Tatsu Dallas

Tatsu Dallas serves Edomae-style sushi omakase from a counter in Old East Dallas, led by owner and executive chef Tatsuya Sekiguchi. Sekiguchi trained under his father at the family's restaurant in Hasuda City, Saitama, before moving to New York, where he spent a decade as executive chef of Sushi Yasuda under Naomichi Yasuda and later ran a residency at Omakase Room. The restaurant holds one Michelin star and is listed in the Michelin Guide.

The omakase menu runs one or two appetizers, thirteen to fifteen pieces of nigiri, a hand roll, miso soup, and dessert, served over roughly one hour and forty-five minutes. Sous chef Yoji Ishii works alongside Sekiguchi, and okami Hiroko Sekiguchi oversees service. The restaurant seats two services nightly, five nights a week, Wednesday through Saturday evenings only, with no lunch service.

Reservations run exclusively through Tock, for parties of one to four. Tatsu Dallas releases bookings on the 1st and 15th of each month at 8 a.m. Central time, opening dates that fall two weeks beyond the release day. All reservations require prepayment through Tock at the time of booking, and the restaurant is classified as hard to book given its limited nightly seatings.

Adjacent to the sushi counter is Kirameki, a cherry wood bar serving cocktails designed to pair with the seasonal menu, along with maki rolls prepared by Ishii. The restaurant falls in the top price tier and does not accept cash-only payment.