Shoyo is an intimate 14-seat sushi omakase restaurant in Lower Greenville, where every guest sits at the counter and hands the meal over to the chefs. Omakase here isn't limited to raw fish — the chefs work in whatever technique or ingredient the moment calls for.
The restaurant comes from Chef Shin Kondo, born in Nagoya, Japan, and Chef Jimmy Park, a one-time master and student who collaborated to open Shoyo together. Park's path ran through Matsuhisa in Aspen, Nobu San Diego, Nobu Las Vegas, the edomae-focused Kabuto in Las Vegas, and Nobu Dallas, before he helped open Pōk the Raw Bar and Nori the Handroll Bar in Dallas ahead of striking out on his own.
Regulars describe premium, consistently fresh fish and sake pairings that come with a bit of education alongside the pour. Service is intimate and attentive, shaped by the small counter and a chef who's present and engaged with the guests in front of him.
The Infatuation scored Shoyo 7.8 out of 10.
The restaurant comes from Chef Shin Kondo, born in Nagoya, Japan, and Chef Jimmy Park, a one-time master and student who collaborated to open Shoyo together. Park's path ran through Matsuhisa in Aspen, Nobu San Diego, Nobu Las Vegas, the edomae-focused Kabuto in Las Vegas, and Nobu Dallas, before he helped open Pōk the Raw Bar and Nori the Handroll Bar in Dallas ahead of striking out on his own.
Regulars describe premium, consistently fresh fish and sake pairings that come with a bit of education alongside the pour. Service is intimate and attentive, shaped by the small counter and a chef who's present and engaged with the guests in front of him.
The Infatuation scored Shoyo 7.8 out of 10.