Our Story

Wabi House opened in 2019 when chef-owner Mika Tanaka left her corporate kitchen job to build something smaller, slower, more honest. She grew up in Osaka watching her grandmother make miso from scratch, fermenting soybeans in wooden barrels on their apartment balcony. That patience—that willingness to wait for flavor to develop—shapes everything here. Mika sources pork from a single Texas heritage farm. She visits the same fishmonger at 6 a.m. twice weekly. The uneven bowls on your table are handmade by a ceramicist in Marfa. We don't do perfect. We do careful. We do intentional. We do food that tastes like someone worried over it.