Chef Noboru Sho Mochido stepped into his role as executive chef at Kenichi four weeks ago. Sho, who’s a native of Japan and has spent time as head chef at Austin’s Uchi, and most recently Kumi Japanese Restaurant + Bar at Mandalay Bay in Las Vegas, is slowly adding new dishes to the menu. “I’m proud that of all the restaurants [at Victory Park] that we’ve been here the longest, but the restaurant was starting to show its age,” Josh Babb managing partner of Kenichi explained to me Tuesday afternoon.
The space has been revamped. New hightop tables and barstools replaced the large, grey, lounge couch that once sat near the entrance, modern benches upholstered with beige leather line the dining room, and brand-new televisions adorn the walls. Dallas design agency Jones Baker (responsible for the interior design at Cook Hall, Meddlesome Moth, Meso Maya, Bowl and Barrel, and more) assisted with the makeover.
New additions to the menu include halibut sashimi with flying fish roe, and ponzu sauce, and Japanese red snapper with micro greens, and yuzu vinaigrette. There’s also a few new cocktails offered such as the Avion Paradise with Avion Silver tequila, lime juice, orange liqueur, and prickly pear purée; and the High Fashion with Makers Mark, muddled oranges and cherries, and ginger beer.
“I knew that I needed to hire somebody special,” Babb continued about bringing chef Sho on board, “We’re really excited to have him… guys like him are hard to find.”
I was invited to check out the new space and menu items. I brought my camera with me. You can view more photos in the slideshow below.
