Search for a business:

DallasAlice, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  3/5

• Service:

  1/5

• Value:

  3/5

I have been several times and do not intend on returning. The food is good but the service is horrible and I can find a million other sushi resturants that don't take 20 minutes to get a drink.

DC, anonymous:

Overall:

• Quality:

  4/5

• Vibe:

  4/5

• Service:

  2/5

• Value:

  3/5

It's a rather miserable evening and the architect and drummer are in town. We figure some Dallas sushi should bring them back to reality after their recent travels.

There's a valet at the corner by Hatties. Thankfully there is no stand outside of Zen. I suppose with the width of the street there wouldn't be room to park.

The room is shotgun style, with the sushi bar on the left, a row of 4s and one 6 down the middle and the pairs on the right wall.

Excellent selection of music - perhaps some of the staff have been at Minc lately, some Colette, Migs and even some Esthero - very strange to hear some of that here in Dallas.

In any case, the restaurant is about a third full. There are 4-6 people at the sushi bar and a few pairs on the right. Since we haven't seen the other two in a while, we decide on a table rather than the sushi bar We're certainly seated faster than at Kavala!

We decide we're going to start and finish with nigori - I would grade the sake selection as acceptable - more "World Market" than "Kroger" but still not stunning. I don't really have a problem with Momokawa just because it's an American sake brewer, but I would appreciate something a little more interesting.

The server brings us a bottle, unscrews and leaves us with the sake and what appear to be 4 large shot glasses. I am somewhat disappointed. I guess one could make the argument that it's as good as ochoko, but I want more, I say! We'll have to go to Moosh later if we want our glasses in masu.

Regardless, we make orders from all sections of the menu to spread it out. The spicy tuna is standard fare. It's reasonably fresh and mildly spicy.

We start out with the Yakitori sampler. The skewers each have 3-4 pieces and appear reasonable overall. The beef and green onion is moderately salted and not too ligamentous. The bacon and asparagus has a nice balance, although probably half the bacon would be enough. The scallop and mango looked to have the most promise on the menu. However, the scallop is a huge, daunting creature on the plate. It is likely 3 inches in diameter and the mango salsa is served in a soup spoon on the side. It's a great looking scallop, but it's kind of hard to eat on a stick, which really seems to defeat the purpose of the yakitori.

We've ordered more sake and I need to remind the server that we need new glasses since we didn't want to keep using the ones with sediment from the nigori.

Next up: wagyu beef tataki! This plate is a volcano of onions with a shell of finely sliced beef. Noone seems to know if the beef comes from the Akaushi herd in Harwood. I appreciate that the menu names it Wagyu, but I am displeased that the description is Kobe - what is it damnit?! My companions remind me that leaving out "kobe - style" shouldn't be a capital offence. It's a decent snack, but there was really no reason to put that meat anywhere near a heat source.

I have to ask for new plates for soy since I didn't feel like dipping my sushi on the plate with the yakitori sticks.

Some more sushi and rolls. Nothing is really exclaiming itself as truly exceptional. The sakura roll does manage to break some of the typical, both in the presentation and that it has a soy wrap. Overall, it's one of the quiet stand out dishes.

Next, tempura! It's served on a long plate. There are several nice pieces of vegetable and shrimp. However, it comes off as doughy rather than crispy. I suspect the batter was overstirred and the pieces spent a little too long in the fryer.

The server seems moderately interested that we are there, but can't be bothered to walk around the table to serve new plates or drinks, but instead has us hand them on to our partners. I expect a cut of the tip in this situation.

For dessert, souffle and creme brule. Certainly not what I would have necessarily expected. They are both reasonably well done even if they don't exactly transport me back to asia.

Overall, what did I think? Not bad. The kitchen needs to snap into shape on a few dishes, in particular the tempura. I would also encourage the chef to open up some of the sushi and roll selection into something more distinctive. Otherwise what's offered really isnt any different than the Blue Fish / Sushi Zushi set. Of course, a greater sake selection would help along with some Red Bull for the servers. It was a fairly quiet night when we were in and although the chef was in the house we really had no interaction.

Damages? Before tip but including drinks about $60 a head. It's enough to ask for a little something better.

I would like to see this place do well. The neighborhood could use it but I'm not sure that Oak Cliff has a critical mass for truly wild sushi. My feeling is that if this place were truly exceptional, people would make the trip for a destination. If it stagnates and becomes pedestrian I am somewhat nervous. We'll be back for sushi bar omakase before casting final judgement.

chezblanc2, anonymous:

Overall:

• Quality:

  3/5

• Vibe:

  2/5

• Service:

  1/5

• Value:

  3/5

Service is key to the success of any restaurant and if the owner doesn't care enough to fire lazy, slutty, stupid, or bad servers, then it won't succeed. Why bother paying a hostess that doesn't do her job but smokes cigarettes out back with the head chef or sits at the sushi bar with her back to the front door picking up customers? Oh that's right, she wants to be the manager! LOL

When there are superb sushi restaurants like Yutaka that provide good service along with good sushi for a good price, why bother with a restaurant when reviewer after reviewer comments on the bad service.

PickyEater, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  5/5

• Service:

  4/5

• Value:

  5/5

Michelle Carpenter is daring in her masterly evolution from her successful stint at Yamaguchi to the sublime Zen Sushi. This restaurant hits the right balance with a serene but luxe green tea atmoshere, high fidelity sound system, and lovely Japanese ceramics and glass to showcase her artful and conscious preparations. Everything (and I mean everything) is carefully selected down to the last sensory detail and is a lesson in studied contrasts of texture and color. Take a moment to enjoy the whole. Complex preparations are deceptively simple with a focus on fresh and clear flavors and synergistic seasonings and sauces. The atmosphere is very comfortable, and Zen Sushi the kind of restaurant that you can return to over and over again without being overburdened by a look at me, cold, or fussy atmosphere.

It takes bravery to let the food show, especially when you are in the middle of the U.S. One wonders what Alice Waters of Chez Panisse would have done with the immediate Dallas vegetable and meat selection. Here, while there are dishes available for non-sushi lovers, it's the sushi that shines. I could tell that my meal began well before I arrived when Michelle carefully selected the fish. Tuna sashimi/sliced sea bass . . . beautifully prepared and appropriately sliced to reflect their robust to delicate natures. The sashimi had focus and freshness. The pace was just right for conversation and enjoying my dinner companions.

Michelle enjoys her customers and remembers what they like. But, let her surprise you out of your sushi groove. It's nice to enjoy the experience of dining at a restaurant with personal service more typical of Europe where you aren't being rushed out the door for a second or third seating. Being welcome with an emphasis on savoring the moment shouldn't be confused with negligent service. You can time your own experience on movie night if the occassion warrants. This is a great relationship . . . uh, I meant restaurant.

DC, anonymous:

Uhhhhh....seriously? Chez Paniesse?

jennisto, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  5/5

• Service:

  5/5

• Value:

  4/5

I love me some sushi and I am so glad the 'Cliff has it's very own sushi joint now. I've eaten raw fish in a bunch of places. Zen ranks up there with Tei Tei and Neo in NYC. I'd break the bank if I went there as often as I want to...but I guess that's the price for getting really fresh fish.

Last thing...I know it's not Japanese, but try the choco souffle. Better than mom's.

marshabrewster, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  5/5

• Service:

  4/5

• Value:

  5/5

Congratulations, Michelle, on an enticingly delicious Monday nite...We recently came into town with guests for something different for dinner, and you rocked our socks! Entry into your lair of seductive sushi immediately put us in the mood to relax and enjoy the evening - the atmosphere lends itself to good company. Each round of plates brought incredibly yummy treats to share and savor. We flipped for the fresh -and I mean FRESH- Nouvelle Yellowtail Sashimi and the Toro, each bite melted like butter! We tried lots of new things, bravery building on each previously fabulous dish. Our faves for the evening included the signature Yellowtail, the Cajun Roll, and the Sakura signature dish. We still talk about the rush from the "blow your senses" Dragon roll and how, for some reason, we are craving that intensity again. Love those endorphins! The attention to detail and artistic flair shined in all the dishes we tried. You are a fabulous host and a welcome addition to the Bishop Arts District. I only regret waiting so long to come to town, and I have a new reason to come in again soon.

DC, anonymous:

At least for our entertainment, please at least switch up your phrasing ie: "Everything (and I mean everything" vs "the fresh -and I mean FRESH" or "It takes bravery to" vs "lots of new things, bravery" (Engrish notwithstanding) to lend the air of authenticity to this sort of thing.

I'm in California and this smells fishy. It is possible that I am totally wrong, but I am not.

Admittedly we have yet to go for omakase, but several unsatisfying and expensive lunches later, I think the original still stands.

tmp7006, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  5/5

• Service:

  4/5

• Value:

  4/5

Oak Cliff has long awaited for Zen. I have lived in the neighborhood the majority of my life and I love to see such eclectic restaurants and retails shops traveling south of the river to stay!

I traveled to Yamaguchis when Michelle was there, really just to sit at the sushi bar and let Michelle create her magic! I was a "sushi newbie" then and I was intrigued by it all! Since then, I have learned to truly appreciate the art. When I heard she was planning on making a stake in the Bishop Arts District, my mouth started to water!

I can only send positive vibes her way for the tough and rocky road she has come down. Any new restaurant goes through a period of "stretching their legs" and "coming into their own"...AND NOW, look at this fabulous neighborhood eatery she has created! And not only have neighborhood people like me noticed, but Zen has been noticed by the Observer and D Magazine.

I have read all the comments posted about Zen and it seems as though most have targeted Zen in a good light. Most have taken into consideration what Zen started out as, what Zen is now and what Zen soon will become. One in particular stands out to have taken a more "personal" approach. BUT what really matters is that Michelle is answering the call of all who has wanted her here! Zen is here and shining bright and for one (of many), I am happy to have her close to home so I might get a nibble of sushi when my heart desires.

Hands held high for Zen! Good Job...Great Sushi!!

chezblanc2, anonymous:

Overall:

• Quality:

  4/5

• Vibe:

  1/5

• Service:

  1/5

• Value:

  1/5

If someone had not taken it "personal" there would still be no sushi restaurant in Oak Cliff. And maybe reviewers should stick to the review of the restaurant and not their "relationship"s

DC, anonymous:

Overall:

• Quality:

  4/5

• Vibe:

  4/5

• Service:

  3/5

• Value:

  3/5

OMAKASE - YEAH KONICHIWA BITCHES! Too bad it was more like sundome.

We figure for the couple of weeks that we're suffering through the Dallas summer, we'll finally drop the hammer on Zen omakase to see what they've got. Only thing is, you can't just show up ready to drop a pile of cash on the place and get whatever the chef dreams up. You need to call ahead by a day or so and make arrangements for such a thing. Long sigh.

Whatever, we're here, so we stay.

Not much has changed inside. The hostess / server has a Hello Kitty tattoo on the back of her neck and seems less surly than the last one we had.

Menu changes? Well, the Momokawa's gone, which nobody misses. They do however have a dry Ozeki which is listed at 180 ml but comes serves at about 375. I guess the metric system isn't for everyone. Other than that nothing much is different.

We start in to a tempura plate which is greatly improved. There's actually some crunch to the items. If anything, they probably could have cut it a couple pieces short since it was a fair bit for two.

The tuna sashimi was sort of smurf sized, but at least it was well cut.

We also went for the "nouvelle" tuna. It's a finely sliced plate of yellow tail with a sliver of jalapeno and Sriracha. It's fine, but really it's nothing particularly creative.

The volcano roll sustains the Dallas standard for ok if not great. Scallops don't deserve to be tortured like that!

The restaurant is actually pretty busy for a weekday night and the music is ok. Fittingly, they're playing some Lebanese Blonde as we're leaving. As a track, it well sums up where I see this place: probably great if it was '99, but now it's a serviceable standby. Thievery evolved, so should Zen.

elisedd, anonymous:

Overall:

• Quality:

  5/5

• Vibe:

  5/5

• Service:

  4/5

• Value:

  5/5

First of all, congrats to the chef and owner Michelle Carpenter for making such a creative menu. And her creativity comes out in her food. All the food items that come out of the bar and kitchen are so gorgeous, I don't want to eat it. But that only lasts about 10 seconds, then I must devour everything in sight. This is coming from someone who rarely eats seafood.

With that being said, I really hate to see people make reviews about food when they no nothing about food, and in this case what makes quality sushi and rolls. But then again this isn't a perfect world. For me, the quality of the ingredients and the quality of the workmanship (chefmanship?) that can perfectly transform those ingredients into truly remarkable and delicious food is what makes me a frequent patron. And I crave this food in my sleep!

About the food, the sushi rice has the perfect amount of vinegar in it, not too much that it overpowers the flavor of sushi and rolls, and not too little, just right. And the seaweed, have mercy, the seaweed! I always get a Veggie hand-roll and I love it here because the seaweed is crispy and has a great flavor, it makes the roll. Zen by far has the best seaweed in town. Almost all sushi restaurants intentionally skimp on the seaweed because they think no one will notice, and most people do, but not Zen. The California Sun is to die for! I mean, c'mon, crab, cream cheese, avocado, dipped in tempura batter and fried, then drizzled with spicy mayo and sriracha sauce. HUMINA HUMINA And you can never go wrong with a quail egg sake shooter (Jose makes the best). The Fried Baby Octopus is Zen's version of calmari but better, very crunchy and complemented with the ponzu sauce it's served with. The Gyoza is beef , veggie and ginger deliciousness. Zen's miso is so flavorful, and I've had a lot of tasteless miso soups in my day but Michelle's is the best. I have yet to try the Tokyo Ramen Chicken but I've seen it and I want it. I've heard people comment on the Chicken Lettuce Wraps and not liking the fact that it's served with radicchio, but I feel that the bitter and spicy flavor brings an enhancement to the sweet sauce of the chicken filling. The Miso Marrinated Cod is fantastic, the cod is a wonderful quality and buttery in flavor, get it! I love the Bacon Wrapped Asparagus Yakitori, I love bacon wrapped anything but this dish is must. Now to the desserts, if I could get them all at once I would, but I can only choose one. And 9 times out of 10 I choose the Callebaut Chocolate Souffle, now words cannot describe this dessert, all I can say is I HATE to share it.

To sum it up, I love everything about ZEN Sushi, and I eat here whenever I get a chance to go down to Oak Cliff, and it's always worth the money and trip. I can't say anything bad about ZEN Sushi nor would I :0) Give it a try, and open your mind and Western palate to the flavors of ZEN Sushi and remember that someone put great thought about this when birthing the menu. Michelle is a brilliant chef and deserves all the raves and kudos she and her restaurant have been given both by official critics and the public...PERIOD.