Cooking, Culture, and Gratitude: A Visit to Dallas

Join Chef Shota Nakajima as he hosts two unforgettable dinners in Dallas—one at Radici with Tiffany Derry and Kevin Lee, and another for the Lexus corporate team. From kanpachi sashimi with yuzu cream

Last weekend, I had the honor of doing two dinners in Dallas—each uniquely memorable, both deeply fulfilling. The first was at Radici, Tiffany Derry’s restaurant, where I was joined by my good friend Chef Kevin Lee. The second was a corporate event for the Lexus team, where their passion for hospitality genuinely moved me.

Dinner at Radici: A Teaching Kitchen with Heart

When Tiffany told me her kitchen is a teaching kitchen, I didn’t fully grasp what she meant—until I was in it. There was something quietly powerful about how her staff moved and communicated. Every question was asked with hunger, every task done with care, and every moment carried a sense of gratitude that reminded me of home.

Coming from Japan, where gratitude is infused into every gesture—from bowing to the way you pass a knife—I often find more familiarity with that mindset as I travel eastward or toward the central U.S. Compared to the West Coast, especially parts of the Pacific Northwest restaurant industry, where at times it can feel like people are confused about why the world doesn’t devote itself to them, this environment felt refreshingly sincere.

It’s not meant as criticism but a reflection. What we think becomes what we say, what we say becomes what we do, and what we do shapes who we are. When people live in gratitude—rather than seeking attention through hardship—they naturally radiate good energy to the people around them. That’s the energy I felt in Tiffany’s kitchen.

Tiffany set up a little demo session—Kevin showed everyone how he likes to make kimchi, and I gave a quick sushi demonstration. I started explaining how to sharpen a knife, and before I knew it, I had five cooks leaning over my shoulder, two scribbling notes. That kind of curiosity and engagement is rare, and it was contagious in the best way.

For the dinner, I served kanpachi from the Blue Ocean Mariculture I’ve talked about before. Let’s talk fish quality for a second: when a fish dies, it begins to produce amino acids that eventually transform into umami. But freshness is about more than just time—it’s about texture and balance.

Some chefs serve fish immediately, but for me, I like to wait 3–4 days for lean, larger white fish like kanpachi. It still has a firm bite, but the umami starts to wrap around the muscle fibers, creating a more balanced experience. For example, if you’ve ever had a freshly killed spot prawn at a sushi bar, it might have a great bite but taste metallic. Let it rest overnight, and it transforms—sweeter, rounder, richer.

In Tokyo, for instance, many chefs prioritize maximum umami, even if it means sacrificing texture. They’ll age white fish for longer periods to fully develop those deep, savory notes. The result is rich and flavorful, but softer in bite. It really comes down to preference and intention—are you aiming for a clean, snappy texture or a deep umami punch? There’s no right answer, just what fits the experience you're trying to create.

I paired the kanpachi with enoki ponzu, yuzu double cream, fried shallots, nori powder, and borage blossoms. Cooking that dish in Dallas, with such a curious and kind team, was truly an honor.

Lexus Dinner: Hospitality That Inspires

The next day, I cooked for Lexus’ corporate team—a private dinner with 2 passed apps, 2 starters, 2 mains, and 3 desserts for their company and guests. What stood out wasn’t just the dinner, but how deeply Lexus cares. They transformed their cafeteria into a beautiful dining space, flew me out to collaborate on the menu, and made sure every detail was right—not for show, but because they wanted people to feel cared for.

That level of hospitality inspires me. It makes it easy—and joyful—to put your heart into every plate.

Homeward Bound

Now, on the flight home, I find myself missing Dodger the doggo, and thinking about how morel season is probably popping off right now. Dallas reminded me of the kind of energy I want to surround myself with—curious, grateful, and quietly passionate.

Until next time.

-Shota