Kinzo, or “neighborhood” in Japanese, blends traditional Edomae style sushi with the art of French cuisine, transforming simple ingredients to bite-size masterpieces through artful techniques. Kinzo’s evolving menu is inspired by the finest ingredients at the peak of their freshness and flavors foraged from Chef Leo Kekoa’s roots in Hawaii. Fish and shellfish is globally sourced, with a special focus on Toyosu Market in Japan. While Kinzo prides itself on its nigiri-sushi exclusive omakase, its diverse menu strives to appeal to a spectrum of palates in taste and quality right in your very own “neighborhood”.
Kinzo’s menu is created by Executive Chef Leo Kekoa, a Nobu Dallas veteran. His attention to detail, passion for creation, and showmanship, can be attributed to his 10-year music career in Seoul and Tokyo. Like a perfectly orchestrated concert, his thoughtful progression of the omakase tasting, meticulously prepared dishes, and gracious style of service is intentional and memorable. It is his lifelong mission to hone his craft, ideate and execute to bring something innovative and unique to traditional Japanese cuisine in curating the ultimate dining experience.