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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
Hot and cold specials, including excellent daily special sashimi, are the things to order at Masayuki Otaka’s small, serene place. Expertly sliced top-notch fish are featured in the sushi, but the chefs play it a bit timid with the seasoning (both of the rice and the fish). The yakitori is generally good, but rarely impressive. Desserts are all house-made, including a lovely yuzu ice cream. The kitchen can be very slow. Closed Monday. Beer, wine and sake.
-Guide (12/23/2011)
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Masayuki Otaka’s 16-year-old Lower Greenville restaurant could use a dose of feel-good juice. (Full review)
In a serene dining room with gracious service, chef-owner Masayuki Otaka presides over a sushi bar that offers a well-curated selection of pristine fish for sashimi and sushi, things like cured sea robin, Japanese snapper and top-drawer uni. Fresh wasabi is available on request, a huge plus. The 16-year-old restaurant once owned by Teiichi Sakurai is also the place for new-style sashimi (“daily carpaccio”), as in thin slices of black snapper dressed simply with olive oil, rock salt and lemon juice. Yakitori — charcoal-grilled chicken or meat skewers — is another Teppo specialty. On a recent visit, airy-light tempura shishito peppers and karasumi (Japanese bottarga) on chunks of daikon delighted as much as the succulent dark meat chicken and duck breast yakitori. (Full review)