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(DFW) Sushi in North Dallas

Just moved to North Dallas from the food wastelands of Ellis County. We would like to find a good sushi place nearby. (We are at Royal/Midway) any recommendations? Sushi Sake is great but we want something a little closer for weeknight dinners. Thanks.

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  1. Fuji is just south of LBJ on Preston and has very good sushi. The sushi chef opened Steel. They also have hibachi.

    Sushi Yama on Forest near Greenville is highly regarded by many (especially for dollar sushi nights), but I haven't been there in years (no particular reason, just not convenient).

    1. Take out at Seabose on Trinity Mills and Marsh (2760 Trinity Mills #102). You can search this board for more info. You can click my avatar and download their menu.

      22 Replies
      1. re: kuidaore

        I would highly recommend Seeabose. You can purchase dinner for three people for less than $30 easy. I have purchased "a feast" for lunch for $12 and had more than I could possibly eat. There quality is the best in town and the best bang for your buck, and awesome combination!

        1. re: irodguy

          +1 for Seabose, the quality for the low price is amazing.

          1. re: air

            Seconded. The nice lady at the register did tell me, though, that prices may be going up in the future due to increasing prices at the fish market.

          2. re: irodguy

            Wow, we usually spend more than $30 for two--we're both big eaters and order about 30pcs or 24pcs+ 1 roll :-) Together with a bunch of fish and other Japanese stuff you can't find elsewhere in the Metroplex, we spend $60-70 every time.

            1. re: kuidaore

              I love how your profile picture is the Seabose menu!

          3. re: kuidaore

            I'm HARDLY a sushi connoisseur, but I really like seabose just for the price. My Flounder and Toro Nigiri were outrageously fresh and the soft shell crab roll was nearly perfectly fried and wonderfully crispy. A friend got a Tuna and Spicy Salmon roll, which she liked quite a bit. Everything seemed to have much more fish than typical bargain (or even non-bargain) sushi places. My only "complaint" is that they seemed to be prepared kind of sloppily. In actuality, this bothers me very little, but since it's sushi i feel the need to mention it. But what does it matter when you're eating sushi on the curb of a strip market anyway?

            Unfortunately for me the drive negates the value, but I foresee many IKEA/sushi nights in my future.

            1. re: kindofabigdeal

              Seabose is a value for sure. It is what my friends call Hawaiian sushi, which means they use much more vinegar in the rice that most Sushi bars do. I personally like it, but some people take issue with it.

              1. re: irodguy

                It's not Hawaiian sushi, but it's THE REAL sushi! In the U.S. or outside of Japan, the sushi rice is hardly vinegared to cater to non-Japanese customers and it doesn't taste like sushi! My Japanese friend in CA would go to only one sushi place there because the stubborn Japanese chef wouldn't reduce the amount of vinegar to cater to American customers. She calls American sushi "rice balls (onigiri)" instead of sushi and I agree with her.

                Sushi rice is called "shari" or "sumeshi", which literally means "vinegared rice"--if it's not vinegared, it ain't sushi! People outside of Japan focus on the freshness of fish, but the rice could make or break sushi--it doesn't matter how fresh the fish is if the rice isn't prepared right (you might as well eat sashimi). From the rice, you could tell if the sushi chef is good or not.

                Seabose's rice isn't that much vinegared, compared to sushi in Japan. After I bring it home, I add more vinegar. I asked the owner-chef to add more vinegar, but he turned down my request because he's pursuing "his own ideal".

                Also, in the U.S. sushi chefs put very little wasabi on sushi (between the rice and fish).

                1. re: kuidaore

                  Wow, this is really informative. I've always felt like I'd like more vinegar, but I figured that would be some sort of blasphemy. Given the historical stories of fish fermenting in rice in a tree (or something like that) I've always thought the rice I have is pretty tame. Same on wasabi. Is this because of how much wasabi so many americans put on right before eating?

                  1. re: kindofabigdeal

                    When we have an int'l potluck (hopefully soon), I'll bring chirashi(zushi) and you will see what the real sushi rice is supposed taste like!

                    I thought the sushi chefs here would put very little wasabi because many people don't like it while some Americans (like David) have to put so much wasabi in soy sauce because they didn't think the sushi had enough wasabi (David claims so)??? We had sushi in Copenhagen last week and the Japanese chef put an authentic amount of wasabi on sushi (the Danes like wasabi?) so David didn't have to add any wasabi in his soy sauce.

                    The American version of sushi is pretty much like "sabinuki" (=wasabi removed) in Japan, which is usually for kids. I can't eat anything spicy and couldn't eat wasabi until last year (and I'm 40+). I was always too embarassed to ask a chef not to put wasabi on my sushi at sushi places in Japan... In my entire adulthood I've been ridiculued by other Japanese that I have a childlike, undeveloped palate...

                    BTW, almost all wasabi used here (as well as at most households in Japan) is fake (tubed) one made of horseradish. The real, natural wasabi tastes very different--it's not just spicy, but has a very nice flavor. http://homepage3.nifty.com/maryy/eng/...

                    1. re: kuidaore

                      I agree with you, kuidaore! When I've tried to make more "authentic" sushi in I've gotten numerous complaints from customers unless I also make it too sweet. Also, in China and Korea the meshi contains less vinegar mix. The Chinese also seem to prefer softer cooked rice.

                      Regarding wasabi: I personally really dislike the fake stuff, either powdered or in tubes. But real wasabi is $125 per half kg, so what else can we do? Even when dining in Japan I mostly got the fake stuff...Sigh.

                      That said, if there's interest I will try to bring some fresh wasabi for a get together...

                      1. re: guttural

                        I know you can get real wasabi powder from penzey's for 13 dollars for their small container, which i believe is 1.4 oz. I'm not sure how much that makes prepared.

                        1. re: guttural

                          guttural - is this wasabi imported from japan? Have you tried the product that they're producing in Oregon? Pacific Farms sells fresh rhizomes for $74/lb, and paste for ~$12/lb. Any idea if the quality is comparable to imported?

                          1. re: guttural

                            guttural, yes, pls bring real wasabi! Even in Japan many people, esp. younger people, have never had real wasabi in their lives.

                            So at the potluck can we get to try the dishes professionally prepared by you?! Webra1, we've got to have a potluck very soon!!

                            In SoCal (Irvine) there was a sushi place very popular among the local Chinese. Very few Japanese would go there. I couldn't figure out what was so good about their sushi except the pieces were pretty big...

                          2. re: kuidaore

                            Teppo has real grated wasabi (grated fresh from the rhizome) and their basic wasabi is the frozen kind, which is real wasabi and imported from Japan. I buy the frozen stuff at Kazy's and it's pretty good. Especially in mashed potatoes. Or mixed with some butter and put on top of a steak!

                            1. re: dalaimama

                              You guys are wasabi maniac! Incredible!!

                              1. re: kuidaore

                                Yep Seabose has the same stuff grated and frozen it's about $11 a package. I purchased some last time I made Sushi. I also have a package of the "real" wasabi powder there is no comparison with the frozen.

                                1. re: irodguy

                                  Even some of the frozen stuff is soaked (to remove pungency) horseradish, cut with real wasabi and sometimes a bit of mustard, plus food coloring. We use a frozen product at the sushi bar in my restaurant, but there's no comparison to fresh rhizomes, kept cold, gently and finely grated on an sharkskin grater or microplane rasp, then allowed to "rest" for a little bit at room temp. When eating sushi, I usually don't touch the pasty stuff I am given. But I *will* take fresh wasabi with or in between pieces of sushi.

                                  1. re: guttural

                                    Nine Fish used to use the fresh stuff only. That could be part of the $100 I spent for lunch there in the past. No idea if they still do after they closed and reopened.

                                    1. re: irodguy

                                      well, "fresh stuff" isn't always available, as harvests are seasonal (hydroponics extending the availability window, however, and carefully stored wasabi can keep a couple of months) and plants need 20-24 months to reach market readiness. So maybe Nine Fish has suppliers I need to find out about, LOL...Wish I had the space and hydro system to just grow my own. That way I could serve the leaves, too. [no jokes about hydro systems, please]

                                      1. re: guttural

                                        So just how hard is it to grow? I could easily put in an extra building at the ranch depending on cost to get and grow, mught be an idea. Can it take the Texas summer?

                        2. re: kuidaore

                          Agreed most us Sushi bars don't pickle the rice like in Japan. In Hawaii however most of the Sushi rice is most more pickled than anywhere in the mainland.

                          That being said, my sushi is much closer to the Japenase level of pickling just because I happen to like the taste. Again though I have had complaints from friends that it was "to much vinegar"

                  2. I posted this a few weeks back:

                    http://www.chowhound.com/topics/40473...

                    To my knowledge none of those locations have opened yet.

                    There is not much on that side of the tollway. Sushi House on Lovers is marginal/average at best. Shinsei is probably not what you're looking for in the way of a weeknight dinner.

                    3 Replies
                    1. re: MarcusB

                      I just happened to drive by all 3 yesterday and none are open yet. I eagerly anticipate trying them all and hoping at least one is decent.

                      I am also at Midway and Royal and when we want sushi on a week night we generally run down to Oishi at Maple & Wycliff. Not exactly in the neighborhood but a pretty quick trip via the Tollway - depending on the time/traffic and is very casual and you can decide and go last minute. I've also enjoyed Sushi Yama but have not been in almost 2 years (same thing - no reason just not convenient or I forget about it). Shinsei is good but I agree not really a spur of the moment place and also more high end.

                      I've will have give Fuji a try as it is close and also Seabose - like Oishi it should be a pretty straight shot on the Tollway and depending on the time/traffic a quick enough drive.

                      1. re: queenie

                        Thanks to all. We can't wait to try them all. We'll keep you posted.

                        1. re: queenie

                          Oishi is some of the best sushi in Dallas. However, I would highly recommend sitting at the sushi bar. Otherwise, the service is atrocious!

                      2. All though a bit further North I have to put in a plub for Sushi of Plano on 15th & Custer (NE corner). The service was great, the food was great. The owner Tosh who has worked at many of the top Sushi bars in Dallas since 81 can make anything you can imagine.

                        4 Replies
                        1. re: irodguy

                          Is Sushi Awajji still open in Plano? It was off Park between Ohio and Preston.

                          1. re: TexSkills

                            Yes. I used to have lunch there a lot when my office was located in the area. I've always liked Awaji and I often drop by if I'm in the vicinity. We were there a couple of weeks ago for dinner.

                            1. re: TexSkills

                              I find Sushi Awajji okay at best and kind of so so at worst. It's another case of having great chefs but somewhat stingy owners that will not let them order the best grades of fish, and make them serve fish at times that should not be served as sushi. I end up there from time to time with friends and don't consider horrible, just not outstanding.

                              1. re: irodguy

                                Irodguy - there are other CH'ers that share your opinion. Most of my sushi experiences there were 6+ years ago when I worked in the area it was one of our better lunch options and it was always good - the only complaint we ever had was with one sushi chef in particular - his rice would always fall apart easily. Since I no longer work in the area my experiences have been less frequent and primarily confined to maki since that is pretty much all Mr. Q enjoys. Every once in awhile when they have toro I'll get an order for myself and so far - so good. I guess I've been lucky.

                          2. I highly recommend Cafe Tampopo on Greenville, just south of Caruth Haven, across the street from Gamestop and Schlotzsky's. It's a small, clean, comfy place to eat. They offer a solid menu of sushi, sashimi, bento boxes and appetizers. The owner is ever present and pleasant, the staff is friendly and the atmosphere is unpretentious. It's not entirely a ma & pa place because the service is extremely fast. The interior decorating is simplistic and stylishly quaint.

                            My husband and I have become regulars and the staff have come to recognize us. We always receive top notch service and the highest quality of food. The biggest sin is that nobody seems to know about this place.

                            1 Reply
                            1. re: wELCOME cONSUMER

                              I liked the casual setup of Tampopo on Greenville, but the sashimi had not flavor. They may not be sushi grade. I also got a box full of rice but not enough sashimi. The seaweed salad rice plate and tempora were decent and acceptable. I can't remember the price, but the three dishes (and rice plates) I ordered came to the low 20's... a little disappointed about the quantity and quality of the sashimi and proportionally too much rice.

                              Happened to see the sushi chef at Tom Thumb this morning. I special ordered salmon sashimi. The salmon was very flavorable and sweet. The 8-pc mixed sashimi (w/o rice) came to $8.29 before tax.

                              Will check out Seabose. Thanks.