DAY 2: 5-Course Inventive Omakase Tasting Series
Just opened in December of 2021, this omakase restaurant in the historic Heights neighborhood has already developed quite a following. Executive Chef/Owner Billy Kin, whose other Heights restaurant Blackbird Izakaya, now departed, was much admired and whose Hidden Omakase in the Galleria area is still thriving, grew up around the professional kitchens of his father and grandfather, both esteemed chefs. At 5Kinokawa, which is named for the Japanese restaurant his father ran in Taiwan, Chef Kin is working with connections he made at Hidden Omakase to source fresh seafood directly from Japan. Here, diners can discover edomae-style sushi, which stems from 1820s Japan, before electric refrigeration came to pass, in which the fish is preserved in soy sauce, vinegar, or simmered in broth. It’s different—and delicious! And Chef Kin’s talents are not limited to the kitchen. He is a talented woodworker as well, influenced by George Nakashima, the legendary architect and woodworker who is considered the father of the American Craft movement. Chef Kin crafted 5Kinokawa’s wooden bar and other features of the restaurant. We’re excited to visit here, to hear from the multi-talented Chef Kin, and to experience the food that earned 5Kinokawa a place on Time Out Houston’s list of “21 Best Restaurants Right Now.”
About the Host:
As the chef/owner of 5Kinokawa and the upcoming 5 Tesseract, Chef Kin finds his inspiration in culinary art from his childhood memories of being in both his father and grandfather's restaurants, in Japan and the US. Chef Kin cut his chops under chef Takehiko Fuse of Musashino Austin, and ran his own restaurants Blackbird Izakaya and Hidden Omakase before launching 5Kinokawa late last year.
All courses will be individually plated.
5kinokawa's take on the classic italian seafood soup
chef's selected assortment
sea urchin pasta with uni butter, romano cheese, and golden egg yolk
Pacific Octopus Summer Truffle Salad
with thinly sliced octopus, seasonal microgreens, and a summer truffle sunomon vinaigrette
Mango Yuzu Macaron
with matcha dolce shortbread
Restaurant Covid 19 Policy
At this event, we will not be able to accommodate requests for separate tables, as the restaurant only offers counter seating (i.e. sushi counter). All food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant's own policy, attendees will not be required to present proof of vaccination for entry.
119 White Oak Dr
Houston, TX 77007
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID. Additionally, if you plan on purchasing beverages during the event, make sure to bring cash.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.