5Kinokawa

So excited to go to one of the new omakase in town.

The former Blackbird Izakaya chef/owner, Billy Kin opened up an omakase shop after his stint at Hidden. There are a lot of personality and good food in every dish, let's dive right in.

This is Firefly Squid from Toyama Bay, Japan accompanied by cucumber.  It's a very fresh taste, not super chewy or fishy.

This is Seabream Sperm with Ponzu Sauce - it is best described (by the chef) as tofu fish.  The taste is very blank, and had they not told you what it is, you wouldn't think it's any different.  The texture is really like tofu, which soaks up the ponzu sauce nicely.

Yummy Toro - once the chef placed it in front of you, he then brought over a piece of wood sitting with hot charcoal.  The purpose is to torch it, and make it nice and seared.   The flavor is pretty good too.

Since I was there for my birthday, I got the left over toro.  YAY!

This is Pacific Octopus with caviar carpaccio.  The octopus not too chewy as a matter of fact it has a pretty good elasticity.  Again, not fishy or gamy at all.  By the way, the flower is edible.

Then we had the Golden Eye Snapper. 

Here we have Razor Clam with ponzu sauce.  I've never had razor clam before, so this is all new to me.  The bits has a scallop-like texture but not as dense.  It's pretty unique taste there.

Here we have mackerel nigiri.

Here is their version of Chuwanmushi  with Hudson belly foie gras.  This is more filling than I imagined.  The egg custard is rich on its own and of course with the pork belly and the foie gras as enhancer, add to that flavor texture.  

Here we have Uni Nigiri - super fresh uni.  YUM!!!!

But that's not all, we have Carbonara de Uni - uni pasta...

...but that's not all.  The pasta added caviar on the other side. 

Next is Wagyu nigiri - my cut unfortunately had some chewy piece, otherwise flavor is on point.

This is dashi broth with daikon.  Dashi broth usually clear and base for miso.  They added daikon, which is a nice touch.

This is Shima Ahi that has been aged 3 days.  It has the texture profile very yellowtail-like.  But don't underestimate for horse mackerel is very yummy, especially it's been aged.  

For dessert, we got longan with foie gras shavings.  The longan were frozen, reminded me of frozen grapes.  I will honestly say that I cannot taste the foie gras, even though I see them shaving it in front of me.  The foie gras melts as I eat each bite, that was fun.

Overall, it was a great night!  Not only that the food and the quality of it is top notch.  Chef Billy gave us lesson on uni, the origin of Kinokawa, his love for Interstellar.  We talked a lot about Houston's omakase scene, and what his vision for the space they are in.  Learned a lot, laughed a lot.  Since the counter only seat 13, you becomes fast friends with your neighbors.  It is like a dinner and a show.  

For parking, there are some parking on the side of the building.  But true to Heights, you will bud into neighbors who live in the next lot pretty easily.  Not to worry, there is a mini parking lot at the back of the building.  You can enter thru that backdoor instead of walking all the way around.  But please be courteous to the folks living in the area.

They are only serving Thursday thru Sunday with 2 seatings each night, one at 6p and the later one at 9p.  Like the other popular omakase's in town, you can get in by making a reservation.  Also, keep an eye on their Instagram, often they will say if there's any last minute openings.

5Kinokawa

3119 White Oak

Houston, TX 77007

832-285-2996

https://www.5kinokawa.com