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Neighborhood: The Heights
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"I eat, therefore I am."
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Review votes:
1546 Useful, 505 Funny, and 1086 Cool
Houston, TX
Yelping SinceJune 2006
Find Me InParis. Not the one in Texas.
My HometownAustin, TX
When I'm Not Yelping...trying to save the environment. :)
Why You Should Read My ReviewsHonestly, I don't give a shit. But if you do, I appreciate it.
My Second Favorite Website The Last Great Book I ReadDon't remember- too many, or too long ago :)
My First ConcertBach on original 17 century instruments.
My Last Meal On EarthChampagne, fromage, escargots, caviar, foie gras (the truffled type).
Current Crushfresh Uni sashimi...
When you go to a place like Sushi Miyagi, you should set your expectations right. This is a 2-person low-overhead operation. A small, very humble mom&pop restaurant, a couple of notches better visually than what we usually call "a hole in the wall". They have a pretty ugly blue-green carpet but it's clean. The tables are clean. The decoration is ok- not bad either. Nothing too special - but authentic looking.
What is really good about Miyagi is that he picks good fish from the supplier (which as you probably have felt by now, is pretty much the same for the whole of Houston...) his fish always has a fresh taste and good healthy texture. He just has a good eye for these things. Also he knows how to cut the fish in the right way. So the morsels are never chewy or ugly looking, like at some non-Japanese-owned & operated restaurants in the Houston Metro area. When you order sushi, donburi or chirashi, the rice tastes pretty good as well. The rice is one of the major weaknesses of most sushi restaurants in the US. It's either too hard, or too sticky / mushy, or old, or it's lacking the slight acidity required (achieved by pouring some sweet rice vinegar into it)... do a search on the web, it's actually so easy to find recipes how to prepare good sushi rice. Not really a big secret or big philosophy, yet to taste a good sushi rice is extremely rare.
The problem at Miyagi's is: it gets busy. Chef Miyagi's wife, who serves, cleans, takes care of orders, pretty much handles most of the logistics besides the actual slicing of fresh fish... she gets really swamped, and when that happens, she gets worried. And when she gets worried, she actually slows down even more. So the service can get pretty slow - especially in big rush times like weekend evenings... Chef Miyagi also gets really swamped & backed up, so it is not uncommon that you may wait for as long as 45 minutes to get your favorite chirashi or sushi combo delivered to your table.
Obviously that can be a problem, depending on a client's threshold of patience and hunger. If you are extremely hungry and dying to get a bite ASAP, it might get ugly when you visit Miyagi's. If you feel that you are willing to test your patience and are able to control your sense of jealousy / envy (when you see other clients receive nicely decorated plates & devour them vigorously in front of your wet and tired eyes) then you are welcome to try and you will probably be satisfied by the end result.
Does what I say above make sense?
The only thing I really didn't like about Miyagi's is that he never buys fresh uni. I guess the type of clientele that frequents his restaurant never asks for uni.. And as I mentioned above, the overhead is low. The expenses are kept at bay. I think if Miyagi's was in a more upscale part of town, where the clientele would actually appreciate a sophisticated taste like sea urchin... it would have been so great. Even without the uni, though, this place is still a nice option. I personally tend to go there only on slower evenings. I am not so much into long wait- on slower nights I get better personal attention + receive my order much quicker. Within 30 min instead of 50 min.
Enjoy- Irasshai Mase! :) Oh btw. make sure to check out the pix. They speak a thousand words as you know.