Omakase sushi is taking Dallas by storm. Our city is obsessed with “Trust the Chef” multi-course tasting menus that blend the freshest possible sushi and nigiri with prepared appetizers and light desserts. At $225 per person without tax, tip or drinks, the omakase dinner is a truly special occasion. But with so many options on the scene, which one is right for you? To find your taste and ideal restaurant, we visited his seven sushi tastings. (Prices are as of May 2024.)
On the border of Frisco and Little Elm, chef Leo Kekoa has created the ultimate omakase restaurant for suburban sushi lovers. Kinzo's selection includes rare ingredients such as monkfish liver and cod, made even more interesting with exciting garnishes such as spicy mustard and crunchy chili he garlic crisps. 14111 King Rd., Ste. 2200, Frisco. 214-784-5785.
Price per guest: $185
You should go if: I love the wasabi kick on the nose.
Best features: The menu changes weekly, using fresh fish flown in from Tokyo's Toyosu Market.
Weaknesses: The sushi bar offers an omakase menu with à la carte customers. With a better atmosphere, the $185 meal would be worth the money.
What was once a casual uptown hand roll bar is now a full-fledged joint serving top-notch sushi. Ordering directly from Japanese fish suppliers, Namo takes its ingredients seriously and exudes a sense of peace and tranquility while plating the fish. 3699 McKinney Avenue, St. 305. 214-484-5151.
Price per guest: $250 (Monthly Omakase Dinner); $75 (Lunch Favorite Set)
You should go if: If you want a more traditional experience, you can have it for lunch. Otherwise, you will not be able to enter the tatsu.
Best features: Our abbreviated lunch version tasting allows you to enjoy an affordable omakase experience any day of the week.
Weaknesses: The dinnertime omakase tasting only happens once a month, so mark your calendars and book early.
Shoyo lands squarely in the omakase sweet spot: creative yet respectful of tradition, serious yet playful, offering great food and a good time. The drinks selection is just as extensive as the food and service. Slightly shorter tastings may be available for Sunday brunch. 1916 Greenville Avenue
Price per guest: $195
You should go if: I would like to try the combination of fresh sushi toppings and cooked appetizers.
Best features: The menu expertly combines ultra-traditional dishes with more creative flavor combinations.
Weaknesses: Unlike Sushi | Bar, Tutat, and Sushi By Scratch do not have lounges where you can enjoy pre- or post-meal drinks. But this is Greenville Street!
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Sushi | Bar and Sushi By Scratch were both developed by chef Philip Frankland Lee. Mr. Lee still runs his Sushi By Scratch, and his Sushi By Scratch is the company that operates Sushi | There is currently no executive chef employed at the bar. Both groups are rapidly expanding across the country. Sushi | Bar currently has locations in Austin, Chicago, Miami Beach, and Dallas.
Kathy Tran
Located in the basement of Dallas' East Quarter, Sushi | Bar hosts a lively party every night, complete with glamorous chefs, delicious drinks, and sumptuous sushi topped with preserves, preserves, caviar, and truffles. Like the very similar Sushi By Scratch, Sushi | Bar's menu is all nigiri and no kitchen dishes. 2115 Jackson Street 214-420-8532.
Price per guest: $201 (including fixed service charge)
You should go if: You're here for a celebration and want to top your fish with fancy “decorations.”
Best features: The dinner party-like atmosphere and chatty chef are perfect for diners who don't know much about Japanese traditions or may be intimidated.
Weaknesses: The food itself. Sushi rice is treated as an afterthought, and toppings often hide the flavor of the fish.
Sushi By Scratch, a hidden bootleg joint at The Adolphus Hotel, looks a lot like sushi. A bar serving 16 pieces of nigiri, pickled vegetables, and light desserts. Overall, we like the way Sushi By Scratch cooks, including the handling of the rice and fish, but we prefer Sushi | Scratch. The bar has a more lively atmosphere. Both feature Americanized services for beginners. 1321 Commerce St., inside the Adolphus Hotel. 214-272-2759.
Price per guest: $198 (including fixed service charge)
You should go if: If you have never done Omakase before and want a proper tutorial.
Best features: The chef is an enthusiastic teacher and talks to diners about the different parts and types of fish.
Weaknesses: In a hotel room setting, there are limits to the amount of alcohol and atmosphere that Sushi By Scratch can provide. (Since our winter visit, Sushi By Scratch has moved to a different corner of the Adolphus, now located behind the kitchen where hotel staff prepares room service.)
Offering the best and deepest sushi experience in town, Tatsu Dallas showcases Chef Tatsuya Sekiguchi's decades of experience and meticulous attention to detail, from perfectly cooked rice to homemade bonito flakes. Masu. Seafood fillets can also be aged and salted to deepen the flavor. 3309 Elm St., St. 120. 469-271-7710.
Price per guest: $185
You should go if: You know how great a great omakase experience is.
Best features: Tatsu's hospitality has become part of Dallas legend. (When a deaf relative visited, the staff learned enough sign language to explain the menu.)
Weaknesses: Compared to other spots, there are fewer explanations for first-timers.
Located near Preston Hollow and North Dallas, Yujo offers more intimate, casual tastings and easier reservations. You can choose from a wide variety of omakase menus. Some people prefer more traditional sushi, while others bring in fancy additions. The pace of the meal is fast. You can cram 15 courses into an hour. 12835 Preston Rd., St. 216. 214-238-6716.
Price per guest: Basic tastings are $75, premiums are market price, and Uni-specific menus are $130.
You should go if: There is a place to relax after dinner.
Best features: We were free to choose our tasting level. We chose the basic one, but there are also longer versions and the “Uni Craze” which celebrates the sea urchin.
Weaknesses: Sometimes the next course would be served before the last one was finished.
This story originally appeared in the May issue. D Magazine. Write destination [email protected].
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Natalie Kemounkun
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Natalie Kemounkoon joined D Magazine in 2022 as Online Dining Editor. She previously worked at Dallas Morning News.
Brian Reinhart
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Brian Reinhart became D Magazine's dining critic in 2022 after six years writing about restaurants for the magazine. dallas observer And that Dallas Morning News.
