Kami Sushi Seafood Buffet began serving Sept. 16 at 112 W. Campbell Road in Richardson, Texas, opening a large-format restaurant built around the increasingly common combination of sushi, seafood, grill stations and hot pot under one roof.
Local reporting describes a spread that includes sushi, nigiri and sashimi alongside hibachi, hot pot, lobster, other seafood and desserts. Rather than forcing a group to choose between sushi night, hot pot night and buffet night, Kami has designed the room so the answer can be yes to all three.
Kami Brings a Large-Format Seafood and Sushi Buffet to Richardson
The scale is part of the story. Texas construction records describe a renovation involving nearly 15,000 square feet, enough room for multiple production areas and the sort of broad station mix that has become a defining characteristic of newer Asian mega-buffets. The project represents a substantial investment in a format that depends on physical space as much as menu breadth.
Large seafood-and-sushi buffets have increasingly blurred the old boundaries between buffet service and cook-to-order dining. Raw-bar selections may sit beside prepared hot food while hibachi cooks and hot-pot stations add individualized cooking to the same fixed-price meal. Kami’s reported lineup fits squarely into that newer hybrid model.
Nearly 15,000 Square Feet Gives the Concept Room to Spread Out
The Richardson opening also adds another buffet option to a Dallas-Fort Worth market that continues to absorb new AYCE Korean barbecue, hot pot and sushi concepts. Competition is growing, but so is the range of formats competing for the same diner who wants variety more than a conventional entrée.
Kami is now open. The remaining question for repeat diners will be how the enormous menu settles into daily operation once the opening period gives way to normal service.
