Kinzo Sushi

The Got Weekend take

Why go

Go to Kinzo for an intimate counter experience built around nigiri. Executive Chef Leo Kekoa, a Nobu Dallas veteran, pairs traditional Edomae-style sushi with French culinary techniques, while drawing inspiration from his Hawaiian roots. Fish and shellfish come from sources around the world, with particular attention to Japan’s Toyosu Market. The menu changes with ingredients at their peak, making the chef’s approach—not a fixed roster of dishes—the thread that connects the meal. The nigiri-only omakase is Kinzo’s signature offering, with a carefully planned progression that reflects Kekoa’s attention to pacing and presentation. Before his work here, he spent a decade in music in Seoul and Tokyo; Kinzo connects that background to his culinary showmanship and deliberate style of service. There’s also a broader menu intended to accommodate different tastes beyond the omakase. The name means “neighborhood” in Japanese, grounding this technique-driven restaurant in a welcoming idea.

• Choose the signature nigiri-only omakase.
• Explore Edomae-style sushi shaped by French technique and Hawaiian influences.
• Look for globally sourced seafood, with an emphasis on Japan’s Toyosu Market.

Sushi enthusiasts and curious dining companions looking for an intimate, chef-led tasting meal.