A SPECIAL EVENT FOR VIP TICKET HOLDERS
RARE Steak Championship introduces OMAKASE, a first-of-its-kind VIP tasting adventure unlike anything else in the city.
Omakase, meaning “chef’s choice,” is the ultimate act of trust—inviting guests to let the chefs guide their experience. Inside OMAKASE, each of eight incredible chefs will present one unique dish, weaving together an Asian-inspired progression of flavors and techniques. Guests will move through the experience in sequence, savoring every creation as part of one cohesive flavor story.
This is the ultimate celebration of the connection between land and sea. OMAKASE chefs will collaborate to create their dishes without limits, crafting bites that showcase their artistry and passion.
This is the ultimate celebration of the connection between land and sea. OMAKASE chefs will collaborate to create their dishes without limits, crafting bites that showcase their artistry and passion.
To complement this extraordinary tasting table, the award-winning Willam & Graham team will curate a selection of creative cocktails featuring spirits from William Grant & Sons, alongside premium sake and wines—making the evening a complete sensory journey.
The Executive Chef at Ameristar Black Hawk’s acclaimed Timberline Grill, Jhune Battung brings a refined steakhouse sensibility and bold, globally inspired flavors.
Leading the kitchen at the highly anticipated Roth’s Sea & Steak in Colorado Springs, Chef Ricky Biswas blends fine-dining sophistication with a love of seafood and steak.
Food Network “Chopped” champion and fire master, Chef Oscar Padilla is celebrated for his Argentine-inspired wood-fired cooking and will be leading the menu with Buckhead’s Dry Aged Wagyu Shortloin.
As co-founder of One Concept and SYC Concepts, Sherry Crossland has helped shape some of Denver’s most exciting dining spots.
Known as Denver’s “sushi king,” Chef Jesus Silva oversees multiple food hall concepts and is revered for his sushi mastery. Guests can expect precise technique, pristine seafood, and inventive flavors that highlight his deep Japanese culinary roots.
With a passion for fresh, clean flavors, Chef Freddy Nguyen brings poke and modern seafood to life at Denver Poke Co.
Born in the Philippines and raised in Chicago and Detroit, Chef Jodee Reyes grew up helping her single mother in the kitchen before pursuing formal training at Schoolcraft College for Culinary Arts. Now Chef de Cuisine at Magna Kainan in Denver, she draws on her roots and professional journey to showcase Filipino flavors, culture, and community with every dish.
Pastry Chef Wendy Arauza began baking in her San Antonio home, later honing her skills with Chef Seonah Haldeman and Chef Gregory Gourdet. With 12 years in the industry, she now creates inspired desserts at Ameristar, fueled by her passion for culinary creativity.
Discover the pioneer of American Wagyu beef. Snake River Farms, exclusively distributed by Buckhead Meat & Seafood, is the choice of the world’s most celebrated restaurants—including the legendary French Laundry.
With its rich marbling and unmatched flavor, Snake River Farms delivers a melt-in-your-mouth experience that sets the gold standard. After one bite, every other cut of beef will be measured against it.
Inside OMAKASE, the bars will be helmed by the award-winning team at Williams & Graham, one of the nation’s most celebrated cocktail programs. Guests will be treated to an exclusive lineup of Asian-inspired cocktails crafted with the William Grant & Sons portfolio of spirits—including Reyka Vodka, Milagro Tequila, Tullamore D.E.W. Irish Whiskey, and Hendrick’s Gin.
To elevate the evening even further, VIP guests will also enjoy a special Glenfiddich Scotch tasting, adding a rare and refined dimension to the experience.
Azumi, located in Houston’s River Oaks District, offers an exquisite dining experience that blends traditional and contemporary Japanese cuisine. The restaurant is renowned for its expertly crafted sushi menu, featuring an array of fresh, high-quality seafood prepared by Chef Timur Fazilov and his culinary team at a captivating sushi bar, where guests can watch the artistry unfold before their eyes.
Eastbound Barbecue is a forthcoming restaurant in Houston’s East Downtown (EaDo), created by a team of seasoned pitmasters and hospitality pros. Set to open this fall in the former East End Backyard space, the concept will showcase Texas barbecue with inventive twists on rubs, meats, and sides, served from converted shipping containers and offset smokers for a true neighborhood feel.
A new culinary destination is redefining the restaurant scene in Downtown Houston. Gulf & Prairie, the latest concept to open inside the Hyatt Regency Houston Downtown, brings a fresh yet familiar take on coastal-Texan cuisine—uniting Gulf Coast seafood, prairie-inspired proteins, and regional ingredients in a polished, approachable setting.
Uchi, meaning “home” in Japanese, was founded by James Beard Award winning Chef Tyson Cole. Known for its nontraditional approach to Japanese cuisine, Uchi balances elevated food with impeccable service. Guests enjoy signature tastings, seasonal omakase, and an experience designed to surprise and delight.
Since 1981 our chefs have set the standard for combining the freshest ingredients with signature specialties that keep guests coming back for more. With this dedication to excellence in mind, Willie G’s seafood at the Post Oak Hotel offers a new take on fresh seafood to create a culinary experience like no other with menus inspired by a passion for fresh gulf coast seafood and focusing on local, seasonal offerings.
With only two seatings per night at an 18-person chef’s counter, Hidden Omakase offers an ultra-exclusive, intimate dining experience meticulously curated by Chef Marcos Juarez. As the only sushi restaurant in Houston featured in the 2024 Michelin Guide, Hidden Omakase welcomes guests with an open mind and an adventurous palate, ready for a luxurious tasting menu prepared with the finest ingredients sourced from Japan and across the globe. People come for the food but stay for the company. Hidden Omakase guests are on a first-name basis with its talented chefs, thanks to the restaurant’s small and intimate setting. Previously at Uchiko, industry veteran Chef Marcos Juarez brings his expertise and rich cultural background to create a truly one-of-a-kind culinary journey.
Experience RARE like never before with early entry and exclusive access to the OMAKASE tasting journey. VIP tickets are highly limited—they’re sure to sell out fast!
RARE Houston 2026 takes place October 15th at POST Houston. VIP entry begins at 6:00pm. Don’t wait—secure your VIP status today.
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