Azumi - Houston

"This Baltimore-based Japanese restaurant just opened its first Houston location in River Oaks, serving 40 piece platters of nigiri, wagyu nigiri, and a nine-course chef’s tasting menu. Looks like there's plenty of room at the sushi bar to eat something like a Nikkei taco stuffed with bluefin tuna, a terrace, and a list of Japanese whisky." - chelsea thomas, gianni greene

"Sister to Montrose’s Italian Chophouse Marmo and Loch Bar in River Oaks, Azumi replaces the now-shuttered Ouzo Bay, offering fresh cuts of fish, which make appearances in all its sushi and omakase lineups, plus more inventive dishes like its scallop tiradito and crispy rice. Those familiar with the Baltimore location will recognize items like its Flaming King Crab roll and miso black cod, all of which can be paired with a pick from its solid sake list." - Brittany Britto Garley, Kayla Stewart

"Azumi, a new modern Japanese restaurant in the River Oaks District, focuses on sushi and omakase. The upscale establishment, which also has a flagship in Baltimore’s Four Seasons Hotel, serves dishes like scallop tiradito, flounder crudo, and crispy rice with spicy tuna or truffle avocado. Beyond seafood, it offers wagyu short rib, Yakisoba noodles, and favorites like Flaming King Crab roll, miso black cod, fried rice, and chicken gyoza. Diners can enjoy a selection of over 60 sakes, rare Japanese whiskeys, and signature cocktails. The interior, designed by Patrick Sutton, features natural materials and traditional Japanese elements. Azumi is open for lunch and dinner, with happy hour from 3 p.m. to 6 p.m." - Brittany Britto Garley

"Seafood may be the focus at this stylish Mediterranean restaurant in the River Oaks District, but when you want to add pizazz to your meal, go Greek with the restaurant’s traditional Flaming Saganaki. An appetizer of Kefalograviera cheese cut into small squares and pan-fried in a cast-iron skillet, a swoosh of fire lights up the table as the cheese is flambeed with a shot of brandy, then served with pita — making it a dish perfect for sharing." - Mai Pham

"With seafood flown in daily from around the globe, Ouzo Bay is one of Houston’s premier destinations for whole fish. Options like Hawaiian kona kampachi from the Pacific and wild-caught dover sole are de-boned then served simply with olive oil. Feast on the fish as-is, or add Mediterranean salsa verde or a champagne reduction with Siberian caviar for an extra boost of flavor." - Megha McSwain