Kaisen HTX

Kaisen HTX Kaisen in Japanese means “fresh seafood.” Our focus is quality and authenticity.

08/29/2026

This weekend, August 29th and 30th, will be Kaisen’s last two days of service out of Blodgett Food Hall.

The most important thing I can say for now is that I am immensely grateful for all of your support in keeping Kaisen moving and operating for these past 14 months. Thank You.

My staff and I will still be busy focusing our efforts tackling the $12-25 ticket from the same kitchen starting next week. More details on chefsbowls and threefishbowls later.

For now, I am letting you know that this weekend will be Kaisen Sushi’s last, for now, until we find a better location (and the money for said location) that’s more appropriate for Kaisen.

My staff and I sincerely believe in the way we do things at Kaisen, we just can’t get where we need to be in this ghost kitchen while maintaining the kind of quality we’re known for.

Thank you in advance for your patience with us if we experience a few more orders than normal this weekend.

More details to follow soon.

08/20/2026

Today during Lunch and Dinner, think about…

Custom Mylar Insulated Transport Packaging to keep your sushi fresh.

White Miso Vanilla Creme Brûlée to taste a hand made dessert I’ve worked on for a long time

Bluefin Tuna unmatched in quality and portions and pricing

Scottish Bakka Salmon for the Spicy Tuna Roll to fill you up

Hokkaido Scallop Nigiri or Sashimi to taste the seafood equivalent of biting into the cleanest crystal clear babbling brook of heaven lol

We’re here and on standby for you.

Thank you 🙏

08/16/2026

We’re still here. Alive. Slow. Incurring more debt during Restaurant Month or whatevers. And we still have the best value and freshest and most amazingly portioned bluefin tuna in town.

Takeout and Delivery only, available on KaisenHTX.com; for when you want to pay more, we’re also on Uber Eats and DoorDash.

08/08/2026

Even giant bluefin need at least a teeny bit of sukibiki. The scales toward the front of the fish are like armor; thick, huge, and difficult to cut through.

Sukibiki (すき引き) is a Japanese fish-scaling technique where the scales are carefully sliced off with a sharp knife, rather than scraped off with a conventional scaler.

The blade is held nearly flat against the fish and moved from tail toward head, removing a very thin layer containing the scales while preserving as much skin as possible.

We use sukibiki for lots of fish, but honestly it’s most satisfying to do on a giant bluefin, and absolutely it ely necessary to slice cleanly into the midline to take off the 4 main loins.

08/07/2026

For most sushi chefs and fish cutters, the first chunk to come off the tuna is the back loin, because the belly loin takes a bit more TLC and work. This is from this week’s tuna that came in yesterday (Thursday) after picking it up directly from the airport.

The portion I cut off is the Senaka cut, which is sometimes referred to as the best part of the back loin, as far as block portions of bluefin tuna are concerned. It’s definitely the least connective tissue heavy, and makes for easy prep into Sakus, but on a whole bluefin like the ones we get which are always over 100kg, every part of the bluefin is appreciated and used in our kitchen.

08/07/2026

The first thing to come off a whole bluefin is the head, and I use a fine tooth Japanese saw. This is from today’s 253lb (115kg) bluefin from Baja, and the head weighed exactly 25.0lbs, accounting for 10% of the “waste” calculation for Saku-quality bluefin for the weekend.

08/05/2026

Busy late this evening making more Miso Vanilla Creme Brulee. We have sold out so quickly every time we’ve made a batch. On the menu tomorrow.

07/31/2026

We’re going to have a special 30% Off Promo on our direct menu this weekend, which will hopefully put a dent in what will definitely be a slow weekend, since we all hage rent to pay this weekend, it’s still Houston summer slow season for a lot of us, and because Restaurant Month is starting soon.

Instead of wearing yourself out on eating too much Kaisen too often, we would be very grateful if you could tell all of your friends and family and convince them to give us a shot. We’re prepared with a lot of fish, more creme brulee will be prepared for dessert, and we have some delicious Japanese curry waiting for you. We have tons of previous posts on our accounts that show what kind of food Kaisen has to offer.

Have a great weekend, and thank you for helping keep Kaisen Sushi alive and kicking.

07/29/2026

They don’t always look this pretty, because every Saku of bluefin is different, but the massive amount of bluefin tuna in this bowl is quite…..massive.
It sold really well yesterday, so we’ll keep it on the menu temporarily for now and see how it affects the rest of the menu’s sales.

Available in the featured item section of our menu at KaisenHTX.com, the Toast Local App, and if you insist on paying 30-40% in fees you’re welcome to order on Uber Eats and DoorDash.

This is a lot of bluefin for $22. We highly recommend you purchase a dashi broth or miso soup to go with it.

07/29/2026

If you tried the bluefin chirashi bowl tonight, let us know what you think by sending us a DM! We’d love to know what you thought of it. Thank you!!!!!

Address

2616 Blodgett Street
Houston, TX
77004

Telephone

+18322602080

Website

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