Kenichi - Dallas

Tempura fried tiger shrimp, masago aioli and Kenichi teriyaki.

Marinated in sweet miso for 72 hours and broiled.

Grilled beef, shitake and scallion roll, sweet garlic-unagi reduction.

Dusted with Sansho pepper and ginger cilantro sauce.

Yellow curry-lime and Thai basil emulsions.

Broken arrow ranch wild boar pot stickers pan seared with dried cherry nimono.

Garlic, hoisin and sesame glaze.

4 oz. whole north Atlantic lobster tail.

Cucumber, carrot, black sesame.

Steamed with sea salt.

Wok seared with house spice blend.

Four kelp selection with yuzu.

Heirloom tomatoes and ginger vinaigrette.

Warm salad of hearts of palm and asparagus, vanilla bean-Mitsukan dressing.

Yellow heirloom tomato, mint Maytag blue cheese, white balsamic Hawaiian sea salt.

Chef's daily sashimi.

Grilled mildly spicy Japanese pepper.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

One piece per order.

Kaiwari sprouts, Enoki mushroom and vanilla drizzle. Two pieces per order.

Akaushi "kobe style" beef and maytag blue cheese. Two pieces per order.

Served with seasonal wok fired vegetables.

Served with seasonal wok fired vegetables.

Served with seasonal wok fired vegetables.

Cantonese style glazed 3-bone chop fresh lo mein noodles, sweet vinegar broth.

4 oz. of 100% Akaushi "kobe style" beef pure cattle, direct descendants of mount also revered Akaushi herds raised in Yoakum, Texas.

8 oz. filet mignon, Harris Ranch natural prime beef.

16 oz. bone-in rib-eye, Harris Ranch natural prime beef.

Garlic stir-fried snow peas, Kenichi "mischief" red wine misco sauce.

Truffled kabocha puree, tempura gari.

Avocado orange salad, teen greens, sesame-scallion rayu dressing.

Fire roasted red pepper shiso broth, ponzo infused asparagus, butter poached jumbo lump crab.

House-made.

Chef Yuki's choice of six pieces of sashimi.

Yellowtail or Scottish salmon either shio-yaki grilled or teriyaki grilled.

Big eye tuna, avocado, jicama-nashi slaw, Serrano lemon vinaigrette.

Choice of fish, lightly seared and served with daikon radish, red onion and yuzu-ponzo.

Serrano pepper, basil vinaigrette.

Maytag blue cheese, miso-orange-mustard-truffle sauce.

Southern Japanese yellowtail, red and green onion, capers, fried garlic, jellyfish and yuzu-ichimi white truffle sauce.

Blackened yellowtail, pineapple, asparagus, serrano peppers, and edamame paper.

Tempura spicy tuna, cucumber, shiso, scallion topped with tuna, yellowtail, salmon and shrimp.

Snow crab, cucumber, avocado with tuna, yellowtail, salmon and shrimp.

Eel, cucumber, rolled inside out, topped with avocado, strawberry and teriyaki sauce.

Scottish salmon, shrimp, crab and avocado wrapped in cucumber and sweet red onion sauce.

Canadian snow crab, cucumber, avocado rolled inside out, topped with albacore tuna, kizame wasabi, and Serrano pepper sauce. Spicy.

Canadian snow crab, cucumber, avocado rolled inside out, topped Scottish salmon and teriyaki-dynamite sauce.

Tempura shrimp, cucumber, avocado rolled inside out, topped with spicy tuna and teriyaki sauce.

Snow crab, tuna, cucumber, avocado rolled inside and topped with smelt eggs.

Four large pieces, house made tamago, Canadian snow crab, asparagus, avocado, cucumber, oboro and kanpyo (Japanese yam).

One whole jumbo soft shell crab, cucumber, ginger, scallion, burdock, shiso and masago aioli.