Recently, however, chef and owner Tadashi Nakazawa has spread his wings, and now you don’t have to get lost in the myriad warehouse spaces around Harry Hines. Instead, trek up to Richardson at Coit and Campbell and enjoy all that Moriya Shokudo has to offer in a proper restaurant space.
Previously a stand in a food court off of Harry Hines, Moriya Shokudo recently underwent an upgrade to a full-fledged restaurant in Plano.
Hank Vaughn
The menu is basically the same with starters, rice bowls, curries and, of course, ramen, the latter offering five different subcategories: tonkotsu, shoyu, yzuo shio, Moriya jiro and Tokyo miso.
The curry choices include katsu, fried shrimp, double cheese, beef, Moriya and chicken karaage and can be had either with (omurice) or without an egg omelet.
We tried some pork gyoza, ramen and a katsu curry just to make sure the change of location didn’t change the quality of the meal.
The pork gyoza came out in an even number of six, pan-fried just enough to provide a nice outer texture. A good beginning. Next to arrive at our table was the Moriya jiro style ramen, which was rich and flavorful, full of both minced and roasted black garlic and cabbage, along with two generous portions of delicious chashu that were plump and nicely grilled.
Finally, the pork katsu curry was served with a large breaded and sliced piece of tender pork that sat atop some rice along with half a hard-boiled egg as a sort of yummy afterthought, all surrounded with a subtle mild brown curry sauce that complemented the protein and as well as the rice.
So, spoiler alert: If you enjoyed the old location, or if the Harry Hines spot was just too hard to find, then do yourself a favor and check out the new Richardson home of Moriya Shokudo.
1920 N Coit Road #250, Richardson; Monday - Friday: 11 a.m. - 3 p.m., 5 p.m. - 10 p.m.; Saturday, 11 a.m. - 11 p.m. Closed Sunday
