Eat This

If You Haven't Stopped Into Kazy's Recently, You Really Should

When I was sitting at the bar at Lucia, slurping down exceptional hand-made pasta dressed in a creamy sea urchin sauce and garnished with salty, toasted breadcrumbs, I asked chef David Uygur where he got the uni. The chef gave me a sort of surprised and sarcastic look as he told me Kazy's up in Richardson. Didn't everyone know?

I paid the market a visit to purchase some sea urchin roe of my own, but a manager told me they don't sell it retail very often. "It's $50 a box," he told me. "And customers would try and return it after they'd bought a whole box and taken one spoonful." Bummer. Restaurants that know how to buy and use specialty ingredients though, have been coming to Kazy's for years.

Even if you're not thinking about opening your own sushi restaurant, there are other reasons to stop by the market. There's a small dining room that was renovated last summer, and the market is filled with interesting Japanese ingredients and housewares. You can have the same sushi you might have at some of your favorite sushi restaurants, and ramen, and if you're inspired you'll find many ingredients and tools you'll need for Japanese cooking at home.

For starters, there's tonkotsu ramen. The noodles in my bowl were a little overcooked, but the broth was reasonably good if a little one dimensional. The thin slices of pork were tender and juicy, and fish cake added a spiral of color and some extra flavor. At $5.99 the bowl is a pretty good deal.

The sushi is very affordable too, and since Kazy's is in the business of supplying Dallas area restaurants with the best of the best, you're assured what you order will be fresh. I dove into a bento box with salmon, tuna, shrimp and himachi that was worth the visit.

The teriyaki was very sweet, with a sauce the consistency of honey, but I didn't mind too much. The chicken thigh meat disappeared as quickly as the vegetable tempura and seaweed salad that rounded out that bento box.

The service is pretty slow, making me wonder how practical the place is for a midweek office lunch, but the food is fresh and affordable if you've got the time. And look at all the things you can check out while you wait.

This is without a doubt the greatest mayonnaise logo in the history of mayonnaise. Try mixing this with some sambal oelek (a chili paste) for one of the greatest burger and french fry condiments of all time.


You can make much better teriyaki from scratch, but this might do in a pinch.


Admit it. You're kind of thinking about opening up your own sushi restaurant with all of the affordable, insanely fresh fish you can get at this place, aren't you? They'll even sell you the plates.


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Scott Reitz
Contact: Scott Reitz

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