Salaryman is now open in Bishop Arts. Photo by Elliot Munoz
The 36 Steak Hamburg comes with sweet potatoes, and more. Courtesy of Salaryman
Arabiki sausage is served with a spicy mustard. Courtesy of Salaryman
Have a little dragon in your Old Fashioned. Courtesy of @salaryman_oakcliff
Dallas chef Justin Holt has finally, finally officially opened his much anticipated new restaurant in Bishop Arts, Salaryman. The Japanese hotspot has been taking mock service reservation for weeks now at 287 N. Bishop Avenue.
Now, the intimate 27-seat dining room named after the white collar Japanese worker is officially open for dinner.
The izakaya is situated directly between Macellaio and Azucar Ice Cream in the ever-expanding Bishop Arts foodie district. Inside, the 27 seating options are divided into a large communal table, three smaller tables and bar seats. As for the quaint space, lots of wooden tables and walls with blue tile accents encompass the room. There’s also wallpaper with exotic chickens that is featured on one of the walls.
The new spot offers yakitori, ramen, Japanese whiskey and cocktails. At Salaryman, ramen is made completely from scratch. For $16 each, you have a choice between Chintan ramen and Paitan ramen.
The recipe for the Chintan Shoyu Ramen is extensive and particular. The soup is made with roasted and raw chicken bones cooked slowly overnight. It’s then seasoned with a blend of soy sauces that make up the Shoyu taré. For this ramen, the noodles are made from Yecora Rojo wheat from Barton Springs Mill. It’s then topped with pork collar chashu, poached chicken, Taiwanese spinach, ajitama, menma and nori.
The former Lucia chef is also cooking up yakitori skewers that he had served at his well known pop-up dinners. Oyster chicken stands out as well as tsukune and negima. There are two salads, a potato salad and cucumber sunomono.
And a 10 Mushroom Soboro Don is a bonus round item along with the 36 Steak Hamburg made with Texas Wagyu, and it comes with sweet potatoes, aonori, kinako, truffles and chanterelles.
Salaryman has a lovely little cocktail menu including the Texas Peach Sour, which is made with peach-infused vodka, giffard peche, egg white, thyme and baby peach. There’s also a Chu-Hai with lemon or mango, and a Shiso Mojito. The Old Dragon is a twist on an Old Fashioned with whiskey, kokuto, citrus oils and Sichuan pepper.
Dinner is now being served Tuesdays through Saturdays at Salaryman starting at 6 pm nightly.