Dining
BY KAREN CHANEY
Kimedai Tiradito ($20) features dry-aged Goldeneye snapper, rhubarb sauce, g and berries.
Wagyu Steak Bites ($18) includes Wagyu meat, oyster gray mushrooms, shishito peppers, katsu sauce and katsuobushi.
PHOTOS COURTESY KAREN CHANEY COMMUNITY IMPACT
Nikko o ers multi-sensory experience in Southlake Scott Haas, general manager of Japanese-inspired restaurant Nikko, said when the business opened in 2023 in Southlake, the owners wanted to create a unique space. “They saw the opportunity to bring a type of
Sunny Ko (left) is the executive chef and Scott Haas (right) is the general manager at Nikko.
and eat my premium Omakase, then they know my experience. They say, ‘Your sushi tastes like a Michelin-star restaurant.’” On the menu Popular menu items are Smoked Hamachi Carpaccio, which is an item listed in the Cold Tasting section of the menu, and grilled octopus found under the Hot Tasting options. Ko said the lobster roll is one of his top-selling rolls. E ort is also put into creating visually appealing meals. Ko will decorate plates with elements from nature. “In Japan, it’s very important that when you’re eating something it’s also a work of art,” Haas said. “Our artist, the chef, is creating that.”
Southlake
quality sushi to the area that you would have to go to Dallas, Houston or Austin to get,” Haas said. “I love ... showing people they’re getting an experience they can’t get anywhere else.” Meet the chef Sunny Ko is the executive chef. He has been a chef for 22 years and worked with a team of Miche- lin-starred chefs. “Our customers have a lot of experience with Michelin-star restaurants,” Ko said. “They come
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E. SOUTHLAKE BLVD.
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1420 E. Southlake Blvd., Southlake www.nikkosouthlake.com
Spring Into Latitudes For Goods That Do Good! 2325 E Southlake Blvd, Southlake • (817) 527-1150
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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION
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