Restaurants / Openings

New Sushi Restaurant Gives Much Discussed North Texas Food Hall a Serious Sashimi Boost

Flying Fresh Fish in From Japan, Hōru Sushi Should be a Major Draw for Legacy Hall

BY // 08.22.19
photography Legacy Hall

Despite the fact that Plano’s Legacy Hall saw six restaurants leave at the same time earlier this year, the food hall is experiencing a comeback with an array of new foodie spots. Shayna’s Place, Haskell & Worth, and SusieCakes have all opened up and now there’s another new high-profile restaurant coming on board.

Hōru Sushi will open its very first location at Legacy Hall in September. The new sushi kitchen brings a contemporary twist on the traditional Japanese sushi experience.

Hōru Sushi founder Chin Liang most recently served as executive sushi chef of KÄI in Legacy West. Also having worked at Lounge 31 and Steel Restaurant & Lounge, Liang brings 20 years of experience to his new restaurant.

“I’ve always been drawn to the energy of sushi bars,” Liang says. “There’s something electric about the connection between a sushi chef and their customers that inspired me to open my first sushi concept with a focus on that interpersonal interaction.”

The focus here is freshness so the sashimi menu is small and simple. There will be three types of fish available each day and the sushi bar will have daily specials based on seasonal availability from Tsukiji Market in Tokyo, Japan.

Items that will always be on the menu include Miso Soup, Spicy Edamame, Shishito Peppers and Hamachi & Yucca Chips, along with an Ahi Tuna Tower and Truffle Salmon. There will also be a Legacy Hall roll that has tempura bacon, crab, avocado, tuna, salmon, yellowtail, masago, topped with sliced lemon and scallions.

“We’ve wanted to bring a sushi concept to Legacy Hall for some time and have been waiting for the perfect partner to complement our other restaurant offerings,” says Kulsoom Klavon, VP of Curation at Food Hall Co. “Chin Liang’s experience and creative vision for Hōru Sushi makes us confident that we have found the best possible concept to wow our guests and fill a much-desired culinary niche.”

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