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executive chef @katarobata @katamihouston @sushihoriuchi
in #houstontexas

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SSF26 is in the books! I’m forever grateful for this team and this community that comes together every year to support the food and beverage industry. It’s the most special weekend of the year. Already counting down to SSF27. 💛

📸: @danielortizhtx @hugegaldones @arturoolmos

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We’re looking for skilled sushi chefs with at least one year of experience to join our team. If you’re great with attention to detail, open to learning and collaboration, and appreciate genuine hospitality, we would love to meet you.

Please send your resume to:
contact@katamihouston.com

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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

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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

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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.

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Sometimes you want to share being spoiled, and we’re happy to oblige with something that’s quite literally as good as gold. Our Osaka Decadent Roll has all your favorite premium sushi, from toro to king crab and a bit of takuan (pickled daikon) for crunch and contrast. It’s topped off with ikura and adorned with shimmery glitziness because you and everyone at your table well more than deserve the royal treatment.

Oshizushi is a pressed style of sushi from Osaka, made by layering rice and toppings in a wooden mold and compacting them into a block before slicing into rectangular pieces. In fact, it actually predates nigiri sushi and dates back centuries to the Kansai region, where it developed as a way to preserve fish by pressing it with salted rice, long before Tokyo-style nigiri emerged in the 19th century.

A little differently shaped than your usual makimono, and tastes just as glamorous as it looks.

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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.

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Real ones know this one followed us from @katarobata and “indulgent” doesn’t even come close to describing what happens when it lands on your palate. This bite alone commands you to savor it in silence. Say no more when it comes to our foie scallop nigiri that’s brushed with sweet savory eel sauce!

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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.

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One of our seasonal specials is our akami crudo that starts things off light and refreshing. Ruby-red Ehime bluefin is from Japan’s Shikoku island, known for tuna with consistent fat marbling and crisp flavor profiles. In this dish, these fresh cuts of akami bring a clean, faintly mineral sweetness contrasted by the vinegared crunch of sunomono cucumber along with the sharp, spicy snap of fried ginger. You can sweep each bite along the sweet, silky Japanese corn purée underneath that’s full of richness and rounds out the acidity. Bonus, there’s always the option to top it off with Kaluga caviar for pops of salt that tie it together…cause you know, crowned jewels, ALWAYS seem to make things better.

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Help me wish the happiest birthday to @cshepherd13. He has the biggest heart and is the best cat dad, chef, cheerleader, explorer, travel partner, and husband in the world. @beansandrosie and I are so lucky you’re ours. I love you so much. Here’s to many more. 🎉🥂💕

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