A Jump Over To Japan
Ozeki Ramen, Sushi & Izakaya Brings New Offerings To Town.
Emilee Prado
Finding quality ramen, sushi and small plates under one roof can be challenging, but now it’s attainable in Southlake thanks to Ozeki. The Japanese pub opened in Southlake Town Square late last year with a limited menu, but thanks to the talent in the open-concept kitchen, it delivers.
Owner Shawn Kim may be new to the restaurant industry, but his cousin and co-owner chef Aden has more than 18 years of experience behind the sushi bar. That wealth of knowledge is reflected in the restaurant’s name. Ozeki refers to the champion rank in sumo wrestling and was once considered the sport’s highest achievement. The two owners wanted a name that reflected their desire to be the best.
“We realized there is no good Japanese restaurant around here,” Shawn says. “We were trying to figure out which area would be the most attractive, and we ended up in Southlake, luckily.”
After taking in the sleek interior, guests will wander past the bar, which serves hard liquor and sake, before settling into one of Ozeki’s booths or the community table. After glancing over the menu, guests can choose from the hefty ramens, elegant sushi rolls or flavorful small plates menu.
Emilee Prado
Start out with the spicy garlic edamame or fried shishito peppers to get a feel for Ozeki’s style. Then guests can either dive into unfamiliar territory with starters like the baked octopus pastries or “takoyaki,” or enjoy more familiar favorites like the ishiyaki steak, a stone-grilled steak made with butter, soy mustard and salsa sauce.
The same goes for the lengthy sushi menu. Guests can expect to find all their favorites listed next to housemade creations, like the Southlake roll — spicy tuna, cucumber, avocado, yellowtail, jalapeno, masago, scallion and a speciality creamy sauce. If raw fish made you keep your distance from sushi in the past, Ozeki’s baked special rolls might change your tune. The baked lobster roll — a California roll accompanied by sauteed lobster, onion, mushroom, asparagus, fried garlic, masago, scallion, garlic mayo and eel sauce — is sure to impress the table. And the Tex Mex Roll, served with seared beef and fried carrot, might raise some eyebrows.
But Ozeki’s North Star has to be its rich ramen. Each broth-based bowl takes more than 20 hours of preparation, which produces a deep, flavorful end result. With four broth options (vegetarian, dashi, chicken and pork), guests can explore the nuances of each bowl to find their favorite.
Emilee Prado
With additional flavorful toppings like soft-boiled egg, lobster tail, beni shoga and nori, it’s easy to customize your bowl. But its classic renditions, like the tonkotsu ramen — a pork-based broth accompanied by chashu, a soft-boiled egg, mushroom, scallion, bean sprouts, corn, seaweed and garlic oil — proves the kitchen knows how to pair ingredients to create a well-rounded dish.
The real deal is listed on Ozeki’s weekday lunch menu. Guests can select their choice of ramen with a California roll or spicy tuna roll for $13, Monday through Friday from 11 a.m. to 3 p.m. It’s an ideal way to try out a few of Ozeki’s dishes while still ensuring you’ll walk out with a full stomach.
If you somehow have room for dessert, try the Matcha Mont Blanc, a soft sponge cake accented with red beans and green tea cream, topped with whipped cream. It is a refreshing finish to the meal. Mochi — available in mango, strawberry, green tea, coffee, chocolate and vanilla — also provides those velvety notes you may crave after enjoying all the salty, umami flavors.
Emilee Prado
Shawn says he is excited about introducing the concept to Southlake diners and seeing how the dining industry can grow with new additions.
“Southlake is a pretty small town, but it has a lot of potential,” Shawn says. “There are a lot of good restaurants available, and we are adding a pretty new style to the area.”
