In the heart of Dallas, a cobalt blue bottle sits prominently on the table, capturing the attention of diners and signaling an exciting journey into the world of sake.
Khalil Lalani, the managing partner of Musume, a renowned Japanese restaurant, introduces this unique bottle of sake from the Hakkaisan brewery in Niigata Prefecture.
With precision, he describes its exquisite nature—crafted with rice polished down to only 40 percent and aged for two years, this sake offers a smooth, remarkable taste that leaves a lasting impression.
Lalani’s excitement for the sake is palpable, as he notes that only a limited number of these bottles made it to Texas, and he has secured them for his patrons.
When discussing sake, Lalani does not dive into the complex terminology often associated with the beverage, such as grain polishing ratios, acidity levels, or mineral profiles.
Instead, he highlights the importance of presentation.
Traditionally, sake bottles share a standard appearance, with variations in color—blue, brown, green, or clear—but not in shape, which remains rather stable.
However, super-premium sakes sometimes break this mold, showcasing unique and striking designs that allure the eye.
Lalani understands that guests are more likely to remember the bottle than the name of the sake itself.
In the atmospherically designed Musume, located in the Dallas Arts District, diners experience one of North America’s most impressive selections of high-end sake.
This summer, Lalani will unveil a second Musume location in Frisco, promising an even larger sake list featuring over 100 selections, ranging from affordable options to rare, high-end bottles valued at up to $1,500.
Musume itself is a synthesis of fine dining, drinks culture, and the vibrant spectacle of Dallas life.
While traditional dishes like nigiri sushi and sushi rolls grace the menu, guests can also savor unique creations like house-smoked soy sauce and kama, the delicate collar of yellowtail fish—perfectly suited for sake pairings.
As Musume heads to Frisco, Lalani is not just expanding geographically; he is bringing along his visionary approach to sake.
The core challenge isn’t the search for high-quality sake.
Rather, it lies in selecting bottles that resonate with American customers, ones that they are willing to try and remember.
Lalani emphasizes the importance of character and stories behind these bottles—their personality adds to the experience.
His intention is to craft a sake collection that welcomes both novices and seasoned aficionados alike.
Though many Texans may have preconceived notions of sake based on negative past experiences with cheap, heated versions encountered in college, Lalani is committed to changing that narrative.
He introduces bottles like Born Gold, a delightful sake from Katoukichibee Shouten in Fukui Prefecture, famed for its approachable, fruity profile.
“Most people think they hate sake,” Lalani notes, recognizing the misconceptions surrounding the drink.
He confidently asserts that if a customer does not enjoy a bottle, he offers to buy it back, despite never having to take that step.
Lalani’s vision for Musume transcends merely serving sake; it encompasses the entire experience of dining.
He aims to guide guests through the sake journey, starting from a straightforward question about their budget rather than their existing knowledge of the drink.
With options catering to every price point, from light and crisp to bold and robust, guests find a drink that suits their mood and palate.
From this foundation, Lalani crafts an unforgettable experience meticulously designed around customer satisfaction.
His background fuels this ambition: a bachelor’s degree in chemistry and a master’s in computer science have shaped his understanding of complex systems, including those found in the restaurant industry.
For him, ongoing customer relationships are paramount—he believes in earning trust through exceptional service and unique offerings.
At the Frisco location, he aspires for 20 percent of his sake selection to be exclusive, hard-to-find varieties, while the remaining selections represent a spectrum of starter sakes and crowd-pleasers.
An inviting environment with an emphasis on education infuses Musume’s ethos.
Lalani and his team share knowledge about the origins of their fish and the intricacies of sake production, creating an enriching dining experience.
He points out that many existing customers reside in Frisco, eager for Musume to come to them.
Each night, Lalani actively engages with guests, fostering connections that heighten the overall dining experience.
He recalls a collaboration with a former staff member and architect who conceived a uniquely popular roll, which still tops the sales chart years later.
At Musume, patrons encounter the full spectrum of sake appreciation, whether they are skeptical, curious, or inspired by previous experiences.
Lalani’s aim is not to gatekeep the world of sake; rather, it is about inclusive beginnings that invite all customers to explore, discover, and enjoy.
As he emphasizes, memorable bottles—whether blue, brown, or uniquely shaped—serve a dual purpose: they symbolize the drink and form a keepsake of the experience shared.
The memory of their time spent at Musume lingers far longer than the taste of the sake itself, ensuring that Khalil Lalani’s remarkable venture is one that Frisco is eager to embrace.
Lalani is betting on this expansion, offering not just sake but a comprehensive journey into a world that may very well shift Texas’s approach to this storied Japanese beverage.
As patrons collect their unique bottles and stories, it becomes evident that the magic of Musume transcends traditional restaurant experiences, leaving guests with the desire to return.
The journey begins with a simple bottle—a vessel that promises much more than just a drink; it embodies a narrative, a connection, and ultimately, an invitation to savor life’s special moments.
image source from：localprofile
