Ginzaro Sushi — Restaurant in Dallas

Dallas. A town where sushi often means rainbow rolls drowning in sriracha mayo, where the word “authentic” gets thrown around like confetti at a New Year’s party by people who wouldn’t know real wasabi if it slapped them across their spray-tanned faces. It’s a culinary wasteland of Instagram-ready abominations masquerading as Japanese cuisine.

But then there’s Kenneth.

Tucked away in the Dallas Farmers Market food hall, Ginzaro Sushi exists as a quiet rebuke to everything that’s wrong with American sushi culture. Kenneth isn’t some guy who watched “Jiro Dreams of Sushi” and decided to open a restaurant. He’s the real deal, a craftsman who understands that sushi isn’t about flash or gimmick or whatever the hell people are calling “fusion” or “western inspired Japanese” these days.

Watch him work. Really watch. The way he handles the fish, the respect in his movements, the precision of each cut. This is someone who gets it, who understands that great sushi is about restraint, about letting the fish speak for itself instead of burying it under a mountain of sauce, nonsense, and western influenced fillers.

The rice. Jesus, the rice. Properly seasoned, body temperature, each grain distinct yet cohesive. Kenneth knows what so many others refuse to acknowledge: that sushi rice is not just a vehicle for fish. It’s half the equation, maybe more.

In a city drowning in mediocrity, where every strip mall seems to house another sushi joint peddling the same tired rolls with names like “Cowboy Crunch” and “Texas Heat,” Kenneth stands alone. He’s not trying to reinvent anything. He’s not adding jalapeños or cream cheese or whatever other culinary crimes are being committed in the name of “local flavor.”

He’s just doing it right.

That’s revolutionary enough in Dallas. The sushi arrives on simple trays, unpretentious and honest. No elaborate presentations, no theatrical flourishes. Just Kenneth’s work, laid out with the kind of quiet confidence that only comes from knowing you’ve got nothing to prove. Each piece sits there like a small meditation on what sushi should be.

And here’s the thing: I’ve eaten sushi in Tokyo, in hole-in-the-wall places where the chef barely acknowledges your existence and Michelin-starred temples to the craft. This is that. Kenneth has somehow transported not just the technique but the soul of Japanese sushi culture to a food hall in Dallas. The hospitality, the attention, the genuine care for each customer. It’s not performance. It’s real. This is what happens when someone actually gives a damn. When craft matters more than Instagram likes. When respect for tradition isn’t just marketing speak but a lived philosophy.

In a town full of posers and pretenders, Kenneth at Ginzaro Sushi is telling the truth, one...

Tried this place for the first time on a Wednesday evening around 5:30 PM. Got delivery via Uber eats. Who arrived fast and all the items were correct according to order. Delivery presentation was quite nice- in a shallow cardboard box wrapped in a plastic bag.

Alaskan Roll - same quality is pretty good. Avocado quality is good. Pieces were a good size where they actually fit in your mouth in one bite.

Dragon Roll - unagi flavor was a touch milder than I would expect. Avocado quality was good. Sauce amount is not drowning, but is lighter than a typical dragon roll - I would’ve liked to touch more sauce.

Salmon Tower - Really happy that they actually offer a Salmon tower (I feel like most places only have a Tuna Tower). Quite heavy on the spicy mayo. Fish & avocado quality is good. Pretty light on the tobiko.

Ginger is not artificially colored and average flavor. Wasabi is weak and taste like it comes from a tube, but is not terribly dry. They didn’t give much wasabi.

Overall, I was pretty pleased with the food. Prices were very reasonable - I ordered four rolls + a tower, got delivery, and it was a little over $100. I would recommend & I would try this...

This sushi was DELICIOUS, Kenneth and his team were quick and the yellowtail sushi is fresh, light, and delectable! Of course the shrimp tempura was also delicious and fresh!

I had my first piece of yellowtail here after many disappointing experiences elsewhere with raw fish, but you can tell the quality here is WAY different, and so good.

Kenneth (the older gentleman in the photo, and also the owner) was wonderful and sweet, with top tier customer service. Speaking with him felt like speaking with an old friend. His branding and space is decorated so nicely, and is very clean. You can tell he loves his business and the people that choose to stop and say hi!

Thank you so much Kenneth for the wonderful experience! If I ever come through Dallas again (or if you set up somewhere in Ohio) you can bet on me making a special trip to have your sushi again!

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