"We tried this restaurant for the first time during Houston Restaurant Weeks. They had 6 courses and all were great. This restaurant was a Benihana style restaurant with the different cooking stations where they cook your entrée right in front of you, and the chef does fancy juggling work with knives, spatulas, etc. Our server was Jennifer, who was wonderful, and our chef was Samuel, who put on quite the show for us. The portion sizes for the entrée and dessert were huge, and we brought many of the leftovers from each course (except dessert) home and plan to eat it for dinner (or dinners) or another night."
