Tei-An is an authentic Japanese soba house built around Chef Teiichi Sakurai's omakase, served at a sixteen-seat counter. The tasting often includes A5 BMS12 Miyazaki beef and ultra-seasonal fish, paired with Katsuyama sake, with house-made soba served as the meal's finale. Sushi and yakitori round out the kitchen's range.
Wagyu served on a hot stone has become a standout among regulars, and diners frequently point to the tempura and soba as well. Service and attention to detail are consistent points of praise, and the restaurant has built a reputation as a destination within Dallas's arts district.
Sakurai has been named a James Beard Foundation Best Chef semifinalist multiple times, including in 2020, 2017, 2016, 2013, 2012, and 2011, and Tei-An itself was a Best New Restaurant semifinalist in 2009. The restaurant has been selected for the Michelin Guide in both 2024 and 2025.
Wagyu served on a hot stone has become a standout among regulars, and diners frequently point to the tempura and soba as well. Service and attention to detail are consistent points of praise, and the restaurant has built a reputation as a destination within Dallas's arts district.
Sakurai has been named a James Beard Foundation Best Chef semifinalist multiple times, including in 2020, 2017, 2016, 2013, 2012, and 2011, and Tei-An itself was a Best New Restaurant semifinalist in 2009. The restaurant has been selected for the Michelin Guide in both 2024 and 2025.