Tatsu Dallas

The MICHELIN inspector's omakase here runs about fourteen pieces in the edomae order, mild fish first and Hokkaido uni deep in the run, and Tatsuya Sekiguchi will resize a piece if you ask.

Why go

Sekiguchi cooked as executive chef at Sushi Yasuda in New York before he put his own first name over a ten-seat counter in the renovated Continental Gin Building in Deep Ellum.3 1 The room holds one MICHELIN star and took it in the guide's first Texas selection.1 7 The inspector describes the shape of the meal: The omakase contains around 14 pieces and follows the edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses.1 Almost everything is flown in from Japan, and Rachel Pinn notes that Sekiguchi still works with local farmers where he can, including one course built on Texas-grown rice.4 Kevin Gray scored it 9.6 and put the restraint at the center: A bit of wasabi and a brush of soy are all that's required when the fish and techniques are this good, so you won't find the needless flourishes like caviar or melted bone marrow common at some other omakase spots.2

Order this / avoid

Order: whatever the counter is pouring you, because there is one menu. The inspector's run: You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido and end with eel from Maine.1
Order: the menegi when it comes around. Gray: a bundle of young green onion shoots over rice that's bright and palate cleansing, with a small kick of peppery spice.2
Order: a smaller piece if you want one. The inspector: he'll even alter the size if you so wish.1
Avoid: arriving late. Everyone at the counter is served together.1

What locals & experts say

The Infatuation Dallas, 9.6 (Kevin Gray, 8 April 2026): It's as close to perfect as sushi gets.2
MICHELIN Guide USA, One MICHELIN Star: With just 10 counter seats, the greatest challenge is securing a reservation at this sushi restaurant within the renovated Continental Gin Building, but perseverance will be rewarded because this is the genuine article.1
Tatsuya Sekiguchi, chef-owner, to the MICHELIN Guide: Tatsu is my first name, and Dallas may very well be the final chapter of my career. These two are inseparable to me.3

Good to know

The rice is the argument. It is Hokkaido rice, and Gray adds that it is cooked in mineral-rich Crazy Water.1 2
The booking is the hard part. Gray describes setting an alarm for the first or the fifteenth of the month and hoping for two seats.2
Dinner runs $195 a head, before tax and an 18% service charge, with drinks on top, as Gray and Eater both priced it in 2026.2 4
Two seatings a night, five nights a week.4
Where the chef eats on his day off: Ichigo Ramen, also in Deep Ellum.3

Verdict

should-visit — The restraint is the argument: wasabi and a brush of soy, and none of the caviar or melted bone marrow Kevin Gray says he finds at other omakase counters. He scored it 9.6. The inspector's run bears that out, fish ordered mild to strong on Hokkaido rice with Hokkaido uni deep in it, and Sekiguchi resizing a piece to the eater. There is one menu, ten seats and one shared seating, so the work is getting the booking rather than choosing.