Tag Archives: Sushi

Jumpin’ on the Ship to Roll

black3by Nafeisa Shukair-Farley

We have all been amazed by the talents of an Itamae (sushi chef) and wonder how they make the beautiful yummy rolls of deliciousness.  My curiosity has been mounting since I first tried sushi years ago especially how the rolls get rolled and look so pretty.  So when Black Ship Little Katana offered the opportunity to make their signature roll “Katana 101,” I said, “はい、お願いします (yes please)!”

When I arrived at Black Ship which is located downtown Dallas at the Omni Hotel, I was promptly greeted by Vice President Kenneth Choe and he presented me with the traditional sushi chef coat (thank goodness it matched my outfit).  Before I had put on the jacket, I was a bit nervous but once the jacket slid on and I tied the sashes, I became empowered and ready to roll.  But first, I had to wash my hands.  Continue reading

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Two Great Chefs Join Forces Again For a Superb Valentine’s Dinner Event

wide-interiorby Joey Stewart

Chef David Uygur of Lucia and Yutaka Yamato of Yutaka combined their many talents on Sunday evening for the second Valentine’s dinner in as many years. The previous event took place at Lucia, so this time it was Yutaka’s turn. When asked about the inception of the event, Uygur said “We both love dining at each others’ restaurants, so it makes perfect sense”. Justin Holt of Lucia also took place in the creation and execution of the dishes.

The six-course menu was paired with wine and sake and featured a sorbet course served on an illuminated ice block while all the lights in the restaurant were turned off.
We hope this becomes a tradition for years to come.   Continue reading

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Tokyo Café Back From the Ashes

tokyocafe1by Trey Moran

While not a new restaurant by any means, Tokyo Café has undergone a rebirth since a fire wiped out much of the structure and forced a two year closure. Chef Kevin Martinez brings his take on traditional Asian fare with killer ramen and a full sushi bar along with beef, chicken and pork bowls, wok fried noodles and entrée’s such as bone in short ribs with Japanese risotto and Tokyo Fish & Chips (tempura red snapper with yuzu tarter sauce).  Locals rave about the ramen.   Continue reading

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The Cupboard: Grab ‘N Go With Tiffany Derry

img_1123by Rhonda Dutton

With almost two dozen apartment living communities within a walkable 5-mile radius, Uptown Urban Market’s food hall was a super smart installation. Master Chef Tiffany Derry has carefully created a Derry-esque blend of grab-and-go options for this upscale food court that perfectly fits the on-the-go-but-on-foot lifestyle of this urban area.   Continue reading

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David Uygur and Yutaka Yamato Collaborating

9 CHEF YUTAKA AND TEAM PREPARE THE FIRST COURSE

by Steven Doyle   photo by Joey Stewert

If you have stopped by Yutaka in Uptown Dallas on an off day there is a large chance you might find Jennifer and David Uygur, owners of Lucia located in Bishop Arts. We are told that the chef has even contributed to the menu which makes perfect sense when we found out that he will soon be doing a collaborative dinner soon.   Continue reading

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Blue Sushi Sake Grill Scores Well in Dallas and Fort Worth

blueby Steven Doyle

Dallas may not be known as the sushi capitol of the world, but be there no doubt we love the stuff. Seriously, we enjoy sushi and there are growing options. One of those new options includes a growing chain of restaurants, Blue Sushi Sake Grill located in the Preston Hollow complex on Walnut Hill and Central Expressway.  As many may note we do not typically entertain chains and prefer local options due to the lack of quality control among a few other notions, but Blue Sushi Sake Grill  tears down this wall by hiring well and insisting on the freshest ingredients.   Continue reading

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TJ Lengnick Named Exec Chef at Steel

DSC08261by Steven Doyle

Chef TJ Lengnick has been named executive chef of Steel, another cog in the wheel of updates for the 15-year old restaurant that still shines bright. Lengnick has a terrific Dallas restaurant history working at Jasper’s in Plano, as well as Pappa’s Brothers Steakhouse, Nana Grill, Shinsei and was the opening chef de cuisine at Whiskey Cake.  The chef is an avid Steelers fan (we won’t hold that against him) and graduated from New England Culinary Institute. Other proud graduates from New England include Alton Brown, and local chef wunderkind Abraham Salum.   Continue reading

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