Uchi Houston

Welcome to

Uchi Houston

Uchi Houston, located at 904 Westheimer Rd, Suite A, Houston, TX 77006, is a renowned Japanese restaurant founded by James Beard Award-winning chef Tyson Cole. Opened in February 2012, Uchi Houston offers a modern dining experience that combines traditional Japanese flavors with innovative techniques. The restaurant features a sleek and sophisticated interior, with an open kitchen design that allows guests to view the culinary artistry firsthand.

Atmosphere & Design

Uchi Houston offers an atmosphere that is both elegant and inviting, blending modern sophistication with a warm, intimate energy. The design features sleek, minimalist lines with rich wood accents, soft lighting, and an open kitchen that allows guests to watch chefs at work, creating a dynamic connection between the dining room and culinary craft. The space is thoughtfully arranged to balance privacy with a sense of communal experience, with a main dining area that feels refined yet comfortable.

Entertainment & Events

Uchi Houston focuses primarily on providing a world-class dining experience rather than traditional “events” or entertainment, but it creates its own form of culinary performance through artful presentation and interactive engagement. The centerpiece of its offering is the Oheya private omakase experience, where diners are treated to a personalized, multi-course journey curated by the chef, turning dinner into an intimate, theatrical event. Seasonal menu changes and special tasting menus also add variety, making each visit unique. Occasionally, Uchi hosts special chef collaborations, sake tastings, and curated menu events that highlight rare ingredients or seasonal inspirations, blending fine dining with a sense of occasion.

Dining Services

The dining service at Uchi Houston is highly attentive, refined, and tailored to deliver a thoughtful, immersive culinary experience. Guests are guided through a menu that artfully balances traditional Japanese techniques with innovative flavors, with staff offering detailed descriptions and recommendations to enhance each dish. Presentation is treated as an art form, with sushi, sashimi, and hot tastings crafted to delight both the palate and the eye. Service emphasizes timing and personalization, particularly in the “Oheya” omakase experience, where chefs engage directly with diners to curate each course. Whether at the main dining room or in the private omakase space, the service is designed to be warm, knowledgeable, and deeply attentive to the guest experience.