Sushi Kozy has appointed acclaimed chef RJ Yoakum as its new Chef de Cuisine, effective January 3. He will work alongside Chef and Owner Paul Ko, marking an important next step for the intimate Dallas sushi destination.
The appointment reflects Sushi Kozy’s continued focus on seasonality, precision, and a thoughtful, modern interpretation of Japanese dining traditions. The restaurant’s experience is rooted in the principles of kaiseki, Japan’s traditional multi-course cuisine, which emphasizes balance, restraint, and a progression guided by the seasons.
While omakase translates to “chef’s choice,” kaiseki adds structure and rhythm—moving thoughtfully through raw fish, cooked dishes, soups, and composed small plates to create a cohesive culinary journey. At Sushi Kozy, these traditions are honored through a contemporary lens, blending pristine sushi with inventive seasonal dishes that evolve throughout the year.
Chef/Owner Paul Ko brings more than 17 years of experience as a sushi chef to Sushi Kozy’s understated philosophy. After joining Uchi in 2017, Ko spent seven years refining his craft and rising to head sushi chef. Inspired by his surname—Ko, meaning “small” or “child”—Sushi Kozy was designed as an intimate, welcoming space where guests are encouraged to slow down and connect with both the food and the people preparing it.
At 31, Chef Yoakum arrives with a résumé shaped by some of the world’s most respected kitchens. A Southern California native, he trained at acclaimed restaurants in San Francisco, New York, Chicago, and London before spending three and a half years at Thomas Keller’s three-Michelin-starred The French Laundry. There, he absorbed a philosophy centered on pristine ingredients, farmer-driven sourcing, and seasonality as the foundation of every menu.
After Napa Valley, Yoakum relocated to Dallas, where he served as Executive Chef of Georgie, leading the restaurant to its first Michelin Recommended designation for technical excellence and high-quality dining. In 2025, he was named a James Beard Award finalist and became known for forging close relationships with Texas farmers and artisans, helping shape one of the city’s most closely watched fine dining programs.
At Sushi Kozy, Yoakum brings that same discipline and respect for sourcing to the omakase experience, collaborating closely with Ko to further refine the restaurant’s seasonal narrative. His culinary approach—shaped in part by his background as an athlete—prioritizes teamwork, consistency, and continuous improvement.
“Sushi Kozy represents everything we value—intention, seasonality, and respect for craft,” says Paul Ko. “RJ’s background and mindset align seamlessly with our philosophy, and his addition allows us to move forward thoughtfully while staying true to the soul of what we do.”
“Sushi Kozy is a place where tradition and creativity coexist,” adds Yoakum. “I’m excited to collaborate with this team to build an experience rooted in precision, seasonality, and deep respect for both ingredients and the people behind them.”
With Yoakum’s appointment, Sushi Kozy enters its next chapter—defined by elevated technique, intentional sourcing, and a modern, kaiseki-inspired approach that remains grounded in warmth, balance, and a strong sense of place.
Sushi Kozy 200 Ross Avenue, Dallas
