Tag Archives: Sushi

Sushi Marquee to Open at The Star in December

marq3

This December, the Star in Frisco, the area’s premiere sports and entertainment district, will welcome its newest addition, Sushi Marquee. The fun-loving Japanese inspired concept combines great food and inventive cocktails with a lively, interactive environment that’s unlike anything else in DFW.

Sushi Marquee is the newest concept from the restaurant group Crafted Bar Concepts (CBC) which houses other restaurants/bars including shellfish sensation Shell Shack, Back 9 and Shakertins.  The Sushi Marquee “dream team” is comprised of industry veterans Dallas Hale and Matt Saba (owners of Shell Shack and Back 9), Brad Hawkins (owner of Shakertins and Chopshop Sports Garage), Anthony Morel (co-owner of Shakertins and award-winning cocktail crafter) and General Manager James Hamous (a.k.a Skinny), who’s a partner in High Fives and The Standard Pour.  Continue reading

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Steel’s Famous Sushi Ladies Night Is Back

steelby Steven Doyle

Steel Restaurant & Lounge has been serving sushi and Japanese food for 17 years and is best known for their legendary Ladies Night early on in their esteemed history. Ladies dined free on sushi with the purchase of a cocktail which filled the restaurant each Thursday.  Continue reading

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The Reason Why Everybody Loves Oishii

oishiiby Steven Doyle

It doesn’t take but a few visits to Oishii before you are embraced as a regular not only by the owner, Thanh Nguyen, but by the entire staff. This is one reason why so many mourned when the fusion sushi restaurant took on major fire damage in December of 2012. The food also plays a major role in making this one of the premier neighborhood restaurants since it opened nearly a dozen years ago.  Continue reading

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Poke Bop Delivers On Flavor

DSC00610by Steven Doyle

Do you want brown rice or kale? Sriracha aioli or ponzu sauce? Fancy an ice cream scoop full of chopped raw salmon, or are you feeling more like tofu today? These are the decisions you ponder while waiting in line at a poke (pronounced poke-eh) restaurant. And, yes, there’s a line, almost always, at all of them.   Continue reading

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Meet Master Sushi Chef Hiroyuki Fujino From Five Sixty

by Steven Doyle

What are great qualities of a sushi chef? Amiable, imaginative and raw talent are a few things that come to mind. Certainly these words all hold true when describing Master Sushi Chef Hiroyuki “Fuji” Fujino.  We might toss in charming for good measure, and perhaps when we sup on the omakase at Five Sixty atop the tower at the Hyatt downtown the master might toss an extra morsel of the good stuff our way.

Omakase is when you trust your sushi chef to plan your meal for you in place of ordering ala carte. You will find the chef more giving in his rarer stock with more visits when the chef starts trusting your palate as much as you trust that he will prepare something hopefully more rare than those around you. This is a tasting menu with few rules.             Continue reading

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Filed under Caviar, chefs, Crave, Dallas, Steven Doyle, Sushi

Uchi Expanding to Denver

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Hai Hospitality, the restaurant group based in Austin, Texas, announced today the location of its seventh restaurant in Denver, CO. Owner and Executive Chef Tyson Cole’s Uchi Denver, located at 2501 Lawrence Street, will mark the first time the group has opened a restaurant outside of Texas.  Hai Hospitality’s current restaurants include Uchi Austin, Uchi Dallas, Uchi Houston, Uchiko, Top Knot; and Loro, which will open later this year in Austin.   Continue reading

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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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