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Wednesday, October 20, 2010
Sushi in Texas
Let us debunk the myth that great sushi couldn’t possibly be found in such a rough-hewn and raw state as Texas. As discovered in cities like Dallas and Fort Worth, the Lone Star State can be full of surprises when it comes to producing culturally advanced and increasingly popular eateries—proof of a refined palate, a burgeoning ethnic restaurant scene.
One of the best Japanese restaurants is Yutaka Sushi Bistro in uptown Dallas. With exotic fish and vegetables served as sushi—from Tachiuo (belt fish) pressed sushi to crispy and sour Kabu (Japanese turnip) served nigiri-style—Yutaka’s offerings are rare and delicious.
It’s not just about the sushi at Yutaka. The menu here is also divided among the hot dishes, cold dishes, and specialty tempura, the latter of which boasts a memorable fried king crab with jalapeno vinaigrette, tossed with onions and shishito peppers.
One of the best Japanese restaurants is Yutaka Sushi Bistro in uptown Dallas. With exotic fish and vegetables served as sushi—from Tachiuo (belt fish) pressed sushi to crispy and sour Kabu (Japanese turnip) served nigiri-style—Yutaka’s offerings are rare and delicious.
It’s not just about the sushi at Yutaka. The menu here is also divided among the hot dishes, cold dishes, and specialty tempura, the latter of which boasts a memorable fried king crab with jalapeno vinaigrette, tossed with onions and shishito peppers.
Kobe Beef, Hot or Cold?
The most succulent Kobe beef is served either smoldering ishiyaki-style in a hot stone bowl or seared and spread around a cool center of greens.
For a refreshing and healthful appetizer, there’s always the Heirloom Tomato Salad, which combines cucumber slices, mint leaves and tangy, fermented miso. The artistically arranged salad is then dressed in what appears to be balsamic vinegar and oil, and pink peppercorns are tossed in.
A personal favorite? The Flounder Chips with avocado, green onions, masago, and spicy mayonnaise spread across them. The chefs display these (sans sauce) atop the sushi bar in a tray; unless someone orders some, the funny-looking crisps only pique curiosity and don’t get topped with the green-colored mix. The fishy chips are as crunchy as tortilla chips, and the topping is spicy and creamy, a perfect pairing.
For a refreshing and healthful appetizer, there’s always the Heirloom Tomato Salad, which combines cucumber slices, mint leaves and tangy, fermented miso. The artistically arranged salad is then dressed in what appears to be balsamic vinegar and oil, and pink peppercorns are tossed in.
A personal favorite? The Flounder Chips with avocado, green onions, masago, and spicy mayonnaise spread across them. The chefs display these (sans sauce) atop the sushi bar in a tray; unless someone orders some, the funny-looking crisps only pique curiosity and don’t get topped with the green-colored mix. The fishy chips are as crunchy as tortilla chips, and the topping is spicy and creamy, a perfect pairing.
Yutaka Sushi Bistro
2633 McKinney Avenue, Dallas
214-969-5533
2633 McKinney Avenue, Dallas
214-969-5533
Kenichi Restaurant & Lounge
In Dallas’ downtown district, adjacent to the W Hotel, Kenichi is another trendy hotspot not to be passed up.
Also using the concept of ishiyaki, or the ancient Japanese method of cooking food on a hot stone, Kenichi offers a 12-piece Chef’s Selection of raw meats and mushrooms you can sear on your own with a round rock that has been heated at 1,000 degrees. Bite-sized portions of Akaushi “kobe style” meat, scallop, escolar and shiitake are served with three accompanying seasonings: ponzu sauce, smoked paprika salt, and pink peppercorn sesame salt.
Although the style and presentation were immaculate, the stone could have been bigger considering there were 12 pieces to be cooked, and perhaps there should have been a sliver of butter provided so that the food didn’t stick to the cooking surface (toward the end of the sizzling session, my rock had dwindled in heat and I had to request a second one).
The Jumbo Lump Blue Fin Crab Cake, served with yellow curry-lime and Thai basil emulsions, was a wonderful alternative to having just sushi and sashimi at the bar, although the Hawaiian Roll with blackened yellowtail, pineapple, asparagus, Serrano peppers and soy paper was impressive.
Also using the concept of ishiyaki, or the ancient Japanese method of cooking food on a hot stone, Kenichi offers a 12-piece Chef’s Selection of raw meats and mushrooms you can sear on your own with a round rock that has been heated at 1,000 degrees. Bite-sized portions of Akaushi “kobe style” meat, scallop, escolar and shiitake are served with three accompanying seasonings: ponzu sauce, smoked paprika salt, and pink peppercorn sesame salt.
Although the style and presentation were immaculate, the stone could have been bigger considering there were 12 pieces to be cooked, and perhaps there should have been a sliver of butter provided so that the food didn’t stick to the cooking surface (toward the end of the sizzling session, my rock had dwindled in heat and I had to request a second one).
The Jumbo Lump Blue Fin Crab Cake, served with yellow curry-lime and Thai basil emulsions, was a wonderful alternative to having just sushi and sashimi at the bar, although the Hawaiian Roll with blackened yellowtail, pineapple, asparagus, Serrano peppers and soy paper was impressive.
Kenichi
2400 Victory Park Lane, Dallas
2400 Victory Park Lane, Dallas
214-871-8883
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