1 of 8
Kye R. Lee
2 of 8
Kye R. Lee
3 of 8
Kye R. Lee
4 of 8
Kye R. Lee
5 of 8
Kye R. Lee
6 of 8
Kye R. Lee
7 of 8
Kye R. Lee
8 of 8
Kye R. Lee
In 1820s Japan, chef Hanaya Yohei changed the course of global cuisine forever when he served a slice of fish on a rice ball, creating the first nigiri sushi the world had ever seen.
Today, even landlocked suburbs like Southlake have cultivated quite the sushi scene. From Sushi Sam’s first Dragon Roll in 1998 and Ozeki’s baked lobster and Tex-Mex rolls to Sushi Dojo’s inventive burritos, Southlake has a sushi-grade story to tell. Now Southlake’s 10th and newest offering, Nikko, aims to elevate the way we see the beloved Japanese classic.
Opening in Southlake Town Square last month next to Trader Joe’s, Nikko is the brainchild of founder and restauranteur Shane Shin. Working in Dallas restaurants for over 20 years, Shane succeeded in his goal of bringing authentic sushi to Southlake.
“I’ve wanted to open a sushi restaurant in Southlake for several years now,” Shane says. “We knew it could be done because we saw the potential with the way people have responded to other restaurants around the area.”
Aspiring to introduce diners to a modern upscale sushi experience, Shane knew he needed a high-quality chef to make a high-quality restaurant, and he found that in executive chef Tomo Tamura. Preparing sushi since the age of 18, chef Tamura’s culinary career has taken him everywhere the world over from his first job in Tokyo to the esteemed Nobu in Colorado and even opening his own restaurant in Kentucky.
Shane’s vision for upscale sushi was enticing enough to lure chef Tamura out of retirement to help bring something unique to life through Nikko.
“He’s an executive chef who specializes in kaiseki cuisine, which is a home-cooking method where he prepares four, five or six-course meals,” Shane says. “He’s like a teacher to everybody, and he wants to pass on his knowledge and experiences to others.”
With the restaurant’s open concept, his teachings aren’t exclusive to just kitchen staff either. Thanks to the central bar area, diners can watch chef Tamura and his team prepare their dishes right in front of them, bringing an interactive element to their meal.
But what sets Nikko apart is that it marinates its fish to purify it and give it flavor. This is the same way that Hanaya prepared his sushi generations ago, either lightly cooking or marinating his fish in soy sauce or vinegar.
“Even if it is fresh, it needs a special curing method so you can have a better quality and better-tasting fish,” Shane says. “That’s why our textures and flavors are different.”
When it is time to serve, Nikko’s presentation style is simple and sophisticated, with chef Tamura giving space for the vibrant colors of his fish, sauces and vegetables to pop off of the plate. The restaurant itself embodies a similar aesthetic, with the floral decor, cedar wood backdrops and private dining room reminiscent of ancient Japan.
Whether you’re talking about the food, the kitchen or the dining room, everything in Nikko is an homage to its mantra “omakase,” which translates to “I’ll leave it up to you.”
“I love sushi,” Shane says. “That’s my passion, and it’s the reason why I wanted to open Nikko in the first place — because I want to educate customers. Many other sushi restaurants are just focused on making rolls with heavy sauces. We want to put omakase back into the sushi bar so people can come inside, see what the chefs are doing and experience quality sushi the way it was meant to.”