We peruse the ample menu while sipping on a Japanese whiskey Sazerac and nibbling on cloudlike bao buns, steamed, griddled, and stuffed with pecan-smoked brisket from a nearby barbecue joint. Chef Kevin Martinez ramps up the rice dish interest with his koji steak, tender slices of grilled sirloin laced with roasted shiitakes and onions with a black vinegar caramel glaze over brown rice. Likewise, the yakisoba noodle bowl is elevated to a new level with grilled ribeye and shiitakes with caramelized onion and minced green onion. Among fish finds, we like the miso-seared cod over a wilted savoy mix with cherry tomato, pickled onion, and micro-herbs.
City: Fort Worth