by Steven Doyle photos by Joey Stewart
Our roving contributing photographer, Joey Stewart has been busier than ever hitting up the area’s finest sushi digs in Dallas. Today we visit Tei Tei Robata Bar on Henderson which is definitely one of our favorites.
Tei Tei was opened in 1998 by Teiichi Sakurai who is also the owner of Tei-An. Both are highly praised by local critics as Teiichi is the best at his craft. Teeich sold Tei Tei more recently to his chef, Katsutoshi Sakamoto, but you can spot the former owner sitting at the robata bar on any given night. Continue reading
While the Japanese art of food preparation can be considered an art form, the quality of the already-popular Asian cuisine at Kenichi is about to become show-stopping. Victory Park hotspot Kenichi has hired Chef Noboru “Sho” Mochido, “Chef Sho,” as he’s known among the culinary community, as its executive chef.
“We had an important mission in finding an executive chef whose skills were on par with what our guests demand here at Kenichi,” said Josh Babb, managing partner. “In Chef Sho, we have a culinary artisan who has spent years perfecting his craft, showing great care to tradition while honing his ability to creatively concept new dishes our guests will love. We have a great, long-standing reputation in Dallas for serving great food and providing exceptional service.” Continue reading
by Steven Doyle
There are certain surprises that we stumble across each day, if we are so lucky. Today was one of those days. I had a rare lunch with a really sweet friend and she chose Oishii on Wycliff in Dallas that is located in the shopping center between the Tollway and Maple. I enjoy my trips to this restaurant, as the menu is vast enough to keep me excited.
We sat at the sushi bar this afternoon catching up on the latest news of the day and she was thumbing through the sushi and sashimi choices. I was looking through the menu fast and furious as I had something particular on my mind for lunch. It was at that moment we both looked up from our menus and said nearly simultaneously — soft shell crab. She said they had the best in town, and I just happened to have a hankering for crab (per usual). Continue reading
by Andrew Chalk
Hibashi, in Addison, aims to be a higher class of sushi bar and teppan grill. The fish is fresh, the vegetables include a broader selection than found at other, more budget level, teppan grills, and the meat is Certified Angus beef. If, like me, you have avoided teppan grills because of a perceived lack of food quantity, then Hibashi may be the solution you have been looking for.
At a media event last week I put their model to the test and came away impressed with the breadth of the menu and the comfort of the surroundings. Continue reading
by Steven Doyle
Nestled on the corner Travis and Knox, Little Katana quietly serves up sushi and Korean dishes to neighborhood patrons who pack the house all through the week. Monday is the perfect day to acquaint yourself with this little gem as it is half price sushi rolls and bottles of wine and sake. For the uninitiated, you may wish to start your dinner with the sampler platter which includes Crab Tempura, Seared Ahi Tuna, Shrimp and Lump Crab Cake and Coconut Shrimp Tempura served with an Asian Slaw.
Particularly enjoyable on the appetizer side of the men are several hot rocks where the guest becomes the cook, sizzling bits of Kobe steak or thin slices of Maine lobster. Both are served with a spread of delicious sauces. Other apps you may wish to check out are the Shumai which are steamed and packed with flavor. Often you will find these dumplings rubbery, but Katana’s version are soft and supple. Continue reading
by Joey Stewart
It’s like Ford vs. Chevy and Coke vs. Pepsi. Try to tell someone why your favorite sushi bar is better than theirs, and you are bound to enter into an argument just this side of Roe vs. Wade.
I began eating sushi 20 years ago when a friend took me to Royal Tokyo on upper Greenville. Legendary sushi chef Hiko-san turned me into an addict almost immediately. When it burned down and was forced to seek out a new favorite, I became a regular at a couple of Dallas’ darlings. Since then, I’ve resisted trying other sushi bars. Why get your drug of choice elsewhere when you are already getting the best? Continue reading
by Steven Doyle
Any opportunity you might have to sample the cuisine prepared by one of Dallas’ best chefs, Andre Natera, seize the moment and enjoy. We did just that earlier this week when we paid the chef a visit at his newly opened Toko V in Highland Park Village. This is the toney hot spot that resides just above the Village Kitchen, also cheffed up by Natera. Toko is all about seafood, featuring a first rate sushi bar with Daniel Chau at the helm. Hot dishes such as small and big plates are navigated from below in Natera’s kitchen.
Chef Chau, most recently head sushi chef of Steel Restaurant & Lounge, draws from his love of Japanese cuisine along with his Chinese, Thai and Vietnamese roots. Chau features traditional sushi favorites as well as unique combinations such as salmon with carrot and yuzu, compressed watermelon tuna with chimichurri sauce and balsamic reduction or snapper with Thai coconut water and dragon fruit dice. Continue reading