TATSU DALLAS

Honored to be featured by The New York Times in their “Where to Eat in Dallas for the World Cup” guide.

A proud moment for our team — and a reminder that this is always a collective effort.

Thank you for the recognition.

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Go Team Japan 🇯🇵

Thank you for the feature and for having us.

We’re honored to see Chef Tatsu’s journey, dedication, and craftsmanship recognized alongside the rich cultural stories that make Dallas such a special place.

Go Team Japan!🇯🇵

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A study in restraint, precision, and balance.

To preserve the integrity of our cuisine, we kindly ask guests to refrain from wearing strong fragrances. This allows the natural aroma, texture, and nuance of each dish to be experienced as intended by Chef Tatsu and Chef Yoji.

We appreciate your understanding and invite you to dine with intention.

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Celebrated for its rich marbling and melt-in-your-mouth texture.

Bluefin Fatty Tuna, “Toro”, from Barcelona, Spain, is sourced from the coast of Spain, where the ancient almadraba fishing method yields exceptional, high-quality tuna. Paired with precise Japanese ikejime techniques, each fish is handled with minimal stress to preserve its remarkable texture and flavor.

Meticulously formed as nigiri, it offers silky richness and a finish that lingers long after the last bite.

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Composed for you.

In omakase, timing is everything.
Each piece is presented in its precise moment—never early, never delayed—meant to be experienced the instant it reaches you.

From the warmth of the rice to the careful selection of each fish, every element is calibrated for peak expression—

culminating in a single, fleeting bite.

This is not just sushi.
It is a moment, created only for you.

Yamaguchi’s Kuruma Ebi, a prized Japanese prawn,
naturally sweet, firm, and rich in umami, is transformed at TATSU DALLAS with Chef Tatsu’s signature brush and finishing touch.

Its sweetness and texture shine alongside our rice—
a quiet celebration of classic Edomae sushi.

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A moment of stillness.
An expression of omotenashi.
Between arrival and the first course.

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Art in precision. Art in repetition.

An intimate expression of Japanese cuisine where colors, textures, and flavors come together in a sensory, seasonal dialogue. Within our ten-seating dining room, each guest is invited to experience the subtle nuances and refined aromas that define our craft.

To preserve the integrity of every dish and ensure a harmonious atmosphere, we kindly ask that guests refrain from wearing fragrance or other strong scents.

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Dining with us goes beyond just a meal—it’s a refined journey of trust. Each dish is presented with care, revealing flavors that speak for themselves.

Guided by Chef , each element is intentional. You are encouraged to take a moment, be present, ask questions, engage with Chef Tatsu, and fully immerse yourself in the experience.

It’s not solely about what is on your plate; it’s about the memorable moments that emerge—a seamless blend of tradition, skill, and simplicity.

With only 10 seats in our cozy dining space, you’ll have the opportunity to enjoy the subtle flavors and enticing aromas of our Japanese cuisine. For everyone’s comfort, we kindly request that guests avoid wearing perfume.

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At the heart of our omakase experience is a dish that pays beautiful homage to our vibrant city, Dallas: Menegi nigiri. Made with locally sourced scallion sprouts—an esteemed mid-meal palate cleanser in Japan—this dish is placed atop sushi rice and delicately wrapped in seaweed.

Thank you to Eater and Visit Dallas for shining a light on our journey. If you’d like to read more, please visit the link in our bio.

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