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    Tastemakers 2015

    Top Tastemakers: The search for Houston's best restaurants, bars and culinary superstars begins

    Eric Sandler
    Apr 15, 2015 | 2:02 pm

    Tastemakers is back.

    For those who may need a little refresher, Tastemakers is CultureMap's annual awards ceremony that highlights the best of Houston's bar and restaurant scene. What sets it apart is that, rather than simply pick the winners ourselves, we ask restaurant industry insiders to choose both the nominees and the winners. After all, who knows the industry better than the people who work in it everyday? This year's panel features many of the places that won our first annual Tastemakers in 2014, as well as some of the city's most esteemed culinary professionals.

    Between now and the awards ceremony on May 13, we'll profile all of the nominees in the eight categories that our panelists have already voted on, but CultureMap readers still have a role to play. Just like last year, we're asking you to vote for the winner of Best New Restaurant. The last year has seen so many high-profile new openings that even winnowing down the field to 16 caused a few arguments. It's anybody game, and the results will be surprising.

    Of course, CultureMap readers have another way to be involved in the event, and that's by attending the party we're throwing to announce the winners. Last year's soiree featured a who's who of Houston's culinary community, and this year's event promises to be even bigger.

    Twelve of Houston's most exciting restaurants — everything from Bernie's Burger Bus to Uchi mixed with some of 2014's most exciting newcomers like KUU and Dosi — will be serving food. In addition, our best bartender nominees will be demonstrating cocktails made with premium product by presenting sponsor Tequila Herradura.

    But that's not all. Whole Foods Market will be on hand with a Say Cheese lounge that features specialty cheeses paired with honey and jams. We also convinced them to bring the Whole Foods Brewing Company beer trike from the recently opened Post Oak store to serve up some draft brews.

    DJ Little Martin will keep the party going, and local artists will have work for sale.

    Choose from one of three ticket options: $35 for young professionals (35 and under, please), $45 for general admission or $55 for VIP. A portion of proceeds will be donated to the Washington Avenue Arts District.

    For only $10 extra bucks, the 48 VIP attendees will receive a lot of value. That starts with a dedicated seating section where representatives from sponsor zifty.com will deliver all of the food from our participating restaurants on bar carts. If that wasn't enough, VIPs also get special beer pairings from sponsors Alaskan Brewing Company and Odell and a take home gift from zifty. Obviously, these will sell out quickly.

    Coverage kicks off April 16 with our Bartender of the Year nominees and will roll on throughout the month. Best New Restaurant voting will follow soon.

    Get your tickets today. You won't want to miss it.

    Doesn't the Eatsie Boys crew look like they had fun? Join us for Tastemakers 2015.

    CultureMap Tastemakers Awards May 2014 Smilebooth
    Photo courtesy of © Smilebooth
    Doesn't the Eatsie Boys crew look like they had fun? Join us for Tastemakers 2015.
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    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

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