Armed with 60 items, the menu at Yume Sushi Grill portends a wide selection for sushi disciples. Kick back in the cushy dining room chairs and cast out nets for the deep-fried calamari ($6). Lunching office warriors can treat recently unmuzzled bosses to a quintet of sashimi ($10) or a savory lunch special such as the cali roll and five pieces of sushi, varieties include red-snapper tai, tuna maguro, and salmon sake ($8.95). Like ducks flying south to play frisbee golf, the flavorful chicken bulgogi ($10) can naturally find its way to any table. Vegetarians, meanwhile, can join in the palate parade by ushering in a band of stewed vegetables and thick noodles doused in yellow curry sauce ($12).
At Foot Spa's locations in Plano and Richardson, the precise application of controlled pressure figures into every holistic treatment. Reflexologists stir mint flavored salt into soaking tubs, immersing clients' feet in the infused water before applying a therapeutic massage to the feet, hands, and ears. Acupressure massages are similar in spirit to acupuncture, except therapists use their fingers to target specific points along the body that stimulate natural healing processes and save their needles for hunting wild balloon animals.
The creative culinarians at Seoul Korean Grill dish out a delightful variety of contemporary Korean noshes and Asian fare with flair. Customers can start with an ambrosial appetizer of meat- or vegetable-stuffed korean dumplings ($5) or bulgogi spring rolls ($5) before rolling out their mouth's red carpet for the main course. Meat lovers can pick from a pack of barbecue grill items, such as marinated galbi, a tender USDA Prime aged beef short rib ($11), to be seared on grills set into tables or prepared by the kitchen chefs. Spicy buckwheat noodles are plated with pickled radish, sliced korean pear, a hard-boiled egg, and chili-paste sauce in bibim-naengmyeon ($10), and the traditional Seoul bibimbap mixes cooked rice with various vegetables, beef, garnishes, and red-chili paste plus a fried egg for maximum mouth satisfaction. Fieldstone walls and soft lighting watch over cuts of brisket, short ribs, chicken, and pork as they make their way from grill to plate to mouth.
The mouth-watering aromas that fill the air at OHYA Sushi, Korean Kitchen & Bar are the direct result of an adherence to authentic Korean recipes and cooking techniques. In the kitchen, chefs simmer an array of succulent meats and flavorful soups, including seafood bibimbap, galbitang beef short-rib stew, and breaded chicken katsu. Steamed rice, kimchi, and other time-honored sides help to soak up the juices and leave you something to eat if a non-indigenous wildcat raids your table. In keeping with Korean barbeque tradition, OHYA also gives its guests the option to handle the cooking. Once lit, personal charcoal grills at each table allow guests to sear marinated morsels of short-rib, chicken, squid, and other meats to their liking.
At Shako Mako Grill, the kabob-wielding chefs find a home for their tender seared chicken and meat entrees on platters laden with yellow rice, roasted red peppers, and paprika-powdered hummus. Guests tuck into any number of Levantine treats, including their specialty dish, kifta—something like a Middle Eastern meatloaf, made with chicken or beef. The restaurant dishes out combo platters for groups of up to eight, making party-planning a breeze and reloading a falafel-cannon even easier.
KiKu Revolving Sushi Bar sends appetizers, specialty sushi rolls, and desserts around a conveyor belt for guests to snatch whenever they’re ready. Each small, color-coded plate may hold tuna tataki, shrimp tempura, or spicy tuna rolls sprinkled with tonkatsu flakes and drizzled in eel sauce. Even beverages travel along the conveyor belt, waiting for hands to pluck them up. Waiters tally totals at the end of the meal, charging diners for which colored plates they chose and checking to make sure they haven’t accidentally taken someone else’s luggage.
Unlike other restaurants’ conveyor-belt systems, KiKu's isn’t contained to just the sushi-bar area; rather, it travels in a long, wide rectangle to throughout the restaurant. Patrons can sit on the outside of the rectangle at the countertop or inside at one of the tables and booths, all of which provide easy access to the conveyor belt.
The yellow, green, purple, and red plates aren’t the only sources of color in the restaurant. Its walls are also splashed with bold reds, greens, and yellows, and a brightly colored mural of multihued people overlooks the dining area. Pink and yellow paper lanterns decorated with blossoming cherry trees add to the brightness.
We consider our food contemporary American. Which the chef says means he can do whatever he wants. Flavors from all over the world influence our dishes. Mediterranean, Asian, Latin, and classic European foundations create a fresh, fun and affordable menu.