TATSU DALLAS

Three nights only.

Chef Yoji takes over the main room this August for a short omakase experience.
August 12, 13, 14 | 5:30PM & 7:45PM

22 guests per seating.

Reservations open July 15 at 8AM for August 1–15 via our reservation platform.

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Celebrated for its rich marbling and melt-in-your-mouth texture.

Bluefin Fatty Tuna, “Toro”, from Barcelona, Spain, is sourced from the coast of Spain, where the ancient almadraba fishing method yields exceptional, high-quality tuna. Paired with precise Japanese ikejime techniques, each fish is handled with minimal stress to preserve its remarkable texture and flavor.

Meticulously formed as nigiri, it offers silky richness and a finish that lingers long after the last bite.

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Composed for you.

In omakase, timing is everything.
Each piece is presented in its precise moment—never early, never delayed—meant to be experienced the instant it reaches you.

From the warmth of the rice to the careful selection of each fish, every element is calibrated for peak expression—

culminating in a single, fleeting bite.

This is not just sushi.
It is a moment, created only for you.

Dining with us goes beyond just a meal—it’s a refined journey of trust. Each dish is presented with care, revealing flavors that speak for themselves.

Guided by Chef , each element is intentional. You are encouraged to take a moment, be present, ask questions, engage with Chef Tatsu, and fully immerse yourself in the experience.

It’s not solely about what is on your plate; it’s about the memorable moments that emerge—a seamless blend of tradition, skill, and simplicity.

With only 10 seats in our cozy dining space, you’ll have the opportunity to enjoy the subtle flavors and enticing aromas of our Japanese cuisine. For everyone’s comfort, we kindly request that guests avoid wearing perfume.

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