Musumé, an exciting new restaurant specializing in contemporary Asian fusion cuisine, will open in Dallas’ Arts District in late January, bringing world-class sushi and a definitive selection of sake.
Named for the Japanese word for “daughter,” Musumé comes from creator Josh Babb and partner Sean Clavir, whose Rock Libations restaurant group owns Shooters in Victory Park, Prohibition Chicken in Lewisville, and Chop Shop in Carrollton and Roanoke.
Babb was also general manager and co-owner at Kenichi Dallas, the Japanese concept which resided at Victory Park for 10 years.
Serving as Executive Chef is Ken Lumpkin, a sushi master who also has extensive experience in classic French cooking. A New Orleans transplant who grew up in a Japanese household, he’s owned or opened several Japanese restaurants, including Umai, his acclaimed eatery in Memphis.
The menu at Musumé reflects his culinary range, with dishes such as Grilled Lamb Lollipops and Five Spice Duck Leg Confit. There’s also a significant representation of vegetarian and vegan offerings such as the Market Vegetable Tofu and and The Super Fly Vegan Roll.
Musumé is committed to carrying the largest selection of sakes in the state of Texas, with more than 100 labels, as well as a sake on tap option. An extensive Japanese whiskey list and an Asian-inspired cocktail menu round out the bar program at the bar.
The Gensler Dallas team lead by Dana Foley centered the architectural design around Musumé’s extensive and colorful sake collection. Behind the bar, uplit sake bottles create a stunning visual centerpiece that can be seen from the street. A large ceremonial gong hangs at the entrance. Cement beams form circular canvases for Asian murals depicting images of nature. A second-floor rooftop patio (that will be used for private events only) overlooks Flora Street with front-row views of the Winspear Opera House, AT&T Performing Arts Center, and the Wyly Theater.
Musumé will be open for lunch and dinner. It will be the second restaurant at Hall Arts, the complex from developer Craig Hall, joining Stephan Pyles’ Flora Street Café, which opened in 2016.
About Chef Ken Lumpkin
Chef Ken Lumpkin received tutelage by fire under master French chefs such as Josѐ Gutierrez of Chez Philippe in the Peabody Hotel as well as Jean Christophe and Gene Bjorklund of Aubergine Restaurant. With these years of influence and honing his culinary skills, Ken decided to travel. After cooking in such places as Jamaica and Japan, he returned to the states and opened several Japanese restaurants for others, gaining the wisdom to open his own, Umai.
After years of success, a higher duty called and Ken moved to New Orleans to take care of his ailing father. This move allowed him to work with Michael Gulotta at his flagship restaurant, MoPho.