Where Sushi Is An Art Form

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The Michelin Guide, long the gold standard of fine dining, has finally made its way to Texas. Though DFW now boasts 27 “Bib Gourmand” and “Recommended” restaurants, only one has earned a coveted Michelin Star. Ladies and gentlemen, allow us to introduce you to Tatsu.

At Tatsu, an unassuming 10-seat omakase bar burrowed inside a quiet corner of Deep Ellum’s Continental Gin Building, the focus is exactly where it should be — on the food.

This intimate culinary gem is renowned for its focus on Edomae-style sushi. This technique has roots in street food from early 1800s Tokyo and sticks to traditional methods like preserving fish in soy or vinegar. The quality and freshness of the ingredients are paramount, with one solo ingredient meant to shine.

Amidst the traditional, almost tranquil setting, executive chef and owner Tatsuya Sekiguchi works his artistry on meticulously sourced seasonal ingredients. Every detail, from the flown-in fresh catch down to the sublimely pickled ginger, is choreographed to perfection.

“Omakase” translates to "I leave it up to you.” If there is one place where you can truly entrust your taste buds to the chef, it’s Tatsu. During the hour and 45-minute dinner service, diners can expect a carefully curated chef’s menu, including one or two appetizers, 13-15 pieces of nigiri-style sushi, a hand roll, miso soup and dessert. For those with room to spare, rotating à la carte pieces are available after the dinner service.

Chef Tatsu is a fourth-generation sushi chef from Hasuda, Japan. He is now the first in his family — and the first from his hometown — to receive a Michelin Star.

"Receiving this Michelin Star is surreal and a dream come true," says Chef Tatsu. "This honor provides me with the opportunity to serve, teach and mentor the next generation of chefs."

With limited seating and only two fixed dining times at 5:30 and 7:45 five days a week, Tatsu has been one of Dallas’ most notoriously hard-to-come-by reservations since it opened in 2022. For those fortunate enough to get a spot, it’s well worth the wait.