D MAGAZINE - Tatsu Dallas Is the City’s Hardest Reservation, and It’s Worth the Wait
Not even the tiniest detail at Tatsuya Sekiguchi’s Deep Ellum sushi bar goes overlooked.
You’ve just spent $170 on an omakase chef’s-counter tasting dinner at Tatsu Dallas. For nearly two hours, a master chef has turned premium seafood—flown in from Japan, Mexico, Spain, and Alaska—into exceptionally made sushi. Now your friends are asking you to describe the experience. They’re curious about the hardest-to-get reservation in town, the tiny 10-seat restaurant that has people planning their visits weeks in advance.
And when you’re asked about the experience, you keep thinking about a bite of rice topped with nothing but wiry green onion shoots.
You know you can’t start the story with that bite, or people will be asking why you paid $170 to eat veggie shoots. They want to hear about the fatty tuna belly or the sliced tataki topped with dainty shiso flowers or the over-the-top richness of Hokkaido uni. But that little bite of shoots says a lot about the Tatsu experience.