15 July 9 - 15, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents started in Dallas when we opened the steak- house,” owner and executive chef Yehuda Alali says. “I said, from the beginning, ‘I’m in Texas, let’s open a Texas steakhouse.’” Yehuda and his wife, Lital, are originally from Israel. They met and married here in the States, finding common ground in their mutual experience in the restaurant busi- ness. Lital’s father is a chef with three up- scale restaurants in Miami; Yehuda started as a dishwasher at age 14, working his way up to chef and owner. The couple is also Jewish, and after set- tling in Dallas, they noted a lack of Kosher options that spoke to their well-trained pal- ates. Sure, we had a couple of diners, but fine dining? Bupkis. Cut to 2013, and the new Texans opened the aforementioned steak- house. Adhering to Kosher laws, the restau- rant serves no pork (prohibited) or dairy (meat and dairy must not be mixed), and sources meat raised and slaughtered accord- ing to specific Kosher guidelines. (Addi- tional Kosher rules apply, but these are the key points pertaining to this story.) Beyond the basic rules, the couple also el- evates ingredients and techniques typically associated with fine dining. Think glazes and reductions, marrow and sweetbreads, and fusion flavors. Over the course of a de- cade-plus, this plan built a steady clientele in the dining room and established Meat Point as a go-to source for Kosher meals among upscale Dallas restaurants and ho- tels. Then it was time to expand. “For many years, we have wanted to bring in another new cuisine,” says Alali. “Shi-Ya is a trip through Asia with dishes from Korea, Thailand and Japan, and three or four dishes that are Israeli served in an Asian way.” Perusing the menu and spotting all of su- shi’s greatest hits, like salmon and yellowtail nigiri ($14-16), spicy tuna maki ($15), and rolls aplenty ($16 and up), this writer (who happens to come from a Jewish family) had to ask: “How is Kosher sushi different from all other sushi?” What exactly is Kosher sushi? Alali answers succinctly: “We don’t allow shellfish. Also, Kosher fish have to have scales. So, there are a couple of restrictions, but we try to bring it to a point that people are not going to feel it.” The other side of the menu includes en- trees like Whole Steamed White Fish ($48) with lemongrass, ginger, and tamarind; Jap- anese BBQ Denver Skewers ($65); and 72- Hour Short Ribs with honey teriyaki and cherries ($68). Prices are on the high end, but appetizers like bao buns ($16 and up) and gyoza ($14 and up) offer more budget- friendly shareable options. Also worth pour- ing over (that wasn’t a fish joke; it was a drink joke), Shi-Ya and Meat Point share an all-Kosher wine list of over 4,000 bottles. The aforementioned little bar will also serve a wide selection of Japanese vodka, whisky, and sake. Altogether, it’s giving “cool new Asian spot” and not “that place your parents insist on going for dinner.” “Our guests don’t come because they don’t have a choice,” says Alali. “You come here be- cause you want to enjoy an amazing meal.” Kosher? Sushi? from p14 SCAN HERE TO ENTER TO WIN 2 TICKETS
