Hiro's Kitchen Opens Counter-Style Sushi and Sake Restaurant on Fort Worth's Near Southside

FORT WORTH, Texas, May 31, 2026 — Hiro's Kitchen, a new counter-style sushi and sake restaurant from husband-and-wife team Hiroto and Nami Ochiai, plans to open on Fort Worth's Near Southside in late July or August 2026, bringing omakase dining and a curated premium sake programme to a neighborhood that has become one of the city's most active culinary corridors.

The restaurant grows directly from a Wednesday evening pop-up series the Ochiais have run at The Holly, a natural wine bar just steps from the planned restaurant space. That weekly series drew a loyal following regulars who return each week specifically for the couple's nigiri and sashimi and gave Hiro and Nami the audience and the community relationships needed to take the next step into a permanent space.

Hiro's Kitchen Fort Worth: A Michelin-Kitchen Journey to the Near Southside

Hiroto Ochiai grew up in Niigata, a northern Japanese prefecture celebrated throughout Japan for its rice and sake production. He first discovered his passion for hospitality working in bars and restaurants in Japan before relocating to New York City to build his culinary skills. He eventually joined Jean-Georges, the Michelin-starred restaurant on the Upper West Side where he learned to combine Asian ingredients with French technique and where he met Nami.

"That was where I learned to use Asian ingredients but with a French technique," Hiro said. "It was a really good experience."

Both Hiro and Nami say their time in New York showed them the depth of American interest in Japanese food culture. The pandemic pushed the couple to reconsider their future plans, and as friends began relocating to Texas, they visited North Texas for the first time in early 2024. A chance encounter with the owners of The Holly encouraged them to launch their Wednesday pop-ups at the wine bar and eventually pursue a permanent Near Southside location.

"We didn't have friends when we arrived," Nami said. "People started helping us, and the owners of The Holly said there was an open space near them. Fort Worth was so inviting that we began thinking about opening Hiro's Kitchen."

Counter Design, Omakase and Individual Ordering Under One Roof

The restaurant will anchor its dining room around a large L-shaped counter that puts guests directly in front of the kitchen. The format allows the Ochiais to offer both guided omakase courses and individual à la carte ordering from the same space, giving first-time visitors and seasoned sushi diners an equal point of entry.

"We love the open kitchen and counter-style service because it creates a closer connection with guests," Hiro said. "Customers can feel the energy from the kitchen and see the passion behind the food. Even without a lot of conversation, that interaction becomes part of the experience."

The interior will feature white tones and blue accents inspired by the ocean calibrated, the Ochiais said, to feel like the Near Southside rather than a Japanese dining room transplanted into Texas. Graphic designer Casey Kleeb, whose husband Nick works at The Holly, is creating a mural for the space, folding the neighborhood's creative community directly into the restaurant's identity.

Menu Blends Traditional Japanese Technique with Global Influence

Hiro's culinary background spans global cuisines before returning to Japanese technique, and that trajectory is intentional in the menu design. Traditional sushi and sashimi anchors the offering, while ceviche-style preparations made with Japanese ingredients and French techniques extend the menu's range. Fish will be sourced directly from Japan.

The couple aims to build what they call a "friendly neighborhood restaurant" approachable and welcoming rather than formal or intimidating. The greeting guests receive when they arrive, "Irasshaimase!," reflects the Japanese tradition of hospitality that the Ochiais describe as central to their entire concept.

Both Owners Are Certified Sake Sommeliers

Hiro and Nami are both certified sake sommeliers, and the sake programme at Hiro's Kitchen represents far more than a beverage list. They describe sake as a product that carries the identity of the place where it is produced shaped by climate, rice strains, water and centuries of brewing tradition. Niigata's crisp, clean, dry sake style is just one expression of a national tradition that produces rich, aromatic and fruity varieties across different regions.

Hiro notes that sake evolves throughout a meal as temperature gradually rises from chilled toward room temperature, revealing layers of flavor and aroma that guests may not encounter in a single, static pour. The vessel used to serve sake also influences how aromas develop and how the liquid registers on the palate. Hiro's Kitchen will offer a range of traditional Japanese drinking vessels alongside its sake selection and will host special events featuring visiting brewers from Japan.

Megan Henderson, President of Near Southside Inc., said the couple has already built the community ties and consistency that turn a restaurant into a neighborhood institution. "Launching a first brick-and-mortar restaurant requires immense courage, determination, and vision," she said. "Hiro and Nami bring all of that along with joy, creativity, and authenticity to our district every single day."

Hiro's Kitchen is expected to open in late July or August 2026 on the Near Southside, Fort Worth. For updates on the opening, visit hiroskitchentx.com.

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