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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.
07/13/2026
Some traditions are worth holding onto.
On Sunday, July 26, we invite you to celebrate Doyo Ushi no Hi, Japan’s cherished midsummer tradition of enjoying eel to restore strength during the hottest days of the year.
This year is especially meaningful, as it will be our final Doyo Ushi no Hi. Due to the closure of the eel farm in Maine that has supplied us over the years, we will no longer be able to continue this tradition in the same way.
Our Eel Box is $75 + tax, with pickup available July 26 from 12:00–2:00 pm.
Reservations open Wednesday, July 15 at 8:00 am. Only 50 boxes will be available, with a limit of two boxes per guest.
Thank you for allowing us to share this tradition with you over the years. We hope you’ll join us one last time.
06/29/2026
Three nights only.
Chef Yoji takes over the main room this August for a short omakase experience.
August 12, 13, 14 | 5:30PM & 7:45PM
22 guests per seating.
Reservations open July 15 at 8AM for August 1–15 via our reservation platform.
Photo
06/16/2026
Honored to be featured by The New York Times in their “Where to Eat in Dallas for the World Cup” guide.
A proud moment for our team — and a reminder that this is always a collective effort.
Thank you for the recognition.
Photo and
06/14/2026
Go Team Japan 🇯🇵
Thank you for the feature and for having us.
We’re honored to see Chef Tatsu’s journey, dedication, and craftsmanship recognized alongside the rich cultural stories that make Dallas such a special place.
Go Team Japan!🇯🇵
Photo
05/01/2026
A study in restraint, precision, and balance.
To preserve the integrity of our cuisine, we kindly ask guests to refrain from wearing strong fragrances. This allows the natural aroma, texture, and nuance of each dish to be experienced as intended by Chef Tatsu and Chef Yoji.
We appreciate your understanding and invite you to dine with intention.
Photo
Address
3309 Elm Street
Dallas, TX
75226
To get to Elm Street in Dallas, you have a few options for public transport and driving/parking:
Public Transport:
1. Dallas Area Rapid Transit (DART): Take the DART rail to the West End Station. From there, it's a short walk south on Lamar Street until you reach Elm Street.
2. Bus: Check the local bus schedules to find a route that stops near Elm Street in downtown Dallas. Get off at the nearest bus stop and walk towards Elm Street.
Driving/Parking:
1. From North Dallas: Take US-75 S and exit onto Elm Street. Look for parking options along Elm Street or nearby parking garages.
2. From South Dallas: Take I-35E N and exit onto Commerce Street. Turn left onto S Pearl Expressway, then right onto Elm Street. Look for parking options along Elm Street or nearby parking garages.
3. From East/West Dallas: Use I-30 and take the Griffin St/Field St exit toward Downtown/Ewing Ave/Lamar St/Griffin St. Merge onto Griffin St, then turn right onto Elm Street. Look for parking options along Elm Street or nearby parking garages.
Please note that these directions are provided as general guidance, and it's always recommended to check real-time traffic updates and parking availability before your journey.
Opening Hours
| Tuesday |
5:30pm - 10pm |
| Wednesday |
5:30pm - 10pm |
| Thursday |
5:30pm - 10pm |
| Friday |
5:30pm - 10pm |
| Saturday |
5:30pm - 10pm |
Alerts
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What people say
TATSU DALLAS, located on Elm Street in Dallas, is a restaurant that truly embraces the concept of farm-to-table dining. With a focus on Edomae cuisine, which sources ingredients from local waters and farms around Tokyo Bay, TATSU DALLAS brings a taste of tradition to the heart of Texas.
One of the standout features of TATSU DALLAS is their commitment to using local produce. Chef Tatsu has cultivated strong relationships with local producers, allowing him to showcase the best that Texas has to offer. One example of this is the inclusion of menegi (scallion sprouts) in their dishes. This micro green is hard to find in the U.S., but thanks to Chef Tatsu's connection with Travis Brewer and his Texas-grown produce, it can be enjoyed at TATSU DALLAS.
Another highlight at TATSU DALLAS is their occasional inclusion of rare fish on the omakase menu. While salmon may not typically be featured, when Chef Tatsu gets his hands on wild-caught salmon from Japan, it becomes a special addition to the lineup. This unique delicacy offers diners a chance to experience salmon like never before.
In addition to their dedication to sourcing quality ingredients, TATSU DALLAS recently celebrated its one-year anniversary in Dallas. This milestone is a testament to their commitment to providing exceptional dining experiences and creating lasting memories for their patrons.
Overall, TATSU DALLAS stands out as a restaurant that combines tradition with innovation. With their focus on local ingredients and occasional rare finds, they offer a dining experience that is both authentic and exciting. Whether you're looking for an intimate omakase experience or simply want to indulge in delicious Japanese cuisine, TATSU DALLAS is sure to impress.
