McKinney Restaurant recommendation--Shun

When "seasonality" meets Texas—this is a Japanese culinary awakening named after the moment. 🌱 Why “Shun”? In Japanese, “shun” refers to the peak season of an ingredient. The owner lives by this philosophy: fresh fish is selected daily from Dallas Central Market, seafood is flown in from Japan three times a week, and even wasabi is grated tableside. 🍶 Must-Try Delights | From Ordinary to Extraordinary 🫛Edamame Think you know edamame? This version is seasoned with kombu broth and roasted garlic salt, then dusted with nori powder and sesame seeds—an explosion of umami, saltiness, and fragrance that makes you want to eat even the pods. 🐮Ishiyaki Wagyu Served with volcanic stone heated to 300°C, thin slices of A5 Wagyu sizzle upon contact. The fat melts into delicate marbling, and each bite dissolves with grace when paired with yuzu kosho or smoked salt. 🐟Unagi Don Prepared in the Kanto style—steamed first, then grilled—and brushed with a secret sauce made from three-year-aged soy sauce and malt sugar. The skin is crispy like nori, the flesh tender and flavorful, and the rice beneath absorbs every drop of essence. Shishito Tempura Seasonal shishito peppers coated in an ethereally thin batter, fried until translucent, and served with matcha salt and a dashi-based dipping sauce. The occasional spicy pepper makes each bite a thrilling gamble. 🍣 The Philosophy of Sashimi | Freshness with Character Omakase Sashimi: The chef curates based on the day’s arrivals—common highlights include: Chutoro lightly seared to release its oils, Hokkaido uni sweet like sea breeze, and madai brightened with lime zest. Hidden Request: For off-menu fish like striped jack or kinmedai, quietly ask the chef, “Any special catches today?” 🏮 Ambiance as Narrative | An Open-Kitchen Theater, NYC Style Thoughtful Design: Rough concrete walls converse with solid wood tables, custom paper lanterns cast a warm glow overhead, and the open kitchen occupies one-third of the dining space—allowing guests to witness every step from knife work to plating. Sonic Landscape: Soft jazz piano mingles with the faint rhythm of knives meeting cutting boards, and servers describe dishes like reciting short poems. Best Seat in the House: The eight counter seats (reservation required), where you can watch the chef’s precise movements with a yanagiba knife—a silent martial art of culinary craft. 📜 Ordering Tips ✨First Visit: Go straight for the “Shun Experience Tasting Menu” ($85/person), which includes appetizers, sashimi, grilled items, tempura, a main course, and dessert. ✨Sake Pairing: Try the rare local find—Shinsei “Amaneko” Junmai Sake, with its bright fruitiness that pairs perfectly with tempura and white fish. ✨Vegetarian Options: Tucked at the end of the menu is the “Seasonal Vegetable Kaiseki,” where even the dashi is reimagined with kombu and dried maitake mushrooms. #Shun#McKinney#McKinneylife#McKinneyfood#sushi#McKinneyguide#McKinneyweekend#Texas#McKinneyRestaurant