TATSU DALLAS

This month, Tatsu proudly hosts the renowned sushi master, Chef Naomichi Yasuda. After 13 years away from serving sushi in America, Chef Yasuda returns to share his artistry with us. As one of Chef Tatsu’s esteemed mentors, he embodies culinary excellence and has imparted his knowledge to culinary legends, including Anthony Bourdain, teaching him everything he knew about sushi.

Chef Yasuda will offer two exclusive seatings each night at 5 PM and 8 PM from Tuesday, November 5, to Saturday, November 9. With just six guests per seating, this is a rare opportunity to savor the craftsmanship of a true legend.

While the seats for this pop-up event are officially sold out, we invite you to celebrate the anticipation and excitement surrounding this momentous occasion.

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At the core of Japanese cuisine is sushi rice, a vital ingredient that defines the art of sushi. Chef Tatsu exemplifies this craftsmanship through his nigiri, meticulously prepared using only the finest water sourced from Mineral Wells, Texas. His dedication to cooking the rice with scientific precision ensures each grain is perfect, transforming every bite into a celebration of Japan’s rich culinary tradition.

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Exceptional flavors and an atmosphere to match.

Reservations open tomorrow at 8am for October 16-31. Two seatings — 5:30pm and 7:45pm.
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Art on a plate: Chef Yoji’s selections tell a story with every bite. Immerse yourself in Chef Yoji’s exclusive Short Omakase with two nightly seatings for ten guests each, at 5:30 pm and 7:45 pm, priced at $85 per person. Join us from Oct 1-3 for a gastronomic journey. Tickets are now available on Tock. Visit the link in our bio for more information.

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Experience Chef Yoji’s Short Omakase, offering two seatings per night for ten guests each at 5:30pm and 7:45pm, at $85 per person. This exclusive event is on from Tuesday, October 1 to Thursday, October 3, with regular service with Chef Tatsu resuming from Friday, October 4. Secure your tickets on Tock, available starting September 15.

For more information, visit the link in our bio.
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At Tatsu, each experience is one-of-a-kind and truly reflects the best of the season.

Our Akami nigiri in all its glory.
Bluefin Tuna “Akami” - Barcelona, Spain

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Experience Chef Yoji’s Short Omakase, featuring a carefully curated selection of one appetizer and ten expertly-crafted nigiri sushi pieces, exclusively served in our intimate Cherrywood Omakase Room. Save the dates - from October 1 - 3, our guests can experience Chef Yoji’s short omakase with two seatings for 20 guests. Tickets will be available on Tock starting September 15th. Click on the link in our bio for more details.

Join us in celebrating National Eel Day on August 5th with our exclusive Eel Box offering, available for purchase only on Tock.✨

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The wasabi at Tatsu Dallas is truly exceptional, setting Chef Tatsu’s sushi apart from the norm. We exclusively work with fresh mazuma variety, which is difficult to grow, grinding it just in time for the preparation of the omakase. Mazuma tends to be a bit hotter. Unlike the more commonly used powdered version, the fresh wasabi provides a fresher, more accentuated flavor, contributing to the unique and distinctive sushi presentation at Tatsu Dallas.

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Team Tatsu ✨

In observance of the 4th of July holiday, we will be closed from Tuesday, July 2nd to Thursday, July 4th, and will reopen on Friday, July 5th.

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Dallas’s 50 Best - thank you Dallas.✨

Embark on the omakase journey and delight in the art of Edomae Sushi. Indulge in Chef Tatsu’s premium omakase menu, exclusively for two bookings each evening, 5 nights a week.

Click the link in the bio to check availability.
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Today is our TWO-year anniversary✨

Cheers to two years of bringing the art of Edomae style sushi to Dallas, a journey filled with passion, dedication, and the unwavering support of our incredible guests and team. Here’s to many more years of sharing our love for exquisite cuisine with the wonderful people of Texas.

Hotate nigiri offers an effortlessly sublime scallop bite that is not only fresh, but also boasts the perfect texture. This soft, sweet, and fresh piece features our Hokkaido Hotate Scallop, prepared with Chef Tatsu’s signature cut and topping.

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An exquisite pursuit of culinary artistry. At Tatsu, our menu proudly showcases the exquisite essence of the finest seasonal ingredients and is graced by the inclusion of fish flown in from Japan.

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To enhance your dining experience, we strive to create an intimate setting in our omakase dining area, with just 10 seats available. The delicate aroma of Japanese cuisine, especially sushi, plays a vital role in our culinary artistry. In an effort to fully appreciate the subtle flavors, we kindly ask our guests to refrain from wearing perfume during their visit. Thank you for your understanding and cooperation.

The Tatsu Team

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Ready for liftoff⚡️- Akami :: Akami is a term used in sushi to refer to the leaner part of tuna fish. It is the deep red, meaty portion of the tuna that is lower in fat.

Akami is known for its firm texture and rich, meaty flavor. At Tatsu, Akami is often served as nigiri sushi, showcasing the natural taste of the tuna without the intense fattiness found in other cuts. It is a popular choice for sushi lovers who appreciate the clean, savory taste of lean tuna.

Beyond dining, we offer an experience - where every detail, flavor, and moment is crafted to perfection.

no detail too detailed, each course handled with care.

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slicing rhythm by Chef ✨

Service ready.
We’ve returned from our break and look forward to seeing guests again tonight.

Chef Tatsu at the helm:: Ready when you are.✨

Embark on a culinary journey and savor the art of Edomae-style sushi. Let a simple cut speak volumes, transforming texture and mouthfeel for a truly unique dining adventure. Join Chef Tatsu as he presents his signature Shima-aji with precision and passion.

Scenes we love.
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Exciting news at Tatsu! We have transitioned to Resy for seamless reservations. It is that time of the year again as Chef embarks on his annual trip to Japan. Reservations for February dates are now available exclusively on RESY. Plan an unforgettable Edomae Omakase experience by visiting the link in our bio.

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Farm to table local ingredients—Edomae cuisine did it long before it was a trend, sourcing from the local waters and farms around Tokyo Bay over 200 years ago.

Chef Tatsu continues that tradition here in Dallas with his ever growing relationships with local producers. Menegi (scallion sprouts) is a popular mid-meal palate cleanser piece in Japan, but this micro green is hard to find in the U.S. Chef Tatsu was surprised to find menegi at the where he met Travis Brewer of . We proudly feature his Texas grown produce nightly at Tatsu Dallas.
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Rare fish announcement: 
If you have dined at Tatsu Dallas, you may have noticed that salmon is not usually featured on the omakase menu. That is unless the salmon is wild caught from Japan. The seasons are short, but every chance Chef Tatsu gets to access this delicacy—trust us, it is salmon like you’ve never had it—he proudly includes it in his nightly line-up. Masunosuke (Japanese Chinook salmon) is here for a brief, memorable time and only Chef Tatsu has it. We look forward to sharing this delicious experience with you!