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.
What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma Restaurant, a family of eateries where chefs cook meals using 40-year-old recipes. These recipes rely upon many homemade ingredients, so each day ZuRoma's kitchens bustle with staffers building meatballs and sausages from scratch and crafting menu items such as specialty pizzas and subs with red sauce and provolone spooned from a cauldron of melted moon rocks. Customers can choose to dine in the North Richland Hills location, order carry out from either location, or call ZuRoma's faithful delivery drivers to ferry Italian eats directly to their door.
The team at Cuco's Sandwich Shop harnesses classic Cuban recipes to craft a convoy of authentic pressed sandwiches, which have been featured in the Star-Telegram and on the local restaurant blog Regular Joe's Guide. Among soft pink walls and tiled floors, a family of chefs accessorizes the meaty handhelds with traditional sides, such as plantains and yuca croquettes. Additionally, a smattering of breakfast burritos and sandwiches tackles morning cravings more swiftly than a football team playing pigskin against pigs in a blanket.
Learning to bake in her grandmother’s kitchen, Anyatta Nicole started selling out cakes to her sister’s coworkers at a local call center. Buoyed by the response she received, Anyatta joined with her mom to create Sinsational Cakes Bakery. The full service sweet shop creates ornate, colorful cakes for any occasion, with a full gallery of their creations available online. Anyatta and her team shape sugar and dough into guitars, cartoon characters, Polo shirts, or adult-themed sweets.
Conversations pause and heads turn whenever servers at Japanese Grill carry their signature sushi boat through the dining room. Onboard the handsome wooden vessel, a dazzling spread of specialty rolls, nigiri, and sashimi showcases the sushi chefs’ culinary talents, creativity, and eye for aesthetic spectacle. Their repertoire of rolls ranges from classic crab california rolls to innovative Rock rolls with shrimp tempura, jalapeño, and sweet spicy mayo—each sliced and lined up on its own specially shaped plate.
As the sushi chefs work behind their bar, Japanese grill gurus busy themselves in the kitchen, sizzling up seafood teriyaki, flame bathing hibachi meats, and causing pots of udon noodles to boil with but one seductive glance. Meanwhile, out amid the burgundy booths of the dining room, bartenders dole out cups of hot sake and specialty cocktails beneath the glimmer of hanging blue lanterns and the flicker of flat-screen TVs. Come Tuesday, the restaurant erupts into a music-fueled party powered by karaoke jams.
Sushi Nikko’s menu spans borders with its selection of Japanese sushi, Korean-style grilled meats, and Chinese entrees. The sushi chefs line plates with molecule-thin slices of sashimi and fill specialty maki with innovative ingredients, including sautéed onions, deep-fried crawfish, and jalapeños. Hand-battered pork cutlets, fried rice, and marinated beef ribs round out the rest of the menu and serve as heartier alternatives to the sushi creations, which emphasize freshness and clean flavors.