Hai Hospitality

At Loro, we welcome dogs with open arms! Bring your furry friends to enjoy our patio spaces. Whether you choose to share with 'em is entirely up to you. ?? #loroeats

Chef de Cuisine Shaun King firing up our hearth grill at Uchiko Houston. ?????? #UchikoRestaurants

Precision and care go into every step of our process, starting with breaking down the freshest fish each day before service. ?? #UchikoRestaurants

Hospitality is hard work. You have to love it and live it fully every day. To all our fellow restaurateurs, chefs, pitmasters, and sommeliers—heartfelt congratulations from us to you on your Michelin honors! We’re grateful to be woven into the culinary fabric of our great state and look forward to continuing to collaborate, innovate, and, of course, celebrate! Raising a glass of sake in your honor. Kanpai!

Whole Brisket is now shipping nationwide on Goldbelly! ???? Our 4-5 lb. prime brisket salted, peppered and slow smoked over Central Texas Post Oak for over twelve hours. Slice after slice, the richness and texture of our brisket is consistently delicious from end to end, serving up to four people. https://lnkd.in/gkTFfjwN

Make your way through our yakitori grill one skewer at a time ?? #UchibāRestaurants

Before moving to America, Hai Hospitality's Vice President of Culinary Jack Yoss lived in Greece, Venezuela, Brazil, and Borneo, thanks to his father's job on oil rigs. Reflecting on his childhood, Chef Yoss admits, “I think that put the travel bug in me. That bug has taken me around the world and I have worked in 10 countries.” Chef Yoss’ impressive resume includes prestigious establishments such as Caesar’s Palace in Las Vegas, Postrio Restaurant in San Francisco, and the W Hotels in London, Barcelona, and Bali. He first joined Hai Hospitality to help open Uchiko while waiting for his work visa for Bali. He then spent several years working overseas in Indonesia, Thailand, and Finland, before rejoining the Hai Hospitality team. For the past 7 years, Chef Yoss has contributed his talents across Uchi, Uchiko, Uchibā and Loro. "I have never been surrounded with so many people that truly love what we do. Our core value of collaboration and how we create food is second to none. Everyone has a say in the food and how we create, which keeps us constantly evolving. When you bring that many likeminded but unique individuals together you get something very special," says Chef Yoss. We’re grateful for Chef Yoss’ contributions, collaborative spirit, and genuine love for food. Show him some love in the comments below! #UchikoRestaurants #HaiHospitality

Oheya's community-style dining puts our chefs center stage, telling the story of each dish and the inspiration behind it. . #OheyaByUchi

Come on by, kick back, and stay awhile. No reservations needed, ever. ?? #loroeats

Gunkan translates to “war-boat” or "battleship", and is a popular form of nigirizushi. These pieces are made of a small amount of sushi rice topped with fish, and wrapped in nori to hold the topping in place. ??? Here, we have our kaluga gunkan at #UchiWestHollywood. Sourced from sustainable, farm-raised sturgeons, Kaluga caviar offers an eco-friendly alternative to wild-caught varieties. It boasts a rich, buttery flavor with a delicate texture and a hint of nutty, briny goodness. Stop by and experience it for yourself!