This favorite in the Arlington Heights neighborhood, now celebrating its twentieth anniversary, only gets more popular. Credit chef Kevin Martinez for raising the bar yet again, creating modern Japanese dishes that seem better with each visit. Starting out with hand-cut fries we dip in chile-mayo sauce and Japanese spices, we linger over a baked avocado half stuffed with fresh shrimp and crab and share a pair of pillowlike bao buns stuffed with smoked brisket from Billy’s Oak and sautéed onion. Tempura-fried brussels sprouts make a good side to the deep, earthy Westside ramen bowl with soft-boiled egg and pork belly treasures. The airy interior, with fresh white walls and heavy wooden tables, gets dressed up with colorful paper lanterns suspended overhead.
City: Fort Worth