Here's exactly how Houston's Kata Robata gets its freshest fish from Japan

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View in browser   Top Story Here's exactly how Houston's Kata Robata gets its freshest fish from Japan It’s lunchtime on a Friday and Kata Robata’s head chef Manabu Horiuchi is standing in front of me brandishing a huge fish. The red seabream, longer than Chef Hori’s forearm and barely contained in its plastic tub, looks like it could wave its fins and flop out of its frozen bed at any moment. And that’s just how Chef Hori wants it.  “We can get frozen fish, but we don’t know how fresh it is,” Chef Hori says, pointing out the seabream’s clear eyes and lifting its gills to show the blood-red flesh underneath—the biggest indicators that this particular fish was swimming around the Pacific Ocean in very recent memory before traveling nearly 7,000 miles to grace a Kata Robata plate.  Read More » Unsubscribe  |  Manage Preferences  |  Privacy Notice Chron.com 4747 Southwest Freeway, Houston, TX 77027 © 2021 Hearst Communications