Sushi News

Wabi Sushi opens in Flower Mound with fun creative dishes to try

Sushi pockets at Wabi House.

Photo courtesy of Wabi House

A highly creative chef has opened a new sushi spot in Flower Mound: Called Wabi Sushi, it's a Japanese restaurant which opened in May at 1450 Long Prairie Rd. #110, taking over a former Parlor Doughnuts which closed in December 2025.

Wabi Sushi (no relation to Wabi House, a small local chain) is from Dongwhun Lee, a sushi chef who learned the ropes of sushi while living in Los Angeles, and has worked at a variety of restaurants such as Avocado Roll Sushi.

"I have been working as 'Chef AK' at Japanese restaurants since 2006," Lee says. "My goal is always to make sushi accessible, both for sushi lovers as well as sushi beginners — to remove any barrier and make everything easy to eat."

Wabi Sushi's menu includes classics like sushi rolls, nigiri, rice bowls, and dumplings. But Lee is a creative chef who is constantly adding inventive dishes to capture diners' imaginations. (He once founded a breakfast concept called Three Egg Muffins, now closed.)

Signature items at Wabi Sushi include:

Korokke, a fried potato fritter that's a common comfort food in Japan. A variation of the French croquette, it's made from mashed potatoes, onion, and ground beef or pork, shaped into patties, covered with panko crumbs, and fried.
Inari sushi, AKA sushi pockets, these are another comforting dish that's almost like a cross between sushi and an open-faced dumpling. It has a paper-thin slice of tofu which is fashioned into an edible pouch, simmered in broth, then stuffed with seasoned sushi rice and choice of topping from an array that includes spicy salmon, tuna, seared salmon, spicy pork, shrimp, tamaago egg, Japanese tuna salad, avocado salad, or French carrot salad.

Many traditional inari options feature cooked ingredients, making them a good alternative for those who don't want to consume raw fish. The tofu has a sweet-savory quality that's appealing, and their handheld profile makes them great for takeout.

There are a few places in Dallas doing inari, although usually just as a single item on the menu. Wabi Sushi offers them in samplers such as three pockets for $10, or four pockets for $13. Lee calls them "the perfect bite."

"They're my daughter's favorite," he says. "We try to offer something affordable and it's a simple, easy-to-eat item that's great for lunch."

Other recent introductions include their oversized "sumo" dumplings, baked volcano rolls, and BBQ bowls — and there are more new items in the works.

"We're launching sushi tacos this summer, and shrimp ramen in the fall," he says. "We plan to keep updating the menu so there is always something new. But we always cover the basics, with food that's simple and good."

chefs openings

Sandwiches and sips

New Lower Greenville spot Walkers' blends wine bar, restaurant and market

Photo courtesy of Walkers'

Walkers' Wagyu Ribeye au Jus.

A new all-day concept is debuting on Lower Greenville: Called Walkers', it's a new American restaurant-sandwich shop, market, and wine bar from siblings Rosemary Walker-Green and Russell Walker.

Located at 3016 Greenville Ave., next to Window Seat Coffee and Favor the Kind, Walkers' will open June 19; reservations are available now.

According to a release, Walkers' (yes, the name really is plural-possessive), is designed to shift with the rhythm of the day: a neighborhood market and sandwich counter during daytime hours, then a full-service restaurant and wine bar in the evening. Walkers’ will be open Wednesday through Sunday from 11 am to 11 pm.

During the day, the space operates as a market with made-to-order sandwiches and salads available until 3 pm, along with grab-and-go offerings through closing. The wine bar opens at 4 pm, followed by dinner service from 5-11 pm.

Walkers' sandwich stack.Photo courtesy of Walkers'

Made-to-order sandwiches and salads include:

Italian – Lady Edison salumi, mortadella, provolone, hot giardiniera mayo, lettuce, tomato, vinegar, olive oil
Turkey – Green Goddess, cheddar, avocado, pickled onion, lettuce
Cherry Tomato – Barley, sherry vinaigrette, cucumber, celery, parsley, lemon
Steak Salad – Cabbage, carrots, onion, mojo verde, cilantro, cherry tomato

Their evening wine bar menu features:

Spanish Anchovy Toast with butter and pickles
Sturgeon with potato chips & caviar
Beef Tongue with créme fraiche and mojo verde

The dinner menu transitions to high-end, seasonal dishes, ranging from lighter, shareable plates to larger, entree-sized portions, including:

Pâté en croûte with green strawberry and Dijon
Zeppo beets with berries and macadamia
Agnolotti with English peas and sheep’s cheese
Lamb with labneh and mint
Golden chicken with chestnut mushroom and chard
Skate wing with tomato and Calabrian chili

Walkers' Cherry Tomatoes and Agnolotti.Photo courtesy of Walkers'

The beverage program includes vermouth-forward cocktails and a wine list (chosen by co-founder Walker-Green) focused on small-production and sustainably minded producers from France, Italy, Spain, Germany, Austria, California, and Oregon, with a rotating retail selection also available for purchase, according to the release.

Walkers’ will also feature a well-edited retail market with specialty goods sourced from Texas, California, New York, and Europe, alongside the restaurant’s food and wine program. (Think: La Belle Vie from Austin, Austin Honey Company, Inez Olive Oil from Santa Ynez, California, Bonilla la Vista Potato Chips from Spain, and Raazi Tea from Brooklyn, New York.)

Co-founder Rosemary Walker-Greene is an Advanced Sommelier with experience at The NoMad in New York and Los Angeles, Rustic Canyon in Los Angeles, and Carbone in Dallas, while co-founder Russell Walker brings an operational background from his luxury wood flooring company.

“Our goal is to create a place that welcomes and inspires our community, that makes people remember that the most important thing in life is connection… and we believe the best way to do that, to connect, is at the dinner table, with great food and wine, and the people we care for the most," says Walker in the release.

Helming the kitchen is chef Aldon Reyes, who previously worked at Georgie and Le PasSage in Dallas and spent six years at San Diego’s Juniper & Ivy. The dining room is overseen by general manager and certified sommelier Nancy Tran, whose résumé includes Napa Valley’s PRESS and Charlie’s, as well as Dallas restaurants Le PasSage and Rose Café.

“Cooking at Walkers’ is about honoring great ingredients and the people who grow them,” says Reyes. “Every dish we put on the menu is a reflection of the relationships we’ve built with our farmers, our purveyors, and our guests.”

Designed by the acclaimed Kevin Klein Design, the Walkers' space includes a curved stone bar, market shelving, and a mix of seating that transitions from daytime counter service to evening dining. The restaurant and bar side spans approximately 1,360 square feet with 43 dining room seats, 12 bar seats, and two 12-foot drink rails for standing room on busy evenings, the release says. The Market spans an additional 950 square feet with 6 seats at the sandwich bar, 6 table seats, and seating for around eight at the communal table near the entry.

“We want to gather our community in the kind of restaurant we are always searching for — one that feels alive, honest, and rooted in intentional hospitality,” says Walker-Greene.

lower greenville sandwiches wine bar openings