![]() Jimmy Duke, previously of Nobu, will be the sushi dude.Īnd the name Imoto? It’s supposed to be the Japanese word for “little sister.” We’re sure hoping that Imoto is a winner we were big fans of Kent’s when he co-owned Abacus (he’s been gone from there for nearly two years now) and big fans of Tracy’s at Shinsei (she’s still co-owns that). Cinthia Mullenix, previously of Shinsei Restaurant, will be GM. Jennifer Newbold, an alum of Rathbun’s Blue Plate Kitchen, will be exec chef. When Kent Rathbun and Tracy Rathbun open Imoto, their partners will be Barley House founder John Kinzer and Consolidated Restaurants CEO John D. Also this: “We’re so excited about the reinvention of the Victory Park District and honored to be a part of what we are certain will become Dallas’ hottest entertainment destination.” Everything about Imōto is geared to taking you to an exotic, cool locale.”Ī spokesman for Rathbun says he really did say that. “Imoto is going to make you feel like you’re somewhere that you’ve never been,” Kent Rathbun says in the release. It’s a passion borne also of Kent’s extensive travels to Thailand and Tracy’s dedication to hospitality,” says Rathbun in a press release on the restaurant, lounge, sushi bar, private dining room and DJ enclave. “Imoto is more than a culmination of Kent and Tracy’s groundbreaking generation in the restaurant business. Here’s what you need to know about Imoto.īilled as a contemporary, upscale dining experience with a connected lounge, private dining rooms weekend DJ, sushi bar and cocktail den, Imoto will occupy a new space in Victory Park, at 2400 Victory Park Lane. Now we can’t wait till husband-and-wife Kent Rathbun and Tracy Rathbun open Imoto, their newest Asian-inspired restaurant on Thursday, June 7. Please be aware that English services may also depend on staff availability at the restaurant.Kent Rathbun and Tracy Rathbun already have successful concepts such as Shinsei and Abacus on their collective resumes. * The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Such warm hospitality will surely make your time at Imoto unforgettable. Imoto says he wants guests relax with food and sake, and talk with them about the tableware and drinks. Visitors from outside of the prefecture also can't miss the convenience of access, considering how close it is to Hakata Station by car. The restaurant does not disappoint when it comes to family gatherings, anniversaries, intimate dinners, and entertaining important guests. Imoto's sense of aesthetics can also be felt in the vessels used to serve the dishes. The bowls are all Wajima-nuri lacquerware, the tableware is mainly Kyo-yaki and blue-and-white and Nankin Akae porcelain and other antiques, and the glassware is from Baccarat and Lalique. The restaurant has only 11 seats at a neat L-shaped counter that makes the most of the warmth of the wood, and every seat offers a perfect view of Imoto's skills on display right in front of you. There might be some competition in Miami but Ive yet to enjoy anything as tasty. ![]() There is also a wide selection of wines, mainly reds and whites from Burgundy, as well as eight kinds of Champagne. And I mean, this is the best Sushi Ive ever had in Florida. Many guests enjoy a variety of brands, one glass at a time. Sake is served according to the guest's preference and the cuisine of the moment and includes local Fukuoka varieties as well as Chef Imoto's favorite label. The sake list features about 15 kinds from all over Japan. The intention is to make the best use of the ingredients and create a dish that one never tires of eating. For example, in the summer, eel and pike conger are featured. For ingredients, he asks suppliers he has known since his apprentice days in Kyoto, as well as trusted local suppliers in Fukuoka, to create courses with a balance of seasonal fish and vegetables. It is soft and helps bring out the flavor of konbu. He also uses natural spring water from Aso. Dried bonito and tuna flakes are not steamed, but shaved to retain their aroma and flavor. Ichiban dashi is also used in the mixed stewed vegetables. As dashi is the beginning of everything, he uses ichiban dashi (first stock) in all of his dishes. What Chef Imoto values most in his cooking is the "dashi" (soup stock) made from Rishiri konbu (kelp). In 2015, at the age of 29, he opened Imoto, and five years later, the restaurant was awarded two stars in a global gourmet guide book. After graduating from a culinary school in his hometown of Fukuoka, he trained at a Japanese restaurant in Kyoto for seven years. Head Chef Tatsuya Imoto was born in 1986. One street over from Josui-dori, Imoto's is tucked away behind a white noren curtain with the name of the restaurant dyed around it. The Yakuin area, a 6-minute walk from Yakuin-odori Station on the Fukuoka City Subway, or a 10-minute drive from Hakata Station, is a quiet residential area with many trendy stores. ![]()
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