Exceptional. The guests are seated in a modern waiting room and served drinks before the meal. 12 guests sit in the same room and share the same set of 16 or so courses. Watching the chefs craft each tasting was entertaining. Chef Tatsu even signed our menu and took pictures with guests. Absolutely worth a try if you can get reservations.

My wife and I went here for our anniversary. The food was incredibly fresh and delicious. The staff were fun and made it a great experience. The place is tiny, which adds to the intimate ambiance. If you're into omikase or high end sushi, this needs to be added to your list.

Wow. My first visit to Tatsu last night left me satisfied with a slight bit of questioning. The quality of the food was top level - Chef Tatsuya Sekiguchi selects high quality products, and then shows off impeccable knife skills as he slices perfect cuts right in front of our amazed eyes. Yet I have questions I'll discuss below AMBIANCE 3/5 I enjoyed the entrance with the juxtaposition of an old wooden door next to the clean modern Japanese styled Tatsu door, then the inviting foyer where we waited for our seating. However, the actual dining area was clinical with high wood walls that look like cheap lamination with no appeal at all and diners are in a long line so there was not a communal feel. Other area small seating sushi dining experiences of 8-10 customers have felt more intimate and like a shared experience with occasional discussions between guests that led to my increased enjoyment of the evening so I've seen what it COULD be and that's why I missed it here. With more care to the layout this dining area has potential to be minimalistic yet appealing rather than stark and bright. The placing was very nice with great chopsticks carefully wrapped in a minimalistic Tatsu logo, a wooden spoon, and a folded napkin on a wooden tray. Chef Tatsuya Sekiguchi greeted us with a terse (almost grim) expression. FOOD QUALITY 5/5 The food (and Chef Tatsuya's knife skills) are the star of the show, hands down. The appetizers were fantastic - first dish, the asparagus was brilliantly cooked - tender yet firm enough to stand up, nice portion of fish with the jelly - just delicious. Then thin sliced sea bream followed by a perfect red fish seared on top to create a crunch and when paired with lime just sang in my mouth - thoroughly enjoyed the beginning 3 items before moving to the nigiri sushi. Sushi selections were great - every morsel was well selected and executed. My standout was the Nodoguro TKG - sea bass in a cup with a quail egg over rice. Macerate and eat - absolutely incredible. Every time a new sushi was given to us, we had another high point of happiness. There were items I'd never had before as well like Kue (long tooth grouper) and Karuma Ebi (Japanese tiger prawn). Just watching Chef Tatsuya's knife skills was awe inspiring. FOOD PREPARATION 4/5 You'll see very little accoutrements in the photos - if you scan all the photos ever taken at Tatsu, you'll notice uniformity - a little rice, a piece of fish and repeat. I've been internally debating if this is something I desire or not since last night's dinner. I know I loved the careful preparation with complimenting items at Yellowtail and Sushi Dallas, though, so the debate continues. Some would call the minimalistic approach "boring", but each bite was delicious - obvious care went into choosing the ingredients, cutting down the tuna, preparing the bites with Chef Tatsuya's own rice blend, marinades, and hand packing our tasty morsels. It definitely let the fish shine more but also missed opportunities to showcase pairing knowledge and ingenuity. I know for a fact that seeing a chef play with the preparation has been a huge highlight for me in past sushi experiences so it felt like a void to me, even though the food was fantastic. I just wanted a bit more personally. This is a personal taste so make your own opinion. SERVICE 5/5 The service was impeccable. Servers anticipated our movements, filled cups quickly when empty, and folded napkins if you got up. They kept our bottle of sake out of sight and if a cup was emptied it was refilled very quickly. OVERALL I would go back to Tatsu just to experience Chef Tatsuya's skill absolutely. But only once in awhile - I have a short list of sushi restaurants that deliver on other points I've made above that would be in my regular rotation - just as expensive, btw. There are some great choices in DFW and I'm thinking of 3 in particular that will get my normal business because I like unique preparations and pairing, ambiance and shared experiences. So YES to Tatsu and YES to eating in DFW

What a meal this was. Chef Tatsuya and his team's commitment to creating a thoughtful and grand experience was obvious in every detail of the night, from the moment we walked through the door and consistently throughout the night. Tatsu is a must-try, and every praise given to this restaurant that put Dallas on the Michelin map is well-deserved.

This place so was so good! I've been to omakase before but this was way nicer. It was super interesting that you get seated and served a drink before you start. We both got Japanese whiskeys. Then we got seated with everyone else and started. Service was spectacular! The place was super nice and had a welcoming staff. Everyone had a great knowledge of everything down to the type of water was used. The decor at first when you walk in was not what I expected at all. You'll have to see for yourself self what I mean. Then you'll walk into the sushi bar setting.

This was a wonderful experience! I wanted to go earlier this fall for my birthday, but the scheduling didn't work out ahead of the Michelin decision. I was lucky to get in for December, and I'm so glad I sprung for the Sake pairing as well. The entire evening was well curated with thoughtful attention to even the smallest of details. The intimate atmosphere made it easy to hear the chefs, interact with other diners, and truly feel connected. There wasn't a course I didn't love, and I cannot wait to return.

I was lucky to have booked my reservation a few days before the Michelin star was awarded to Tatsu! Eric R.'s mom suggested he and I go tonight since we would be enjoying Thanksgiving with her and his dad tomorrow, and they did not have the desire to partake in omakase with us. She did not have to do much convincing! I booked the second seating at 7:45 PM since Eric R. is not an early eater and the first one is at 5:30 PM. I took Pilates and he did a two hour bike ride in anticipation for this meal. Upon arrival, we were seating in the front area and given drink menus. We started with a carafe of the Miyashita "Sacred Mist" Honjozo nigiri which was described as creamy, unfiltered, with tropical fruits, and puffed rice. It was very smooth. Then we were seated in the middle of the 10-top sushi bar. To my left were a party of three, a couple who lives in Dallas on the fourth visit to Tatsu, and their friend hailing also from Kansas (under an hour from where we live)! To our right was a couple who just had twins and were celebrating the wife's birthday and first sushi and alcohol since before her pregnancy. Throughout the meal, we ordered different drinks. I had the special uji no sata cold brewed sencha tea twice, and the yuzu spritz mocktail. Eric R. had a sapporo and hot sencha tea. The meal started with appetizers: Yasai (seasonal vegetables) Katsuo Kimijoyi: cubed bonito, poke style Kamasu Shioyaki: grilled barracuda with fresh sudachi Next was our sushi course: Makajiki (Marlin) - my first time trying marlin sushi! Aji Hotate Kue (grouper with shiso) Bluefin Akami (so tasty even when lean) Kinmedai - love golden eye snapper! Sawara - mackerel smoked in front of us, so delicate! Bluefin toro - fatty deliciousness Menegi - scallion sprouts in nigiri form! I love scallions and microgreens so this was pretty fun, kind of had a garlic chive flavor Kuruma Ebi - tiger shrimp, served warm Shima Aji - striped jack thinly sliced and layered four times over the rice Uni Toro Temaki Unagi At this point we were offered an a la carte menu and each ordered one piece of ora king salmon. We were served red miso soup along with a kanpyo (gourd) maki and a sweet slice of tamago. For dessert, we were given house made nondairy vanilla ice cream topped with sweet potato "mont blanc" style, and given a cup of hot hojicha tea. It was a very fun meal and we sat next to great people. The chefs told us about each item we we served throughout the meal. I am really glad we had this experience. The quality is fantastic and the ambiance is nice. I also recommend checking out the bathrooms, which have a beautiful koi pond theme and the wonderful Toto toilets with warm seats. Itadakimasu!

Absolutely unforgettable experience from beginning to end. Everything about this restaurant is well thought out, from the drink pairing, to the beautiful dishes served, and even the details within the bathroom! Definitely can see why this is the first restaurant in Dallas to receive a Michelin star. Well deserved.

Went back for Yoji's short omakase during his first week and had a great experience! We ended up ordering a couple more pieces since it was the shorter omakase than Tatsu's. Great job, Chef Yoji!