Chef Paul Ko is set to launch his first omakase restaurant, Sushi Kozy, in the Dallas Arts District this June, following his tenure as the Head Sushi Chef at Uchi Dallas.
Ko aims to create a memorable dining experience, having dreamt of sushi for many years before making this bold move.
Partnering with Chef de Cuisine Ross Demers, whose former establishment Cry Wolf closed just last year, Ko is excited about the vision for Sushi Kozy.
After an extensive eight-month search for a chef, Ko found Demers’ creativity and eagerness to learn about Japanese cuisine particularly appealing.
Demers will concentrate on preparing modern, composed dishes that reflect the artistic approach of the restaurant.
Notably, several ex-employees from Uchi Dallas and Uchibā Dallas have joined the team at Sushi Kozy.
General Manager Bronson Kang, who worked in front-of-house roles at Uchi for eight years, Head Sushi Chef Jon Griffiths, and Beverage Coordinator Hunter Montgomery all bring valuable experience from their previous positions.
Additionally, the team welcomes Head Pastry Chef Brenda Perez, who previously worked at Barley Swine in Austin.
Kang expresses pride in how the restaurant showcases each member’s personality and contributions.
Located between 400 Gradi and Mendocino Farms on Ross Avenue, Sushi Kozy promises a contemporary omakase dining experience.
With the inspiration drawn from Ginza, a famed shopping district in Japan, Ko and Kang appreciate the quiet and clean environment of their new location.
They note that despite being in downtown Dallas, the area currently lacks fine dining options, primarily offering lunch spots.
Sushi Kozy aims to fill this gap and provide a sophisticated dining experience.
The restaurant’s name reflects Ko’s last name, incorporating a “k” instead of a “c” in “Kozy,” symbolizing their goal of creating a cozy atmosphere to complement the Japanese tasting menu.
Kang describes the interior décor as an inspired fusion of contemporary design influenced by Ko’s travels to Michelin-starred establishments.
The layout will feature a bar area, a sushi bar, a main dining area, and a six-seat private dining room, all characterized by neutral colors, light woods, and clean lines, alongside an exposed brick wall that draws inspiration from Japanese eateries.
Guests are encouraged to take notice of interesting design features, particularly those found overhead, which were inspired by Ko’s experiences in Japan.
Regarding the culinary offerings, Kang explains that Sushi Kozy will strike a balance between tradition and modernity.
The restaurant plans to serve a 17-course omakase menu priced at $185 per person, offering dining enthusiasts a comprehensive sushi experience.
Diners will also have the option to select additional a la carte items to enhance their meal.
The menu will change with seasons, utilizing fresh ingredients and varied techniques to ensure each dining experience is unique.
Ko and his team are committed to personalizing the dining experience, especially for returning patrons, particularly in the nigiri portion of the omakase.
A highlight from the menu is expected to be the duck breast, which is brushed with a maple Szechuan glaze and accompanied by asparagus, duck demi, grilled duck hearts, figs, and Kombu noodles.
Drink options will encompass a curated selection of Old World-style wines, sake, and cocktails crafted by Montgomery.
While Sushi Kozy will not feature a full liquor bar, the beverage options will include innovative cocktails that integrate sake with other ingredients, reminiscent of classic drinks like the dirty martini and Negroni.
Distinctively, Sushi Kozy sets itself apart from other Dallas omakase experiences by not having limited seating times.
Reservations will be welcome throughout dinner hours, and walk-ins will also be accommodated, providing flexibility for diners.
Reflecting on his journey, Ko notes that working at Uchi was transformative, allowing him to grow as both a sushi chef and as an individual.
He has long envisioned opening his own restaurant, and with Sushi Kozy, that dream is becoming a reality.
Kang remarks on the potential of the collaboration with Ko and Demers, which promises to blend precision and creativity in the menu.
Amid their excitement, they look forward to unveiling what the culinary team will create, inviting sushi lovers to experience this new venture in the Dallas Arts District.
image source from：https://www.papercitymag.com/restaurants/sushi-kozy-dallas-arts-district-omakase/
