EBESU Robata & Sushi opened in 2019 in the Historic Downtown Plano Arts District, built around two disciplines: robata grilling and sushi. The robata uses high-grade Japanese Binchotan charcoal to cook over live fire, while the sushi and sashimi side leans on traditional Japanese preparation and presentation.
Executive Chef Koji spent the first decade of his career at a fine-dining Japanese restaurant in Washington D.C., working from apprentice up through head sushi chef and eventually executive chef, before relocating to Texas to open EBESU. Executive Chef Tsukasa works alongside him on the kitchen's contemporary dishes, extending the menu beyond straightforward classics into more original territory.
Executive Chef Koji spent the first decade of his career at a fine-dining Japanese restaurant in Washington D.C., working from apprentice up through head sushi chef and eventually executive chef, before relocating to Texas to open EBESU. Executive Chef Tsukasa works alongside him on the kitchen's contemporary dishes, extending the menu beyond straightforward classics into more original territory.