When it comes to the integration of Eastern and Western medicine, Dr. Carlos Chapa might as well be the poster child. He spent nearly a decade learning and practicing Western medicine, first as a medic in the U.S. Marines, then as a civilian paramedic. When he took a sabbatical from his budding medical career to study abroad in China, Dr. Chapa's early interest in natural cures?stemming from visits to his grandmother's small town in Mexico, where she acted as the town healer?took root in the form of Traditional Chinese Medicine. He delved head-first into this new passion, earning his master's degree and then his PhD in Oriental Medicine from Dongguk University in South Korea, which led him to study at one of the world's first hospitals that integrated Eastern and Western principles.
Today, Dr. Chapa brings this integrative approach to clients at Valley Ranch Acupuncture. As a licensed acupuncturist who has treated thousands of patients, he uses this 5,000 year old technique to decrease pain, boost energy, and affect hormone levels in clients, all with the aim of treating the root cause of the issues and not only focusing only on the symptoms. True to his forward-thinking style, Dr. Chapa may even swap out the hair-thin, virtually painless acupuncture needles for a laser. The low-energy beam is used to target the same locations and produce the same results as acupuncture needles, but require no penetration of the skin.
Koi Xpress' menu combines the ease of fast food and the health-conscious recipes of Japanese cuisine. The kitchen's chefs make quick work of elaborate maki rolls, which they fill with crab and spicy salmon. They also speedily prepare bowls of udon noodles topped with stir-fried vegetables, egg, and chicken. When Koi Xpress' kitchen isn't helping diners zip through a busy lunch or dinner hour, its catering team creates healthy spreads for parties and corporate events.
MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
The kaleidoscopic swirls of sauce that encircle most sushi rolls at Blue Ocean would be dizzying if they didn’t look so delicious. Each of the beautifully plated chef’s special rolls features innovative use of fresh fish with some unexpected ingredients. The Cajun roll works spicy crawfish into the mix and the Texas roll wraps spicy beef and spinach into individual bites. In addition to sushi, the restaurant's full bar bolsters the menu, which boasts a variety of cooked entrees, such as Vietnamese vermicelli noodle dishes and Hibachi dinners that include rib eye steak and grilled chicken with lemongrass.
Named for Seoul's famously fashionable district, Gangnam Sushi offers Japanese- and Korean-style fish dishes and cooked entrees. Manager Nick Kin explains to CultureMap Dallas how a touch of special sauce?"a spicy, red-colored sauce with a sour-sweetened flavor"?differentiates Korean sashimi from its Japanese counterpart. Teriyakis and tempuras share menu space with bulgogi and Korean barbecue, and sojus (a distilled Korean liquor) and sakes join domestic beers, spirits, and water-on-the-rocks on the drink list.
Kyoto Hibachi & Sushi welcomes guests to do something that most restaurants shy away from: sit up close and watch chefs make the food. Grills set into diners? tables serve as the chefs? open kitchens, and they use the heated surface to cook shrimp, steak, chicken,vegetables, and rice. A splash of oil sends flames into the air, and a steady hand sends shrimp into diners? mouths. The sushi bar offers another opportunity to watch chefs tuck ingredients into rice-covered seaweed wraps and drape thinly sliced salmon over tiny mounds of rice and guests? ring fingers. Of course, a number of dishes are still assembled behind the scenes, including Korean ribs and crispy tempura appetizers.