A small sushi bar goes big — Star Wars big — with its latest move. Knox District’s Little Katana has a new big brother, called Black Ship/Little Katana, at the Omni Dallas Hotel.
A sibling to the Little Katanas on Travis Street and at Galleria Dallas, the Omni location is the new project of LK Concepts and Dallas businessman Odes Kim. Its mission, aside from sounding like Darth Vader lives there, is to serve hotel guests and conventioneers, as well as downtown businesses and residents.
In addition to sushi, the menu incorporates Japanese, Korean, and American touches on dishes such as miso-glazed sea bass with wasabi mashed potato, asparagus, eggplant, and red pepper in a Thai basil glaze, and chicken with a Hoisin-lime glaze, with baby bok choy and white rice. Prices range from $10 for udon noodles with shiitake mushrooms to $58 for a Wagyu New York strip steak.
"I love sharing my Korean roots, along with other Asian fare coupled with American favorites, to both visitors and residents of this wonderful city I have called home for over 20 years," says Kim in a release.
Little Katana's long-standing, one-named sushi chef Koh presides over the Black Ship's sushi bar. General manager Francis Curtin previously has worked at Dallas restaurants such as as Trece, Villa O, Sfuzzi, and Primo's.
Chef Richard Morotto is a Johnson & Wales graduate whose family had restaurants in Connecticut, and who has spent time in Europe, including Paris and Piedmont, Italy. He has appeared on Super Chefs Live and Chef Challenge.
The bar features cocktails, priced from $10 to $25, and sake, plus Asian, European, and domestic wines and beers. Wines cost from $8 to $110.
According to the release, Black Ship takes its name from an 1852 excursion by Matthew Perry, who was assigned a diplomatic mission by then-President Millard Fillmore to open Japanese ports to the West trade. Sailing to Japan, Admiral Perry encountered saltwater stains on his four ships that turned them black. Having never seen such, the Japanese dubbed them "black ships."
There you go: a little history for you in a restaurant opening story.