The omakase scene in Dallas has exploded recently with so many newcomers.
BUT none of these new establishments can do sushi like Tatsu. I've noticed the new places tend to focus more on modern style with lots of flare and toppings that distract the eaters from the the flavor of the rice and fish. Tatsu stays true to edomae style: rice, fish, wasabi; that's all that you need really.
I've tried them all in DFW but I continue to come back to Tatsu. Not lying but some of the best tasting pieces are here: unagi, ika, uni, toro, etc. I have yet to taste a better piece of unagi anywhere else in DFW.
Although the appetizers can use a a little bit of work, you're there for the nigiri and currently there's no place better. My #1 omakase in DFW.
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Chef Tatsu |
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