TATSU DALLAS

TATSU DALLAS Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from TATSU DALLAS, Restaurant, 3309 Elm Street, Dallas, TX.

Tatsu Dallas is excited to welcome you to our intimate omakase room in historic Continental Gin Building, where Executive Chef and Owner Tatsuya Sekiguchi is preparing traditional, edomae style sushi for fewer than twenty guests a night.

At the counter, aroma offers the first impression of each course, before the first taste.We ask guests to refrain from w...
09/30/2026

At the counter, aroma offers the first impression of each course, before the first taste.

We ask guests to refrain from wearing fragrance so that the nuances of Chef Tatsu and Chef Yoji’s preparations can be fully appreciated.

Thank you for your thoughtfulness.

Photo Kevin Marple

A new knife, and the same routine.Chef Tatsuya Sekiguchi uses the same type of knife every day at TATSU DALLAS 〰️ a hony...
09/09/2026

A new knife, and the same routine.

Chef Tatsuya Sekiguchi uses the same type of knife every day at TATSU DALLAS 〰️ a honyaki “fuguhiki” made by Kaneso, a traditional knife shop in Asakusa, Tokyo.

After every service, he sharpens it. Every day, without exception. With that kind of use, a knife usually lasts him four to five years. The one he just retired lasted about four years. His new knife was made in 2024 and finished by Mr. Hirano, a craftsman at Kaneso. Chef kept it until the day came to retire the previous one and start again.

When a knife is retired, he brings it back to Kaneso. A few of his older knives are still on display there, including one he used from 2015–2019.

Use. Sharpen. Retire. Begin again.
A small part of the routine behind every service at TATSU DALLAS.



Exterior of Kanesho in Asakusa

Mr. Hirano finishing the new knife.

The new knife Chef Tatsu started using last week.

The new knife next to the one he just retired after four years of use.

Chef Tatsuya Sekiguchi older knives displayed inside Kaneso.

A closer photo of Chef Tatsu’s retired knife that he used from 2015–2019.

Reservations open tomorrow at 8 am for September 16–30.Find us on Tock. Visit the link in our bio or book directly throu...
09/01/2026

Reservations open tomorrow at 8 am for September 16–30.

Find us on Tock. Visit the link in our bio or book directly through Tock.

Two seatings: 5:30 pm & 7:45 pm

Rice is never an afterthought. It is the foundation of great sushi.Its preparation demands exactness from the beginning,...
08/30/2026

Rice is never an afterthought. It is the foundation of great sushi.

Its preparation demands exactness from the beginning, from achieving the proper texture to determining the precise moment for seasoning. Once transferred to the wooden hangiri, Chef Tatsu works the vinegar through the rice with a practiced hand, adjusting for subtle changes in temperature and humidity within the omakase room.

The result is rice with the structure, balance, and delicacy needed to support each piece of nigiri, with the same level of care and intention given to the fish it accompanies.

Photo Kevin Marple

A devotion to traditional Edomae sushi, deep in the heart of Texas.Every aroma at the counter is part of the experience....
08/30/2026

A devotion to traditional Edomae sushi, deep in the heart of Texas.

Every aroma at the counter is part of the experience. We ask that guests arrive fragrance-free, allowing the subtle character of each course to remain undisturbed.

Chef Tatsu and Chef Yoji prepare each piece with this sensory experience in mind.

Thank you for honoring the craft.

art in precision :: art in repetitionno shortcuts :: only disciplinephoto Kevin Marple
08/01/2026

art in precision :: art in repetition
no shortcuts :: only discipline

photo Kevin Marple

This August, Chef Yoji takes over the main room for a limited omakase experience on August 12, 13 & 14.Reservations open...
07/15/2026

This August, Chef Yoji takes over the main room for a limited omakase experience on August 12, 13 & 14.

Reservations open July 15 at 8 am via .

A gentle reminder: reservations for our final Doyo Ushi no Hi Eel Boxes also open at 8 am. Only 50 boxes will be available, with a limit of two boxes per guest.

Some traditions are worth holding onto.On Sunday, July 26, we invite you to celebrate Doyo Ushi no Hi, Japan’s cherished...
07/13/2026

Some traditions are worth holding onto.
On Sunday, July 26, we invite you to celebrate Doyo Ushi no Hi, Japan’s cherished midsummer tradition of enjoying eel to restore strength during the hottest days of the year.

This year is especially meaningful, as it will be our final Doyo Ushi no Hi. Due to the closure of the eel farm in Maine that has supplied us over the years, we will no longer be able to continue this tradition in the same way.

Our Eel Box is $75 + tax, with pickup available July 26 from 12:00–2:00 pm.

Reservations open Wednesday, July 15 at 8:00 am. Only 50 boxes will be available, with a limit of two boxes per guest.

Thank you for allowing us to share this tradition with you over the years. We hope you’ll join us one last time.

Three nights only.Chef Yoji takes over the main room this August for a short omakase experience.August 12, 13, 14 | 5:30...
06/29/2026

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.

Photo

Address

3309 Elm Street
Dallas, TX
75226

Opening Hours

Tuesday 5:30pm - 10pm
Wednesday 5:30pm - 10pm
Thursday 5:30pm - 10pm
Friday 5:30pm - 10pm
Saturday 5:30pm - 10pm

Telephone

+1 469-271-7710

Website

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