KichiBar — Restaurant in Carrollton

I got invited to their soft opening and WOW — I was honestly so impressed. First off, the vibe here is super cozy and warm. Perfect spot for a chill dinner with friends or even a cute date night.

Here’s what I ordered and loved: Akami Cold Dish – I wasn’t sure how tuna and watermelon would go together, but it totally works. The tuna is super fresh, the watermelon adds this juicy sweetness, and the little herb chips on top give it a nice crunch. Refreshing and super light — a perfect starter. Hamachi Cold Dish – Yellowtail that’s super clean and not fishy at all. The citrusy sauce and orange slices bring out the flavor in the best way. Another really refreshing dish that makes you go “okay, they know what they’re doing.” Sushi (Moriawase) – Came with nine pieces, and every single one was on point. The fish was fresh, buttery, and just melted in my mouth. Honestly, you can taste the quality. Also, shoutout to the rice — perfectly cooked and seasoned just right. Not too vinegary, not too sticky. Scallop Sushi – I was still craving more after the moriwase (lol), so I got this separately. And I’m so glad I did. The scallop was sweet, soft, and crazy fresh. Total 10/10. Scallop handroll – Scallop + spicy sauce = magic. It was creamy, had a little kick, and just wrapped everything up perfectly (literally). If you’re a handroll fan, don’t skip this. Uni Pasta – Saving one of the best for last. This pasta is so rich and creamy without feeling heavy. The uni flavor is deep and luxurious, and the little pop of shiso pesto just ties it all together. It’s comforting, flavorful, and totally unique.

Atmosphere: Warm, cozy, and just a really good vibe overall. Perfect for dinner with friends, a casual date, or even treating yourself solo.

Service: Everyone was super friendly and welcoming. You can tell they care and want you to have a great experience.

Overall: If you’re looking for a Japanese spot with amazing quality food, chill vibes, and reasonable prices — this is it. Can’t...

I was invited to the soft opening and decided to go with my girlfriends for GNO.

The dinner started off with a plate of sea bream from the chefs. It was a lovely surprise for the soft opening and quite delicous. It came with a mango sauce and sliced chiles. We all shared the spicy edamame, sashimi platter, side order of hamachi sashimi, sake maki, karage, sweet corn, and oysters. The fish was quality– well cut, fresh, and was flavorful. The spicy edamame was tossed in a tangy sauce that had heat but wasn't overtly spicy, which is great for sharing with friends who aren't used to very spicy food. The karage was perfectly fried– crispy on the outside and juicy on the inside. It was spiced well and had a bit of a kick. Seeing sweet corn on the menu at a sushi restaurant isn't very common, so when we saw it on the menu, we were pleasantly surprised. The sweet corn came cut into neat pieces so it didn't get our hands messy, which the girls appreciated. We loved the sweetness of the grilled corn paired with the nutty richness of browned butter. Definitely try it!!! Our overall collective favorite item on the menu were the oysters. They came decorated in ikura. My friend who doesn't liked oysters changed her mind when she tried Kichi's oyster. If you go, highly recommend these for the table!!!

The ambiance is relaxed with warm lighting making it perfect for catching up with old friends, a date night and a bar for solo dining.

We will definitely come back and are so excited to have an elevated sushi spot like Kichi...

I must admit the sophistication of the fine dining experience Kichi provides, and obliged to write my humble opinion. In this establishment few of the journey includes;

6-hour applewood roasted mackerel preserves the integrity of the meat and scales.

Uni (sea urchin) Pasta: Every morning Chef hand-rolls the doe and dries every noodle to perfection. And live Uni is accompanied by chef’s special pesto and Uni butter foam.

Crudos: it’s the house secret. The base broth is nothing you’ve tasted before. Complexion and Balance are superb. It’s the taste you can’t replicate.

Nigiri: Yes, you can argue how nigiri could rise above the fish’s freshness. The answer is with rice. The owner chef perfects the rice’s vinegar acidity every day and monitors its cooking pressure everyday. The result yields every grain spreading in your palate and melts at the touch of fish it accompanies with.

I have been to many Michelin star restaurants in the past. The list includes Barbara Lynch’s “Menton” where both critics and foodies both agree it’s beyond Michelin’s discretion.

Kichi bar goes well above the regular fine dining category. This is the place Dallas should preserve and devour so that culinary standard rises for the city.

If you haven’t experience what fine dining is, this is the place you should...