From Edomae Elegance to Culinary Creativity, Frisco's Sushi Scene Finds Its Star
By Ashli Urano
Executive Chef Leo Kekoa and co-owner Kyle Choi opened Kinzo Sushi in December 2022, bringing the art of Edomae-style sushi to Frisco. This Japanese technique enhances natural flavors through curing, marinating, and aging. Kekoa, formerly of Nobu Dallas, spent a decade performing music in Asia before embracing his culinary career. His Hawaiian heritage and musical background influenced his innovative approach at Kinzo, which means "neighborhood" in Japanese.
My husband and I arrived for an early dinner and were immediately drawn to the restaurant’s design. The sushi bar has 22 seats, with six reserved for the omakase tasting and 16 for à la carte dining. The beautiful U-shaped counter is made of light wood with a multi-tiered design. It is complemented by light wooden barstools fitted with taupe cushions. Adjacent to the sushi bar, a separate bar area showcases an impressive display of liquor bottles under blue-tinted lighting.
The restaurant's centerpiece is a majestic and whimsical artificial cherry blossom tree, its pink flowers adding a soft, organic touch to the space. This design choice stands out dramatically against the dark walls. Exposed industrial ductwork is complemented by recessed ceiling fixtures and task lighting that highlights the bar and prep areas.
After taking in the impressive design, we turned our attention to the drink menu. No matter how creative or extensive the drink menu is, my husband always orders an Old Fashioned. He explained that its simplicity is what makes it so satisfying. The bourbon creates a strong foundation for the smooth, slightly sweet drink. As he sips, there's that wonderful citrus aroma from the orange peel, and waiting at the bottom is a bourbon-soaked maraschino cherry.
Our server recommended The Roots of Love cocktail, describing it as a sophisticated take on the whiskey sour. The mix of Japanese whiskey with bourbon created a bold, balanced flavor. Honey and ginger added warmth, while fresh lemon cut through with a zesty finish. The egg white gave it a classic silky texture, topped with an elegant touch - four heart patterns drawn across the foam.
The cocktail menu at Kinzo ranges from a Japanese Highball with whisky and soda to the Nashi Pear Martini, mixing vodka, pear liqueur, and sparkling wine. The Mezcal Empire brings some heat, while the Naked and Famous delivers a perfect balance between sweet and smoky. The Golden Gai blends Japanese whisky and cognac, while lighter options include the Lychee Rose and Kyuri Gimlet. You'll also find favorites like Espresso Martini and several alcohol-free options.
As we enjoyed our drinks, we discussed Kinzo’s omakase tasting menu. My husband is Japanese and often orders omakase when we have sushi in Dallas. He was pleasantly surprised to hear Frisco has a restaurant offering the experience. Omakase, meaning "I leave it up to you" in Japanese, allows diners to place their trust in the chef's expertise. During this unique experience, the customer leaves the order details to the chef. Omakase is a menu-free experience in which the chef chooses what you eat based on the seasonal availability of the fish, vegetables, and other ingredients that are of the highest quality of the year. The experience of watching the chef do their magic is an exhibition, and the flavors and freshness of the ingredients are often the shining stars of the evening.
Kekoa sources ingredients daily from Hawaii and Tokyo’s prestigious Toyosu Market. He has created an intimate 18-course omakase tasting for $185. For a lighter option, guests can choose an eight-course tasting of signature cold dishes and nigiri for $95. The menus change weekly based on seasonal availability.
The a la carte menu begins with an impressive raw bar featuring fresh oysters, uni shooters, and a mini chirashi bowl. Elegant tartare dishes with caviar are available, including variations of crab, toro, salmon, and hamachi. Cold tastings include the Kanpachi Mushroom, which combines amberjack with seared trumpet mushroom in ginger garlic soy, and the Hotate Cream de Uni, showcasing premium scallop with Hokkaido sea urchin cream. Hot tastings feature a 48-hour sous vide Miso Butter Black Cod in sweet miso and A5 Wagyu tataki.
At the heart of the menu is an impressive nigiri and sashimi selection, showcasing premium cuts of bluefin tuna ranging from lean akami to marbled otoro. A rotating selection from Toyosu Market brings seasonal specialties such as kinmedai, kasugodai, and fresh Hokkaido uni.
While so much of Kekoa’s creative vision shines through every other facet of his menu, I’d be remiss not to mention the menu’s maki section as that creativity shines, too, through seasonally-inspired rolls. The Haru features a cucumber wrap filled with bluefin tuna, salmon, yellowtail, and snow crab, topped with seafood ceviche and gold flakes. The Natsu offers a play on textures with shrimp tempura, spicy tuna, and crispy tempura crunch, finished with guacamole and garlic aioli.
While we were intrigued by the chef’s tasting menu, we decided to order from the à la carte menu. We were seated at the end of the sushi bar with a perfect view of the six omakase seats across from us. I felt lucky knowing we would see the 18 courses being presented, adding an extra layer of excitement to our evening.
Our server described the menu before asking if we would like any appetizers. As expected, my husband ordered the Seaweed Salad and Shishito Peppers. At every Japanese restaurant we visit, these are must-have items for him.
The Seaweed Salad featured wakame in sesame oil. Toasted sesame seeds were scattered throughout, with a thin slice of daikon radish on top. The simple combination of ingredients showed that even Kinzo's basic dishes maintain high standards.
The blistered Shishito Peppers were perfectly charred from high-heat grilling. The peppers remained tender yet firm, with toasted sesame seeds adding crunch. Most peppers offered a mild flavor with an occasional pepper delivering a surprising kick of heat.
Next, we ordered the Santenmori, meaning "three-point presentation," and the presentation was incredible. The cold dish sampler features three distinct preparations of raw seafood. An East Coast Canadian oyster on the half-shell was served over crushed ice. The oyster was dressed with soy-onion sauce and garnished with chopped green onions, balancing the oyster's natural brine and flavorful sauce.
The Hamachi Gooseberry featured slices of premium yellowtail. The fish was topped with golden tobiko that always adds an interesting texture. European gooseberries and golden raisins offered a slight sweetness that complemented the rich, buttery fish. The dish was finished with an aged honey balsamic soy sauce that tied the ingredients together.
The Sake Nashiji was our favorite part of the sampler. The salmon was delicately placed on top of a truffle ponzu sauce, which provided bright citrus flavors with rich undertones. Grated Korean pear added a gentle sweetness and crisp texture to the dish. The flavors seemed to linger after each bite.
The Fuyu roll combined seared salmon with snow crab and guacamole. Torch-seared salmon was draped over the top, lightly caramelized while maintaining its tender texture. The roll was finished with a light drizzle of sesame olive oil and yuzu soy sauce, then garnished with chives.
The transition from sushi to hot dishes proved irresistible with the Chilean Seabass. It's a prime example of how patience can elevate any dish. The chef's 48-hour sous vide preparation transformed the fish into something remarkable. Each bite, with its precise amount of sweet soy sauce, remained firm yet tender enough to melt in your mouth. The presentation was simple yet impactful. The seabass rested on top of grilled asparagus, which added a subtle char and light, smoky crunch. A row of shiitake mushrooms brought out the fish's natural sweetness, with thin chili threads adding a final touch.
Before ordering dessert, my husband spotted Brussels sprouts nearby and couldn't resist ordering them. I was grateful he did because they were the best we've ever had. Rather than whole Brussels sprouts, Kinzo served only the leaves, which were perfectly crispy. The balsamic was subtle enough to taste the sprouts' natural sweetness. I assumed there had to be a secret ingredient we weren’t aware of. After asking the chef, we were told they simply use salt, pepper, and balsamic.
For dessert, Kinzo offers Creme Brulee and Green Tea Ice Cream, but we were in the mood for the Housemade Chocolate Cake. The gluten-free cake delivered an intense chocolate experience without being overly sweet. The pastry chef used a raspberry puree to cut through the cake's richness, topped with fresh raspberries and blackberries.
What began as curiosity about trying a new sushi spot in Frisco, turned into a memorable evening. Chef Kekoa proved that exceptional Japanese cuisine isn't limited to downtown Dallas. Whether you choose the omakase tasting or explore the a la carte menu, Kinzo Sushi offers a dining experience that rivals any in the metroplex.
Kinzo Sushi, located at 14111 King Rd., will celebrate its two-year anniversary this Christmas Eve. To make a reservation or check restaurant hours, visit their website at kinzofrisco.com.
Ashli Urano is a freelance writer obsessed with competitive tennis, true crime, and her Golden-doodle named Sadie Kirenia.
