Uchi, Houston, TX (Asian)

Considered one of the few American sushi “masters,” Tyson Cole is passionate about the Japanese tradition. He began training in Austin in his early twenties and then moved to Tokyo and New York to train under two different sushi masters before opening the original Uchi in Austin in 2003. Cole was awarded the James Beard Best Chef Award for the Southwest area as well as Food and Wine Magazine’s  Best New Chef. His goal with his flavors is to be multicultural, mixing Japanese tradition with Pacific Rim flavors.  

Uchi Houston opened in 2012 after the highly successful and acclaimed location in Austin. The word  “Uchi” means house and both locations and housed in refurbished homes. The 10-course meal is mouthwatering and varied. Menu offerings change seasonally because everything is so fresh. Your courses can range in such varied flavors as flounder with candied quinoa, rabbit with black garlic and sumac roasted carrots, 72-hour short rib, or bigeye tuna with goat cheese and apples. Even desserts are flavorful including fried milk (vanilla custard, salted fudge, and toasted blondie) or apple okashi (roasted oats with caramel mousse and apples). 

Many consider Uchi Houston as one of the top sushi restaurants in Houston. The Wall Street Journal  describes it as the “best sushi this side of Japan.” The service, the ambiance, and especially the sushi consistently receive high ratings in all reviews. Feel free to partake of the Sake Social but you may want to Uber home. 

Uchi Houston is open for outside and inside dining and adheres to all COVID restrictions. Parties cannot be larger than 10 (including children and babies) and there is a 6’ distance between tables. Guests waiting must be outside or in their car. A take-out menu is also available since the beginning of COVID. 

Zagat, 4.8 points 

Food & Wine Award 

James Beard Award 

Website: www.uchihouston.com 

Phone: (713) 522-4809

Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.