Dallasites have been actively watching for the opening of Shoyo for months. Fans of Chef Jimmy Park (Nobu, Nori Handroll Bar) have been lining up to be one of the first to experience his new venture. After a few (typical) delays, a pop-up, and a much sought after soft opening invite to which thousands replied to on the Gram, it’s official.
Reservations are taken on Resy, but all spots were gone in mere minutes after they were released. We hit notifications for each night through June, and after several missed chances, we finally scored.
Diners have two stellar options:
1) Edo ($125): A traditional Omakase experience featuring edomae sushi and classic techniques.
2) Sho ($175): A new Omakase experience featuring Shoyo’s own reimagined approach to Japanese cuisine.
We chose the Sho option and brought a bottle of sake to go along with it. They are currently BYOB with a $25 corkage fee.
Set your notifications on Resy, and take a peek at our visit below.
Diners check in before being escorted through a set of doors into the dining area
Course 1- Ankimo and tuna ceviche salad with edamame and turnipCourse 2 – Chutoro with Dutch CaviarExecutive Master Sushi Chef Shinsan serves Japanese Golden Eye Snapper with YuzuCourse 3 – Salmon with basil pesto and mozzarellaCourse 4- Chawanmushi – unagi with quail egg, shiitake, eight-grain riceCourse 5 – Super tender squid with octopusFrom start to finish, the chefs actively engage with the diners. Here is Jimmy Park as he explains the next dishCourse 6 – Sardine with pickled turnipCourse 7 – Hokkaido Scallop with edamame puree and salmon roeCourse 8 – Seared tuna with scallions and creamView from the counterCourse 9 – Seared salmon with Japanese potato stuffed corn cobb over turnip puree and turnip oilCourse 10 – Saba – king mackerel with pickled onionCourse 11 – Sweet shrimp with lime caviar and crispy shrimp tailCourse 12 – Seared toro with uni and fresh black truffleCourse 13 – Roll with tuna, squash, cucumber and eggShinsan at workCourse 14 – Sweet shrimp broth with shrimp heads and cilantroCourse 15 – Homemade crepe with vanilla custard and seasonal fruitNigiri — Course ? – Lost in a great time and a bottle of sake, we could not remember which course we were onJimmy at work
Get to Shoyo and let Chef Jimmy and Shinsan treat you to an amazing Omakase experience
