Trinity Groves, Dallas’ once-celebrated restaurant incubator, has undergone a transformation since its early days in 2013. What began as a haven for experimental eateries and local chefs is now home to a wider array of dining experiences, spearheaded by the new leadership of Sam Romano, son of founder Phil Romano. His vision has opened the doors for third-party restaurants to take center stage, creating a fresh chapter in the development’s ongoing evolution.
While a few of the original concepts, like Beto & Son and Kate Weiser, have remained a staple, others have come and gone. Restaurants like Oreste’s and Rollin Smoke BBQ quickly closed their doors, leaving many to wonder if the revitalization effort would succeed. But recent openings, including La Rue Doughnuts, seafood spot Pesca, and most notably, DOZO Omakase and Handroll, are proving that Trinity Groves still has the power to draw in diners eager for something new and exciting.
Among the latest success stories at Trinity Groves, DOZO Omakase and Handroll stands out as a beacon of quality and innovation in the local culinary scene. This sleek, modern sushi restaurant is the brainchild of husband-and-wife duo, Ronald Le and Yisha Zhao. Their restaurant is not just another sushi joint — it’s a refined, immersive dining experience centered around omakase, the art of chef-selected sushi.
DOZO is an extension of their Richardson-based concept, DOZO Sushi To Go, which opened in January 2024. The couple’s journey into the sushi world began as a personal passion. Ronald Le, who initially had no formal culinary training, started experimenting with omakase at home. His innate talent for creating dishes that mirrored those found in high-end restaurants soon caught the attention of friends and family, prompting him to pursue a career in the culinary arts. After leaving his corporate sales job, he trained under chef Shawn Yi, now the head chef at DOZO in Dallas.
At DOZO, the omakase experience is more than just a meal — it’s an event. The restaurant’s $120, 15-course tasting menu is a steal in comparison to other high-end sushi offerings in Dallas. The menu features a wide array of fish, from traditional options like salmon and tuna to more adventurous varieties like silver and white fish. Guests can indulge in flavors that showcase the freshest ingredients, including delicacies such as ama ebi topped with uni and caviar, and daily-cured saba paired with fresh grated ginger.
In addition to the omakase offerings, DOZO serves several other set menus, including a $38 seven-course nigiri set, a $33 six-course nigiri and handroll set, and a $28 five-course handroll set with miso soup. These options cater to different dining preferences, whether you’re looking for a light bite or a more substantial meal.
DOZO’s commitment to quality is evident in every dish. The fish is flown in from Toyosu Market in Japan, one of the world’s most renowned seafood markets. The couple’s meticulous approach to food preparation extends beyond just the fish. They emphasize the importance of yakumi, or toppings with intent, and they even make their own shoyu (soy sauce) and lemon salt, which takes a full week to prepare.
When the opportunity to expand to Trinity Groves arose, Le and Zhao saw it as a natural step in their journey. With a loyal customer base in Richardson and an increasing demand for a full-service omakase experience, they jumped at the chance to bring DOZO to Dallas. The couple’s hands-on approach extends beyond the kitchen: they manage all marketing efforts themselves, ensuring the restaurant’s reputation grows steadily rather than being rushed into the spotlight.
The ambiance at DOZO is modern and intimate, with an emphasis on the culinary artistry that takes place in front of guests. While the restaurant offers seating at a traditional table, sitting at the chef’s omakase bar provides the full experience, where diners can watch the chefs in action as they prepare each dish with precision and care.
What truly sets DOZO apart from other high-end sushi restaurants in Dallas is the value they offer. Despite the exceptional quality of the ingredients and the level of skill involved in each dish, DOZO manages to keep its prices competitive. This combination of affordability and excellence has made DOZO a standout in Dallas’ vibrant sushi scene.
In the coming months, DOZO plans to expand its drink menu to include cocktails, complementing its current offerings of sake and wine. For now, diners can reserve a table for an unparalleled omakase experience that seamlessly blends tradition and innovation.
As Trinity Groves continues to reinvent itself, DOZO Omakase and Handroll represents the kind of exciting, high-quality dining experience that the development needs to thrive in its new phase. With its fresh, affordable take on omakase and its commitment to exceptional sushi, DOZO is poised to be a staple of Dallas’ dining landscape for years to come.
