Chef-restaurateur Tyson Cole
Flash forward to 2023. After bringing Uchi to Houston, forming Hai Hospitality and launching additional concepts — Uchiko in Dallas and Houston; bar concept Uchiba in Dallas; Loro in Austin, Dallas, Houston and Addison; and Uchi in Denver and Miami — the group chose H-Town to debut its newest concept, Oheya. Now, with plans for openings in California and beyond, it’s officially a coast-to-coast operation.
At Oheya, says Cole, “guests can still expect the delicate balance of elevated food and impeccable service they’ve come to know and love.” The omakase-style sushi bar’s decadent 15-course menu rotates monthly, with a different concept chef from Hai Hospitality at the helm, collaborating with chef de cuisine Stephen Conklin and head sushi chef Kevin Le of Uchi Houston.
“We create our food with a hyper-collaborative mentality and process and encourage all levels of cooks and chefs to work on dishes under the guidance and mentorship of the head chefs,” says CEO Tony Montero, who notes that even front-of-house team members can offer up dish ideas.
The passion and emphasis on training starts at the top. One of the few American sushi masters, Cole trained more than 10 years in Tokyo, New York and Austin under two different sushi masters. Incidentally, he studied physics and art in college at UT before working at a Japanese restaurant in Austin.
At 12-seat Oheya, Japanese for “the room,” the ambiance mirrors the cuisine with attention to detail right down to charger plates and custom-made ceramics by national artists. Each morsel on the plate is delectable, which might start with a lemongrass oyster and coconut, or asparagus with sunchokes and grapefruit, and segue to snow crab nigiri crowned with corn and kimchi.
Hai Hospitality will continue to bring its experience to more outposts over the next year, including a second Loro on Kirby, an Uchiko in Plano, and the izakaya-inspired cocktail bar Uchiba in Austin. Beyond Texas, Hai will be expanding the Uchi brand into West Hollywood — and onto the islands of Turks and Caicos — later this year.
“We’ve also announced our opening in Scottsdale and have a few more things in the pipeline,” says Montero. Stay tuned!
Loro Crispy Smoked Chicken
Uchi's Crispy Brussel Sprouts
Uchiko Hot Rock
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Consistency is a key ingredient for a healthy complexion, so Skin Laundry’s goal is to reimagine expensive, in-office procedures as something more people could choose to afford on a monthly basis.
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Membership-based beauty services are growing in popularity. Next door to Skin Laundry will soon be Glosslab, with unlimited manis and pedis, including gel polish and gel removal, for its monthly members. And in the Heights, an Arizona-based concept called Hi, Skin just opened at M-K-T, offering facials, dermaplaning, gua sha and more, also on a monthly basis. A second outpost opens this summer in Uptown Park.
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