Episode 403 - Manabu “Hori” Horiuchi and Ryan Snyder of Katami

On today's edition of the show, Eric is joined by Manabu “Hori” Horiuchi and Ryan Snyder of Katami. The guys cover a range of topics with Eric, including how Ryan and Hori-san first met, what Ryan learned early on from Hori-san, why Hori-san left for Kata Robata, the beginnings of Kata Robata, what went into the decision to evolve into doing something new with a new restaurant, what makes Katami different from Kata Robata, the big risk they took with their sake program, what Hori-san took away from his time in Japan in preparing for Katami, why dry-aging fish is a no-go for them, how customers have responded so far to Katami, the omakase experience coming to the restaurant, what the local/national recognition that Katami has received means to them, the possibility of getting a Michelin star, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at [email protected]. Check out some of his latest articles at Culturemap.com: Houston Restaurant Weeks Extended Through The End of September 2 Underperforming Houston Shake Shack Locations are Closing Soon Houston's Sophisticated New Mediterranean Restaurant Surfaces This Week Top Houston Chefs and Bartenders Team Up at Picnic Fundraiser New Houston Restaurant Serves Up Steaks, Sushi, and Retro Vibes