Tatsu Dallas

Went back for Yoji's short omakase during his first week and had a great experience! We ended up ordering a couple more pieces since it was the shorter omakase than Tatsu's. Great job, Chef Yoji!

Was super pumped about trying Tatsu while visiting - the only Michelin star awarded in Dallas. I'm a huge fan of omakase and have had many in NYC and Japan - including multiple Michelin star restaurants. Nomz: We were sat down late - not sure if something happened that threw off our seating. The ginger was forgotten by the chef until I asked for some after the second nigiri was served. I had trouble enjoying the nigiri as the rice didn't seem to be the right temperature, it was a tad bit on the colder side and took away from the flavor of the pieces. The surprise of the night for me was the dessert - which was delicious. Drinks: We had the sake pairing and it was really great - each ochoko was beautiful and unique. Service: Service was good - not great like you would expect at a Michelin. Ambiance: The sushi bar is pretty tight in space - considering it is in Texas. The kitchen door is extremely close to the sushi bar and if you are sitting right by it when you sit down, you get a wave of fish smell coming from it. Before you are sat down at the sushi bar there is a seating/holding area - you can order a drink there if you like. Nope or Dope: Nope, overall not worth the $ and in my opinion the star. It seems like maybe they used to have 2 chefs? One chef for 10 people is definitely not the norm for omakase and it was reflected in the experience.

I was lucky to have booked my reservation a few days before the Michelin star was awarded to Tatsu! Eric R.'s mom suggested he and I go tonight since we would be enjoying Thanksgiving with her and his dad tomorrow, and they did not have the desire to partake in omakase with us. She did not have to do much convincing! I booked the second seating at 7:45 PM since Eric R. is not an early eater and the first one is at 5:30 PM. I took Pilates and he did a two hour bike ride in anticipation for this meal.Upon arrival, we were seating in the front area and given drink menus. We started with a carafe of the Miyashita "Sacred Mist" Honjozo nigiri which was described as creamy, unfiltered, with tropical fruits, and puffed rice. It was very smooth. Then we were seated in the middle of the 10-top sushi bar. To my left were a party of three, a couple who lives in Dallas on the fourth visit to Tatsu, and their friend hailing also from Kansas (under an hour from where we live)! To our right was a couple who just had twins and were celebrating the wife's birthday and first sushi and alcohol since before her pregnancy.Throughout the meal, we ordered different drinks. I had the special uji no sata cold brewed sencha tea twice, and the yuzu spritz mocktail. Eric R. had a sapporo and hot sencha tea.The meal started with appetizers:Yasai (seasonal vegetables)Katsuo Kimijoyi: cubed bonito, poke styleKamasu Shioyaki: grilled barracuda with fresh sudachiNext was our sushi course:Makajiki (Marlin) - my first time trying marlin sushi!AjiHotateKue (grouper with shiso)Bluefin Akami (so tasty even when lean)Kinmedai - love golden eye snapper!Sawara - mackerel smoked in front of us, so delicate!Bluefin toro - fatty deliciousnessMenegi - scallion sprouts in nigiri form! I love scallions and microgreens so this was pretty fun, kind of had a garlic chive flavorKuruma Ebi - tiger shrimp, served warmShima Aji - striped jack thinly sliced and layered four times over the riceUniToro TemakiUnagiAt this point we were offered an a la carte menu and each ordered one piece of ora king salmon.We were served red miso soup along with a kanpyo (gourd) maki and a sweet slice of tamago.For dessert, we were given house made nondairy vanilla ice cream topped with sweet potato "mont blanc" style, and given a cup of hot hojicha tea. It was a very fun meal and we sat next to great people. The chefs told us about each item we we served throughout the meal. I am really glad we had this experience. The quality is fantastic and the ambiance is nice. I also recommend checking out the bathrooms, which have a beautiful koi pond theme and the wonderful Toto toilets with warm seats. Itadakimasu!

What a meal this was. Chef Tatsuya and his team's commitment to creating a thoughtful and grand experience was obvious in every detail of the night, from the moment we walked through the door and consistently throughout the night. Tatsu is a must-try, and every praise given to this restaurant that put Dallas on the Michelin map is well-deserved.

This place so was so good! I've been to omakase before but this was way nicer. It was super interesting that you get seated and served a drink before you start. We both got Japanese whiskeys. Then we got seated with everyone else and started. Service was spectacular! The place was super nice and had a welcoming staff. Everyone had a great knowledge of everything down to the type of water was used. The decor at first when you walk in was not what I expected at all. You'll have to see for yourself self what I mean. Then you'll walk into the sushi bar setting.

Tatsu was a great experience. The service was amazing. The homemade ginger soda was the best soda i've ever had in my life. The uni was also the best ive had in my life. The staff actually care about your experience. Wear something nice

This was a wonderful experience! I wanted to go earlier this fall for my birthday, but the scheduling didn't work out ahead of the Michelin decision. I was lucky to get in for December, and I'm so glad I sprung for the Sake pairing as well. The entire evening was well curated with thoughtful attention to even the smallest of details. The intimate atmosphere made it easy to hear the chefs, interact with other diners, and truly feel connected. There wasn't a course I didn't love, and I cannot wait to return.

Absolutely unforgettable experience from beginning to end. Everything about this restaurant is well thought out, from the drink pairing, to the beautiful dishes served, and even the details within the bathroom! Definitely can see why this is the first restaurant in Dallas to receive a Michelin star. Well deserved.

The exterior of the building belies the interior setting. Buzz the door to be let in - reservations are required. Wait while lounging on some comfortable sofas with your group and get a drink or Japanese whisky while you wait. The sushi bar it self is handcrafted light wood that provides a close up view of the chefs' skills. Walls are wood but spartan as an ode to simplicity and a framed copy of a "perfect menu" hung behind the chefs. The experience is very much one directed to focus on the skill of the Chef Tatsuya Sekiguchi and his sous and the incredible meal. If you engage in too much chit chat with your dining companions - you will be politely guided to pay attention to the chef as he serves each bite and to observe his preparation. If you do engage with the chefs - you'll learn about the preparation. If you watch, you'll see the knife skills and care in which eat bite is made. The dinner is omakase and curated with very high quality ingredients sourced from all around the world. It starts with appetizers and progresses through sushi and into dessert. (Note that between the sushi and the dessert you will have an opportunity to supplement your meal with additional pieces from a separate menu - and you definitely should if you have the capacity). Sake and wine menu has some great choices and the Japanese whisky list was very solid.The food was absolutely incredible with the focus on the ingredients. Simple but elegant. Recommendation is to eat as it is presented since time is of the essence for the sushi to be at the ideal temp and condition. For the meal itself - we had:Appetizer:Natsu-Yasai Tosazu Gelee - peeled grape tomatoes, sliced okra and finely diced mountain yam with a gelee (dashi maybe?)Tobiuo Tataki (Mie, Japan) - slender slices of flying fish lightly marinatedAiname Karaage (Aomori, Japan) - delicate flakey white fish very lightly battered and fried with a ponzu sauce. DeliciousSushi:Want to note that the shari was really good with what looked to be aged vinegar giving a slight darkness, shine and flavor. The sushi should be eaten rice down down - don't flip it!Kanpachi (Kagoshima, Japan) - Amberjack with silky texture and great flavor. Big bang to start the evening setting the bar highAji (Ehime, Japan) - A mackerel as the second bite? Yes please. We watched the sous chef skin and slice the delicate morsels for usHotate (Hokkaido, Japan) - Pinkish rounds of scallop cross-scored to melt in your mouthHirame (Aomori, Japan) - Flounder/fluke - delicate flavorsBluefin Tuna "Akami" (Barcelona, Spain) - lovely Bluefin flavor with just a tiny tinge of iron flavor in the aftertasteSaba Bo-Zushi (Oita, Japan) - Bo-zushi (press formed) mackerel (salt and vinegar cured), brushed and torched. This one is two bitesKasugo (Kagoshima, Japan) - Young sea bream (baby Madai!) which has such a soft texture and great flavorBluefin Fatty Tuna "Toro" (Barcelona, Spain) - This cut didn't seem to have any sinew (Hagashi toro?) and was scored lightly - simply melting in your mouthMenegi (Texas, USA) - This one was a treat and a new one for me. Essentially a bundle of young green onion shoots as the neta. It had a nice crunch of fresh green and very light green onion flavor. Was a nice bridge piece between the Toro and the next piece.KurumaEbi (Yamaguchi, Japan) - This Japanese prawn had rice bands of red and cream colors. Perfectly cooked with a satisfying firmness incredible flavorShima Aji (Ehime, Japan) - Striped jack sliced oh so incredibly thin and then layered on to the shari which created such a soft delicate texture and rich flavor.Uni (Hokkaido, Japan) - Hokkaido uni . . . what can I say. This one was high quality marrying a soft creamy sweetness with a bit of brine.Temaki - A toro handroll with wasabi and a radish rolled up crisp nori. Easily the best toro handroll I've had - something about that radish . . .Fresh Water Eel "Unagi" (Maine, USA) - prepared in house with silky texture (no bones) and a light sauce - easily one of the best Unagi I've ever had. Added pieces:Sawara (Japan) - Japanese mackerel smoked with hickory. The light smoke was a perfect compliment.Anago (Japan) - Saltwater eel as a comparison to the freshwater. Absolutely the best Anago I've ever had (and it tops the Unagi). Slightly sweet, soft with just a burst of deliciousness.Bonus from the chef:Squash maki bite - delicious - like whaaaat?Miso Soup - a cup of miso with some tofu - I think this might have been red miso. Tamago - sweet dashi eggy yummyDessert:House made vanilla ice cream with espresso and balsamic vinegar. I know - vinegar you say? But aged balsamic with dessert is such a great combination. So good the ice cream never melted.Restrooms are incredibly clean with koi fish wallpaper, bidet units and cloth napkins to dry your hands.Would I go back - that is a resounding yes. This place is easily the best sushi I've had in Dallas.

We celebrated our 18th anniversary with Tatsu on Sept 6th. Thank you for an amazing experience! A MUST, if you haven't! Every experience may differ or similar to other reviewers. During dinner, they were accommodating and on point with every detail! Our recommendation is to taste the world of Tatsu with the premium sake pairing. We enjoyed our time with Chef Tatsuya, Sous Chef Yoji, and their lovely staff. Thank you for a great anniversary dinner and for the date/time stamp souvenir, to keep as a memory in our family photo album. Can't wait to be back! Note: Menu may change due to season and market availability!