{"id":507996,"date":"2026-01-11T07:24:30","date_gmt":"2026-01-11T07:24:30","guid":{"rendered":"https:\/\/www.europesays.com\/us\/507996\/"},"modified":"2026-01-11T07:24:30","modified_gmt":"2026-01-11T07:24:30","slug":"dfw-food-festival-taste-addison-canceled-after-30-years","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/507996\/","title":{"rendered":"DFW food festival Taste Addison canceled after 30 years"},"content":{"rendered":"

A new sushi restaurant has debuted on Dallas’ Greenville Avenue at a location with a long sushi history: Called Mizu Sushi & Handroll Bar<\/strong><\/a>, it opened in late November at 2014 Greenville Ave. in the space most recently occupied by Kaiyo Sushi but previously, for many years, Teppo, until it closed<\/a> in 2022.<\/p>\n

Mizu is from chef Roy Ahn, a Dallas sushi veteran who has owned or managed sushi restaurants such as Little Katana, Kome Sushi, and Sushi Zen in Southlake; he also owns Otaru, which he opened in the former Lucia Dallas space in Bishop Arts in 2024.<\/p>\n

Ahn specializes in good sushi done well and at a fair price, and that formula is in play at Mizu, where the goal was to provide an old-school traditional sushi restaurant that could serve as a relaxed alternative to the current omakase trend, says Ahn’s son, Chris Ahn.<\/p>\n

“A lot of places that have opened lately have been omakase, but we wanted to offer an option where you don’t have to break the bank,” Chris says. “Not everyone has $300 \u2014 when it’s that expensive, it’s not easy to be able to indulge all the time.”<\/p>\n

If you really want omakase, they do have an omakase-style offering \u2014 “but we are also there if you don’t want a formal experience \u2014 if you just want to come in and order a few items a la carte, and in a more casual style,” Chris says.<\/p>\n

Their menu features traditional sushi and hand rolls, with all the classics from tuna to uni to hamachi. “That’s my father’s style \u2014 to offer a variety of good-quality fish from Japan and around the world,” Chris says.<\/p>\n

They also have a full bar with cocktails, wine, beer, and sake.<\/p>\n

They took over the location from chef Jimmy Park, who opened<\/a> Kaiyo there in November 2023, but who says he wanted to place all his focus on Shoyo, his award-winning restaurant<\/a>.<\/p>\n

Mizu means water, Chris says.<\/p>\n

“Japan is surrounded by water, and if you look inside the restaurant, it has a lot of blue neon lights that are reminiscent of water,” he says. “We just wanted to creat a place with music, vibes, good lighting \u2014 just a nice place to get traditional sushi,” he says.<\/p>\n