“The new full menu we are presenting is very Japanese, featuring dishes you probably don’t find elsewhere in North Texas, along with some very exciting, original modern dishes created by Chef Tsukasa,” said Tetsuya Nakao, owner of Ebesu. “The response has been highly enthusiastic.”
Chef Tsukasa recently visited his hometown of Japan for inspiration for his menu at Ebesu. “I’m excited for our customers to discover the flavors and techniques I am passionate about,” he said.
Restaurant consultant Leslie Brenner, founder of Leslie Brenner Concepts and former restaurant critic at Dallas Morning News, assisted Ebesu in refining the menu during its month-long soft opening to create more of a modern Japanese bistro concept.
Deriving its name from the Japanese god of fishermen and luck, Ebesu specializes in robata, sushi, sashimi and modern Japanese dishes. Robata originates from robatayaki – meaning “fireside cooking” – as it was common practice for Japanese fishermen to sit around a communal hearth and grill seafood centuries ago.
Signature dishes include Uzura Mentaiko, robata-grilled spicy cod roe with quail egg and shichimi togarashi mayo; robata-grilled Kurobuta “Tsukune” with teriyaki and grated daikon; and pan-seared Maine Lobster with uni “masu-mushi” and creamy sea urchin sauce.
A stand-out dish that may be new to many American diners is the Hitsuma-Bushi, which consists of chopped, grilled freshwater eel with a pot of hot dashi and condiments. Chef Tsukasa suggests enjoying the dish in stages: first the eel on its own, then with condiments and finally with hot dashi poured over.
The restaurant features a nine-seat robata bar, a nine-seat sushi bar, additional booth seating, a main dining room and two private dining rooms that look out onto the picturesque downtown neighborhood.
Ebesu Robata and Sushi serves dinner Tuesday through Thursday from 5:00-10:30 p.m., Friday and Saturday from 5:00-11:00 p.m. and Sunday from 5:00-9:30 p.m. The restaurant is closed on Monday.Ebesu Robata and Sushi >