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.
If you haven't heard of Da Won, it's not for a lack of quality. According to D Magazine, when the restaurant first opened in 2010, Korean-born chef-owner June Lee took all the money she might have spent on advertising and instead funneled it into buying the best beef she could find. This dedication to freshness translates into everything Lee serves, especially banchan, the small side dishes her restaurant is known for. Instead of prepping each small bowl of homemade kimchi, tofu, steamed eggs, and savory pancakes in the morning like many restaurants, Lee makes two batches a day, ensuring that what hits the dining table is never more than a few hours old. Along with sushi and hibachi dishes, the restaurant serves a multitude of soups, including a Soon Tofu soup beloved by D Magazine.
Led by chef Tam Huynh, who began his career at the ahead-of-the-curve sushi bar Royal Tokyo in the 1980s, Kinado's chefs roll ribbons of fish and vegetables into sheaths of seaweed and soy paper behind a glass-topped sushi bar. The resulting rolls "are both visually arresting and gastronomically tasty," D Magazine's SideDish reported soon after the restaurant's fall 2011 opening. Across the room, diners lean into tall-backed leather chairs as waiters ferry tempura-battered vegetables and noodles tossed with beef and seafood to window booths designed to make land-locked seagulls jealous. A bar bordered with glassy, black stone stocks wine, sake, and a coterie of specialty cocktails, such as the Salty Hound, an elixir of citrus and Saint Germain spiced with Hawaiian sea salt.