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
JANUARY ‑ FEBRUARY
featured chef: rusty hicks, uchi houston
joining us for january and february is chef rusty hicks. he is currently the executive sous chef at uchiko houston and was inspired to create his menu after dishes you may find at an izakaya ‑ a casual japanese bar commonly frequented for after‑work drinks and small bites. the menu will feature dishes like langoustine in miso soup, tomago and hot sauce, and uni mazeman (translating to "mixed noodles" in japanese), the latter being an ode to his time spent running a ramen shop in denver, co.
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