Tatsu Dallas
Texas
Tatsu Dallas gives Edomae sushi an intimate setting in the Continental Gin Building. With just ten counter seats, the restaurant brings guests close to chef-owner Tatsuya Sekiguchi’s preparation and the progression of the meal. Dinner is served omakase style, beginning with appetisers before a sequence of nigiri, a hand roll, miso soup and dessert. The sushi selection changes with the seasons, allowing the ingredients to guide the experience. Sekiguchi grew up around his family’s restaurant in Japan and later worked in New York before opening in Dallas. Guests are encouraged to interact with him at the counter, making technique and conversation part of the evening rather than something hidden behind the kitchen door. The small room calls for advance planning, with reservations designed for parties of up to four. Tatsu suits diners who want a focused sushi experience in which timing, preparation and the order of flavours receive as much attention as the individual fish.