Tatsu Dallas Review: A Michelin-Starred Omakase Worth the Wait
We finally had the chance to experience our very first Michelin-starred restaurant, and I can confidently say it won’t be our last. Tatsu Dallas isn’t just Michelin-starred; it’s currently the only Michelin-starred restaurant in the entire Dallas-Fort Worth area. That fact alone makes it a destination, but what truly sets it apart is the experience: exquisite, delightful, and unforgettable.
It took nearly half a year of refreshing the reservation system to land a seat at Tatsu. Maybe it was meant to be that we finally got in for Thanh’s birthday. And what a birthday gift it was: an evening of artistry, discovery, and just a touch of being ruined for “regular” sushi forever. 😛
A World in Just a Few Seats
Tatsu is unlike any restaurant I’ve been to. Its setting and decor lean more toward hotel than dining. 🙂 The space is intimate and quiet, with just a handful of diners seated at the counter, each of us leaning in with full attention. It feels almost ceremonial. You don’t just eat here — you’re invited to pause, to savor, and to really taste.
The Opening Act
The meal began gently, with appetizers that seemed designed to wake up the palate. The tomato & wakame yosemono was light and refreshing, the katsuo tosazu jelly from Kagoshima shimmered with umami, and the tachiuo shioyaki (belt fish) had a smoky saltiness that made me close my eyes for a second, just to fully take it in. It was clear already: nothing here was going to be ordinary.
Sushi: Bite-Sized Awe
And then came the sushi — the heart of the experience. Each piece was placed in front of us with quiet confidence, meant to be eaten right away at its peak.
- Kanpachi from Kagoshima was buttery smooth, the perfect opener.
- Aji from Ehime and hotate from Hokkaido brought sweetness and delicacy.
- Hon ara from Shimane was so tender it practically vanished on my tongue.
- The tuna from Spain was unforgettable — akami lean and clean, toro decadent and marbled.
- Even “humble” fish like saba bozushi were elevated, perfectly balanced with the rice.
- The uni from Hokkaido? Creamy, briny perfection. The ocean distilled into a single bite!
- And when the freshwater eel from Maine closed the sushi sequence, it was warm and comforting, like the perfect last note in a song.
Even the rice amazed me. Rice is something I’ve always thought of as background, but here, it stood out. Each grain seasoned with vinegars from Chiba and Aichi, distinct and intentional. I typically don’t sing praises for carbs but I can eat this rice all day everyday.
The Details Behind the Magic
Part of what makes Tatsu so special is how much care goes into everything. Even the “supporting characters” are treated like stars.
- The water came from Mineral Wells, Texas.
- The soy sauce was organic, small-batch, brewed in both Saga, Japan and Virginia.
- The miso, aged in Kyoto, gave the miso soup a depth that honestly left me questioning every miso soup I’ve ever had. I thought I knew miso, but clearly I did not. This is what miso soup is supposed to taste like?!
It was both humbling and delightful to realize how something so simple could be elevated so high.
Final Thoughts
By the end of the evening, I felt two things: awe and gratitude. Awe, because the experience was so exquisite from beginning to end. Gratitude, because this meal, on Thanh’s birthday, became a memory we’ll treasure.
And yes… I’ll admit to feeling a little ruined, too. After tasting sushi this pure and intentional, I don’t think I can go back to the typical Japanese restaurants without sighing a little. But that’s okay. Because now I know what’s possible, and I can’t wait for our next Michelin adventure.
Our first — definitely not our last. And without a doubt, every bit of anticipation, patience, and effort it took to secure that reservation was absolutely worth it.
