At Nikuya, Valentine’s Weekend Is Treated Like Omakase

<p>This Valentine’s weekend, Fort Worth’s Nikuya is offering something rarer than roses and predictable prix fixe menus. Over two nights only, Saturday, February 14 and Sunday, February 15, the restaurant will present Valentine’s 2026, an eight course dinner shaped with the pacing and intention of omakase, where each dish arrives exactly when it should and lingers just long enough to matter.

The idea isn’t excess for its own sake. Instead, the menu is composed as a clear progression, opening with chilled, ocean bright flavors, moving deliberately into deeper umami, and finishing with a softness that feels earned. It’s a structure that encourages diners to slow down, to talk, and to treat the evening as something closer to an occasion than a reservation to get through.

The first bite sets the tone. Oyster Jewel pairs a Kumamoto oyster with trout roe, tozasu foam, and lemon. It’s briny and fleeting, gone almost as soon as it arrives, but it sharpens the senses and clears the palate. From there, a sashimi duo brings together bluefin akami with kizami wasabi alongside madai, or red sea bream, lifted by grapefruit marmalade. The contrast between clean fish and gentle bitterness feels precise and modern.

Hirame and ankimo follow, combining olive flounder with monkfish liver, watermelon radish, yuzu soy, and aromatic negi oil. It’s a quietly luxurious course that balances richness with acidity and crunch, keeping the mood refined rather than heavy. A nigiri flight comes next, featuring chef selected pieces of smoked masu, masaba, and kinmedai, each shaped to emphasize texture and temperature instead of flash.

Midway through the evening, the menu turns warm with A5 wagyu tataki, seared and paired with confit garlic, negi, and crisp garlic chips. It’s a grounding moment that bridges the seafood driven opening courses with the indulgence to come. “Rich Daddy,” a playful name for chopped toro belly enriched with a shiitake truffle blend and chives, delivers concentrated umami and a sense of comfort without tipping into excess.

Uni rice arrives creamy and inviting, combining sea urchin with snow crab and nori, a dish meant to be savored slowly. The final sweet course lands light and bright: mochi ice cream with berry jam and strawberry snow, refreshing the palate rather than overwhelming it.

“Valentine’s is about creating a special sense of occasion. Every detail matters, from the first chilled bite to the final sweet finish,” says Manuel DeMartino, director of operations for DRG Concepts. “This menu is choreographed like a progression. It’s a dinner designed to be shared, savored, and remembered.”

Valentine’s 2026 is offered two nights only. Saturday, February 14 is priced at $150 per person, while Sunday, February 15 is $125 per person. Tax and gratuity are not included, and seating is limited. The dinner takes place inside the Sinclair Hotel at 512 Main Street in downtown Fort Worth.

Reservations are strongly recommended and can be made via Resy or by calling 817-697-7777.