Baltimore-based Atlas Restaurant Group has revealed its plans for the former Ouzo Bay space in River Oaks District. The company will bring Azumi, an upscale Japanese restaurant, to the development this winter.
Named for a Japanese word that means “safe harbor,” Azumi will serve a mixture of modern and traditional Japanese dishes. Similar to its sister location at the Four Seasons Hotel in Baltimore, the menu will include sushi, tempura, robata, and more.
Atlas Restaurant Group’s executive concept chef Alisher Yallaev plans to move to Houston to open Azumi, according to a press release. He’ll oversee menu development that will utilize premium ingredients such as wagyu beef, freshwater soft sell crab, and fish that’s flown in from Japan. An extensive beverage program will include cocktails, sake, and Japanese whisky.
Designer Patrick Sutton will lead the transformation of Ouzo Bay’s dining room into Azumi. Look for a 130-seat main dining room, a private room for omakase tastings, and a 78-seat dining room.
“We’re excited to bring the culinary artistry of Azumi to Houston’s vibrant dining epicenter, River Oaks District, and look forward to creating lasting memories for guests,” said Alex Smith, President and CEO of Atlas Restaurant Group. “At Azumi, our focus will be the presentation of a sophisticated and immersive Japanese dining experience that finds harmony and balance in both the traditional and innovative.”
Ouzo Bay, Atlas’s European-inspired seafood restaurant, closed April 30. The company still operates Loch Bar, an East Coast-inspired seafood tavern, and Marmo, an Italian steakhouse.
Azumi will join a dynamic mix of restaurants in River Oaks District that includes Steak 48, Spanish restaurant MAD, and Vietnamese restaurant Le Colonial. The district recently welcomed two new arrivals: Bari, an upscale Italian restaurant, and Ojo de Agua, an all-day cafe with locations throughout Mexico.
Courtesy of Atlas Restaurant Group
Azumi will open this winter.
