DINING FEATURE
BY ASIA ARMOUR
Jiolo Dingayan, the chef who curates Tobiuo’s pastry program, said he draws inspiration from his Asian heritage, his childhood experiences and elements of nature. He describes the desserts as “nostalgic dishes with a new experience.” SPECIALTYDESSERTSAT TOBIUO
Tru ebonsai ($28) features a dark chocolate bonsai treewith tru e ice cream, tru e caramel and a shio koji brownie.
Pastry chef Jiolo Dingayan said his artistic background in uences the pastry program he has created.
Sherman Yeung took ownership of Tobiuo Sushi & Bar in 2019. (Photos by Asia Armour/ Community Impact Newspaper)
Ichigo tart ($16) is strawberrymousse and compote with vanilla pastry ice cream, a black pepper sable cookie and sorbet.
Tobiuo Sushi &Bar Katy restaurant dedicates menu to creativity, cultural expression T obiuo Sushi & Bar owner Sherman Yeung followed an “unorthodox” path to he was fueled by his desire to learn, his passion for food and a duty to preserve culture.
direction. Dingayan told him he wanted to create a pastry program, and Yeung let him explore that goal. The program has since come to fruition as one of the most renowned aspects of the restaurant, both Yeung and Dingayan said, aside from the specialty sh that is imported straight from Toyosu Market in Japan to make nigiri and sashimi. Yeung said his vision for the restaurant is to remain culturally driven and unique. “[Katy] is a very diverse [market], and as a result, it has so many di erent restaurants and cuisines to experience,” he said. “I feel like it is my duty to contribute to that by adding the air of Japanese culture to the city.”
Tobiuo Sushi &Bar 23501 Cinco Ranch Blvd., Ste. H130, Katy 281-394-7156 www.tobiuosushibar.com Hours: Sun.-Thu. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-11 p.m. Eucalyptus ice cream , an o -the-menu item, is servedwith caramel apples and oats ($12) .
becoming a restaurateur by his own account. He developed a passion for cooking as a hobby in 2016 while working a corporate job in marketing. This hobby pushed him to take up a part-time job at Uchi, Yauatcha, an upscale dim sum restaurant. Eventu- ally, he quit his white-collar job and worked full time as a line cook until he reached his ceiling there. “Inevitably, I wanted more,” Yeung said. “I wanted to expand my knowledge and experience with other cuisines.” Although he had no formal culinary training other than his restaurant experience, Yeung said
He rst arrived at Tobiuo Sushi & Bar in Katy’s Cinco Ranch area as a line chef. He was trained on sushi by then-prep cook Jiolo Dingayan, who grew to become pastry chef, kitchen management and somewhat of the creative director for the restaurant’s dessert menu, Yeung said. When the opportunity came in 2019 for Yeung to buy Tobiuo from the previous owners—who opened the business in 2018—he took on the challenge. Dingayan said he stayed on after the change in ownership because Yeung asked everyone to share their opinions about the restaurant’s
COMMERCIAL CENTER BLVD.
99
N
Compassion is at the Heart of our Care
Certified Memory Care/ Alzheimer’s Provider Board Certified Dr. of Pharmacy on Staff Low Ratio of Caregiver to Resident Built-in Air Purification System 25155 Fulshear-Gaston Rd. · Richmond, TX 77406 www.acalh.com
Call for a tour: 713-598-4815
33
KATY EDITION • APRIL 2022
Powered by FlippingBook