Best Omakase in Houston 2026

Marcos Juarez, a Uchi alumnus, runs an eighteen-seat counter that Michelin folded into its Texas guide. The format is roughly fifteen Edomae nigiri courses with warm supplements that thread Vietnamese, Thai and Latin notes through the classical template, for about $175 per person. A car struck the Galleria dining room in early 2026, so through the summer the team is serving a residency at Bar Moon in Uptown; reservations open on Resy about two weeks ahead and clear within the hour. At full stride it is the most controlled sushi cooking in the city, and its hardest reservation.

Chris Kinjo built his reputation at Atlanta's MF Sushi before bringing the name to Midtown, and runs the most formally Edomae counter in Houston: hand-cut shari, properly aged maguro, and the longest nigiri count in the city at sixteen-plus pieces. The full sitting runs roughly twenty courses across close to three hours for about $300 per person, with a toro and foie gras nigiri that is the most photographed bite of the meal. This is the seat for a diner who wants the whole counter ritual rather than a compressed format. Reserve about four weeks out.

Manabu Horiuchi has run the Upper Kirby flagship for eighteen years and collected four James Beard nominations across that stretch, more than any other Houston Japanese chef. The chef-table omakase runs about twelve courses for $185, kept separate from the busy nigiri and izakaya menu in the main dining room. It is the most accessible of the city's serious counters, a good first omakase for a diner who wants the chef-paced format without the tasting-only rooms above it. Reserve two to three weeks ahead.

Uchi has been Houston's modern-Japanese benchmark since Tyson Cole imported the Austin original to Montrose in 2012. The Off-the-Hook omakase, at about $145, sits above the daily Chef's Tasting and leans contemporary rather than strictly Edomae: yellowtail with ponzu, the signature Walu walu smoked amberjack, hot rocks for the wagyu. The Montrose dining room is the most photogenic Japanese address in the city and, at one to two weeks, the easiest top-tier seat to book.

Kanau has anchored Midtown serious sushi since 2018, with chef Steven Truong threading Korean and French notes through a modern-Japanese template. The bar omakase runs about ten courses for $120, one of the two best-value serious reservations in the city, with an à-la-carte nigiri list from $80 to $130 for diners who would rather build their own progression. It is the right counter for a first omakase that skips the top-tier price without dropping the quality. Reserve one to two weeks ahead.