Category Archives: Sushi

Blue Fish Satisfies Sushi Craving On A Budget

Tuna Sashimi 5$by Joey Stewart   photos by Joey Stewart

I’m an addict.  A sushi addict, that is.  And for those of us who can’t stay away from those raw delectables, it can be rough on the pocketbook to dine at our favorites each time we feel the need for seaweed.

A few weeks ago I grabbed a pre-concert stool at the bar at The Blue Fish and discovered their daily happy hour, which fulfilled the craving, as well as cut my bill by a third. And while it will never take the place of Tei Tei, Teppo, or Yutaka (insert your favorite here), it’s a solid choice for good quality on a budget.           Continue reading


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Lounge 31 Adds Crudo Sushi Bar

lounge31by Steven Doyle

Lounge 31 has become the place for drinks and light dining offering a perfect blend of casual sophistication, cozy corners, and European flair.  Along with its eclectic menu of lite bites, Lounge 31 has expanded its culinary offerings with a recently introduced Crudo Sushi Bar featuring Chef Chin “Steve” Liang who delights guests with his precise sushi artistry. Liang shows his true passion for Asian and fusion cuisines with a menu featuring an assortment of Japanese sushi rolls and sashimi, Italian crudo, freshly shucked oysters and more.  Continue reading

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A Chat With Teppo Head Sushi Chef Tomoaki Nishigaya

1 Tommy Poseby Joey Stewart

Regulars at Teppo Yakitori & Sushi Bar know Tomoaki Nishigaya as “Tommy”, the likeable avid Rangers fan who creates some of the best sushi and Japanese dishes in the DFW area. Many reserve the seats directly in front of him to take advantage of his daily specials or Omakase, but most don’t know much about him or how he became the head sushi chef at Teppo. We sat down with him recently to get the skinny.     Continue reading


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Meet Shinsei’s Sushi Chef “Elvis”


photos by Robert Bostick

Born and raised in Shiogama, Miyago in Japan, Shuji “Elvis” Sugawara developed a passion for food at an early age. As a result of frequent trips to the local fish market with his mother and father, Sugawara grew up eating fresh fish prepared using traditional Japanese techniques.    Continue reading

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A Good Fortune: Shinjuku Station

shin2by Angela Hopkins

Shinjuku Station is like falling in love and only you know what your heart feels but you cannot do it justice with words, but I will try.  The décor is deconstructed and trendy.  An exposed brick and narrowed black and white photography filled wall, Japanese characters on curtains dividing the kitchen from the bar, an old wide bench that sits four, about 10 tables set up back to back along the brick wall and a sushi bar for eight or so hugging around the back side of the kitchen.  Whether you wait for a bit or are seated as you walk in, begin with an “Overflow of good fortune.”   Continue reading

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The Second Floor At Marquee To Transition Into Sushi

sushiby Steven Doyle    photo by Joey Stewart

Just weeks ago we learned that Marquee chef Tre Wilcox was leaving the restaurant he helped open, and the restaurant hired former Fairmont Hotel chef Andre Natera. Nataera started as chef at the beginning of February and has been doing a fantastic job as top toque, working with Tre’s menu for the time being and putting out some amazing specials that are being trialed for the new menu which should roll out very soon. Even bigger news is what will become of the second floor that the owners announced would be transitioned into a separate restaurant. There has been plenty of speculation.   Continue reading

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Sushi Was The Star At Yutaka’s Celebrity Chef Charity Dinner

1 WideEventby Joey Stewart    photos by Joey Stewart

The scene was a Japanese food lover’s dream last Sunday evening at Yutaka as the Chef/Owner presented a seven-course menu for guests, each of whom donated $200 to benefit the victims of Hurricane Sandy. The menu was created and executed by the host and three of the top sushi chefs in the U.S. as shortlisted by Travel + Leisure magazine in 2012.

 The rock star chefs in attendance were Ken Namba of Kiriko in Los Angeles, Taichi Kitamura of Sushi Kappo Yamura in Seattle, and Hiroki Fujiyama, the executive chef of Morimoto in Philadelphia.    Continue reading


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