Today we’d like to introduce you to Sara Nam.
Thanks for sharing your story with us Sara. So, let’s start at the beginning and we can move on from there.
I started as a dishwasher at my aunt’s sushi restaurant, where I was first exposed to the food industry. It was hard but honest work, and it enabled me to move on to different roles in the restaurant. Through these various roles, from busser to server and so on, I naturally developed a deeper understanding of my passion for hospitality. Now, my first solid step towards putting my passion in practice was opening a small family business. Over the course of 10 years, I not only grew emotionally but professionally.
While leading our restaurant, I was able to graduate from culinary school and continue my endeavor to become a sushi chef. Undoubtedly, these experiences allowed me to meet and connect with amazing friends and mentors. Not to mention, I have been blessed with the opportunity to share my love for hospitality with the opening of Edoko Omakase. With that being said, I deeply thank our guests for allowing our team to share our love of food every single day. I would like to highlight the behind-the-scenes effort and devotion of our staff, headed by Executive Chef Keunsik Lee. Chef Lee and our team members bring the best our city has to offer from their skill sets to their enthusiasm and they are always a part of my story.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
As with any job, there were definitely times when I had to fight my way forward. Anyone in the food industry would know that there will definitely be some physical and emotional challenges. For me, the initial years of my career reveal some of the struggles that many in our line of work will undoubtedly encounter. I would be lying if I said I do not recall any experiences with an unsatisfied customer or a particular employee causing trouble for the team. With that said, I have no doubt that these past struggles will positively shape Edoko Omakase in the days to come. I can see the lessons I have learned in leading a small family restaurant from making our guests happy to prepare the best food we can manifest in Edoko every day.
Edoko Omakase – what should we know? What do you guys do best? What sets you apart from the competition?
At Edoko Omakase, we constantly pursue the highest levels of quality, freshness, and creativity in what we serve to our guests. Our sushi and other traditional Japanese specialties feature in-season ingredients that are at their peak flavor profiles. Our team is always testing different flavor profiles, textures, and techniques to optimize the best of what our ingredients have to offer. Namely, we specialize in ‘omakase’ in which the chef prepares the dishes he or she wishes to serve. The phrase ‘omakase’ can be translated as “I’ll leave it up to you,” and our guests are encouraged to do just that! Leave it to our distinguished chefs to select only the freshest ingredients, which come from only the best sources.
For example, we pride ourselves in receiving our fish directly from Japan. Despite our lack of access to the ocean, our neighboring DFW airport helps bring the ocean to our dining room. Furthermore, we prioritize the presentation of our dishes and the ambiance of the dining room. We believe these aspects are essential in transforming the meal into a wholesome experience. Our guests can always expect depth and innovation in our dishes, for these traits reflect the restaurant’s identity and purpose.
What is “success” or “successful” for you?
I define success as becoming truly integrated in my community. More importantly, I seek to support others in their efforts to be successful. As a former culinary student, I envision myself helping future culinary students and guiding their pursuits in the world of food. Also, I desire to give back to my church community, which has been the cornerstone of my growth and livelihood. To give back to my pastors and to contribute to missions work around the world would be one of my greatest aspirations. Ultimately, I yearn to give back to those who have taught me and pushed me forward.
Pricing:
- Average $50 per person dinner
Contact Info:
- Address: 1030 W John Carpenter Fwy #100
Irving, TX 75039 - Website: edokolascolinas.com
- Phone: 9726008626
- Instagram: https://www.instagram.com/edoko_omakase/
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