Uroko splits its Springdale Rd space into two distinct sushi experiences. On one side is a counter-service temaki operation, casual and quick, where guests order made-to-order hand rolls in a common seating area. On the other is a 12-course nigiri omakase run by owner-chefs Masa and Také, who bring more than 20 years behind the sushi bar to the counter, seating guests for focused 45-minute sittings built around whatever ingredients they're sourcing globally that day.
Beyond the two counters, Uroko also sells DIY temaki kits for at-home assembly, a sashimi plate spanning more than ten kinds of seafood, and runs periodic sushi-making classes.
Regulars point to fresh fish, an efficient pace, and a sake list worth exploring alongside the reasonably priced omakase. Uroko was named a 2025 James Beard Award semifinalist for Best Chef: Texas.
Beyond the two counters, Uroko also sells DIY temaki kits for at-home assembly, a sashimi plate spanning more than ten kinds of seafood, and runs periodic sushi-making classes.
Regulars point to fresh fish, an efficient pace, and a sake list worth exploring alongside the reasonably priced omakase. Uroko was named a 2025 James Beard Award semifinalist for Best Chef: Texas.