The chefs at Kinoko reach for organic, local ingredients when preparing their menu of light Japanese fare. Dishes include pork dumplings, onigiri--rice balls laden with fillings such as tofu, salmon, or ground chicken--and a trio of fresh salads filled with veggies and optional proteins and dressings. An environmentally-aware eatery, Kinoko uses compostable and recyclable take-out packaging.
Though its cuisine is Thai and Japanese, Zenna borrows from Spanish culture in the presentation of many of its dishes. The restaurant serves hot and cold tapas. The small, shareable plates range from sashimi seaweed salad to fried dumplings and chicken lettuce wraps. The menu also features curries and noodles, along with sushi. Elegant touches are seen throughout Zenna’s Dallas and Plano locations, which are set aglow by colorful light fixtures or decorated with ornate wall décor pieces.
Sushi on McKinney?s chefs have been rolling out sushi for more than 30 years. They stay true to classic California and avocado rolls, while also flexing their creative muscles by stuffing rice-covered seaweed sheets with deep-fried crawfish, mushrooms, and baked salmon. They also glaze chicken with teriyaki sauce and stuff fortunes into bowls of katsu curry. From start to finish, diners taste meals steeped in distinctly Asian flavors, with entrees flanked by seaweed salad appetizers and desserts of green tea ice cream.
Crepes for U dishes out pancake-like delights oozing with sweet and creamy fillings. The Chocco Rocco, for instance, is a clinic in decadence: scoops of vanilla ice cream wedge within a chewy crepe shell as a hazelnut-chocolate spread provides a creamy bed for crunchy chocolate sprinkles. Other crepes incorporate fresh fruit, butterscotch sauces, and fresh cream into the equation, resulting in indulgent desserts that could sweet talk their way into the most exclusive of CIA headquarters. Customers can even customize their crepes with extra scoops of butter pecan, Kona coffee, and double caramel dulce ice cream.