Today we’d like to introduce you to Leo Kekoa.
Hi Leo, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I was born and raised in Honolulu, Hawaii. My culinary journey started in high school when I worked at a hole-in-the-wall neighborhood sushi restaurant called Yanagi Sushi under my grandfather who was the head chef. It was there my passion for sushi was sparked. I was told by my grandfather you can only make what you have tasted, so I did just that. In my 20’s, as a music producer, I traveled and dined all over Asia, including Japan, South Korea, Taiwan, China, Hong Kong, and Thailand, from hole-in-the-wall mom-and-pop restaurants to Michelin-star hotels. After retiring from the music industry, I moved back to the states and joined Nobu as a chef. I worked my way up, spending years perfecting the Edomae style technique working under some of the best chefs in the states and overseas. I had always wanted to curate an intimate, upscale experience infused with unique flavors not tasted by any palate. Influenced by my background in music and passion for sushi, Kinzo came to fruition. I am very intentional with the way I create and carefully craft each and every single piece of fish and with the progression of the omakase experience to feel as if my guest is in a concert.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
It was both smooth and bumpy. I’ve been blessed with a full team who have trusted in my vision, talent, and leadership. I can’t ask for more. Chikao Kikuchi, one of the earliest sushi pioneers in Dallas, worked at Edoko Frisco for 10 yrs. as Executive Chef. Chikao-san without any hesitation was quick to say yes and joined Kinzo 8 months before opening and I think of him as my yoda. Jin Hong and Richie Feng, who I’ve also worked with in the past, have worked at Nobu for 3 and 12 years respectively, and are also very talented chefs I’m lucky to have on my team. I am truly grateful they are with me on this journey. For the struggles, I think it was internal – me against me. It took me a long time perfecting the taste for Kinzo. I had a clear idea of the flavors and tastes I wanted to showcase but to get it to exactly where I wanted it took some time. Just the rice vinegar alone took me 2 months. I tried both old and new brands from Japan, mixing different vinegars to get the taste I wanted. And then I had to find the perfect “shari” (sushi rice) to pair it with. All of my sauces are housemade. No sugar. I’m a perfectionist when it comes down to taste and quality of products. I’d rather not sell a certain item if it is not up to my standards and quality.
As you know, we’re big fans of Kinzo. For our readers who might not be as familiar what can you tell them about the brand?
Kinzo means “neighborhood” in Japanese. We provide Edomae sushi infused with a little French influence. We pride ourselves in providing an intimate and upscale experience with an ohana customer service. We source our seasonal fishes directly from Toyosu market in Japan. From our eel sauce to signature Pom-zu sauce, all of our sauces are housemade. Call us the “fish matchmaker” – we pair every single piece of fish with the perfect condiment i.e., Tai ♡ Ume Jujube.
Let’s talk about our city – what do you love? What do you not love?
I love Frisco. Kinzo is located on the border of Frisco, Little Elm, Prosper off FM 423 & King Rd. I just bought a house 1 mile from my restaurant. Originally, I was going to open in the downtown/uptown area where it’s not uncommon to find an upscale Japanese restaurant, but I fell in love with the Frisco suburban vibe. And while it may take us a little longer to come up, I want to help my city grow. Let’s go Frisco!!!
Contact Info:
- Website: https://www.kinzosushi.com/
- Instagram: https://www.instagram.com/kinzosushi/
- Facebook: https://www.facebook.com/kinzosushi
- Yelp: https://www.yelp.com/biz/kinzo-frisco?osq=kinzo+sushi
Image Credits
Andres Palos
