What Makes Omakasyeh Different
Exceptional sushi begins before the first guest takes a seat. It begins with the relationships we’ve built to bring remarkable fish, rice, and vinegar to Houston.
Omakasyeh will be the first sushi restaurant in Houston to source from our private fish supplier in Japan, serve Gin-no-Mikazuki rice, and use Yokoi’s Yohei vinegar.
Together, they form the foundation of Omakasyeh, a combination you won’t find at any other sushi restaurant in town.
Fish from Toyosu
Our fish is shipped directly from Japan through a private supplier that no other Houston restaurant uses. The selection changes with the season, giving us the opportunity to share fish guests may never have encountered before.
We prepare each fish in the way that brings out its best qualities whether served simply, carefully aged, or treated with an Edomae technique.
Gin-no-Mikazuki Rice
We use Gin-no-Mikazuki, an award-winning Japanese rice that we source through an allocation. Its grains are approximately 1.5 times the size of Koshihikari, with a distinctive texture you can feel in each bite.
The rice has been recognized as Japan’s No. 1 on numerous occasions.
Gin-no-Mikazuki, was awarded the title of Japan’s No. 1 rice in a nationwide contest three years in a row and has received prizes in many other competitions.
Yokoi Yohei Vinegar
Our sushi rice is seasoned with Yohei from Yokoi, a revered Tokyo vinegar maker whose red vinegars are sought after by leading sushi chefs. Made from long-aged sake lees, Yohei gives the rice depth, aroma, and mellow acidity.
Yohei takes 20 years to make, and demand exceeds what Yokoi can produce. As a result, they supply it to only a select group of restaurants. Through a personal connection, Chef Yayo was introduced to Yokoi and had the opportunity to share the story behind Omakasyeh. After hearing his approach to sushi, they agreed to supply us. We’re proud to bring that relationship—and Yohei—to our counter.