Sushi Kozy is a kaiseki inspired omakase dining experience.  That is to say it’s a 17 course comtemporary tasting menu that combines Japanese cusisine with some additional creative plates.  Chef Paul Ko worked at Uchi for 7 years where he ended as head sushi chef.  Uchi opened in 2015 and introduced Dallas to the omakase style of dining.  Since then numerous restaurants offer variations on that theme with the kaiseki structure incorporating French cooking techniques and seasonal varitations.  Ko opened this restaurant in 2025 after multiple construction delays. After several Chef de Cuisines he now has RJ Yoakum, previously at the French Laundry and Georgie in Dallas, who brings classic French techniques to intertwine with the Japanese style.  Sounded confusing when I read about it but it’s kind of the best of both worlds presented in a modern room in the Arts District.  Seating is available at the sushi counter, bar counter, private room or small bare wood tables in a dining room.  The tasting menu has a number of upgrades offered and the menu also had several dishes you could add.  After the meal there is the option to order additional portions of fish that were on the menu as well as a lot of different fishes. Parking is free in the hotel lot as they validate your ticket – all detailed on the website.  Both these gifted chefs are supported with a young enthusiastic team.  If you enjoy sushi and some intensly flavored dishes you should check this place out.

Set-up

 

Food

Flan was combined with smoked oyster, vin jaune and topped with Japanese White Sturgeon caviar.  The warm and smooth savory mix was an excellent combination.  Lovely texture and fantastic flavor.

 

Otsumami were tapas-like plates presented in twos.   Botan Ebi (Japanese Spot Prawns) were with sea buckthorn, tomato jelly, and tomato.  The green “leaf” underneath was very thin and fragile for this large one biter.  Worth the effort though.

Wagyu tartare was topped with Ankimo, Korean (Japanese monkfish liver) and Korean Asian pear.  Another thin crisp shell held the delicate buttery meat topped with the foie-gras-like liver.  Yummy bite.

 

The second pair were Madai tartare, on a shiso macaron topped with plum, ponzu jelly, radish and ginger oil. An amazing amount of flavor was in this one as well as texture, with the crisp macaron and delicious toppings.

A crisp dark ‘pillow’ was stuffed with  snow crab and topped with Kani miso (crab paste) and Swarnadwipa (Southeast Asian spice blend) and tomato vinaigrette.  Another good one.

 

Otsukuri was Hirasuzuki (Japanese Blackfin Seabass) crudo with apple and tarragon.  The fish had been dry aged and then compressed to elicit more flavor then mixed with the sweet frozen apple, dashi and finger lime citrus caviar.  The broth set the fish off nicely and was fun mixed with the apples.  Lightly sweet but not the breadth of flavors from the Otsumami dishes.

 

Nigirizushi was presented one piece at a time and there was some pickled ginger slices to eat as you wanted.  All were fine and if I made notes of anyone it’s below.  `First was Yukimasu from Shinano, Japan that had been aged 3-4 days and seasoned with kelp and sesame sauce.  It was mild.

Hirame Kombujime from South Korea was seasoned by some chives underneath it.

Hotate from Hokkaido, Japan was seasoned with a bit of sea salt.

Kinmedai from Chiba, Japan was seasoned with orange zest.  This was a lovely addition to the fish.

Sagoshi from Okayama, Japan was seasoned with scallion, garlic and shallots.  It almost tasted smoky.

Shima Aji from Ehime, Japan was dry aged for 6 days and served with a shiso relish.  This was a stronger tasting fish.

Chutoro from Spain was with a bit of salt.  Buttery and fine.

Bafun uni from Hokkaido, Japan was almost sweet.  Soft and funky it is definitely my favorite uni.

Anago from Tsushima, Japan was a salt water eel braised and then seasoned with peppers.  It was tender and nicely cooked.

 

Intermezzo was kabosu (Japanese citrus), pandan (green plant) and melon in a single cool bite.  The ball was liquid filled with a good burst of citrus to transition your palate.  A tasty one.

 

There were two options for a main plate Land or Sea.  We got one of each so we could try both.  Land was duck, sansho pepper sauce and black sakura (cherry sauce) where the breast was nicely medium rare and the legs confit style.  With those were Boudin sausage and duck heart with a balsamic glaze.  A bit of soubise was made into a sauce with Kōji.  This was some of the best duck we’ve had in a long time.   Everything was cooked nicely and combined into spectaular tasting bites.

 

The Sea was Madai (Japanese Sea Bream), mussel and smoked tomato.  The fish was dry-aged then smoked in butter.  Some XO sauce, tomato and chanterelles finished the plate.  It all had tons of wonderful flavor and was a treat to eat.  I really couldn’t decide which plate was my favorite – probably best to go with someone so you can try both.

 

Temaki or hand rolls was toro tartare in a nori shell sitting on a truffle emulsion.  The fish was mixed with egg yolk, crushed micro shiso, mint and Yuzu sushi rice.  The rice and fish were fine but the nori shell was too much fish flavor for me.

 

Dessert was corn ice cream, corn pana cotta, cherry blossom yogurt, and blackberry.  Lots of layers in this one for you to try and combine into each bite.  A sweet nice ending to the meal.

 

Last treats were a trio, peaches and cream was a rich crisp cup topped with peach jelly. Lovely. Coconut mochi was topped with strawberries and a bit duller.  Koji tonka bean caramel and mushrooms was gooey and more sweet.  It was great.  The kitchen brought us a glass of Royal Tokaji to go with these and it was a wonderful match and gesture.