Tatsu Dallas

"Tatsu Dallas is among the city’s most challenging to get reservations, and only became moreso after earning the city’s only Michelin star. This 10-seat omakase sushi spot in Deep Ellum has two daily seatings that it releases twice monthly. Sushi chef Tatsuya Sekiguchi serves edomae-style sushi, a technique from the time before refrigeration existed, with a focus on using sustainable fish. His meals are also an education in the cutting and serving of sushi — diners leave knowing more than they did when they arrived." - Courtney E. Smith, Rachel Pinn

"Plan if you want to commemorate a special event at Tatsu because reservations at this 10-person omakase service spot are difficult to come by, and only more so now that it is Dallas’s only Michelin starred restaurant. It’s an elevated experience, from the service to the treatment of the food, that will leave a lasting impression." - Courtney E. Smith

"Tatsu, the tiny omakase service restaurant in Deep Ellum, was the only North Texas restaurant deemed star-worthy. It is an eight-seater restaurant that has been difficult to get a reservation at since its opening two and a half years ago. Now, it just became impossible." - Courtney E. Smith

"With just 10 counter seats, the greatest challenge is securing a reservation at this sushi restaurant within the renovated Continental Gin Building – but perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the Edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses. You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido and end with eel from Maine. The rice is also from Hokkaido and chef Tatsuya Sekiguchi’s deft, practiced movements ensure each piece is a perfect creation; he’ll even alter the size if you so wish. All guests are served together, so do arrive on time." - The MICHELIN Guide

"But perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the Edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses. You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido and end with eel from Maine. The rice is also from Hokkaido and chef Tatsuya Sekiguchi’s deft, practiced movements ensure each piece is a perfect creation; he’ll even alter the size if you so wish. All guests are served together, so do arrive on time." - The MICHELIN Guide