YOICHI Omakase & Hand roll — Restaurant in Fort Worth

I came in during the soft opening period last Wednesday. I heard rave reviews from some friends and as an avid sushi lover and self proclaimed connoisseur I had to check it out.

My buddy and I got a pretty good array of things like miso soup and shishitos to start. They were both pretty standard, but still very good, if that makes sense. From there we hopped into the sushi.

So here’s the good, and the bad, and the okay. We got the Hamachi Crudo, which is literally the best Hamachi Crudo I’ve ever had. This was far and away the best dish I had that night. We also got the Salmon Crudo. Probably the second best Salmon Crudo I’ve had. Top tier to say the least. I also got several Nigiri pieces. The BF Toro, or Blue Fin Toro, was quite delicious, however probably in the range of 3rd to 5th best I’ve had recently. Still very good. I also got the Hamachi Nigiri, which was pretty standard, and I’d get it again. Now, I also got the Botan Ebi, which is Sweet Shrimp Nigiri topped with Salmon Row. This is the best Sweet Shrimp I’ve ever had. However, I should mention I’ve never had the Sweet Shrimp at what I’d call the best sushi in town. But I’ve had enough to know this is top tier. I did get the Salmon Toro as well. It was very good, but I wouldn’t say anywhere near the best. If I really had to rank it it’d be in the top 10-20 range, no where near the top 3-5.

Moving on to the handrolls, this is where I felt things were overall lacking. The Spicy Tuna handroll was delicious and I’d easily get that again. The Negi Hama (Hamachi Handroll) tasted odd at first but it’s because I realized they put mint in it which very much overpowered the fish and the chives. I believe they tried to dress it up, which wasn’t necessary. I pulled the mint leaves out and ate it and it was much better in my opinion. I also got the Crab Handroll and similar, felt too dressed up and just took away the experience of what could have just been a really quality crab handroll.

The day I was there they had a special, which they called Engawa, or Flouder Fin. This came as a Nigiri and was a new sushi type for me, though very good. I’d say give it a shot if it’s available. I did have another special that was a type of Tuna Toro, but I can’t remember exactly what it was called. When I go back I’ll try to remember to find out and update this. It was quite good though.

All in all, it’s a great experience with sushi chefs who were fun and attentive. I’ll definitely be going back, particularly for the Crudo and...

Incredible evening at Yoichi Omakase!

We had an unforgettable experience dining at Yoichi Omakase. From the moment we arrived, the chefs and staff made us feel like honored guests. The chefs’ skill, precision, and hospitality were world-class—each dish was plated like art and tasted even better than it looked.

The omakase box was stunning, with perfectly balanced flavors: buttery Madai sushi, delicate Kanpachi, melt-in-your-mouth Hotate, and an impressive Botan Ebi that was a true showstopper. The Chef’s Special Handroll was creative and delicious—beautifully crisp nori, perfectly seasoned rice, and incredible texture. Every bite felt thoughtful and memorable.

The ambiance is intimate and warm, with Japanese décor that sets the tone for a genuine omakase experience. We left feeling inspired by the craft, flavor, and hospitality of these talented chefs. Yoichi Omakase is easily one of the best dining experiences in the area and a must-visit for anyone who loves sushi and culinary artistry.

Yes, I need a cheat-sheet !

• Madai (真鯛) – This is Japanese sea bream (also called red sea bream or “true snapper”). It’s prized for its mild, slightly sweet flavor and silky texture. “Buttery Madai sushi” usually refers to a cut that’s especially fatty or lightly seared to enhance its richness. • Kanpachi (カンパチ) – This is greater amberjack, a fish related to yellowtail (hamachi). Kanpachi has a clean, delicate taste with a firmer texture than hamachi. Sushi chefs often serve it raw to highlight its subtle sweetness and slight crunch. • Hotate (ホタテ) – These are Japanese scallops, typically from Hokkaido. They’re known for being incredibly tender and sweet, with a creamy, melt-in-your-mouth quality when served raw as sushi or sashimi. • Botan Ebi (ボタン海老) – These are large “spot prawns” or “button shrimp,” often served raw (amaebi style) at high-end sushi bars. They have a rich, sweet taste and a soft texture. Their heads are often deep-fried and served alongside for a...

EVERYTHING was great! This is a must try. They just opened and their food and service was phenomenal. When you walk in, the location is so inviting and the restaurant feels very intimate and welcoming. So many of the host and hostess are attentive and communicative. As someone that recently moved to the area, I appreciated how friendly everyone was. Now the food ? Divine. We ordered Sapporo black and Sapporo on tap. Then we ordered the omakase since it seemed like a good way to try a bit of everything. I high key recommend trying it since maybe you'll try something you wouldn't have gravitated for on the menu. The omakase was around $85 dollars, but you get three "appetizers" (miso soup, hand roll and chefs special) along with the box with varying rolls and sashimi. Please support local businesses! I hope everyone has a chance to try their food because...