GoGogiri
Japanese restaurant · Preston Highlands ·
Creative Japanese rice balls, dumplings, and bao buns
Creative Japanese rice balls, dumplings, and bao buns
"A Dallas pop-up founded by Nathan Bounphisai during the pandemic that built success despite limited formal restaurant experience by partnering with local shops; it became notable for lines forming for its truffle-crab-stuffed onigiri, which drove traffic to host venues and eventually led to other restaurants proactively offering to host the pop-up." - Amy McCarthy
"Started as a pop-up by a self-described onigiri obsessive, this maker wakes early to produce up to 300 fresh stuffed rice balls for events, selling out regularly at spots such as a Feng Cha boba shop in Addison. The founder collaborated with a chef friend to perfect rice and technique, offering inventive fillings that range from brisket to egg salad to pickled plums, and treats the pop-ups as a testing ground while considering a possible permanent location in the future." - Brittanie Shey
"Launched by Nathan Bounphisai during the 2020 COVID lockdown, this pop-up grew out of a graphic designer’s obsession with onigiri and a desire to bring the variety he admired in other cities to Dallas. With no formal kitchen background, he worked with an Okinawan chef friend to perfect the rice — testing many brands until he achieved onigiri that held together — and then developed a menu that balances classic fillings like egg salad, tuna with mayo, and umeboshi with more inventive collaborations (including a filling that pairs smoked pork belly burnt ends with crisp pickled cucumbers). Emphasizing ingredients that preserve well, many fillings use pickled components for flavor and longevity. The operation sells roughly 300 onigiri per pop-up through an online ordering window that opens about a week beforehand; events are held at local venues and production begins early on the day of each sale to ensure freshness. Recently added sweet Japanese sandos stuffed with fresh fruit and whipped cream flavored with yuzu, matcha, and ube have become popular, and special attention is paid to packaging aesthetics inspired by Japanese convenience-store presentation. For now the concept remains pop-up-focused so the menu can keep evolving, though a permanent shop is a possibility down the line." - Amy McCarthy
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