Assamad “Sam” Ashim and his brother, Medet, own Ashim’s Hibachi Grill in downtown Fort Worth. According to a city of Keller Facebook post, the brothers each bring their own unique talents to the table. Sam is an experienced hibachi chef while Medet crafts sushi. As the two considered options for their second restaurant, they agreed that they wanted to find a place where they could grow their business in a family-friendly atmosphere.
“This is such a family-based area,” Sam said. “We wanted somewhere we could really settle down long term and get our names and reputation out there because we want to continue to grow.”
According to the Facebook post, the Ashims journeyed to the United States in the early 2000s and attended school in Arkansas before settling in Texas. They are natives of Kazakhstan—a former Soviet republic that straddles Eastern Europe and Asia—and the menu at Ashim’s Mediterranean Buffet will reflect the unique flavors of their heritage.
“Mediterranean food is very popular there, but there’s a twist,” Medet said. “There are Asian influences and Russian influences—the Caucasian region; it’s a real cultural mix.”
According to a Facebook post, the buffet at Ashim’s will feature popular favorites like grilled meats, rice, hummus, lentil soup, marinated tomatoes, and salads topped with fruits, veggies and fresh cheese. But you’ll also find rich beef stroganoff, yellow-curried chicken, thick slabs of brisket, hearty stews, and delicate pastries in a French style stuffed with fresh fruit and cream.
“Every dish is made from scratch, and each one really has its own distinct flavor,” Sam said. “The first few months, we’ll be trying new things to see what our customers like best and making adjustments.”
According to a Facebook post, the restaurant was slated to open March 17. However, a technical issue has pushed back their opening date.
Ashim’s will offer a dine-in buffet, to-go food priced by the pound, and a selection of a la carte items for delivery, according to the Facebook post. The brothers also have their sights set on catering from their new location.
“We’ve achieved all of this together,” Sam said, referring to his brother. “We’ve worked day and night, and I hope Keller loves it. Come give it a try.”
