I’ll start off by acknowledging that not all of my regular readers will be into this theme. I understand sushi can be a bit alienating to some people, and I’m sure the intimidation factor is a part of it. I know many people who never eat seafood because they don’t like eating anything that lived in the ocean.
However, sushi doesn’t always equal raw fish. Sushi lovers will point out that it can be made in many ways, including with nonseafood ingredients like beef, chicken or veggies. That’s right, there is vegetarian-friendly sushi out there, and I’ll tell you where. I also picked places with different price points and vibes, depending on if you want traditional dining or to literally have a robot deliver you plum wine.
Keep an eye out for the Easter egg in this week’s column, as well. There’s something mentioned below that The Dish will explore further in the next few weeks. That’s your only hint.
Musume’s Fort Worth spot announces early-November reopen
The Dallas restaurant, Musume, now has a timeline for the reopening of its Fort Worth location at the Sandman Signature Hotel. The Japanese cuisine spot was forced to close in 2024 when the Sandman Hotel exploded due to a natural gas leak. They will reopen in early-November in a redesigned 5,000-square-foot space and will highlight sushi, sashimi and over 60 varieties of Japanese whisky.
“Following a nearly three-year rebuild after the January 2024 hotel explosion, the contemporary Japanese concept is being completely reimagined with a sleek, bright modern design, fresh sushi flown in daily from Japan, new chef-driven dishes” and a new leader in the kitchen, according to Musume’s PR spokesperson. Chef Chris Conlon will serve as executive chef and was previously the culinary director of Rock Libations in Dallas.
Musume’s Dallas menu shows starters like steamed buns, tofu and black cod misozuke, surf and turf, and sushi and sashimi dishes which can be made gluten free and range from wagyu and freshwater eel to Scottish salmon. Rolls include a California yellowtail option, spider rolls and a Miami tuna version wrapped in cucumber.
Not feeling fish? There’s also tamago, bite-sized servings of rice under a slightly sweet omelet, and their Vegan Superfly roll featuring steamed sweet potato, asparagus, guacamole, greens and sesame seeds with sweet miso.
810 Houston St., Fort Worth; 682-842-9355
Traditional, raw cuisine at Hatsuyuki Handroll Bar
This small 25-seat spot in the Cultural District is reportedly pretty popular among Fort Worth’s serious sushi lovers and is walk-in only. Their website is minimalistic and the restaurant directs diners to look on their socials for menu updates and daily specials, as the daily offerings depend on what is freshly delivered. They source their oceanic ingredients from a fish market in Tokyo.
Their Aug. 27 specials were wide-ranging, with spicy tuna handrolls, Hokkaido scallops, oysters, takoashi, black cod, Japanese uni, ikura roe, spotted prawn or uni ama ebi and akami zuke.
One staffer described Hatsuyuki as a very traditional sushi restaurant, steering away from fried dishes or modern handroll ingredients like avocado. This eatery focuses on simplicity, presenting their seafood either seared or raw.
Or, as the staff put it: “It’s very fresh.”
907 Foch St., Fort Worth; 817-720-5330
Casual dining at Kura Revolving Sushi Bar
Revolving sushi bars aren’t the newest dining trend, but they’re certainly a lasting one. The first conveyor belt sushi restaurants opened in Japan in the 1950s and have since become monumentally popular, and while North Texas can’t boast the same prevalence of revolving sushi spots, we’re certainly on a roll.
The menu at Kura Revolving Sushi Bar sometimes has limited-time specials, but regular rolls include California, rainbow, avocado, Philadelphia, caterpillar and crunchy versions.
Their nigiri comes in surf and turf iterations, with crab, salmon, tuna, beef and scallops. Those who prefer gunkan will find wagyu, salmon roe, scallops, octopus and snow crab on the table.
Vegetarians also have options at Kura. Tomago is served here along with other nonmeat, nonfish dishes like kappamaki, inari, vegetable tempura and fried sweet corn kakiage.
If anyone in the group doesn’t like seaweed or rice, they’ll spot the tempura, cucumber salad, edamame, cod fish and chips, crispy chicken, fries and chicken gyoza dumplings among the sides.
Oh, and they have musical robots that deliver drinks, if you or your kids are into that.
2700 N. Tarrant Parkway, Fort Worth; 682-593-2020
We’d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.
Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.
This <a target=”_blank” href=”https://fortworthreport.org/2026/09/03/the-dish-tempura-nigiri-on-tables-at-fort-worth-sushi-spots/”>article</a> first appeared on <a target=”_blank” href=”https://fortworthreport.org”>Fort Worth Report</a> and is republished here under a <a target=”_blank” href=”https://creativecommons.org/licenses/by-nd/4.0/”>Creative Commons Attribution-NoDerivatives 4.0 International License</a>.<img src=”https://i0.wp.com/fortworthreport.org/wp-content/uploads/2021/04/cropped-favicon.png?resize=150%2C150&ssl=1″ style=”width:1em;height:1em;margin-left:10px;”>
<img id=”republication-tracker-tool-source” src=”https://fortworthreport.org/?republication-pixel=true&post=764205&ga4=2820184429″ style=”width:1px;height:1px;”><script> PARSELY = { autotrack: false, onload: function() { PARSELY.beacon.trackPageView({ url: “https://fortworthreport.org/2026/09/03/the-dish-tempura-nigiri-on-tables-at-fort-worth-sushi-spots/”, urlref: window.location.href }); } } </script> <script id=”parsely-cfg” src=”//cdn.parsely.com/keys/fortworthreport.org/p.js”></script>
AloJapan.com