Manabu Horiuchi, widely known as Chef Hori, found his passion for cooking early in life, inspired by his mother. This formative influence led him to pursue culinary arts professionally. After completing high school, Chef Hori relocated to Osaka to attend the prestigious Tsuji Culinary Institute of Japan. He graduated with top honors and earned a special certification in preparing fugu, the renowned blowfish delicacy.

Chef Hori’s talent and curiosity propelled him to Tokyo in 1993, where he served as executive assistant chef under Chef Mamoru Sugiyama at Sushi-Ko Honten, a critically-acclaimed restaurant.

In 2000, Chef Hori was recruited by the Japanese Consul General to move to Houston, Texas, serving as the Japanese Consulate’s private chef. Upon completion of his two-year contract, he continued his culinary journey at Kubo’s Sushi Bar, where he spent eight years honing his skills and developing his reputation.

Chef Hori opened Kata Robata in 2009, which quickly gained acclaim. In 2019, Kata Robata was named Houston’s No. 1 restaurant by the Houston Chronicle. Continuing his entrepreneurial spirit, Chef Hori launched his second concept, Katami, in October 2023. Katami has since been featured in the Houston Chronicle’s Top 100 and Best New Restaurants (2024), as well as Robb Report’s and Texas Monthly’s Best New Restaurants lists.

Most recently, Chef Horiuchi realized a long-held dream by opening Sushi Horiuchi, an intimate six-seat omakase-style dining experience, marking a significant milestone in his distinguished culinary career.