ReikiNa

Very cool tasting menu spot. They have a fixed menu which changes every few months. The food is expertly crafted for taste, presentation, etc. You are buying edible art. You can see pictures of the full tasting menu of what k ate at my meal in my review. Your food will likely be different since the menu changes every few months but that's part of the charm. Interior decor is casual but artistic. You can come dressed up or very low key and you'll fit in either way. City Center is a bit difficult to navigate and these guys do a great job with text messages prior telling you exactly where to park and how to find the restaurant. Kudos! Loved all my food. Loved the cocktails. Would definitely come back.

The food was good! I was not a fan of the ginger cake sundae and the oyster. I expected a bit more from the oyster caviar dish. I didn’t taste much with it. I was very impressed with the salmon dish. The coconut foam and yuzu bubbles were incredible. This dish was definitely the highlight of the meal for me. A great starter. I would come here again. The drinks were okay. They were nothing to boast about.

This place is the best. Been for two different tasting menus and loved every moment and bite. Tasting menu restaurants can often feel stuffy and pretentious, but ReikiNa is the total opposite. It's relaxed, welcoming, and really does feel like you're hanging out at someone's home. The food is so creative and the drinks outstanding. Can't wait to see how Chef Thomas and the team grow the concept.

What a great restaurant! Took my fiancée here for our 5 year anniversary and was not disappointed whatsoever. The setting really conveys the chefs concept of an “at home meal”. The first two courses (oyster and fish) were really light but flavorful enough to really get your pallet going. From course 3 on it was surprise after surprise. Highlight for me would be the eggplant course. Described by the chef as a vegetarian brisket, I was initially skeptical being such a fan of barbecue. But sure enough, with red cabbage, nuts and just the right amount of smoke, I could’ve sworn I was chomping down on a nice piece of moist brisket. Will be returning for sure!

My wife and I visited on the last Saturday night of chef Tom’s first menu. We loved the entire experience and the food was wonderful. Some items were familiar and others unique. All were executed with exacting precision and presented beautifully. Perhaps the highest compliment I can offer is this...I cannot wait to go back. My wife and I settled into our table and waited for service to begin. Chef Tom addressed the room with background on his gastronomic journey and what Reikna, the word and the restaurant, mean to him. I love it when a chef reveals himself. After all, the food I enjoy the most has its own personality. I like to know where that’s coming from. The experience is starting to feel like I’m in chef Tom’s living room. As Tom wrapped up his opening remarks he asked everyone to take a moment of meditative gratitude. We all closed our eyes, took a few deep breaths and the chef asked us to think of things for which we are grateful. I thought this was a beautiful way to start dinner. Perhaps others felt uncomfortable or challenged by this moment of contemplation. If I had to guess what chef Tom thinks of someone being uncomfortable, I would say he’s probably okay with that. I think he wants to challenge your expectations. An example of the deliciously thoughtful meal includes the New England oyster on the halfshell served with a sake mignonette emulsion and cilantro oil. Chef Tom explains each item as they are presented to you. For this dish he exclaimed, “I don’t like mignonette”, because it doesn’t stick to the oyster. And that’s why Tom emulsified the mignonette. Problem solved and resulting in deliciousness. Other dishes were the yellowtail sashimi with a pineapple vierge served with miniature cubes of melon; chicken liver mousse with lychee reduction and radish kimchi; stuffed squid ‘ceaser’ with parmesan rice ‘chicharron’ and Old Bay togarashi. His crab cake was a true highlight, and as Tom introduced it, “this is not your father’s crab cake.” It was a small ball of delicate crab, gently fried and intended to be eaten as a lettuce wrap along with its accompanying miso orange emulsion and housemade pickles. The charsiu pork and cherry bao were another standout dish. The pork belly was sublimely tender yet crispy and richly glazed. The bao was stuffed with tart cherries that cut the fattiness of the pork. It was a delightful balance of flavors and textures. While the dessert was served, chef Tom took a seat and serenaded us with a song. So yea, not only can the guy compose a beautifully inspired and delicious meal (and design a restaurant) but he can play the freaking piano and sing. Tom really has poured his heart and soul into Reikina. The meal concluded, or so we thought, with a matcha white chocolate mousse and nectarine sorbet. The delicately acidic citrus was a lovely counterpoint to the richness of the mousse. We thought we were done. We had just consumed 8 unique and delicious courses. However, Tom being the consummate host and wanting to assure no one goes home hungry, offered a wagyu cheese burger on a brioche bun with deeply caramelized onions. OMG it was good. Reikina is a great experience and I encourage you to go. Like I said….I cannot wait to go back.

Amazing food drinks atmosphere. Tom has done a phenomenal job with his team. Well worth it. Must try every change of menus. It is 100% amazing. Great job 👏 👍 👌 🙌 😀 💪

Incredible food. Excellent service. Unique and engaging atmosphere. Very different approach to eating a delicious meal. Fantastic!

This was one of the most unique dining experiences with an intimate 5 course tasting menu! The flavors were outstanding and each course got better and better. The chef put so much thought into each dish and they all have a unique story. We look forward to coming back!!

Came here for a birthday dinner. Their menu rotations every 2mo and reservations open up 14 days out. The venue is a little tricky, and it's located in a coffeeshop. I wish the ambiance could have been nicer for an otherwise upscale dinner, but it provided for a homey environment. It's BYOB, and I brought a champagne for the dinner and ice wine for dessert. We started with a yellowtail app, which was delightful. I liked how the chef came out and explained each of his creations. The next coarse was a Japanese inspired Caesar-like salad, which was innovative and unique. I liked the 3rd course best, as it reminded me of Norway - cod ravioli with a creamy sauce. The next coarse was wagyu Denver cut with mashed potato, and my dining partner and I both found it hard to chew. The dessert was an icebox cake and we loved it! I wish they would have done something special (like a candle or Happy Birthday wish with syrup on the side of the plate) for the celebration. My other gripe is that I was told the experience was "a little over an hour" but it was closer to 90min, and we were late for our next engagement as a result. However, their correspondence on IG is fast and professional.

My wife and I enjoyed the ReikiNa experience last month and thoroughly enjoyed our time at the kitchen counter under the watchful eye of Chef Thomas Stacy. From the space, music, service, and most importantly the food I was blown away at the thoughtfulness of everything about the restaurant. The chef even built some of the furnishings and the kitchen counter himself. What is really amazing is that Chef Stacy doesn't have years of experience in the restaurant business with a stint as a line cook at Uchi pre-pandemic and doing pop up style dinner parties during the pandemic. The tasting menu experience felt like he had been doing this all his life. When enjoying tasting menu experiences, my wife and I often order the regular menu and a vegetarian menu. Neither of us are vegetarian, but doing both menus creates a 16 course tasting for the two of us rather than just 8. My wife was actually the only person seated that night that got the vegetarian version and Chef Stacy went all in on coming up with creative vegetarian alternatives for each course. On to the food. Everything was plated beautifully. The Chef detailed out all of the ingredients and the thought process behind creating each dish. The service was efficient without any long breaks throughout the progression. My favorite three courses were the Stuffed Squid riff on a Caesar salad, the lettuce wrapped crab cakes, and the Char Siu Cherry Bao Buns. The vegetarian substitutions for these dishes were an Arancini for the stuffed squid, a hearty mushroom for the crab cake, and carrots took the place of the pork on the Bao bun. As we are not carrot fans in general, this was the only vegetarian substitution that didn't work for us. The only take or leave it course was a Smoked buttered eggplant with Goat Cheese. This dish was a little muddled. But all the others had bold distinct flavors and were very enjoyable. To take the tasting to a new level more attention could be made in describing the drink pairings with each course. With the detail they put into describing the thought process behind the food, I'm sure they can add this same process to the wine pairings. Bottom line is that we will be returning for more experiences at ReikiNa. The chef and his team deserve the support of the Houston food scene. They are certainly putting in the effort.

There are several aspects to restaurants that make them worthy of my time and money.  These include the quality of the food of course, but also its uniqueness, the vibe of the space, the staff's personality and, most important to me, the passion of the chef.  All of these qualities are hitting their stride at Reikina, guided by the singular passion of chef and owner Thomas Stacy. Reikina opened two months ago in City Centre on Houston's west side.  It offers an eight course tasting menu.  The space is small and at first glance austere.  The atmosphere starts to warm as you relax in the forward lounge with creative cocktails (including mocktails) while waiting to be invited to your table.  Unique works by local artists are on display, and for sale, and will change every two months or so along with the menu.  Vinyl records from the chef's personal collection provide the restaurant's soundtrack, and wait....is that a piano in the corner?  More on that later. My wife and I visited on the last Saturday night of chef Tom's first menu.  We loved the entire experience and the food was wonderful.  Some items were familiar and others unique.  All were executed with exacting precision and presented beautifully.  Perhaps the highest compliment I can offer is this...I cannot wait to go back. My wife and I settled into our table and waited for service to begin.  Chef Tom addressed the room with background on his gastronomic journey and what Reikna, the word and the restaurant, mean to him. I love it when a chef reveals himself.  After all, the food I enjoy the most has its own personality.  I like to know where that's coming from.  The experience is starting to feel like I'm in chef Tom's living room. As Tom wrapped up his opening remarks he asked everyone to take a moment of meditative gratitude.  We all closed our eyes, took a few deep breaths and the chef asked us to think of things for which we are grateful.  I thought this was a beautiful way to start dinner.  Perhaps others felt uncomfortable or challenged by this moment of contemplation.  If I had to guess what chef Tom thinks of someone being uncomfortable, I would say he's probably okay with that.  I think he wants to challenge your expectations.   An example of the deliciously thoughtful meal includes the New England oyster on the halfshell served with a sake mignonette emulsion and cilantro oil.  Chef Tom explains each item as they are presented to you.  For this dish he exclaimed, "I don't like mignonette", because it doesn't stick to the oyster.  And that's why Tom emulsified the mignonette. Problem solved and resulting in deliciousness. Other dishes were the yellowtail sashimi with a pineapple vierge served with miniature cubes of melon; chicken liver mousse with lychee reduction and radish kimchi; stuffed squid 'ceaser' with parmesan rice 'chicharron' and Old Bay togarashi.  His crab cake was a true highlight, and as Tom introduced it, "this is not your father's crab cake."  It was a small ball of delicate crab, gently fried and intended to be eaten as a lettuce wrap along with its accompanying miso orange emulsion and housemade pickles. The charsiu pork and cherry bao were another standout dish. The pork belly was sublimely tender yet crispy and richly glazed.  The bao was stuffed with tart cherries that cut the fattiness of the pork.  It was a delightful balance of flavors and textures. Now, back to that piano in the corner.  While the dessert was served, chef Tom took a seat and serenaded us with a song.  So yea, not only can the guy compose a beautifully inspired and delicious meal (and design a restaurant) but he can play the freaking piano and sing.  Tom really has poured his heart and soul into Reikina. The meal concluded, or so we thought, with a matcha white chocolate mousse and nectarine sorbet.  The delicately acidic citrus was a lovely counterpoint to the richness of the mousse.  We thought we were done.  We had just consumed 8 unique and delicious courses.  However, Tom being the consummate host and wanting to assure no one goes home hungry, offered a wagyu cheese burger on a brioche bun with deeply caramelized onions.  OMG it was good. Reikina is a great experience and I encourage you to go.  Like I said....I cannot wait to go back.

Tried ReikiNa last week and had a fantastic meal and overall experience. Chef Thomas and his team have thoughtfully created a flow to the evening that incorporates all of the senses. The art in the space showcases local artists, and is all for sale (full benefits to the artist). The menu and art are planned to rotate every 6 weeks, so I highly recommend heading there soon to try the great food we were able to experience.

You will get a text saying to arrive early because the $185 per person tasting menu will start promptly at 7:30pm. Don't worry, that is a lie. We arrived at 6:15 because we didn't want to miss a moment. At 6:40 I asked if we would be seated soon and was told we were waiting for one more person. At 6:50 I asked if the person we were waiting on was the chef and when we could expect to be seated. I was told not to worry because as soon as we were seated the food service would start. Finally, 30 minutes after we were told it would start and 45 minutes after our arrival the large waiting group was led to our tables. Do not sit at the higher bar area, those seats are incredibly uncomfortable and the thinly covered metal digs into the back of your legs. This would be fine for a quick drink, but terrible for a 3+ hour dinner. Once we were finally sat, it took them another 15-20 minutes to take everyone's drink orders and get the drinks to us. No clue why they couldn't take care of this while we were waiting for the straggler. Around 7:20, we were FINALLY ready to start with our 6:30 reservation that we were ordered to arrive early for. Time for food - yay!! Not so fast. The self-aggrandizing chef wants to take everyone through a gratitude meditation. Ummmm, okay, we are already almost an hour late, very hungry and you want to delay us further?? We all closed our eyes as requested and played along and listened to him drone on. There were several minutes of no talking with music blaring, and several of us started to peek to see what was going on. We were left alone and still waiting for the meal to start. Over an hour late, we finally get our first course of one oyster in a fake shell with some broth on it. I LOVE oysters and this was the fishiest thing I have ever tasted and thought it might give me food poisoning. The rest of the courses were okay to good, although luke warm or cool when meant to be hot. What upset me the most was when the couple next to us asked for their check, have the dessert boxed and rushed through their second to last course because they had to get home to relieve the sitter. The chef cared more about waiting for ONE person to arrive so he could do his group meditation than he cared for the other 25 or so people who made arrangements to be there on time, paid for sitters, etc. This night happened on a Wednesday; most people don't plan on leaving a restaurant at 10:30pm on a weeknight. I love a good tasting menu and have gone to most of them in Houston over the years. Several places I look forward to attending each time they change their menu. I will never eat here again. I gave two stars instead of one because I can see the chef is trying to do something good here, unfortunately his ego is leading the business.

My review has nothing to do with the wait staff or owner. Both Jeremy and Thomas Stacy were very kind but I think this place still needs a lot of work. My review has more to do with the entire experience. I love tasting menus so I was super excited when my friend was able to grab a 7:30 reservation for a Friday night. We arrived 5 minutes before our reservation time and the place was empty. I had a feeling we would have to wait but didn't realize we wouldn't be seated for another 45 mins. My reason for the 3 star rating has nothing to do with the wait time but more of the wine pairings and courses. We were given 8 courses with 5 wine pairings. Out of the 8 courses, there were only 3 that really stood out: Fried Oyster, kinmedai and the Tom Kha Risotto. As for the other dishes, eh not a fan. The dumpling was hard and overcooked, the crab cake was vegetarian and you could 100% tell it was made out of mushrooms, the duck was decent but not exceptional, the wagyu could've been cooked to a better temperature and the dessert just fell flat. Being a huge wine connoisseur, the wines did not pair well with any of the dishes. I later found out that they no longer had a sommelier on staff so I just felt like they threw any cheap wines onto the wine pairings. Very disappointing! I spent a little over $300 and still left being hungry and grabbing dessert elsewhere. There's a lot of great tasting menus and unfortunately this one's not it.

What a great fun night! It was like being in a personal home with the chef. Yes, dinner is ready when dinner is ready, just like it would be at a private home.It's a community table, the vinyl records are playing, the chef plays the piano and introduces every dish. The room is set for only 20-25 people, but all the happiness of flavor,the wines and the music made it very lively. What a unique,refreshing and great experience. Oysters with caviar, the duck and the short ribs, and the seaweed butter! where my absolute favorite of all the dishes,and the wine was well selected for each. Make sure to get the wine pairings, relax, take an uber, leave the kids with the grandparents overnight...and enjoy.

Y'all! Let me tell you about last night. Backstory, my husband and I have been to some of the best restaurants in the country. We have NEVER experienced a dinner like the one last night. It wasn't really the food and wine that set ReikiNa apart--it was chef Thomas Stacy's passion, inspiration, and care that made last night's dining experiences one that I will never forget. So the restaurant is communal dining; during the pandemic Chef Stacy was inspired to bring people together, well, one thing led to another, and he opened up his restaurant. The name "ReikiNa" means divine snacks. And that is what guides the dining experience. The restaurant is in the old Grub Burger space in City Center, and is still a work in progress, as Stacy plans on extended the service to the outdoor patio. The concept is intended to bring strangers together to dine and enjoy an evening of conversation, good food and drink, and even some live music played by the chef himself. Chef Stacy started the event with an introduction to his background and naming of the restaurant etc.. and then asked us to meditate! If that's not your thing he said to "make it your thing." And we all sat there quietly with our eyes closed while calming zen music played on his record player. No jokes, the table looks kinda like The Last Supper (which he made himself) and maybe his intent is for us to meditate or say a blessing before our dinner, either way, I really appreciated this concept and hung my head as I told the universe how thankful I was for being there that night. We were sat with a mixed age group and by the end of the night we knew each others names, shared stories of our families, work, and travel, and even exchanged phone numbers to dine together again! The food is a fusion of Texas meets Japan. Small plates with wine pairings. The 8 course tasting we sampled had: 5/5 gulf oyster with an emulsion 4/5 tuna and beet small plate 5/5 refreshing apple salad palate cleanser 5/5 lobster pea gazpacho 5/5 Wagu carpaccio served Luke a sushi piece but I would enjoy if this was plated as two small pieces instead of one large piece--it would allow for a better bite. 5/5 shisito tempura (my fav) it was spicy and hade some pate and something else inside 5/5 kabocha pumpkin with a sweet potato chip (I want a bag of those chips--I loved it, but the husband had trouble with the skin as we were not given a knife and the slice was bigger than a mouthful 4/5pig head torchon there was a bit too much jam and the texture was bit sinewy 5/5 yuzu lime pie by this time I had a nice buzz but I ate all of it so it must have been delicious! 5/5 burger!! Chef Stacy offers a $7.50 burger if you're not full after the tasting. I was full, but couldn't try the burger so I ordered one. It was delicious! I wanted it to go but Chef said I had to at least take a bite to try it fresh and I took the test home. Even after a microwave nuke, that burger was the bomb! Now, the bill hurt my stomach, but again, it's an experience that I thoroughly enjoyed and will more than likely return for in the future.

There are several aspects to restaurants that make them worthy of my time and money.  These include the quality of the food of course, but also its uniqueness, the vibe of the space, the staff's personality and, most important to me, the passion of the chef.  All of these qualities are hitting their stride at Reikina, guided by the singular passion of chef and owner Thomas Stacy. Reikina opened two months ago in City Centre on Houston's west side.  It offers an eight course tasting menu.  The space is small and at first glance austere.  The atmosphere starts to warm as you relax in the forward lounge with creative cocktails (including mocktails) while waiting to be invited to your table.  Unique works by local artists are on display, and for sale, and will change every two months or so along with the menu.  Vinyl records from the chef's personal collection provide the restaurant's soundtrack, and wait....is that a piano in the corner?  More on that later. My wife and I visited on the last Saturday night of chef Tom's first menu.  We loved the entire experience and the food was wonderful.  Some items were familiar and others unique.  All were executed with exacting precision and presented beautifully.  Perhaps the highest compliment I can offer is this...I cannot wait to go back. My wife and I settled into our table and waited for service to begin.  Chef Tom addressed the room with background on his gastronomic journey and what Reikna, the word and the restaurant, mean to him. I love it when a chef reveals himself.  After all, the food I enjoy the most has its own personality.  I like to know where that's coming from.  The experience is starting to feel like I'm in chef Tom's living room. As Tom wrapped up his opening remarks he asked everyone to take a moment of meditative gratitude.  We all closed our eyes, took a few deep breaths and the chef asked us to think of things for which we are grateful.  I thought this was a beautiful way to start dinner.  Perhaps others felt uncomfortable or challenged by this moment of contemplation.  If I had to guess what chef Tom thinks of someone being uncomfortable, I would say he's probably okay with that.  I think he wants to challenge your expectations.   An example of the deliciously thoughtful meal includes the New England oyster on the halfshell served with a sake mignonette emulsion and cilantro oil.  Chef Tom explains each item as they are presented to you.  For this dish he exclaimed, "I don't like mignonette", because it doesn't stick to the oyster.  And that's why Tom emulsified the mignonette. Problem solved and resulting in deliciousness. Other dishes were the yellowtail sashimi with a pineapple vierge served with miniature cubes of melon; chicken liver mousse with lychee reduction and radish kimchi; stuffed squid 'ceaser' with parmesan rice 'chicharron' and Old Bay togarashi.  His crab cake was a true highlight, and as Tom introduced it, "this is not your father's crab cake."  It was a small ball of delicate crab, gently fried and intended to be eaten as a lettuce wrap along with its accompanying miso orange emulsion and housemade pickles. The charsiu pork and cherry bao were another standout dish. The pork belly was sublimely tender yet crispy and richly glazed.  The bao was stuffed with tart cherries that cut the fattiness of the pork.  It was a delightful balance of flavors and textures. Now, back to that piano in the corner.  While the dessert was served, chef Tom took a seat and serenaded us with a song.  So yea, not only can the guy compose a beautifully inspired and delicious meal (and design a restaurant) but he can play the freaking piano and sing.  Tom really has poured his heart and soul into Reikina. The meal concluded, or so we thought, with a matcha white chocolate mousse and nectarine sorbet.  The delicately acidic citrus was a lovely counterpoint to the richness of the mousse.  We thought we were done.  We had just consumed 8 unique and delicious courses.  However, Tom being the consummate host and wanting to assure no one goes home hungry, offered a wagyu cheese burger on a brioche bun with deeply caramelized onions.  OMG it was good. Reikina is a great experience and I encourage you to go.  Like I said....I cannot wait to go back.

I won't get too much into the details around the food as they are using a rotating menu, but I will say the food was an interesting and unique combination of Thomas Stacy's background and whatever theme he is trying to capture (in our case it was Christmas/Thanksgiving) that evening. Lots of small portions but at the end of it all you are definitely full. It definitely costs an arm and a leg relative to other tasting menus, but I think the real value add here is the communal dining aspect. While you don't quite get to choose where you sit, there are roughly 6-ish spaces that serve 4 and one large 12-seater table. You're in good company with other people (that are also willing to shell out a few hundred per plate), and I found our conversation to be very enjoyable. I haven't really seen this "dining with strangers" experience anywhere else in Houston. While you can arrive alone, it's heavily weighted towards couples and groups. You can arrive early if you want for a drink, but the socializing doesn't really happen until everyone's seated.

I had the privilege to join a friend in trying the new tasting menu for January - February 2022 at ReikiNa earlier in the month and it was beyond delicious. The restaurant space looks like an art gallery, it's beautiful and welcoming. The food is incredible all the food has been on my mind since I tried it and I can't wait to try the tasting menu again and also come back and try the new tasting menu when it's released. The dinner began with Chef Thomas setting the tone with a short guided gratuity meditation. I didn't get pictures of the Caviar Fried Oyster with Bonito Sorbet because I was too excited to try it it slipped my mind to capture an image, but I do remember it being a perfect opening to the meal. The Kinmedai in particular was so so good, the aguachile was really flavorful and the quality of fish was phenomenal. The lobster dumpling was so flavorful, the flavors of the lobster were brought out really nicely and the sea foam and butter dashi balanced the plate nicely and the foam in particular was an interesting texture addition to the dumpling. The "crab cake" with seaweed and yuzu lemon curd was so tasty, even though the crab cake was not made with real crab and made with mushrooms instead the flavor was really wonderful and the texture was great as well. The yuzu lemon curd went perfectly with the "crab cake" and I wasn't left wishing for crab because the flavors were layered and clearly thought out. The Tom kha risotto was the best risotto I've ever tried, I'm not even a fan of risotto generally but this risotto had a great texture and even better flavor balance! I usually don't eat fowl but I could not resist trying the Duck Rillette Maki, and that duck was on my mind for days and days after eating it. It was so delicious but it was a little large to eat in a single bite, but I have been informed the size has changed and now it's being served as two smaller pieces. But the large size is not a complaint because it meant there was more for me to eat! Though I did not try the kalbi wagyu short rib dish, my friend was able to try it and it looked really good- the vegetarian alternative however with a King Oyster mushroom was so good so I can only imagine what the meat dish tasted like!! The dessert was Chef Annie's Raspberry Peppercorn Shortbread Pudding, and it's a light and flavorful end to the meal. I came to ReikiNa again after the tasting menu and received crab cakes with my Pimm's Cup cocktail and those crab cakes were the best crab cakes I've ever had in my life. The orange miso butter sauce on top was the perfect flavor additive and helped bring out the flavor of the crab, the crunch was a really great crunch also and although I personally thought they were a bit large to eat in a single bite I think that for someone who can eat them all at one time it'll be an unbelievably enjoyable experience. This restaurant is really excellent and it is obvious Chef Thomas and his team put a lot of thought behind the flavor profiles of all the dishes and how the dishes balance each other out to create a culinary experience. Jeremy the mixologist also is so knowledgeable about the drink options and creates some incredible beverages.

We really enjoyed our evening at ReikiNa. Chef Thomas Stacy is very talented and passionate about his art. Each course was delicious and very well-thought out. We also enjoyed the personal touch he offered with an explanation of the dish, how it was prepared, and the inspiration behind it. My husband and I will be back soon, and we encourage everyone to give it a visit. You will not be disappointed.

Smart food, pretty atmosphere, great service One of the few things that htown is missing is fine dining/course menus. We have Marches and Degust. Now Reikina has stepped up to the challange of presenting artistic and delicious courses that opens up the minds (and bellies) of diners to something fresh and new Each dish presented showcases the thougfulnees of the chef and his desire to share his love of food with his fellow diners A must try destination

Exquisite food which is French and Japanese inspired by a previous Uchi Houston chef. Nice wine list and interesting mixed drinks.