an intimate, non‑traditional omakase
Oheya, “the room” in Japanese, is tucked behind a discreetly marked door, where guests enter an intimate room and are greeted with omatenashi hospitality. Enjoy a chef‑curated and personalized menu served at a 12‑seat bar.
chef de cuisine
head sushi chef
MARCH ‑ APRIL
featured chef: jacobo lopez ramirez, uchiko austin
march and april's menu was created by uchiko austin's head sushi chef, jacobo lopez ramirez. the inspiration and structure for the menu is a classic Tokyo (edomae) style sushi omakase. these highlight bites are classic sushi offerings that accentuate preservation methods used in edomae sushi. his menu will offer seasonal tastings, with a special spotlight on items like kasugodai. although available year‑round, it is emblematic of spring sushi offerings. spring time sushi tends to be young, lean, and has crisp flavors.
MAY ‑ JUNE
featured chef: shaun king, uchiko houston
details coming soon