Houston, TX (RestaurantNews.com) Haii Keii, an upscale Asian Steakhouse in Houston’s Upper Kirby district, is raising the bar with a new menu that celebrates premium globally sourced wagyu, bold Asian flavors, and artful presentation! Each dish is crafted to deliver a balance of flavor, texture and visual drama, underscoring the restaurant’s focus on culinary artistry and the modern fine dining experience.
Since opening in February at 3300 Kirby Drive, Suite 9-A, Haii Keii has made its mark with a dramatic, modern aesthetic and a menu rooted in quality, precision and elegance. The new offerings further extend the experience with elevated wagyu flights, innovative entrées, and elegant global dishes, each reflecting a fusion of Japanese discipline and steakhouse indulgence.
At the heart of the refreshed menu is the Around the World Wagyu Flight, an indulgent dish that showcases three of the finest globally renowned beef styles: Rosewood, Westholme, and Hokkaido. Together, they represent a curated journey through the texture, marbling, and heritage of premium Wagyu cattle, prepared to perfection.
- Rosewood, raised in Texas, Rosewood Ranches crossbreeds full-blood Japanese bulls with a herd of 100-year heritage Black Angus to create the finest American Wagyu Beef. This highly marbled beef not only has a different flavor profile but also contains valuable omega 3 and omega 6 fatty acids. It has a rich, buttery flavor and remarkable tenderness, offering a melt-in-your-mouth bite with health-conscious appeal.
- Westholme, an Australian Wagyu raised on the lush rangelands of northern Australia, delivers a refined balance of savory meat and lush marbling. Finished on a farm-grown grain diet, Westholme is known for its deep, lingering beef flavor and decadent finish.
- Hokkaido Wagyu, from Japan’s northernmost island, offers a slightly leaner, more nuanced profile. With its delicate marbling and clean finish, it appeals to diners who favor a lighter, yet still luxurious, steak experience.
Other luxury steak selections include a 6-ounce Prime Filet, a 22-ounce Prime Bone-In Ribeye, and chef’s cuts of both Rosewood and Australian Wagyu. Guests can also personalize their steaks with new add-ons like Miso Truffle Butter, King Crab Oscar Style, and Shiitake Mushrooms.
Haii Keii’s exciting new menu extends far beyond premium beef. Highlights from the new Entrées selection include Sakiyo miso-glazed Chilean Seabass, Thai Gulf Red Snapper in coconut curry, Haii Keii Chicken, twice-fried, with gochujang, garlic, and sesame, and an extraordinary new Chinese Roast Duck Breast, served with house-made bao, hoisin, cucumber, and scallions.
Under the Starters section, a host of exciting new additions include options such as Tuna Poke Tacos, Truffle Hamachi, truffle ponzu with orange gel and Urfa chili, Korean Short Rib Tacos, Fried Pork Belly with apple-cucumber slaw, and Tuna & Caviar Cones, blue fin tuna, caviar and crème fraiche served in a squid ink cone.
Haii Keii’s Nigiri and Sashimi offerings continue to highlight its culinary excellence, with expertly prepared cuts such as Otoro, Chutoro, Sake-Toro, and Engawa served alongside vegetarian options like Nasu and Avocado with Yuzu Kosho. Under the Maki selection, guests will find a delicious new Ronin Roll, featuring king crab, shrimp tempura, avocado, and habanero aioli.
Sides lean indulgent on the new menu as well, with additions like Fried Ube Potato Spheres, Mac & Cheese with togarashi breadcrumbs, and Truffle Fries finished with freshly shaved black truffle.
Complementing the menu is Haii Keii’s stunning cocktail program, presented in a visually striking coffee-table-style photo book. Signature drinks like Spring in Nagano, Mt. Fuji, and Yantai Orchard offer a blend of elegance and craftsmanship. The Ube Espresso Martini brings an earthy sweetness to a familiar favorite, while the Red Lantern and Gaijin Cola reflect the restaurant’s refined yet adventurous spirit.
Haii Keii itself, is a full-sensory experience. With its glowing eight-foot-tall, inverted bonsai tree, crimson-lit alcoves, and animated shoji screen shadows above, every corner of the restaurant has been crafted to elevate the entire dining experience. Co-owners Jarred Tosto and Jeff Auld created Haii Keii as a space to explore the exceptional, diverse flavors of Asia while enjoying the robust, satisfying appeal of a luxury steakhouse. The new menu celebrates that vision, showcasing the restaurant’s evolving culinary innovation, exceptional cuisine, and distinctive dining culture.
For reservations and more information, visit HaiiKeii.com.
For media inquiries, please contact Sherrie Handrinos at Sherrie@boostonemarketing.com or 734-341-6859.
Contact:
Sherrie Handrinos
Sherrie@boostonemarketing.com
734-341-6859