What are the opening hours?

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

TATSU DALLAS

Name: TATSU DALLAS
Address: 3309 Elm Street, Dallas, TX, 75226, US
Telephone: +1 469-271-7710
Price range: $$$$

Home
United States
Dallas, TX
TATSU DALLAS

Call Directions Website

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.

10/29/2026

Each season brings new ingredients to our counter, and each one carries its own quiet aroma.

So that nothing distracts from what the season offers, we kindly ask guests to forgo fragrance. Thank you for your consideration.

10/10/2026

We are deeply honored that Tatsu Dallas has retained One MICHELIN Star for the third consecutive year.

This recognition belongs to our entire team and to everyone who supports us every day. I am grateful to our guests, our farmers, fishermen, suppliers, and all the people whose work makes our restaurant possible.

I would also like to express my sincere gratitude to Travel Texas and the tourism organizations of Dallas, Houston, Austin, San Antonio, and Fort Worth. Their commitment and support helped bring the MICHELIN Guide to Texas and gave restaurants across our state the opportunity to be recognized.

When my wife and I moved from New York to Texas in 2020, I came with the decision that this would be the final chapter of my life as a chef. Starting again in a new place brought a lot of nervousness and uncertainty, but the people of Texas welcomed us warmly.

Today, Texas is not only where I work. It is our home.

Receiving One MICHELIN Star for three consecutive years is a great honor, but it does not change what I must do tomorrow. I will put on my chef’s coat, enter the kitchen, and continue working as I always have.

I am proud to carry the Lone Star on my back.

My work here is not finished. I will continue to cook, serve our guests, teach the next generation, and do my best to contribute to the food culture of Dallas and Texas.

Thank you to the MICHELIN Guide (official) for this recognition.

And most of all, thank you, Texas.

10/09/2026

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

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.

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

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

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.

08/01/2026

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

photo Kevin Marple

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.

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

https://www.exploretock.com/tatsudallas

Alerts

Be the first to know and let us send you an email when TATSU DALLAS posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.