Hōru Sushi will open its first location this September in Legacy Hall, located at 7800 Windrose Ave. in Plano. The sushi kitchen will offer a contemporary twist on the rich culinary heritage of Japanese sushi with new refreshing flavors and textures.
With the mission to create a dining experience that is both innovative and enjoyable, Hōru Sushi Founder Chin Liang brings over 20 years of experience behind the sushi counter to his concept. Liang most recently served as Executive Sushi Chef at KÄI in Legacy West with stints at Lounge 31 and Steel Restaurant & Lounge.
“I’ve always been drawn to the energy of sushi bars,” said Liang. “There’s something electric about the connection between a sushi chef and their customers that inspired me to open my first sushi concept with a focus on that interpersonal interaction.”
Freshness is the focus at Hōru Sushi. Because of this, Liang has kept the sashimi menu simple with just three types of fish available daily to ensure that only the freshest sashimi is served. Additionally, the sushi bar will have daily specials based on seasonal availability from Tsukiji Market in Tokyo, Japan.
Mainstay menu items include snacks such as Miso Soup, Spicy Edamame, Shishito Peppers and Hamachi & Yucca Chips, and sushi offerings with highlights including an Ahi Tuna Tower featuring spicy tuna, crab, avocado, sushi rice, tobiko, shredded nori, wonton chips, and wasabi aioli, the Truffle Salmon roll featuring soy paper, fresh salmon, truffle oil, avocado, tempura puffs, spicy mango, and eel sauce, and the Legacy Hall roll featuring tempura bacon, crab, avocado, tuna, salmon, yellowtail, masago, topped with sliced lemon and scallions.
“We’ve wanted to bring a sushi concept to Legacy Hall for some time and have been waiting for the perfect partner to complement our other restaurant offerings,” said Kulsoom Klavon, VP of Curation at Food Hall Co. She continues, “Chin Liang’s experience and creative vision for Hōru Sushi makes us confident that we have found the best possible concept to wow our guests and fill a much-desired culinary niche.”