New chef to expand offerings with innovative modern fare built on centuries-old Japanese customs
While the Japanese art of food preparation can be considered an art form, the quality of the already-popular Asian cuisine at Kenichi is about to become show-stopping. Victory Park hotspot Kenichi has hired Chef Noboru “Sho” Mochido — “Chef Sho,” as he’s known among the culinary community — as its executive chef.
“We had an important mission in finding an executive chef whose skills were on par with what our guests demand here at Kenichi,” said Josh Babb, managing partner. “In Chef Sho, we have a culinary artisan who has spent years perfecting his craft, showing great care to tradition while honing his ability to creatively concept new dishes our guests will love. We have a great, long-standing reputation in Dallas for serving great food and providing exceptional service.”
Indeed, as Kenichi lives on as a Victory Park mainstay and hotspot in the ever-evolving Dallas culinary scene. Open for dinner only, this modern restaurant and lounge features contemporary Asian cuisine and world-class sushi. The restaurant will also be getting a new look this spring to keep delighting guests from Dallas and across the globe who dine at Kenichi with new decor and an expanded outdoor patio to take advantage of the excellent Dallas weather.
Chef Sho is himself a world traveler. A native of Japan, he studied the ancient art of sushi-making before a career in the U.S. called. Most recently of Kumi Japanese Restaurant + Bar at Mandalay Bay in Vegas, known for its modern twist on Asian fare with a Korean twist, Chef Sho has also worked as head sushi chef at Austin Asian stalwart Uchi. Prior to that, he served as executive chef at restaurants Tomo in New York City and then Onya, for which he trained in Japan for three months to perfect the art of traditional noodle-making.
Chef Sho is adding his creative culinary flair to his very traditional sense in his sushi and sashimi dishes, which will be featured in a new menu at Kenichi debuting this spring. A sneak-peek into one of Chef Sho’s favorite items? The madai carpaccio-madai (Japanese snapper) with negi, lemon zest, tosazu, and accented with salt and pepper. Chef Sho’s classically elegant approach to sashimi is felt in dishes like his Alaskan black cod, which he marinates for three days in a sweet miso, the taste of which will ruin you for life for anything other than the very best. Chef Sho’s creations are already being featured nightly at Kenichi. A full new menu will make its debut in April.
Guests of Kenichi can also enjoy a libation from the largest sake list in Texas, featuring more than 80 tasty sakes, a list that Wine Spectator has consistently recognized with its “Award of Excellence.” Kenichi’s guests love the modern feel of minimalist cool at Kenichi, which is a perfect place to visit for happy hour, dine at before a game or concert at the American Airlines Center, or host an event for a celebratory occasion or weeknight soiree. With a menu featuring diverse selections that include both the traditional and cutting edge, Kenichi has been named “Best Sushi in Dallas” by the users of CitySearch three years in a row.