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From the Kitchen

Everything We Put on a Plate

Uni piled on toasted brioche, shot close on a black plate

A chef setting a piece of torched nigiri onto a black plate with tweezers

Uni, ikura and a quail yolk sitting in soy in a white spoon dish

Seared beef tataki fanned in ponzu with scallion and shredded onion

Sweet shrimp nigiri with the head standing behind it

A single piece of fatty tuna nigiri on a black plate beside the knife that cut it

Hotate nigiri with citrus salt on a black plate

Salmon tartare with cured yolk and shaved cheese on a black plate

A chef spooning uni and ikura into a line of spoon dishes

Seared beef nigiri lined up on a blue-and-white plate

Sliced seared duck with blackberry and micro greens

Amberjack sliced and fanned with lime on the cutting board

Whole salmon sides stacked on the tray before the morning break-down

A sashimi boat of hamachi, salmon, aji, uni and tako

Strawberry and burrata on brioche with honey

Seared beef nigiri finished with black truffle

A slate of salmon nigiri, glazed pork belly, pickles and rice

A chirashi box of tuna, salmon, ikura and tamago with a cured yolk

Sushi and tapas in an old ice factory on East Clarendon, Oak Cliff.

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900 E Clarendon Dr, Suite 120
Dallas, TX 75203

(214) 732-9581
eat@bitesushitapas.com

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