Try the Sprouts App! It's easier than ever to browse specials, make shopping lists and clip coupons. Download the App Fish & Seafood Sprouts' seafood is delivered up to six days a week from approved vendor and fisheries who follow strict food safety and sourcing standards. We offer a wide variety of fish favorites for baking, grilling and sautéing, as well as a good mix of wild-caught and farm-raised specialties. Plus, if you're looking for seasonal or exotic seafood and don't see it in our seafood case, we're happy to take a special order. Tip: Don't miss our monthly "Seafood Roadshow" where our trained specialists feature seasonal and specialty fish and shellfish at great value!EXPLORE OUR FOOD MENU Rattan Bistro’s menu includes a spectrum of Pan Asian cuisines, and uses only fresh, high quality ingredients. DISCOVER OUR WINE LIST The wine list, hand crafted, includes an interesting selection of OVER 250 WINES from the Old and New World. Enjoy our full service food and wine menu which is ALSO available until midnight, FRIDAYS & SATURDAYS.

CATERING & HOME DELIVERY Full service, off site and home delivery available. Take a look at our catering and take out menus. Rattan Bistro offers you the perfect choice for your next private event, including corporate, socials and gatherings – contact our event manager, Danny Thurman for details. At Rattan, we take happy hour very seriously, stretching from 3pm – 7pm on weekdays and noon to 4pm on Saturday.sushi las condes deliveryThe availability of ahi tuna has increased as a result of the expansion of the harvest range of the long-line fleets out of Hawaii and the South Pacific. sushi garden menu winnipegAhi tuna is flown in directly to us on a daily basis.sushi tei bandung harga

The average serving size of an ahi steak is one half pound. Ahi steaks are usually sliced thinly, but can be served whole or cubed depending on the preparation. If eaten as sushi, the serving size can be reduced. This rich and delicately full-flavored hearty fish is a heavy hitter, but not in fat and cholesterol. A 3.5 oz portion contains 108 calories, 1 gram of fat, 43 grams of cholesterol, 24 grams of protein, 32 mg sodium and .21 grams of omega-3 fatty acids.jiro dreams of sushi stagevu “Ahi” refers to the yellowfin, bluefin and big eye tuna. jiro dreams of sushi ifiAll our tuna is long-line harvested in the pristine waters of Hawaii and the South Pacific and is flown to us directly on a daily basis. jiro dreams of sushi australian release

Our ahi is caught at anywhere between 3 and 250 fathoms and ranges in size between 30 and 200 pounds. We typically only sell the larger fish as they are preferred for their higher oil content; and these fish are steaked at 1½ inches in thickness. Pepper Seared Ahi with Brandied Brown SauceSeared Ahi Tuna Pepper Steaks – Ron Chen, The Owner Contemporary Asian cuisine….a dynamic, approachable wine list….attentive, knowledgeable service….a smart, comfortable dining room that welcomes business men and women as easily as it does a date night. sushi conveyor belt los angeles caThis is Rattan Bistro and Wine Bar. Rattan Bistro’s menu includes a spectrum of Pan Asian cuisines from Japan to Thailand, Malaysia and China, and uses fresh, high quality ingredients like Akaushi beef and sushi grade fish. Staffed with experienced chefs who have lived and traveled throughout Asia and overseen by owner Ron Chen, Rattan Bistro offers guests an “inner loop” dining experience in the heart of West Houston’s energy corridor.

Ron Chen is passionate about food and wine. He was the brains behind the original, well-known Sinh-Sinh Chinese restaurant, which he owned and operated from 2000 through 2006. You will see Ron each evening at Rattan Bistro, overseeing each detail of your meal; an avid oenophile, he is also responsible for the interesting selection of wines available at the restaurant. Danny Thurman has over 10 years of experience in the hospitality industry. He began his career at Taste of Texas, learning all aspects of the front of the house in this high volume franchise before opening the Kona Grill in the Galleria as a bartender. Previous to joining Rattan Bistro in 2007 as right hand to owner Ron Chen, Danny worked at Uptown Sushi. In his position as General Manager, he oversees the front of house staff and is in charge of all catering and event planning for the restaurant. Chef Billy Lee learned to cook the traditional European way, starting at the lowest position and apprenticing. He honed his skills by working in Hong Kong hotels, including the Grand Hyatt, before taking cooking positions at some of the most prestigious restaurants in China.