Dining
BY DUSTIN BUTLER
Kyodai Handroll and Sushi Bar serves ‘high-quality’ ingredients in Frisco After losing their jobs during the COVID-19 pan- demic, three friends came together to open Kyodai Handroll and Sushi Bar in Frisco. “It was high risk,” said Tony Ma, who oversees the restaurant’s operations. “They took a chance.” Although the restaurant struggled when it rst opened in 2020, owners Eric Bui, Long Doag and Viet Nguyen have since opened two other locations, one in Carrollton and the other in Fort Worth, and are preparing to open a fourth in Dallas. What’s special about it? Kyodai is known for the handroll, Ma said, adding it was not the rst to do so, but using premium sh is what sets the restaurant apart. “When I say premium sh, I’m not talking about freshness,” Ma said. “It’s where it comes from, what season and region it comes from.” Depending on what time of year a customer comes into the restaurant, Ma said, the sh will come from a di erent region of the world. To ensure freshness, most of the sh used was caught no more than 48 hours before it is shipped. To further set the restaurant apart, Ma said A5 wagyu beef, the highest quality available, is used. What’s on the menu? Popular dishes at Kyodai Handroll and Sushi Bar include the king salmon sashimi rolls and the snow crab handrolls. “We bring sushi to a di erent level,” Ma said. “The sh is buttery and tender. That’s what we want.”
Stella Bay Oyster ($12) features uni and quail egg.
Foie Gras with A5 wagyu ($18) includes goose liver with fried garlic and scallions.
Kyodai Handroll and Sushi Bar head chef Paul Goar has worked for the restaurant for two years.
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16100 State Highway 121, building B, Ste. 200, Frisco www.kyodaihandroll.com
All in One ($18) features Miyazaki wagyu, otoro, uni, caviar and gold akes.
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FRISCO EDITION
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