the sauce comes in two pipettes that are ready to serve.

Cover: Tobiuo Sushi & Bar’s decadent Waygu Tartar. Photo Sabrina Miskelly 

Gabi De la Rosa lives in Houston with her husband and three children. You can usually find her at a great local restaurant or out exploring HTX with her family. Visit her on Instagram @gabioftheroses_htx