What to know
When Chef Manabu opened his Montrose counter, he brought a restrained, old-school approach to Houston’s sushi scene: small, deliberate service with an emphasis on rice, temperature, and fish provenance. The concept matters because it resists spectacle and returns attention to fundamentals — knife work, vinegared rice, and pacing. In a city of large dining rooms and loud energy, this tiny omakase spot offers a lesson in refinement and quiet hospitality.
