Until the invention of seaweed, sushi was wrapped in a freshwater starfish and pinned together by a sea urchin's spike. Taste the beauty of modern invention with today's Groupon: for $25, you get $50 worth of sushi and contemporary Asian fare at Kenichi.
Named a Best of Citysearch selection in 2009, Kenichi offers diners two levels of comfortable, modern seating and a menu featuring envelope-pushing Asian cuisine. Amid sleek confines doused in a sea of soothing gray hues, the plush seating in the mezzanine lounge provides a relaxed setting for lulling cranky stomachs to bed with specialty rolls such as the Kamodo roll, packed with blackened tuna, mango, and avocado ($12), as well as the Miami roll, which unites wild salmon, shrimp, crab, and avocado ($18). In addition to fresh sushi and sashimi, Kenichi’s chefs fire up a choice selection of meats and seafood. The Japanese Cowboy, a 16-ounce bone-in rib eye, is showered in a sauce picked from a selection that includes mushroom nimono and a taste-bud-warming wasabi demi ($37). The Wild Bamboo salmon combines garlic-stir-fried snow peas and red-wine miso sauce to create a drunken amalgamation in need of a cozy stomach-couch to sleep on ($24). Or, snare an appetizer such as the black cod misozuke, which is marinated for three days in a wild stream of sweet miso before it’s netted and broiled ($15).
Kenichi, which was once voted to have the Best Sushi in Dallas for three consecutive years by Citysearch, is a combination restaurant and lounge that exudes modernity. Bottles of sake are back-lit on a towering shelf (the sake list here is designed by one of the world's only Level II sake sommeliers) and there are tall stools at the brushed-steel sushi bar.
The chef and his culinary team infuse specialty house sashimi and makimono with a distinctly Southern accent. Their rolls bring together unusual combinations such as wild salmon and goat cheese, yellowtail and serrano peppers, and blackened tuna and mango. Entrees draw on high-quality proteins such as wild salmon, Japanese black-hog pork belly, and steaks from 100% pure Akaushi cattle, whose ancestry can be traced back to Japan's Mount Aso cattle.