Tatsu Dallas is built around Executive Chef and Owner Tatsuya Sekiguchi, who grew up watching his father prepare Edomae-style sushi at the family's nearly 100-year-old restaurant in Hasuda City, Saitama, before moving to New York in 2001. There, Naomichi Yasuda appointed him Executive Chef of Sushi Yasuda in Manhattan, a post he held for a decade, followed by a run at Omakase Room in the West Village. Tatsu Dallas is his first restaurant outside New York.
Meals follow an omakase format: one or two appetizers, thirteen to fifteen pieces of nigiri, a hand roll, miso soup, and dessert, served at a counter where guests watch each piece being prepared and are encouraged to interact directly with Chef Tatsu.
Sous Chef Yoji Ishii, who came to sushi from an art background after a chance meeting with Chef Tatsu, works the counter alongside him. Hiroko Sekiguchi — Tatsu's wife, a veteran of Sushi Yasuda, and previously the owner of Hiroko's Place in SoHo — oversees hospitality as okami. Hidden within the space is Kirameki, a cherry wood cocktail bar led by mixologist Crystal Dirdon-Cooper, where maki rolls prepared by Ishii accompany drinks built around the seasonality of the omakase menu.
Tatsu Dallas holds a Michelin star for both 2024 and 2025, was named a James Beard Foundation Best New Restaurant semifinalist in 2023, and has appeared on Eater's Essential 38 and D Magazine's best-of list for the city.
Meals follow an omakase format: one or two appetizers, thirteen to fifteen pieces of nigiri, a hand roll, miso soup, and dessert, served at a counter where guests watch each piece being prepared and are encouraged to interact directly with Chef Tatsu.
Sous Chef Yoji Ishii, who came to sushi from an art background after a chance meeting with Chef Tatsu, works the counter alongside him. Hiroko Sekiguchi — Tatsu's wife, a veteran of Sushi Yasuda, and previously the owner of Hiroko's Place in SoHo — oversees hospitality as okami. Hidden within the space is Kirameki, a cherry wood cocktail bar led by mixologist Crystal Dirdon-Cooper, where maki rolls prepared by Ishii accompany drinks built around the seasonality of the omakase menu.
Tatsu Dallas holds a Michelin star for both 2024 and 2025, was named a James Beard Foundation Best New Restaurant semifinalist in 2023, and has appeared on Eater's Essential 38 and D Magazine's best-of list for the city.