Details: The sushi and tapas restaurant at Upper Kirby serves modern and seasonal Japanese fare with a French-fusion slant ($45 per person).
First Course: Edamame vichyssoise or miso soups.
Second Course: Pork belly and fresh papaya salad, Hawaiian Amber Jack sashimi with foie gras or yuzu marinated salmon sashimi.
Third Course: Grilled Texas Kobe beef short ribs and summer vegetables, pan seared scallop (with shrimp mac n’ cheese) or sushi plate (tuna, salmon, hamachi, scallop and unagi pieces, and a hamachi roll).
Fourth Course: Blueberry cake, strawberry shortcake or Halo Halo (papaya, honeydew, azuki (bean) cream and purple yam ice cream, all topped with coconut milk).
Details: The second-floor sushi bar and grill in Rice Village is casual and serves traditional Japanese fare with a fusion twist ($35 per person).
First Course: House salad, miso soup or edamame.
Second Course: Chicken teriyaki or garlic ribeye steak (each served with assorted tempura) or sushi and sashimi plate (tuna and salmon sashimi; yellowtail, ebi and white tuna nigiri; and Houston roll with salmon, tuna yellowtail, avocado and masago).
Third Course: Assorted sashimi mixed with sushi rice, chicken udon (noodles) with vegetables or cold soba (buckwheat noodles) with dipping sauce.
Fourth Course: Plum and green tea ice cream, chocolate brownie with vanilla ice cream or green tea and chocolate mochi (pounded sticky rice) ice cream topped with fried banana.
Sage 400 (pictured below)
Details: The Galleria restaurant is inviting with tasty bites and consistently good service ($45 per person).
First Course: Seaweed salad, Albacore carpaccio or miso avocado soup.
Second Course: Chilean seabass lettuce wrap, seared foie gras and blue fin tartar or soft shell shrimp.
Third Course: Chef's selection of sushi and sashimi, seared diver scallops and wasabi mashed potatoes or miso-cured pork belly on a crispy rice cake (with sautéed mushrooms, mustard miso sauce and a sunny-side up quail egg).
Fourth Course: Almond Jell-O, mochi or green tea ice cream.
Details: The Washington Avenue sushi hot spot offers a fresh take on classic Japanese dishes. The bar sees a bustling crowd during happy hour ($45 per person).
First Course: Scottish salmon and goat cheese, hamachi with watermelon and yuzu wasabi vinaigrette or tamarind and coconut ceviche (snapper, heirloom tomato, shisho, grapefruit, orange and pickles).
Second Course: Seared scallops (with English peas, pea shoots, mussel jus and milk), duck and shiitake dumplings or mesquite smoked barbecue pork belly.
Third Course: Nigiri (tuna, salmon and madai) and Tropicana sushi roll (shrimp tempura, yellowtail, tuna roe, avocado and cucumber), sashimi plate (tuna, salmon and yellowtail), lobster with tortellini or braised short ribs with roasted root vegetables.
Fourth Course: Watermelon shaved ice (with condensed milk, mixed tropical fruit, cilantro pearls and purple yams), coffee roll cake or a trio of sorbet.
Details: The upscale continental-style Japanese restaurant at Upper Kirby has an expansive list of sushi and sashimi ($35 per person).
First Course: Asari (clam) soup, kale salad or cucumber salad with shrimp, clam and octopus.
Second Course: Broiled yellowtail collar, pepper-corn tuna with mozzarella cheese or Japanese spring roll (vegetables and peach slices rolled in rice paper with eel sauce and mayo).
Third Course: Sushi and sashimi (one piece of tuna, yellowtail and sea trout nigiri and six pieces of sashimi), broiled Sapporo beer-marinated prime ribeye (with steamed rice and sautéed vegetables) or miso marinated black cod (with rice, roasted red bell pepper, and sautéed mushrooms and asparagus).
Fourth Course: Tempura fried Oreo cookies and vanilla iced cream, feuilletés (baked Asian milk puff) filled with whipped cream and fresh strawberries or fresh fruit over Japanese mochi ice cream.
Details: The posh spot at Uptown Park serves inventive Japanese fusion ($45 per person).
First Course: Arugula or garden salads, or butternut squash lobster bisque.
Second Course: Escolar appetizer (with fish roe, micro greens and garlic ponzu sauce), panko soft-boiled egg (with trout roe, chives and truffle salt) or tofu and ground pork dumplings.
Third Course: Five-piece sushi plate (salmon, tuna, escolar, sea bass and yellowtail) and Marry Me roll (shrimp tempura, cream cheese, avocado, strawberry, miso and eel sauce), 5-oz filet mignon and grilled tiger prawn with wasabi mash potatoes or Branzino sea bass in ponzu butter.
Fourth Course: Tiramisu, mochi ice cream or flourless chocolate cake.
Houston Restaurant Weeks is a month-long campaign benefiting the Houston Food Bank. For a complete list of participating restaurants and menus, click here.