Doko
5-Course Nouveau Japanese Tasting Event
Opened this past January, this Autry Park eatery blends the core flavors and ingredients of various cuisines with Japanese culinary techniques, presentation, and sensibilities, resulting in a fusion that earned it a place on Eater’s list of “Hottest in Houston.” Doko, which means “where” in Japanese, is a sibling of the restaurant group Duckstache’s Bar Doko, which is just across the alley. Chefs Daniel Lee and Patrick Pham, Uchi alums who launched Duckstache in 2019, have brought in Chef/Owner Young Nguyen and Chef de Cuisine Adolfo Lopez to deliver brilliant sushi and maki, distinctive yakitori like buta kashira (pork jowl, chili garlic, and chives) and tsukune (Japanese meatballs with jidori egg), and a house specialty called chicken fat rice that is to die for, created by simmering the fat with lemongrass and aromatic spices for about eight hours and then topping it with a slow-cooked egg. Comfort in a bowl, and it’s all served up in a stylish but intimate midcentury setting. “Delectable…we were utterly seduced,” said Texas Monthly, so, naturally, we are most excited to visit here and hope you’ll be able to join us!
About the Hosts:
Young Nguyen
Chef/Owner
A protégé of Uchi alum Chefs Daniel Lee and Patrick Pham, Chef Young Nguyen previously honed his craft at such spots as Kokoro. He now helms Duckstache’s newest project, Doko.
Adolfo Lopez
Chef de Cuisine
Chef Adolfo Lopez honed his craft at Houston spots such as Churrascos, Brenner’s on the Bayou, and The Lymbar before joining the team at Doko. Working closely with Chef Young Nguyen, he is dedicated to Doko's mission of blending the core flavors and ingredients of widespread cuisines with Japanese culinary techniques, presentation, and sensibilities.
The Lineup
Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. The menu is Butter and Cheese Free and some courses have been marked spicy for this event. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
-
Hotate Crudo
japanese scallops, aguachile, shiso
-
Surf & Turf
ebi | a5 wagyu
-
Masu Tom Kha
ocean trout, cherry tomato, trinity herbs
-
Toro Toast
chimichurri, caviar
-
Banana Ice Cream
banana bread, strawberry
Doko
3737 Cogdell St Suite 145
Houston, TX 77019
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Pescatarian, Gluten, Mushroom, Nut, Shellfish. They are NOT accommodating restrictions related to the following ingredients: Milk/Cream, Chive, Garlic (cooked), Garlic (raw), Scallion, Shallot, Fish. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
