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Sushi Horiuchi

@sushihoriuchi

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@chefhorikata’s very last restaurant.
Tuesday-Saturday
Reservation only.

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BIG UPDATE to making reservations at @sushihoriuchi! You can now reserve single seats or an odd number of seats. Please note Sushi Horiuchi only has 6 seats and cannot accommodate parties larger than that.

Sushi Horicuhi is open Tuesday-Saturday only. Reservations are required and must be prepaid thru the Resy app. There is no waitlist, as we recommend using Resy’s Notify functionality for any cancellations.

Reservations are released once a month, on the first of the month, for the entire following month at precisely 10am thru Resy.

For example, if it is currently the month of June, reservations for August will open July Ist, at 10am through Resy. Reservations for July are already fully booked unless there are cancellations.

You can expect a wonderful 21-course, seasonal Omakase experience. The cost is $300 per person with an additional $125 Classic Sake pairing option and a $250 Premium Sake pairing option. Chef Hori personally hand selects each sake to best pair with his food for the evening and encourages this option to complement your dinner.

The only allergy accommodations we can honor is gluten-free, shellfish allergy, and pescatarian. Thank you for your understanding.

Please arrive at 6:45pm as the Omakase starts promptly at 7pm for all 6 guests. We will not seat any guests who arrive after 7:15pm. Guests who cannot arrive by 7:15pm will have their reservation re-booked to another date.

You will receive a full refund if you cancel 3 full days ahead of your reservation through Resy.

We look forward to serving you! If you have any further questions, please email us at:
reservations@sushi-horiuchi.com taken in Katami Houston by @sushihoriuchi

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4 months ago

An inside peek of the six seats from our omakase. Very exclusive imported fish, meat, and premium sake that change with the seasons. But the very best part is getting to sit directly across from @chefhorikata, @annatranchef, and @j_canoo as they expertly take you through parts of Japan.
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#omakase #sushi #sushichef #houstonrestaurants #houstonfood taken in Katami Houston by @sushihoriuchi

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6 months ago

A big moment and well-deserved applause for Jessica Cano (@j_canoo), who received @michelinguide’s 2026 Special Sommelier Award this morning. She’s responsible for shepherding guests through our incredible sake pairings with every service, heightening the experience in ways that remind everyone you can’t find this kind of thing anywhere else.

We also owe it to Ben Wendt, our Beverage Director, for his guidance, working together with Jessica to develop an incomparable list of sake allocations, many of which are entirely unique to @sushihoriuchi.

Jessica’s storytelling and hospitality are unmatched, and it’s of no surprise her passion for making every guest feel at home is felt at every seat in the room. We are endlessly proud to have her on our team. taken in Katami Houston by @sushihoriuchi

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9 days ago

We’ve been doing Southern Smoke Festival for years and each and every time, it continues to be a privilege to serve our community.

This year, knowing how hard it is to get one of our usual reservations, we brought a mini version of @sushihoriuchi’s omakase to the Lexus VIP space for guests who were quick enough to grab seats through @resy. We did our best to share this moment with as many of you as possible, so we hope everyone who joined got to appreciate a special experience that ultimately benefits this incredible cause for our industry.

@southernsmokefoundation is a Houston nonprofit founded by our very good friends, Chef @cshepherd13 and @htownlindseybrown. They work tirelessly with their team around the clock and throughout the entire year, raising funds to provide emergency financial assistance to food and beverage workers facing crises such as medical emergencies, natural disasters, or sudden loss of income.

Taking care of our own is what it’s all about and we know the work doesn’t stop here. It’s about all the moments of care for each other in between and we hope to keep paying it forward.

For more information on how you can help, visit:
www.southernsmoke.org taken in Discovery Green by @sushihoriuchi

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10 days ago

Six seats. No official menu. Just a night measured in moments. As a reminder, we’ll be closed November 1-14 as you try for reservations on October 1st. We hope to see you before the year ends!
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#omakase #sushichef #sushibar #houstonrestaurants #houstonfood taken in Katami Houston by @sushihoriuchi

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17 days ago

We’re so excited to hang with @southernsmokefoundation’s VIP guests on October 3rd for those that were quick enough to snag a mini reservation at @sushihoriuchi!

Southern Smoke Foundation is a Houston-based, James Beard Award winning nonprofit providing emergency relief funding and mental health services to food and beverage workers nationwide. We are so grateful to @cshepherd13 and @htownlindseybrown for not only creating this organization, but also an annual tradition we’ve been part of for years, celebrating among our industry peers and guests for a cause that consistently serves our community. taken in Katami Houston by @sushihoriuchi

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20 days ago

The Sushi Horiuchi team is taking a small break so we will be closed November 1st-14th. Please keep this in mind as you make November reservations on October 1st. taken in Katami Houston by @sushihoriuchi

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a month ago

One of our recent additions to the omakase menu is Unagi Oshizushi, made with sweet, smoky grilled unagi layered over vinegared rice.

Oshizushi originated in Osaka during the Edo period, when fish and rice were pressed together in oshibako (wooden molds) to preserve and season them before quick fermentation techniques made sushi more portable.

Unlike the hand formed nigiri of Tokyo, this style reflects Kansai region traditions, where layered ingredients like mackerel, shrimp, or unagi are compressed into neat rectangular blocks. It remains a signature of Osaka cuisine today, often served at festivals and formal occasions.

Here, you’ll get to enjoy a bit of oshizushi’s meaningful evolution and technique in this little Houston space. And of course, we’ll wrap nori around each piece for every guest to add another touch of umami and texture. taken in Katami Houston by @sushihoriuchi

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a month ago

Wild o-toro is THE richest and fattiest cut of tuna belly. We aged this one in-house for 16 days.

This cut has insanely marbled features that are striking to the eye. Wild tuna builds intramuscular fat gradually and unevenly from varied diets and lots of swimming, giving this nigiri piece a firmer bite with visible, irregular marbling. This east coast catch from Boston has the most sublimely clean oceanic flavors that are unforgettable. taken in Katami Houston by @sushihoriuchi

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2 months ago

Six seats, two chefs, one incredibly memorable omakase experience you can only find here in Houston. Just a few more days until October bookings open. We hope to see you inside! taken in Katami Houston by @sushihoriuchi

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2 months ago

Kichiji (Japanese rockfish) that’s served here at @sushihoriuchi comes from Hokkaido’s deep, cold waters, where frigid temperatures and high pressure at depth encourage the fish to build dense layers of fat for insulation and energy, giving it that famously rich, buttery texture.

We grill this kichiji over binchōtan, which is premium Japanese charcoal that burns exceptionally hot and clean. This method renders the fish’s fat while caramelizing its skin without adding too much smoky flavor. It’s then brushed with a sweet soy reduction that adds a savory, sticky lacquer to the surface, and served warm over sushi rice with freshly grated wasabi, letting the sharp heat cut through the fattiness of the fish.

The word teriyaki combines teri (luster/shine) and yaki (grill/sear). This Japanese cooking technique is roughly 400 years old, and @chefhorikata is simply bringing his generational heritage right into this bowl. taken in Katami Houston by @sushihoriuchi

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2 months ago

Tiny omakase spot, big memories. We don’t like to give most of our secrets away, but here’s a glimpse into what letting us take care of you for the night might look like.
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#omakase #sushichef #sushibar #houstonfood #houstonrestaurants taken in Katami Houston by @sushihoriuchi

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2 months ago