Azumi brings high-caliber Japanese cuisine to Houston’s River Oaks District, pairing traditional sushi techniques with a contemporary edge. The space’s sharp design and open sushi bar set the tone for a menu built around clean flavors, bold proteins, and tightly calibrated execution. Backed by the Atlas Restaurant Group, Azumi merits attention not for spectacle, but for its discipline.

About the Restaurant

Azumi Houston is an extension of the Atlas Restaurant Group, which has expanded its footprint from the East Coast to the Gulf with this polished Japanese concept. The menu is structured around a dynamic interplay of raw and cooked dishes, highlighting fresh seafood flown in from Japan’s Toyosu Market and a hot kitchen program that leans into searing, smoking, and flash-frying. The cocktail program is equally detailed, offering restrained yet creative pairings, while the sake list reflects an intent to present breadth without overwhelming the diner. Corkage is not permitted, a choice that underscores the restaurant’s commitment to maintaining control over pairings and presentation.

About the Chef

Chef Timur Fazilov brings nearly two decades of global experience to Azumi. With a resume that includes leadership roles at MICHELIN-level restaurants in London and Doha, as well as time spent at Sa’Moto by Morimoto in Miami, Fazilov’s approach reflects technical consistency over flair. At Azumi, he applies a fusion sensibility with precision, avoiding overcomplication and keeping the ingredients at the forefront.

Service & Atmosphere

The design is upscale and minimalist, with clean lines and ambient lighting that’s dim but functional. The sushi bar serves as a visual focal point, offering diners a front-row seat to the team’s meticulous knife work and plating. Service is casual but professional, with staff demonstrating strong menu knowledge and pacing that feels deliberate rather than rehearsed. 

Menu Highlights:

• Wagyu Ishiyaki Style: Thin cuts of A5 wagyu are flash-seared tableside on a hot stone. Served with wasabi and spicy ponzu, the beef is marbled, tender, and carefully portioned by weight—an execution that emphasizes restraint in richness.
  
• Surf ’n’ Turf Roll: A compact, flavor-forward roll combining Japanese A5 wagyu with sweet, flaky king crab. It’s a high-fat pairing that works due to careful balance and minimal interference from sauces.
  
• Charred Avocado: A plant-based standout, this dish contrasts creamy avocado with crisp chili garlic and tangy ponzu. The char is controlled, adding bitterness without overwhelming the palate.
  
• Toyosu Nigiri Flight: A curated 9-piece selection showcasing daily shipments from Japan. Textural variation and temperature precision define this flight, which emphasizes technique over novelty.
  

Conclusion:
Azumi delivers a technically solid meal across courses, with a disciplined approach to sourcing, seasoning, and service. It’s best suited for diners interested in precision-driven Japanese cuisine without theatrical excess. While the cost places it in the premium category, the kitchen’s expertise and the room’s polish support the value. A confident addition to Houston’s upscale dining roster.