Kinzo - Frisco (TX)

5 /5 Lina Uraz: It was my first time at Kinzo, and I loved the food and atmosphere. The staff was friendly, and the overall experience was great. This is definitely the spot for sashimi lovers who appreciate high-quality, fresh flavors. I’ll definitely be coming back!

5 /5 Sarah OConnor: ⸻ I had the omakase at Kinzo in Frisco and it was absolutely amazing—easily one of the best meals I’ve ever had. Every course was beautifully crafted, fresh, and thoughtfully balanced. I’ve never been a fan of uni, but the way it was prepared here completely changed my mind—it was rich, delicate, and unforgettable. If you’re looking for a special dining experience, Kinzo delivers on every level.

5 /5 Ryan Wallace: Tonight we celebrated our 18th wedding anniversary with the 18 course omakase hosted by Jin. He was so knowledgeable about his craft and explained every dish to us in great detail. It was a mixture of sashimi, nigiri, hot and cold dishes, and dessert. The food was super fresh and elevated. The drinks were excellent as well. We have been here quite a few times before, but first time trying the omakase. Highly recommend for a great date night! Thanks Jin for the hospitality.

3 /5 Salman Zindani: It feels wrong rating this place so low when my original rating is a 3.75. Unfortunately, yelp doesn’t allow decimal point rating. Kinzo undeniably serves good fish. Unfortunately, the preparation of the sushi leaves somewhat more to be desired. I feel particularly bad for the place because the quality of the fish definitely was in line with other great sushi places we’ve been to. The environment for top tier sushi in the DFW area is just very difficult. Simply having good fish doesn’t cut it anymore. Preparation does. Here’s what we got: Mini omakase: - [ ] Toro tartare: fresh and very balanced. Served in a beautiful bowl on a plate of ice - [ ] Santemori: yellow tail with gooseberry and raisin , oyster - absolutely delicious. So flavorful with the ponzu sauce, salmon - was alright. Felt it was too sweet for my liking. (left to right) - [ ] Sea bream madai nigiri: had a mint leaf in the nigiri that took away from the madai, ruining the balance. - [ ] Shimaaji (striped jack): slightly citrusy. Liked more than madai - [ ] Blue fine tuna: classic tuna that was the definition of good fish. - [ ] Chinmedai: house special: not the biggest fan. Primary flavors: wasabi and slight miso glaze - [ ] Ocean trout: best out of all the nigiri, but still nothing compared to other sushi restaurants - [ ] Snow crab temaki - [ ] Kamasu: barracuda - we ordered this separately, because we saw chef Jin making it with chilli oil. Unfortunately, when we had the nigiri, we couldn’t taste the chilli oil at all. An astute observation my wife had: most of the toppings or enhancements were under the fish and above the bed of rice. Unlike other places where the enhancements are on top of the fish. All-in-all, we wouldn’t come back here for sashimi or nigiri, but would visit to try their hot plates which they seem very adept at making.

5 /5 qlv assoc: Knew this place through a web suggestion. Had a mini omakashe as restaurant promotion of the month. Guests have option to seat at the counter and observe chefs. Those chefs were very intense with their preparations and their cutlery skills. Our waiter was also very friendly and worked hard during busy time.