Aiko

Aiko Chefs Patrick Pham and Daniel Lee have over 25 years of combined experience in Japanese cuisine and sushi.
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They established their culinary careers in Houston where they worked together for a number of years before starting their own ventures.

Join us for nigiri. Kinmedai, golden eye snapper, clean and refined with a gentle sweetness that lingers. Reservations a...
03/30/2026

Join us for nigiri. Kinmedai, golden eye snapper, clean and refined with a gentle sweetness that lingers. Reservations available via .

03/25/2026

Kanpai (乾杯) — a Japanese toast meaning “empty cup,” shared to celebrate the moment together.

A refined indulgence from the sea, Zuwaigani (ズワイガニ) is prized for its delicate sweetness and tender texture, with a cle...
03/23/2026

A refined indulgence from the sea, Zuwaigani (ズワイガニ) is prized for its delicate sweetness and tender texture, with a clean finish that lingers on the palate.

03/21/2026

From our chef’s hands to your table.

A team favorite for good reason: Hotate crudo—scallop, truffle carpaccio, ponzu + foie gras. A small moment of luxury. R...
03/19/2026

A team favorite for good reason: Hotate crudo—scallop, truffle carpaccio, ponzu + foie gras. A small moment of luxury. Reserve via OpenTable.

It’s a double celebration at Aiko today: St. Patrick’s Day and Chef Patrick’s birthday. We’re keeping it green with our ...
03/17/2026

It’s a double celebration at Aiko today: St. Patrick’s Day and Chef Patrick’s birthday. We’re keeping it green with our Matcha IPA at the bar, then doing it his way with his favorite, kanpachi sashimi. Join us—we’ll see you soon. 🍀

03/13/2026

Duckstache Hospitality is now on YouTube! 👏 Our first feature highlights Aiko’s Valentine’s Day Omakase in Houston, an intimate, elevated dining experience. This exclusive menu was created to showcase precision, creativity, and bold Japanese-inspired flavors, course by course.

In the full video, hear from the team behind Aiko as they share the process behind creating the menu and the approach to service that defines the experience at our table. Watch the full video through the link in our bio! 🫶

Take a moment to slow down with us and enjoy a cup of hot green tea.
03/11/2026

Take a moment to slow down with us and enjoy a cup of hot green tea.

Otoro (大トロ) The most prized cut of bluefin.
03/09/2026

Otoro (大トロ) The most prized cut of bluefin.

Rolled to order, served immediately. Join us today.
03/07/2026

Rolled to order, served immediately. Join us today.

03/05/2026

The art of hands.

Keep it briny. 🦪 East Coast oyster, finished with yuzu granita and aguachile.
03/02/2026

Keep it briny. 🦪 East Coast oyster, finished with yuzu granita and aguachile.

Meet us at the bar tonight and stay for a cocktail (or two). Book your seats—link in bio. Kanpai!
02/28/2026

Meet us at the bar tonight and stay for a cocktail (or two). Book your seats—link in bio. Kanpai!

A final bite: Semifreddo. Book your table.
02/26/2026

A final bite: Semifreddo. Book your table.

Ikura Nigiri — a clean burst of flavor in every bite.
02/24/2026

Ikura Nigiri — a clean burst of flavor in every bite.

Simplicity, elevated — avocado nigiri. 🥑
02/22/2026

Simplicity, elevated — avocado nigiri. 🥑

02/20/2026

On Monday, we gathered to celebrate Mardi Gras with for an intimate evening of omakase and wine. Course by course, guests explored the Sinegal Estate portfolio, hearing the stories behind each pour while enjoying thoughtful pairings and a little Mardi Gras magic at the table.

We’re truly grateful to David Sinegal and the Sinegal team for an incredible collaboration, and to every guest who chose to spend the evening with us.

We hope to welcome you to our next event! Click the link in our bio to subscribe to our newsletter and be the first to hear about upcoming happenings.

Celebrate Lunar New Year with us as we welcome the Year of the Horse, a symbol of strength, freedom, and success.⁠⁠Join ...
02/17/2026

Celebrate Lunar New Year with us as we welcome the Year of the Horse, a symbol of strength, freedom, and success.⁠
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Join us today for a few bites and a little extra luck at the table. Every table will receive a red envelope with a surprise inside. See you soon!

02/14/2026

Happy Valentine’s Day. 🖤 Celebrate with us at lunch today, or choose another night for a late Valentine’s dinner. Our special Valentine’s omakase is available through February 18. This weekend, we’re open 11 AM–11 PM, straight through. See you soon!

02/11/2026

Still planning Valentine’s, or celebrating a little late? Join us for Aiko x Sinegal, a one-night collaboration featuring a curated 14-course omakase paired with four wines from , guided by founder David Sinegal. Enjoy complimentary tarot readings throughout the evening, plus exclusive wine giveaways and Aiko gift cards. We’d love to have you!

Book your table — link in bio.

Our Hotate Maki pairs Japanese scallop with serrano aioli and shallot for a clean bite with subtle heat. Join us tonight...
02/09/2026

Our Hotate Maki pairs Japanese scallop with serrano aioli and shallot for a clean bite with subtle heat. Join us tonight, reservations or walk-ins welcome.

Join us Monday, February 16 for a one-night-only collaboration dinner with , celebrating Mardi Gras at Aiko. 🍷⁠⁠Enjoy a ...
02/07/2026

Join us Monday, February 16 for a one-night-only collaboration dinner with , celebrating Mardi Gras at Aiko. 🍷⁠
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Enjoy a curated 14-course omakase experience, thoughtfully paired with 4 exceptional wines from the Sinegal Estate portfolio. Guided by their founder, David Sinegal, you’ll discover the stories, traditions, and distinctive styles behind their Napa Valley wines.⁠
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And for even more Mardi Gras magic, enjoy complimentary tarot readings throughout the night. 🃏 Don’t miss this unique opportunity to savor the best of Napa Valley alongside Aiko’s culinary artistry.

A warm bite.⁠⁠Hotate Yaki—Japanese scallop, parsnip, trout roe.
02/03/2026

A warm bite.⁠
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Hotate Yaki—Japanese scallop, parsnip, trout roe.

Address

1902 Washington Avenue Suite C
Houston, TX
77007

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 10pm

Telephone

+1 832-582-7525

Website

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