Tatsu Dallas

In Deep Ellum, Tatsu Dallas makes the counter central to dinner. Chef Tatsuya Sekiguchi serves an Edomae-inspired omakase, a tradition that gives individual attention to the rice and each piece of fish. The restaurant’s official FAQ describes a fifteen-to-eighteen-course meal with one or two opening bites, thirteen to fifteen pieces of nigiri, miso soup, a hand roll and a light dessert. The selection changes with the season and available product.

The MICHELIN Guide currently awards Tatsu Dallas one star and describes the omakase as a progression of flavors, from more delicate fish toward stronger finishes. The ten-seat counter puts diners close to the chef’s work and keeps attention on the sequence of each piece.

For diners who want a chef-led meal, this is different from a Japanese restaurant with an open à la carte menu: the point is to follow the sequence the team has prepared, not to choose from a long list of rolls. That structure can suit a celebration or an evening focused on watching technique at close range, though it is less fitting for someone who prefers to improvise each dish or needs a highly flexible diet. The official terms say some restrictions can be accommodated with advance notice, while vegetarian and vegan menus are not available.

Sources: Tatsu Dallas: Edomae style and omakase format · Tatsu Dallas: reservations, hours and FAQs · MICHELIN Guide: Tatsu Dallas profile · MICHELIN Guide: Texas stars 2025