oheya

an intimate, non‑traditional omakase
dining experience

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.

reserve a seat

oheya chefs

stephen conklin

chef de cuisine

kevin le

head sushi chef

SEPTEMBER ‑ OCTOBER

featured chef: rhonda mccullar, uchi & uchibā dallas

September's menu was created by Uchi & Uchibā Dallas's Chef de Cuisine, Rhonda McCullar. We've had the honor of having Chef McCullar on the Uchi team since 2015. Chef McCullar is dedicated to reducing and reusing kitchen food waste, often incorporating typically unused ingredients. As a vegetarian, she brings a unique perspective to our restaurant, regularly creating meat and fish‑forward tastings. This new menu is a culmination of Chef McCullar's journey at Uchi, where she's collaborated with exceptional ingredients and innovative minds over the years. "I wanted to capture the essence of Chef Tyson's vision, creating the perfect bite that highlights ingredients in their most simple, yet profound form," she said. Guests can expect an array of seasonal ingredients including lobster, masu, butternut squash, lion mane mushrooms, and wagyu short rib.