the BEST sushi and service i've ever had in my life!!! went to tatsu with a 5:30 res and it was worth every penny! the sushi was beautifully crafted and was the absolutely freshest fish you could imagine. highly recommend snagging a res for this place itll change your life read more

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It's good, it's expensive. I've been a chef for over 20 years. I can appreciate good food which is how I found myself coming here. I wanted to try the best of the best and this place was calling me. It's a small place which makes the reservations hard to get. If you want it bad enough you will find a way. I'm not going to speak to the sushi since you know it's going to be good. It changes all the time too so what's the point. The one question I asked myself after dining here and the question you may have is was it worth it? That depends on your intentions. Is it worth it to try a craft of someone who spent their whole life devoted to this thing? For me, I would say maybe once. I work hard for a living and do feel the experience was good, but I'm not sure about that price. It makes me question the whole michelin tasting menus as a whole. I find myself over and over again just wishing I could order what I want, and not get forced things that I know are not to my pallet. I'm glad I went and probably won't be back. I think I like money way more than sushi. Before you buy the hype, really ask yourself what is it you are wanting from this place and how much are you willing to spend for just a memory. Be prepared for the water upcharge and make sure to use their bathroom. It's fancy. Gratuity is included in the service charge unless you hate money and want to give them more of it just because. read more

Wow tonight we were truly transported to Japan. What an amazing experience! The service was fantastic and extremely attentive. The restaurant was designed beautifully with a fabulous bathroom. We were delighted to have chef Tatsuya Sekiguchi making sushi for us tonight. He is a 4th generation sushi chef from Japan. Dallas is so lucky to have him the flavors of his sushi and his sushi rice alone is amazing. This was a 10 out of 10 experience. I will definitely be trying to get a reservation again. This is the best sushi in Dallas hands down. I love how chef always had a smile I can tell he takes great pride in his food and it shows and pays off ! read more

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My favorite omakase in dfw! The quality of the ingredients speak for themselves. They also have the BEST bathroom and waiting area I've experienced at a restaurant, lol read more

Ya'll. This is hands down some, if not, THE best sushi I've ever had. All the ingredients were fresh, well crafted, and I was truly taken aback by how every bite... I wanted more and thought it was better than the last. Chef Tatsu is quite exceptional at his craft. He was very friendly and explained a lot to us. I personally had many a Michelin, but this may top my list. The service was top notch, and I genuinely cannot wait to return. read more

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Tatsu remains one of my favorite restaurants in the metroplex! We dined there for my birthday last week and were delighted to be sat near the center of the bar, where most of the action happens. The great service starts even before we enter through the front doors; Chef Tatsu reaches out via email a few days before your reservation to ask for any dietary restrictions and preferences, which is always a great touch. Entering the Continental Gin building the night of our reservation, we were greeted by Hiroko-san and another server who took my coat and also our drink orders. I started with a yuzu delicious cocktail and my husband got the sobacha, piping hot and delightfully nutty. Once the chefs were ready, we were escorted to the sushi bar. Some of our favorite courses of the night were the makajiki nigiri, the engawa tamago kake gohan, and the hirame with orange zest. It's always a treat to watch Chef Tatsu at work thinly slicing the shima aji and explaining how they process their tuna, and it was also cool to see Chef Yoji prepping some of the courses this time as well, including the always wonderful menegi nigiri. I was really surprised how much I enjoyed the squash maki that came with the last tamago course too; it was so sweet and went so well with the shiso leaf it was rolled with! And of course we had to add on the sawara to watch Chef Tatsu smoke the whole box of fish with hickory :) At the end of the meal Chef Tatsu graciously signed my menu, which is stored now with the menus from the other times we've dined at Tatsu Dallas. Already looking forward to the next time! read more

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Had a little bit of wait before service started but all the staff was very friendly and offered drinks while waiting. This was my first time at a Michelin star restaurant and it did not disappoint! read more

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MIchelin Star aside, Tatsu is really the BEST sushi place DFW has to offer. There is no where else that does traditional sushi like Tatsu. Additionally this is also the BEST omakase in DFW as well. Being an omakase might turn some people off since they don't get to choose what they eat so I would only recommend Tatsu if the person truly loves sushi. Chef Tatsu will use some fish that might not cater to casual's preferences. I have actually witnessed multiple people not want the Uni (sea urchin) piece... Chef Tatsu is very meticulous in his craft. Every ingredient you eat during the meal has been chosen carefully: the rice, the seaweed, the vinegar, and even the water the rice was cooked in. It all comes together for one of the best sushi meals you will ever have. Also, Tatsu has the absolute BEST Unagi (freshwater eel) piece you will find ANYWHERE. It's very different than what you're expecting from Unagi. If you TRULY love sushi, GO TO TATSU! read more

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This was my first experience at a Michelin star restaurant and I can say, the experience was phenomenal. We arrived about 20-30 minutes before our reservation and were seated in such an elegant lounge, the ambiance and music was great. During our wait we were able to browse and order from the drink menu. On the menu one of the nigori sake selections sounded great so we ordered a bottle. We were seated promptly at 5:30, when our reservation was set and thus began dinner. The sushi experience was one you have to experience in person, you're seated directly in front of chef tatsu while he prepares and serves each course. We had somewhere between 15-20 course throughout the 2 hours that we were seated. Each dish was amazing and the menu was thoughtfully prepared. My personal favorite piece was either the scallop or the fatty tuna. Both were extremely delicious. I booked a reservation for my birthday and can safely say it was very much worth it. read more

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Michelin Star Dinner for a Birthday Present? Yes, please! We have tried a few different omakase dinners in Dallas, but this was by far the best: every detail was carefully curated. From the button to enter to the bathrooms to the wine pairings. I would one hundred percent recommend the wine pairing option. Normally, I do not add the pairings because I just go with a beer, but I saw the first round and joined late, and they made up for me missing the first round with an INCREDIBLE DESSERT WINE AND PLUM SAKE (pictured). Also, the dinner went beyond food; they educated us on the rice, the fish, and the seaweed. I am not going to share all of the details and ruin the experience! However, I will say my husband has not been the biggest fan of omakase dinners in the past: THEN, TATSU. Therefore, if it's on the to do list, it's the right decision! read more

First time coming to a Michelin star and i can see why the hype. The menu was special for the day and the service was impeccable. They know everyone's name coming in and have an extensive knowledge of the menu. Each piece of sushi from the appetizer to the dessert had a different taste and the chef explained what type of fish it was. Even the sushi made of scallions, seaweed and rice was delicious. The whiskey paired well and left me needing to go to the liquor store to buy some. They only allow 10 people at a time to ensure a special experience and the chef will answer any question you have gladly and with a smile. Definitely a great experience and i left full as well. read more

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Michelin quality and service all the way. I did the ahort omakase and there was hardly anything short about it, the mocktail was better than most cocktails iv had. Every course was immaculate and i ofcourse added a few a la carte items. The chef was great to watch and i enjoyed the entire ex read more

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Tatsu is a gem in Dallas for those who want traditional omakase--one of the best we've ever been to. It is also one of the best atmospheres out of any of the omakase places we've been to in Texas and elsewhere. And the ability to add on a few extra pieces of nigiri at the end is a nice touch. We will be back! read more

I set an alarm/reminder like someone else suggested to make sure we got our reservations in, otherwise you have to remember when booking will be open to the public. Ambiance is excellent and the hospitality here is amazing. The chef takes his time explaining everything that's on the menu. Don't forget to get your menu signed! read more

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It's a very elegant restaurant and you felt very welcomed and special when entering. There was a small wait, but we all entered the dining room together. The. Chef and sou chef were very polite and knew exactly what they were doing. There were about fifteen different items to try and they were all very unique with there own textures and flavors. Even the green tea and ice cream with balsamic vinegar were different but really good. We all enjoyed our meal and noone felt bad at how overly expensive it was. read more

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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 style Kamasu Shioyaki: grilled barracuda with fresh sudachi Next was our sushi course: Makajiki (Marlin) - my first time trying marlin sushi! Aji Hotate Kue (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 deliciousness Menegi - scallion sprouts in nigiri form! I love scallions and microgreens so this was pretty fun, kind of had a garlic chive flavor Kuruma Ebi - tiger shrimp, served warm Shima Aji - striped jack thinly sliced and layered four times over the rice Uni Toro Temaki Unagi At 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! read more

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Obviously the sushi here is of the highest quality and so is the service, but I gotta say, the whole experience is pretty underwhelming considering the price. Also the appetizer courses are just boring and totally uninspired. The difficulty of getting a reservation really is not justified, if you're going to drop this kind of money you're better off going to Tei-An to be honest. Same high quality sushi but for the same price you're going to get more interesting dishes, A5 wagyu beef course, better dessert, and a nicer setting. Sure, come to Tatsu once to check it off your list I guess since it has the historic distinction of being the first michelin starred restaurant in dallas but they're just cashing in on that distinction. read more

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! read more

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I am glad to see that I am not the only one who did not like Tatsu. I know it has 1 Michelin star, but we are not expert foodies, just people who like a good meal. We went there for our 25th anniversary. The reservation system is ridiculous. They are certainly and obviously very proud of themselves. With only 10 seats in the restaurant, they only allow 2 opportunities to make reservations-the 1st and 15th of each month and prepaid $500 for two including taxes and gratuity. When we arrived, we ordered some drinks to wait for the chef. The parking is not easy in that seedy part of town. Don't understand why they open a restaurant there. I guess they don't need a big crowd, but what about our safety? Why don't I like it even I LOVE everything in the water? First, the chef's wife was very rude to stop me from adding ginger to my sushi. Apparently, it is very insulting to the chef to add anything to the sushi that he makes, whether you like the taste or not. Second, the fish may be fresh, but it sure is fishy. I'm surprised that the taste is stronger than the fish I buy from the seafood market. After 10 pieces, I couldn't even swallow the ice cream. When we finished, my husband and I both agreed to having traditional sushi in the future, not tricked up fusion made to impress the food critics. read more

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. read more

If you like sushi this place is wonderful. The service is terrific since there are only so many people for each experience. When you walk in it was nice, the ambiance in the room preparing everything can't be beat. Amazing read more

As a world traveler with the intentions of trying Michelin's where ever I can, gravitating towards many Omasake experiences especially in LA and Japan, Tatsu falls short to me, does not weigh up to what my past experiences with Michelin's have been , we had the premium omakase with premium sake pairing, with some add on's, overall for the price it wasn't justifiable, there were a few stand out pieces of fish but all in all not unique. Service was only sub par, with one of the staffs commenting on me leaving out a little rice from 2 of my nigiri's about not being wasteful, I was appalled that she'd call me out, I mean the meal is pre paid for (isn't it up to me if i'm full enough to finish dishes or not?), and side note I'm that person in my friend group who's always taking everyone's leftovers, to ensure no food is wasted, so being wasteful is definitely never my intent, unprofessional and a bit rude, overall non engaging staffs and not very warm vibes, including the chefs. To end the meal, the homemade ice cream was boring and bland, no bonus dishes or chocolates as i'm used to receiving from other Michelin restaurants, apologize if i'm starting to nit pick but just can't understand the hype, save your money here because there's many other gems in Dallas that's way better value. read more

Tatsu Dallas - Omakase - Sushi Bars Near Me - Dallas, Texas

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My wife and I went here for our anniversary. The food was incredibly fresh and delicious. The staff were fun and made it a great experience. The place is tiny, which adds to the intimate ambiance. If you're into omikase or high end sushi, this needs to be added to your list. read more

Wow. My first visit to Tatsu last night left me satisfied with a slight bit of questioning. The quality of the food was top level - Chef Tatsuya Sekiguchi selects high quality products, and then shows off impeccable knife skills as he slices perfect cuts right in front of our amazed eyes. Yet I have questions I'll discuss below AMBIANCE 3/5 I enjoyed the entrance with the juxtaposition of an old wooden door next to the clean modern Japanese styled Tatsu door, then the inviting foyer where we waited for our seating. However, the actual dining area was clinical with high wood walls that look like cheap lamination with no appeal at all and diners are in a long line so there was not a communal feel. Other area small seating sushi dining experiences of 8-10 customers have felt more intimate and like a shared experience with occasional discussions between guests that led to my increased enjoyment of the evening so I've seen what it COULD be and that's why I missed it here. With more care to the layout this dining area has potential to be minimalistic yet appealing rather than stark and bright. The placing was very nice with great chopsticks carefully wrapped in a minimalistic Tatsu logo, a wooden spoon, and a folded napkin on a wooden tray. Chef Tatsuya Sekiguchi greeted us with a terse (almost grim) expression. FOOD QUALITY 5/5 The food (and Chef Tatsuya's knife skills) are the star of the show, hands down. The appetizers were fantastic - first dish, the asparagus was brilliantly cooked - tender yet firm enough to stand up, nice portion of fish with the jelly - just delicious. Then thin sliced sea bream followed by a perfect red fish seared on top to create a crunch and when paired with lime just sang in my mouth - thoroughly enjoyed the beginning 3 items before moving to the nigiri sushi. Sushi selections were great - every morsel was well selected and executed. My standout was the Nodoguro TKG - sea bass in a cup with a quail egg over rice. Macerate and eat - absolutely incredible. Every time a new sushi was given to us, we had another high point of happiness. There were items I'd never had before as well like Kue (long tooth grouper) and Karuma Ebi (Japanese tiger prawn). Just watching Chef Tatsuya's knife skills was awe inspiring. FOOD PREPARATION 4/5 You'll see very little accoutrements in the photos - if you scan all the photos ever taken at Tatsu, you'll notice uniformity - a little rice, a piece of fish and repeat. I've been internally debating if this is something I desire or not since last night's dinner. I know I loved the careful preparation with complimenting items at Yellowtail and Sushi Dallas, though, so the debate continues. Some would call the minimalistic approach "boring", but each bite was delicious - obvious care went into choosing the ingredients, cutting down the tuna, preparing the bites with Chef Tatsuya's own rice blend, marinades, and hand packing our tasty morsels. It definitely let the fish shine more but also missed opportunities to showcase pairing knowledge and ingenuity. I know for a fact that seeing a chef play with the preparation has been a huge highlight for me in past sushi experiences so it felt like a void to me, even though the food was fantastic. I just wanted a bit more personally. This is a personal taste so make your own opinion. SERVICE 5/5 The service was impeccable. Servers anticipated our movements, filled cups quickly when empty, and folded napkins if you got up. They kept our bottle of sake out of sight and if a cup was emptied it was refilled very quickly. OVERALL I would go back to Tatsu just to experience Chef Tatsuya's skill absolutely. But only once in awhile - I have a short list of sushi restaurants that deliver on other points I've made above that would be in my regular rotation - just as expensive, btw. There are some great choices in DFW and I'm thinking of 3 in particular that will get my normal business because I like unique preparations and pairing, ambiance and shared experiences. So YES to Tatsu and YES to eating in DFW read more

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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. read more

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Tatsu, the Michelin starred sushi omakase restaurant in their traditional style was simply inspiring. Chef Tatsuya Sekiguchi serves up sushi with a humble smile! He really enjoys serving his sushi to others and giving great explanations for those truly enjoying the experience. What a nice experience! read more

Amazing service and food. Chef Tatsu educates and entertains while preparing incredible sushi. Quaint environment with bar seating only. Very exclusive. Great for a celebration meal. read more

I finally managed to grab a reservation here after trying several times. The google map directions to this place are a bit confusing but we got there eventually. We sat in a small seating area and waited for the servers to get the dining area ready. The hostess then led each of the waiting members to the dining space. It was an intimate setting with about 10 diners. We were seated in a line, all facing the counter where Chef Tatar and his sous chef prepared the dishes. All the items were delicious. The sushi was fresh and presented in creative ways. The chef personally served each of us and explained where the fish was from. I enjoyed the experience and hope to be back soon. He signed the menus for us at the end! This was my first experience at a Michelin star restaurant and I was impressed! read more

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. read more

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Chef Tatsu is exceptional. Being the only Michelin Star restaurant in Dallas, my expectations were high and this restaurant and Chef did not disappoint The sushi quality was excellent as to be expected but what i enjoyed most was the conversation with Chef as he prepared each dish. There are two seating times both only fitting 12/13 people so very intimate setting. Noise level is low with diners mainly communicating with who they came with but would say the environment was very much comfortable and welcoming. the Tokyo sake was my favorite although we tasted quite a few that were also good but i'd likely do the wine pairing option if i were to return again. read more

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The most delicious sushi. Its life changing! The freshest, most delicate fish you could experience. The whole place was so beautifully decorated. read more

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 marinated Ainame Karaage (Aomori, Japan) - delicate flakey white fish very lightly battered and fried with a ponzu sauce. Delicious Sushi: 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 high Aji (Ehime, Japan) - A mackerel as the second bite? Yes please. We watched the sous chef skin and slice the delicate morsels for us Hotate (Hokkaido, Japan) - Pinkish rounds of scallop cross-scored to melt in your mouth Hirame (Aomori, Japan) - Flounder/fluke - delicate flavors Bluefin Tuna "Akami" (Barcelona, Spain) - lovely Bluefin flavor with just a tiny tinge of iron flavor in the aftertaste Saba Bo-Zushi (Oita, Japan) - Bo-zushi (press formed) mackerel (salt and vinegar cured), brushed and torched. This one is two bites Kasugo (Kagoshima, Japan) - Young sea bream (baby Madai!) which has such a soft texture and great flavor Bluefin Fatty Tuna "Toro" (Barcelona, Spain) - This cut didn't seem to have any sinew (Hagashi toro?) and was scored lightly - simply melting in your mouth Menegi (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 flavor Shima 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 yummy Dessert: 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. read more

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Holy wow! This was an experience. I snagged two seats at 5:30 on an early Wednesday in October the minute reservations opened. I did it on a whim. Need to do that more often. They greeted us in the front room which was lovely and quickly produced the drink menu. It was a good list. Loved seeing the bubbles and wine selection. We then moved into the main room once everyone arrived. The two chefs worked quickly and produced some of the best little morsels I have ever eaten, the scallop and the fatty tuna were both highlights for me. Each piece was beautiful. And the chef explained everything. They were very gracious. The servers made sure our glasses were never empty. Shout out again on the wine. The reds they had by the glass selection was small but very good. I loved the Danjou Banessy. Didn't overpower or take away from the delicate courses. Just fantastic overall. read more

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From start to finish, service was impeccable . Everybody was super attentive. As expected, the food did not disappoint. Prepared right in front of you by the Chef /owner and his sous chef. Drinks were pretty good too. I got the Ube with a hint of lemon. It was refreshing. My husband got the cuba cocktail. It was good too. Ambiance was pretty chill. I noticed everyone was wearing smart casual attire. read more

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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. read more

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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! read more

I was able to secure a last-minute reservation at Tatsu, where Chef Tatsuya focuses on the edomae style of sushi preparation--a traditional method where soy and vinegar are used to lightly flavor and cure the fish. Unlike other omakase experiences in the area, Tatsu did not offer a welcoming beverage. The beverage director, asked if I wanted anything from the drink menu to start. I told her I do not consume alcohol and requested a non-caffeinated tea. She offered buckwheat tea. When I asked if she had honey to balance the bitterness, she snarkily responded, "No, that's not traditional Japanese." Ironically, neither is the red wine on the menu nor her condescension and poor hospitality considered traditional Japanese. Despite the poor first impression, the attentiveness of Chef Tatsuya and his team delivered a good overall experience. I appreciated the back of the menu, which highlighted the sources of the ingredients, emphasizing their freshness and origin. The fish was very fresh, and if you're seeking a variety of exploding flavors, you might not find it here, as the edomae style predominantly uses soy and vinegar as the main flavors. Occasionally, a few pieces featured a touch of yuzu, ume, or shiso leaf to add a spark to the palate. One piece I did not particularly enjoy was the menegi from Texas. Grass in the form of sushi does not excite my palate as much! The espresso balsamic vinaigrette ice cream was an unusual yet refreshing and exciting. I've never tasted anything like it before. If you're looking for something traditional that reminds you of Japan, Tatsu is the place. The quality and freshness of the ingredients, combined with Chef Tatsuya's skill, made it worth a visit. read more

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I can't add much to what's already been said here, so I'll just highlight a few things: 1. Arrive early, and enjoy the lounge experience...it's tranquil and lovely (just like the main dining room, but with a bit more zhuzh). The wine menu is exquisite and quite reasonably priced for what you get. 2. I have a legitimate shellfish allergy...this is not some "I don't eat gluten" bullshit. A bite of shellfish could kill me. So, I REALLY appreciate that Tatsu accommodates shellfish allergies. I still haven't been to Shoyo and other omakase places because they won't accommodate. I get it, because a lot of food restrictions are just preferences, and that's annoying...but for those of us for whom food allergies are potentially life-threatening, it's really nice to have chefs like Tatsuya Sekiguchi who are willing to make it possible for me to experience their incredible preparations. Arigatou, Chef! 3. Yeah, I don't think I care about going to other omakase places anyway after experiencing Tatsu. I've had some "great" omakase (like Sushi Nakazawa in NYC) but have never had anything that equaled the experience of Tatsu. It was a fantastic dinner for a special occasion! You do have to just cross your fingers that you don't have anyone annoying in your group. A group at the end of the bar at one point was loudly disparaging my chosen career, obviously unaware of what I do. So, you know, that wasn't very nice, but I don't hold that against Tatsu. read more

The best omakase in Dallas we've had yet. We don't really have a lot of options for formal omakase in Dallas - sure you can order it from Uchi or Tei-an but for dedicated omakase restaurants in Dallas proper, you are really just looking at Shoyo and Tatsu, and Tatsu is so much more delicious! Compared to other omakase restaurants I have been to, Tatsu differentiates itself by having Chef Tatsu prepare all of the sushi for everyone to eat. At Nakazawa and Shoyo, they have assistants help prepare the nigiri for eaters on the far ends, but here everyone is served by Chef Tatsu which is a nice perk. We had about 20 beautiful pieces, including the impossibly thin layered shima-aji piece and warm(!!) tamago which really makes me appreciate tamago finally. We heard Chef talking about a potential tempura Omakase combo meal in the new year so may need to return to check that out! read more

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After 4 months of failed attempts, I finally secured a Sunday lunch reservation here to celebrate hub's birthday... 3 months later. This was our first sit-down sushi omakase experience and the TL;DR is, while delicious and beautiful and service perfectly executed and crafted, we did not think it was worth the effort required to make a reservation nor the $170+ price tag (we ordered additional nigiris after). Also, no difference between lunch/dinner. Some pieces were a home run - out of this world, majority were good, a couple standard. The overall experience was great and the chef talented and kind. If I had endless amount of money, I can definitely see myself frequenting here bc the chef and the staff all seemed genuine and very kind and I love to support good people. As of now, though, I'll aspire to living that life In terms of navigating, Google maps failed us bc it tried to take us through this weird private lot that turned out to belong to the Hope Lodge ‍ somehow hub found it. There's a private lot for parking. We showed up a few minutes early and waited in the beautiful waiting area that had a very deep ellum vibe before the hostess guided each group to the main seating/dining area. Their bathrooms were pristine and had warmed toilet seats read more

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