"With its simple yet chic dining room and an omakase experience touting nearly 20 courses, this Bellaire Triangle hotspot delivers on style and substance. Helmed by Uchi veteran Yoshi Katsuyama, the restaurant’s inventive offerings include soft shell crab, lobster, wagyu, and bone marrow among others, plus a selection of more than 100 types of sake. Dining at the 10-seat omakase counter offers an unforgettable experience thanks in part to chef Yoshi’s dynamic personality, but an a la carte meal feels just as special." - Brianna Griff, Brittany Britto Garley
Jenn Duncan
