Tei-An

Tei-An sits in the Dallas Downtown Historic District, where chef Teiichi Sakurai runs a counter built around Edomae sushi and seasonal omakase. The restaurant is Michelin listed and keeps the room small, with just sixteen seats, which keeps the pace of service deliberate and the counter close to the chef's work.

The omakase draws on ultra-seasonal fish and has, at times, included A5 BMS12 Miyazaki beef alongside the fish courses. House-made soba is served as the closing course rather than a side dish, a detail the restaurant treats as a specialty rather than an afterthought. A sake pairing program runs alongside the menu, featuring Katsuyama sake, a brewery with roots dating to 1688.

Hours vary across the week: lunch service runs 11:00 to 14:00 Tuesday through Friday and Sunday, while dinner starts at 17:00 most nights and runs later on Friday and Saturday (until 23:00) than on the other open evenings (until 22:00). The restaurant is closed Monday.

Reservations are handled by phone rather than an online system, so calling ahead remains the direct way to secure a seat at the counter, particularly given the limited seating. The price tier is listed as luxury, consistent with an omakase format built around premium seasonal ingredients, though exact pricing should be confirmed directly with the restaurant.