Uchi Houston
Uchi was a great place to settle in for a fun and creative omakase. It felt very consistent with the Austin location (sorry, I never did a write up), which made it an easy yes when I saw they had opened in Houston. There was a familiarity to the experience, but it still held up on its own.
The dishes leaned playful and well executed, with a steady flow that kept things interesting without trying too hard. Each course built on the last, and the quality of the fish came through clearly. It was one of those meals where you stopped thinking about the menu and just let the experience carry you.
The atmosphere played a big role in how the night came together. I sat at the sushi bar, which I would recommend if you are going as a pair. The chefs brought a lot of energy and interaction, making the experience feel personal rather than just transactional. Seating was tight but intentional. That’s what you’d expect at the bar though. fortunately, we were at the end. The service moved smoothly without feeling rushed. That combination of great food and engaging chefs was what made the dinner stand out.
We ordered the ten course omakase set for the two of us. We left happy and full.
Address:
904 Westheimer Rd
Houston, TX 77006
Google Maps: https://maps.app.goo.gl/PY7aqsvSJJojfAyx8
Verdict: I’d recommend this place for sure.
★ ★ ★ ★
Westholme wagyu served with a hot rock for us to prepare the beef to our liking. Medium rare is always the way to go. That’s just 30 seconds for us. When ready, we dipped it in their signature ponzu sauce.
★ ★ ★ ★
I didn’t catch the exact farms these came from, but they were great. Seasoned with olive oil and chopped shallots, this was the perfect starter.
★ ★ ★ ☆
Calling this a salad might be confusing to you since it barely has any leafy greens. Unfortunately, it’s the only word I can recall about the dish. Nonetheless, it was tasty.
★ ★ ★ ☆
Solid roll wrapping yellowtail, avocado, and greens.
★ ★ ★ ★
Perfectly prepared sea bass filet marinated in their own homemade soup.
★ ★ ★ ★
The nigiri selection the chef put together was kanpachi, artic char, and chu-toro. Spot on combo.
★ ★ ★ ★
Yes sir, that’s Hokkaido uni topped with fresh wasabi, which is milder. Definitely a crowd pleaser for me.
★ ★ ★ ☆
This was a clever dish of tuna sashimi integrated with thinly sliced pears. It’s seasoned with a vinaigrette sauce that somehow enhanced the flavors of the fish.
★ ★ ★ ★
Lightly seared foie gras topped with a sauce that just paired well. One of my favorite courses.
★ ★ ★ ☆
Chocolate ganache topped with milk ice cream and chocolate wafers. What made this complete were the deep fried mochi balls. Nice marriage of textures and tastes.