Tatsu Dallas

• Intimate Setting: Tatsu Dallas features an extremely intimate dining experience with only 10 counter seats, making it one of the hardest reservations to secure in Dallas.
• Edomae Tradition with Global Flavors: The restaurant follows the Edomae tradition but incorporates global flavors, offering dishes like Alaskan sockeye salmon, Spanish tuna, and uni from Hokkaido.
• Artistic Transformation of Sous Chef Yoji Ishii: Sous Chef Yoji Ishii, a former art student, transitioned from art to culinary arts under Chef Tatsu, bringing a unique artistic perspective to the kitchen.

The most honored or signature ingredients at the Michelin-starred restaurant Tatsu Dallas in Dallas are:

• Fresh Water Eel (Unagi): Highlighted for its perfect blend of softness and rich flavor, served as carefully molded nigiri rice topped with the eel, showcasing its sublime qualities.

• Alaskan Sockeye Salmon: Used as a key nigiri ingredient, prized for its vibrant color and fresh taste, representing the high-quality seafood selection.

• Spanish Tuna: Another premium fish featured in the nigiri lineup, valued for its texture and flavor depth, contributing to the omakase experience.

• Uni from Hokkaido: Sea urchin from Hokkaido is a delicacy in the omakase, appreciated for its creamy texture and oceanic sweetness.

• Rice: The rice used in the nigiri is specially sourced and prepared to complement the seafood perfectly, essential to the Edomae-style sushi tradition.

These ingredients are central to Tatsu Dallas’s signature omakase, which consists of 13–15 pieces of nigiri sushi, emphasizing purity, precision, and the natural qualities of each ingredient. The freshwater eel, in particular, stands out as a signature element due to its texture and taste.