Anything You Want

Omakase-style sushi at 560

Anything custom-made is inherently special and the new Omakase menu at 560 is just that. Individual tasting menus created by Master Sushi Chef Hiroyuki "Fuji" Fujino give the culinary power to diners. Basically, it’s up to customers to entrust Fujino to tailor make exactly what they are craving that evening. Whether guests have an aversion to nori (dried and pressed layer sheets of seaweed or algae) or prefer Nigirizushi (hand-formed sushi) to Hosomaki (thin rolls), Master Sushi Chef Hiroyuki Fuji Fujino is happy to guide them through either a six-course menu for $60 a person or nine-course menu at $90 a person.

“Sometimes people want good food from the sushi bar, but they don’t know how to order, so I like to guide them,” said Fujino.

It’s a rare treat to have the opportunity to make Chef Fujino your personal chef for a night. Here is a list of five of Chef Fujino’s personal favorites offered exclusively on the Omakase menu at 560, high atop the Dallas skyline.

Octopus sashimi with sakyo-miso vinagrette: expertly cut, the octopus is neither rubbery or dry. It’s tender, light and a choice summer starting point to a tasting. The bold, bright pink tentacles bely the delicate taste of the sashimi.

King crab sunomono: lightly blanketed by sesame seeds, placed on a bed of razor thin cucumbers, the plump crab meat is sweetly topped by a Coriander flower. A gentle smoky flavor persists in the back of the mouth after it’s eaten. Not prepared carefully, Sunomono can look like a bunch of creepy looking creatures swimming in vinegar -- not Chef Fujino’s!

Thai snapper, honjmoji, haricots verts and shrimp tempura: The taste of the perfectly cooked veggies encased in light tempura batter isn't masked by their fried covering. The tempura is more like a salted sleeping bag wrapped around main components that are waiting to wake up in your mouth. Chef Fujino recommends mixing the freshly grated daikon and ginger with the sauce. The tempura has hints of egg that linger long after portions are devoured. This entrée is a stand alone dish for sure. 

Hamachi collar: The meat from the collar bone of a yellow tail fish is a delicacy that diners can order grilled at 560. The white flesh falls off the bone and is neither salty nor bland. The Japanese shishito (not your ex) are mild to the taste. It’s a sensory reminder of ocean-side eating in the middle of downtown Dallas.

Crab and quail egg shooter: Don’t feel skurred because this funky looking shooter is awesome! Sure the quail egg may illicit thoughts of a floating eyeball and the lump of pink crab looks as though it may make you choke, but the combination of the two is heaven. Order this shooter without trepidation, especially if you love the smoky flavors the  jalapeño infused ponzu and citrus soy sauce will leave on your lucky tongue.

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