Owner Sam Kim recommends customers try these local and international dishes when they visit Miyoka Katy. 3 DISHES TO TRY
Fried rice with vegetables ($3) can also be prepared with the customer’s choice of protein.
DINING FEATURE
Sam Kim opened Miyoka Katy in June 2021, which serves Japanese cuisine with other in uences. (Photos by Asia Armour/Community Impact)
Miyoka Katy Japanese eatery in uenced by South, Central American cuisine T he name may be slightly altered from the original concept, but the legacy of his mother’s restaurant remains with Sam Kim, owner and chef at Miyoka Katy. Her perseverance has always inspired him, he said. sushi rice is important [and varies in avor] depending on the chef. South American cuisine has more lemon avor—with citrus, fresh onions, red onions, cilantro and fresh peppers like jala- peno [or] serrano for spice.” BY ASIA ARMOUR
Volcano Roll ($16) is a California roll topped with mixed crab and mayo.
Sam said he takes a more simplistic approach when preparing his food to emphasize the avors in each dish. Both mother and son restaurateurs emphasize family involvement when it comes to ownership and business, Sam said. Where they di er is in their vision of a successful restaurant. “My mom is di erent,” Sam said. “She loves to open more locations, more locations. I’m di erent. I just want people to come enjoy my food.” Sam said he wants his restaurant to become memorable by gaining familiarity with Katy locals. Aside from spending more time with family, his goal has been to earn a loyal customer base through word of mouth rather than social media promotions. “Just seeing how the customers enjoy your food,” Sam said. “And when you make something di erent, they come back again and ask for the same items. That is what makes me proud as the chef.”
Katy Roll ($16) is made with shrimp tempura and crab salad, topped with mango, eel sauce and spicy mayo.
“She came to this country with nothing, and she built everything on the American dream,” Sam said. He keeps a framed copy of a 2004 newspaper article about his mother and restaurateur, Le Kim, above the dining tables at Miyoka. In it, the family’s journey from a refugee camp in Guam to the success of her four Pan Asian restaurants in South Florida is outlined. Sam opened Miyoka in June 2021 and chose the Katy location to be closer to home, which allowed him to build his schedule around his wife and his two youngest children—who are all involved in the restaurant. Miyoka’s menu features Japanese dishes fused with avors from South and Central American cui- sine, which are in uences of Sam’s South Florida upbringing, he said. “With Japanese cuisine, mostly it is the very clean taste of fresh sh,” Sam said. “But of course
Miyoka Katy 22044 Westheimer Parkway, Katy 281-767-7138 www.miyokakaty.com Hours: Mon., Wed.-Thu. noon-9 p.m., Fri.-Sat. noon- 10 p.m., Sun. 4-9 p.m., closed Tue.
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KATY EDITION • OCTOBER 2022
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