New Japanese restaurant Money Cat is coming to Upper Kirby


Sherman Yeung, chef-owner of Tobiuo Sushi & Bar in Katy will open a new restaurant, Money Cat, at 2925 Richmond in the summer of 2022. Photo: Kimberly Park

One of Katy’s most popular restaurants will bring its sushi know-how to Houston when it opens a new restaurant, Silver cat, in the Upper Kirby neighborhood this summer.

Sherman Yeung, chef-owner of Tobiuo Sushi & Bar in Katy, has announced that he will be opening the sushi and Japanese food restaurant at 2925 Richmond in the mixed-use development of Kirby Grove. Money Cat’s dinner-only service will include both a la carte and tasting menu options. Dishes will include sushi, katsu sando on homemade bread pudding, kabocha dumplings, and Osaka-style okonomiyaki (a tasty Japanese pancake) with bonito butter. The restaurant will also offer wine, sake, cocktails and a special tea service.

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“I really love the restaurant industry and Houston’s food scene and look forward to making an even bigger contribution to it,” Yeung said. “Ultimately my goal is to serve great food and share it with the public. Tobiuo is doing very well at LaCenterra, so the timing is right, and with a strong team, it makes sense to use their strengths on this new project.

Yeung’s resume includes work at Uchi, Yauatcha, and Izakaya Wa in Houston. He recently completed stages at two Michelin-starred restaurants: Birdsong in San Francisco and Smyth in Chicago. For Money Cat Yeung has assembled a team that includes General Manager Le Chau (who has worked at Roka Akor, Porto, Ra Sushi and Tobiuo); Deputy Managing Director Ashley Castro de Tobiuo; and chef Jiolo Dingayan who will also run the restaurant’s pastry program.

Money Cat will be open daily for a full service dinner Sunday through Thursday, 4 p.m. to 10 p.m., and Friday and Saturday, 4 p.m. to 11 p.m.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him current advice at Listen to it on our State of Mind BBQ podcast to learn more about barbecue culture in Houston and Texas.

  • Greg Morago

    Greg Morago was editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as a food editor in 2009. He writes on food, restaurants, spirits, travel, fashion and beauty. . He is originally from Arizona and a member of the Pima tribe of the Gila River Indian community.


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