Chef Francis Arguilla of Sushi | Bar, the recently opened 17-course omakase concept, is partnering with James Beard-Nominated Chef Junior Borges for two special evenings of an 18-course omakase experience on Wednesday, January 24 and Thursday, January 25.
Chef Junior Borges will bring his extensive and impressive culinary knowledge to Sushi | Bar for four seatings with two seatings per night. The exclusive experience will include 18 courses of omakase featuring 9 courses from Chef Borges and 9 from Sushi | Bar Chef Arguilla. Guests can expect to enjoy some of the rarest fish and caviar in the world, exclusive top-grade Wagyu beef and a Dom Perignon champagne toast.
Nightly seatings on January 24 and 25 are 6 pm and 8:30 pm. This experience is $375++ per person. Reservations are extremely limited and available here.
ABOUT CHEF JUNIOR BORGES
Raised in Mimoso do Sul, a small town north of Rio de Janeiro, Junior Borges came of age as a chef in New York City, where he lived and worked for 13 years. After graduating from the French Culinary Institute (now the Institute for Culinary Education), he worked under Missy Robbins at A Voce before becoming executive chef at Amali, a highly regarded Mediterranean restaurant in midtown Manhattan. Borges splashed onto the scene in Dallas in 2014 as the opening executive chef at Uchi — earning a rare 5-star review from The Dallas Morning News (its highest rating at the time).
Borges went on to lead the kitchen at Matt McCallister’s FT33 as executive chef, and then moved to the Joule Hotel as executive chef of the property’s multiple outlets. There he developed and assisted in the success of Mirador, Americano, CBD Provisions and other concepts.
In its debut year, Meridian — the first modern Brazilian fine-dining restaurant in the United States — was named Restaurant of the Year by Eater Dallas and D Magazine. As its Executive Chef of Meridian, Borges was hailed by Star Chefs as the “Game Changer” among its 2021 Dallas-Fort Worth Rising Stars. Borges is an active member of the Culinary Council of Ment’or, the foundation led by chefs Daniel Boulud, Thomas Keller and Jerome Bocuse that helps support young culinary careers through educational grants and opportunities.
Junior has most recently been recognized as a 2023 James Beard Award Semifinalist in the Outstanding Chef category. Meridian has additionally been recognized by Robb Report’s The Best of The Best in 2022 for its inclusion in the list’s restaurant category within the Top 5 restaurants under Junior’s direction. While no longer at Meridian, Chef Junior is currently focusing on the opening of his next endeavor.
