Dining
BY ROO MOODY
Post-shift conversations to four locations: the rise of Handies Douzo After many late nights hanging out after their shift at Uchi Houston, Patrick Pham and Daniel Lee began talking about what it would be like if they opened their own restaurant. Serving hand-rolled sushi, the duo rst opened Handies Douzo in the Heights in 2019 and has expanded to three other locations. The approach Coming from a chef’s background, Pham and Lee said they were serious about the quality of the ingredients being used. For example, the handrolls are made with seaweed from the Ariake Sea in Japan, and one of the sh imported is Tasmanian Ocean Trout. Pham said the restaurant spends six times the amount of normal seaweed to have that speci c texture and avor. On the menu Additionally, Pham said Handies Douzo hasn’t changed the menu items or prices since the restau- rant opened seven years ago. His favorite dishes are the hamachi handroll and the spicy tuna handroll, which uses a habanero aioli instead of a sesame oil for spice and aromatics. “We want to give you that high-quality sushi without you paying an arm and a leg,” Pham said. Looking ahead Since 2019, Pham and Lee have opened several more concepts and started their own restaurant group called Duckstache Hospitality.
The new Handies Douzo location in Post Oak is expected to open in late 2026.
PHOTOS COURTESY STUDIO RIVERA
Chefs Daniel Lee, left, and Patrick Pham have seven restaurant concepts across Houston and Dubai.
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A 3510 White Oak Drive, Houston B 4005 Montrose Blvd., Houston www.handiesdouzo.com
Handies Douzo has had the same menu items and pricing since opening in 2019.
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