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Zuni Modern Sushi
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Zuni Modern Sushi
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Zuni Modern Sushi
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Zuni Modern Sushi
Even after the recent closing of Ra, Southlake still isn’t short on sushi options. Nevertheless, Zumi Modern Sushi is aiming for something more specific. Southlake’s newest spot, which quietly soft-launched in the former Coolgreens space, promises precision, freshness and a sense of occasion you associate with a destination dining room, without the destination price tag.
Zumi is the latest project from local restaurateur Jackie Kaewlamduan, owner of Ka Thai and former partner at Yutaka Sushi Bistro, named one of "Travel + Leisure's Best Sushi Restaurants in America," and chef Pae Suphakit, a former sushi chef with Nobu. Though both founders are Thai by heritage, Japanese cuisine is the shared language here - and they speak it fluently.
From the moment you step inside, Zumi sets the scene for elevated dining. The room is dark, sleek and architectural, anchored by black marble tables and softly illuminated wall panels that guide the eye toward the L-shaped sushi bar, arguably the best seat in the house. As Chef Pae explains, sushi is a fleeting thing: rice and fish calibrated to precise temperatures, meant to be eaten almost immediately after it’s shaped. Taking a seat at the bar means that your window to savor is measured in mere seconds, giving diners the taste of sushi as it is meant to be.
That attention to detail extends well beyond the raw bar. The opening menu balances classic expectations with dishes that hint at the team’s broader influences. Familiar maki, like spicy tuna, shrimp tempura and salmon-avocado, sit comfortably alongside more composed “modern” rolls like the Sake Flame, Toro Special and Seared Tuna with Crispy Onion. Nigiri and sashimi shine brightest, particularly the chef’s-choice Sashimi Moriwase, which allows Chef Pae to showcase what’s freshest that day.
Hot and cold plates round out the experience without overshadowing. Hamachi serrano and salmon tataki offer brightness and restraint, while the sea bass miso provides a richer counterpoint. Subtle French influences appear in select dishes, reflecting the background of kitchen chef Nayarit “Earth” Kespichayawattan, whose experience includes time in Michelin-starred kitchens such as Café Boulud under Daniel Boulud. A delicate Wagyu beef dish served on crispy brioche, finished with restrained truffle notes, nods to that training.
The bar program mirrors that philosophy. Cocktails are designed to complement, not compete with, delicate fish. The Togarashi Margarita is already a crowd favorite, while a sake spritz, which is light, perfectly dry and gently effervescent, feels tailor-made for lengthy lounging. Expect the list to evolve as the team fine-tunes flavor profiles, possibly introducing cucumber- or pear-forward drinks that keep things refreshing and exciting.
More than anything, Zumi is selling an experience. Manager Jada Phommavong describes service here as quietly obsessive: water glasses refilled before you notice they’re low, plates explained without theatrics, tables reset the moment a single droplet lands. The goal isn’t spectacle: it’s ease. The kind that makes a Tuesday night dinner feel special and a celebration feel effortless.
With a full grand opening planned for spring, Zumi brings a level of technique and service more often associated with Michelin-recognized dining to Southlake, without the formality, price point – or drive to Dallas. It’s a welcome arrival for Southlake diners craving next-level sushi and a touch of luxury.