This March Hai Hospitality will launch its fifth annual Hai for Her programming in celebration of Women’s History Month. From Sunday, March 8, through Tuesday, March 31, at Uchi and Uchiko Dallas, guests can order a featured Banana Sundae, with a percentage of proceeds benefiting Girls Inc. The Banana Sundae includes banana sorbet, candied coconut, coconut caramel, crispy plantains, black sesame salt, and bruleed banana for $11.
Continue readingFiled under Steven Doyle
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.
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Step into the glow of the full moon at Kessaku, the sky-high sushi and cocktail lounge on the 50th floor of The National, for an extraordinary Moon Festival & Mijenta Tequila Dinner on Sunday, October 6 at 7:30 p.m.. This one-night event welcomes special guest Juan Coronado, co-founder of Mijenta, for an evening that unites Kessaku’s culinary artistry with Mijenta’s award-winning tequilas in a celebration of flavor, symbolism, and renewal.
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In East Dallas, Doda Burger offers a unique fusion of American and Japanese flavors, elevating the classic burger experience with the rich, buttery taste of wagyu beef. This unassuming spot has quickly become a favorite among locals seeking high-quality, flavorful meals without the hefty price tag.
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Musume, the acclaimed Japanese restaurant from Dallas-based Rock Libations, has opened its newest location at The Star in Frisco. The 6,000-square-foot space offers sushi, sashimi, and authentic Asian cuisine alongside North Dallas’ largest selection of sake and Japanese whisky.
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Uchiba is Dallas’s dimly lit flirtation with Japanese drinking culture—a sleek, second-floor hideaway where the bar leads and the kitchen answers with a chorus of craveable, shareable bites. It’s the Dallas offshoot of the lauded Uchi restaurant group, but don’t expect a hushed sushi temple. This is a cocktail-forward lounge with serious food ambitions, the kind of spot where a night can begin with “just a drink” and—somewhere between steam-kissed bao buns and a round of nigiri—turn into a full-on dinner.
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Chef Paul Ko doesn’t need to raise his voice to be heard. With 17 years behind the sushi counter and a reputation built quietly through precision and patience, Ko has carved out a name that speaks louder than any headline. His new Dallas restaurant, Sushi Kozy, isn’t just a nod to his surname—it’s a full realization of his philosophy: refined, personal, and obsessively detail-driven.
Continue readingFiled under Joey Stewart, Steven Doyle
When Nobu Matsuhisa partnered with Robert De Niro in 1994 to open the first Nobu in New York, they launched more than a restaurant—they started a global luxury dining phenomenon. With over 50 locations worldwide, each Nobu bears the signature fusion of traditional Japanese techniques with Peruvian influences. Yet each also captures the spirit of its city, and Nobu Dallas, nestled inside the Hotel Crescent Court in Uptown, is no exception. Here, glitz meets grit in a restaurant that has defined the city’s upscale dining scene since it opened in 2005.
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