The style of sushi is a touch more trendy with the newest opening of Frisco’s Sushi Marquee. One of the newer restaurants to hit The Star, Sushi Marquee brings fun, flair, and youthful glam to one of North Texas’ more blossoming districts.
While the art of sushi can range from the mundane to the incredibly insane, the world of this Japanese hotspot breathes all things exuberance — ushering interactive elements, delectable detail, and innovative cuisine all into one vibrant experience.
“I’ve been crafting Sushi Marquee in my head for over 20 years now, “ says restaurateur Brad Hawkins. “With Sushi Marquee, we’re presenting our own unique take on your typical sushi restaurant—one that draws from my own experience living in Los Angeles and dining around the world—where dining and entertainment aren’t two separate experiences…they co-exist together.
We’re merging elements of 80s and 90s pop culture with homage to Asian pop culture and live action films to create a lighthearted environment where eating well and having fun will happen naturally and spontaneously. We couldn’t be more excited to open, and look forward to sharing our vision with Frisco and the entire DFW area.”
DFW has experienced a burst of new restaurant “concepts” in 2017, with many closing just fresh after opening. The crazier-the-concept-the-better it seemed for 2017’s restaurant scene; however shock-value dining appears to be losing its appeal, with more simplified, yet still Instagrammable, dishes resurfacing for the win.
Channeling a creative balance between these elements, Sushi Marquee keeps it deliciously simple, yet entertaining, with its twist to traditional sushi dining. The new 3,000 square foot space touts the expected sushi, sashimi, and specialty roll delights, but packs a popular punch with build-your-own poke bowls, ramen, glazed lamb lollipops, and a second to none cocktail program.
For the diner on-the-dash, try these Sushi Marquee stand-outs, and be sure to save room for dessert — this new Inspire N Style destination is undoubtedly on a “roll.”
THE MUST-HAVE COCKTAIL
It’s a tipsy toss-up between these Sushi Marquee sips, as one boasts sultry cool and the other a taste of the isles. For a sweeter sensation, the Fuji Sangria (pictured right) sets the mood with fuji apple sake, bayou silver rum, lychee syrup, sparkling pink sake, orange, strawberry, lychee, lemon, floral-infused ice cubes, and decorative petals for garnish.
For the casually cool, the Watermelon Ginger Margarita proved best with its pina loca tequila, lime juice, ginger syrup, and watermelon ice cubes.
WINNING WITH WAGYU
Sushi Marquee is on a roll (literally), with the introduction to what Inspire N Style is coining as its ultimate appetizer fave, the Wagyu Spring Rolls.
Mouthwateringly satisfying, these shareable spring rolls are filled with locally sourced Wagyu filet, peppers, onions, cream cheese, and ponzu. Trust us — never leave the “quee” without it.
BUTTER-ME-UP WITH BASS, BABY
Break away from sushi mundane with this ultra-craveable Sushi Marquee wonder. A savory seafood creation, this chunk of Chilean sea bass is glazed with white miso, sitting atop a bed of Soba noodles, and garnished with lightly seasoned asparagus.
Pure royalty, the bass is cooked to perfection as it melts in texture like butter, pairing perfectly with the Sho Chiku Bai Nigori sake. This main course is a stellar stand-out alone and well worth the trek to Frisco, maybe even beyond.
Photos Credit: Leah Frazier for Inspire N Style
Sushi Marquee is the newest concept from the restaurant group Crafted Bar Concepts (CBC) which houses other restaurants/bars including shellfish sensation Shell Shack, Back 9 and Shakertins. The Sushi Marquee “dream team” is comprised of industry veterans Dallas Hale and Matt Saba (owners of Shell Shack and Back 9), Brad Hawkins (owner of Shakertins and Chopshop Sports Garage), Anthony Morel (co-owner of Shakertins and award-winning cocktail crafter) and General Manager James Hamous (a.k.a Skinny), who’s a partner in High Fives and The Standard Pour.
In the kitchen, you’ll find Executive Chef Johnnie Walker. The accomplished CIA graduate has been in the culinary field for more than 15 years, and worked in South Florida, Pittsburg and Austin before relocating to Dallas several years ago. The Sushi Marquee menu is a culinary collaboration with well-known local chef, Patrick Stark, and Executive Sushi Chef Gabriel Reyes who brings his experience from Ra Sushi, Bluefish and Jinbeh to the table.