Sushi Horiuchi is chef Manabu Horiuchi's personal project, built around a single six-seat counter in Montrose. He's described it as a recreation of the small sushi bars of his youth in Japan — the places where he first decided to become a sushi chef — brought to Houston as his own space.
With only six seats and one seating a night, the room is built for close, direct exchange between chef and guest. Regulars point to the quality and intimacy of the omakase experience, and reservations have become some of the hardest to land in the city, with demand consistently outpacing the small counter.
With only six seats and one seating a night, the room is built for close, direct exchange between chef and guest. Regulars point to the quality and intimacy of the omakase experience, and reservations have become some of the hardest to land in the city, with demand consistently outpacing the small counter.