by Joey Stewart
This fall, Kyo Sushi & Omakase is putting a fresh spin on Thanksgiving with something truly unexpected — a 15-course omakase that nods to the flavors of the season. Available October 21 through November 20, the special menu is priced at $75 and served during lunch (12–3 PM) and dinner (5:30–8:30 PM).
Chef Han’s vision takes the familiar warmth of Thanksgiving and filters it through the refined artistry of Japanese cuisine. Each course tells its own story — elegant, balanced, and full of quiet surprise. Expect rich touches like caviar, saffron, foie gras, and truffle, all woven together with the grace and precision of omakase dining.
This is Thanksgiving without the turkey nap — just pure culinary theater, one bite at a time.
Located at The Drey Hotel, Kyo is the kind of place you might miss if you’re not looking — and that’s part of its charm. With only eight seats at the counter, it feels personal, almost like being invited into a chef’s private kitchen. Guests sit inches from the action, watching every slice, brushstroke, and careful plating unfold.
It’s quiet, intentional, and a little hypnotic — the kind of dining that slows time down. For Dallas locals, it’s become a word-of-mouth favorite, known for its blend of intimacy and sophistication.
Behind the counter is Chef Han, a soft-spoken craftsman with nearly twenty years devoted to the art of Japanese cuisine. His journey began in humble kitchens and took him through respected sushi spots like Sushigari and Nakazawa, where he developed an almost meditative respect for technique and balance.
When he moved to Dallas, Han began offering private omakase dinners from his home. What started as a side passion quickly grew into a cult favorite, drawing diners eager for something real and unpretentious. Out of that demand came Kyo — a reflection of Han’s belief that great sushi doesn’t need flash, just focus.
He’s known for paying attention to guests — quietly noticing what they like, adjusting flavors, and creating spontaneous bites that make the night feel unique. One of his most memorable creations, the Kyo Stack, layers toro, uni, scallop, and caviar into a decadent mouthful that somehow manages to feel both indulgent and restrained.
A New Take on Thanksgiving
The 15-course Thanksgiving omakase isn’t just another seasonal special. It’s Chef Han’s way of celebrating gratitude — through craft, patience, and connection. Each plate feels like a conversation between tradition and innovation, between East and West, between the comfort of the familiar and the thrill of something new.
Reservations are available through Resy from October 21 to November 20, with seatings at 12:00–3:00 PM and 5:30–8:30 PM inside The Drey Hotel.
