“It was high risk,” said Tony Ma, who oversees the restaurant's operations. “They took a chance.”
Although the restaurant struggled when it first opened in 2020, owners Eric Bui, Long Doag and Viet Nguyen have since opened two other locations, one in Carrollton and the other in Fort Worth, and are preparing to open a fourth in Dallas.
Kyodai is Japanese for brotherhood, Ma said, and reflects the owner’s relationship.
What’s special about it?
Ma said the restaurant offers a fusion of traditional Asian and Texan flavors.
Kyodai is known for the handroll, Ma said, adding it was not the first to do so, but using premium fish is what sets the restaurant apart.
“When I say premium fish, I’m not talking about freshness,” Ma said. “It’s where it comes from, what season and region it comes from.”
Depending on what time of year a customer comes into the restaurant, Ma said, the fish will come from a different region of the world.
To ensure freshness, most of the fish the restaurant uses was caught no more than 48 hours before it is shipped.
Something else that sets the restaurant apart is the quality of seaweed used for the handrolls. Bui said the seaweed used at many restaurants is soft and hard to chew. However, the seaweed at Kyodai is prepared in a way to ensure it remains crispy.
To further set the restaurant apart, Ma said A5 wagyu beef, the highest quality available, is used.
What’s on the menu?
Popular dishes at Kyodai Handroll and Sushi Bar include the king salmon sashimi rolls and the snow crab handrolls, which are made with real crab rather than imitation. The restaurant also serves a selection of drinks and desserts.
“We bring sushi to a different level,” Ma said. “The fish is buttery and tender. That’s what we want.”
Kyodai Handroll and Sushi Bar
16100 State Highway 121, building B, Ste. 200, Frisco.
972-332-8555.
www.kyodaihandroll.com
