At Om Sushi, chefs prepare Japanese cuisine as well as boldly flavored Korean dishes. They fill sushi rolls with components such as pickled radish, white tuna, and scallops, garnishing plates with strips of sage-green nori or chopped mango. Udon noodles simmer in broth with shrimp tempura, and morsels of beef marinate before being grilled for bulgogi. Patrons can wash it all back with sake, wine, and imported beers.
Formerly known as Mochi Kitchen, Ku's Sushi unites East and West with a bridge of seaweed-wrapped sushi and eclectic Asian dishes, combining the best ingredients from various culinary traditions to create a fusion all its own. Thick cuts of albacore tuna nuzzle into beds of rice on plates of sushi or sashimi, and brave chopsticks duel with the spines of sea urchins before claiming the spoils of victory. Miso lends its salty flavor to succulent fillets of Chilean sea bass and salmon, and staples such as kung pao chicken honor the Asian mainland. Small lamps bathe the dining room's glossy black sushi bar in a scarlet glow as chefs impress diners by making rolls while blindfolded with ribbons of seaweed.
An eclectic mix of ingredients, such as chipotle peppers, coconut shrimp, crawfish tail, and crunchy duck, gets stuffed inside the more than 40 signature rolls at Wild Sushi. Chefs swaddle shrimp tempura, cream cheese, and jalapeños inside the Red Rock roll and top the creation with spicy tuna, crabstick, and “exploding” sauces. “This roll was a behemoth, a massive construction standing at least 8 inches tall on the plate,” wrote Teresa Gubbins of DFW.com, who highlighted the roll in a review of the eatery. Towering rolls aren't the only surprises up the chefs’ sleeves. They also hide unexpected sweet touches inside their creations in the form of strawberries and honey walnuts. In addition, chefs stoke fires to heat up a variety of Japanese entrees, such as salmon steaks served with an apple-miso sauce or tilapia sautéed in a spicy coconut-curry sauce.
Guests settle into sleek wooden chairs at tables covered with squares of brown butcher paper to draw caricatures of sushi rolls playing tennis. Large teardrop lanterns fill the simple, modern dining room with light and illuminate a sushi bar backed with a wall of soothing waves.
Sushi Yoko combines a clean modernist interior with a classic array of Japanese fare. Their sushi chefs roll simple maki that showcase morsels of eel or tuna, much as plants and sculptures are showcased in the mauve and tan insets along the dining-room walls. Chefs also combine flavors into specialty rolls such as the DFW Tower roll, a medley of crabmeat, avocado, and spicy tuna. Flames lick entrees of una ju, a broiled freshwater eel in unagi sauce, or katsudon, a combination of deep-fried pork loin with veggies, eggs, and house sauce. A broad sushi bar gives ample illumination for diners to admire chefs' artful presentation and the tiny autographs they leave on every grain of rice.