DINING FEATURE
BY EMILY LINCKE
SUSHI SHOWCASE Sushi Rebel has a variety of specialty rolls on its menu, including popular items such as the beef tataki roll , owner Daniel Chang said.
Wasabi tobiko (ish eggs)
Cucumber
Sushi bar special ($23): This menu item includes the chef’s selection of a specialty sushi roll and ve pieces of nigiri.
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A5 wagyu beef
Wasabi cream sauce
Rice
Spicy crab mix
Beef tataki roll ($22): This specialty roll features A5 wagyu beef—thinly sliced and lightly seared in tataki style—cucumber, spicy crab mix, wasabi cream sauce and wasabi tobiko.
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Sashimi ($9-$39 for four pieces): Sushi Rebel oers a variety of sliced fresh sh.
Sushi Rebel City Place sushi spot showcases modern Japanese cuisine H ouston is home to many dierent restaurant choices for sushi lovers,
COURTESY SUSHI REBEL
rice, and lobster and shrimp rolls. The restaurant has a variety of menu options in case a customer isn’t a fan of sushi, Chang said. “I’m certainly proud of the food that we put out and the quality of it,” he said. “I denitely have certain another Japanese restaurant called Uptown Sushi—which is located near the intersection of Hwy. 610 and Post Oak Boulevard in Houston—and has been open for 19 years. Chang grew up in his family’s Japanese restau- rant, which he said had traditional Japanese food and decor. Working in his family’s restaurant helped prepare him for his career, Chang said, as well as his education in entrepreneurship. “I was going to school and waiting tables at the same time. ... It’s standards for everything.” Chang and his brother own
something that you’re learning and you don’t really realize,” he said. As someone who has been involved in the Greater Houston-area food scene for decades, Chang said it is constantly changing and improv- ing, so he likes to evolve too. The restaurant recently started serving a sushi bar special plate, which features a sushi roll and nigiri—a fresh cut of sh served over a rice ball—chosen by the chef. This allows Sushi Rebel to showcase seasonal sh from Japan or have customers try something new, Chang said. An important focus for Chang is also tweaking the Sushi Rebel menu to better match what customers enjoy, he said. “You have to trust the customers’ palates,” he said. “If [an item] is not moving, it’s for a reason.”
so Sushi Rebel owner Daniel Chang said he decided to try Spring for his version of the Japanese cuisine. “I knew I wanted to do something dierent,” Chang said. “More mod- ern with more of a fun atmosphere.” The restaurant opened in October after Chang was approached with the idea of opening a restaurant in City Place. The space is great for business meetings, family meals and date nights, he said. “I fell in love with the whole area and the idea of it,” he said. Sushi Rebel serves an array of specialty sushi rolls with ingredients such as wagyu beef, peppercorn tuna, Thai chili aioli and ceviche sauce. The menu also features Jap- anese cuisine such as teriyaki, fried
Owner Daniel Chang opened Sushi Rebel in City Place in October.
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Sushi Rebel 1700 City Plaza Drive, Spring 281-323-4783 www.sushi-rebel.com
Hours: Mon.-Thu. 11 a.m.-9:30 p.m., Fri. 11 a.m.-10 p.m., Sat. noon-10 p.m., Sun. noon-9:30 p.m.
SPRING PINE FOREST DR.
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SPRING KLEIN EDITION • MAY 2023
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