Meet Chef Tatsu

VISIT DALLAS: HOW WOULD YOU DESCRIBE YOUR CURRENT TASTING MENU IN ONE SENTENCE?

Chef Tatsu: Our current tasting menu is rooted in the traditional Edomae style of sushi.

VISIT DALLAS: WHAT INSPIRES YOUR APPROACH TO A TASTING MENU? IS IT DRIVEN MORE BY SEASONALITY, TECHNIQUE, STORYTELLING OR SOMETHING ELSE?

Chef Tatsu: My approach is inspired by a desire to minimize embellishment and focus purely on drawing out the natural flavors of each ingredient. I believe simplicity reveals the true essence of the season and the craftsmanship behind every bite.

VISIT DALLAS: WHAT DO YOU WANT GUESTS TO FEEL OR EXPERIENCE AS THEY PROGRESS THROUGH YOUR MENU?

Chef Tatsu: I want guests to enjoy each piece at its best possible moment—experiencing the ideal texture, temperature, and flavor as intended. It's about capturing the fleeting perfection of each bite.

VISIT DALLAS: WHICH DISH ON YOUR TASTING MENU ARE YOU MOST EXCITED ABOUT RIGHT NOW, AND WHY?

Chef Tatsu: I’m most excited about the shari—our sushi rice. It’s the heart of sushi, and I believe it’s the most important element. I continuously refine and adjust it every day to make it better, always striving for the perfect balance of texture, temperature, and seasoning.

VISIT DALLAS: WHAT DOES BEING A CHEF IN DALLAS RIGHT NOW MEAN TO YOU?

Chef Tatsu: Since moving to Dallas in 2020, this city has become my second home in America. The people here welcomed me warmly and have been genuinely supportive of my decision to open a restaurant like this in Dallas. I chose to include “Dallas” in the restaurant’s name because I am committed to sharing the traditions of Edomae sushi with the world—from right here in this city. That’s why our restaurant is not just “Tatsu,” but “Tatsu Dallas.”

VISIT DALLAS: HOW WOULD YOU DESCRIBE THE DALLAS DINING SCENE IN THREE WORDS?

Chef Tatsu: Tradition. Legacy. Evolution.

Many Japanese chefs worked tirelessly to introduce and promote Japanese culinary culture in Dallas long before I arrived. The opportunity I have today to operate this kind of restaurant exists because of their exceptional efforts. I have deep respect for that tradition, and I’m committed to carrying it forward—to contribute to the continued growth of Dallas’s culinary landscape. For the next generation of chefs and for the future of dining in this city, we must continue evolving without pause.

VISIT DALLAS: IS THERE ANOTHER LOCAL DALLAS CHEF OR RESTAURANT THAT EXCITES YOU RIGHT NOW?

Chef Tatsu: I can’t restaurant name anyone in particular, but in a city where new restaurants open almost every day, I make a point to stay alert and observe the evolving dining scene with great interest.

VISIT DALLAS: YOU’VE TRAINED UNDER SOME OF THE MOST RESPECTED SUSHI MASTERS IN TOKYO AND NEW YORK. HOW HAVE THOSE EXPERIENCES SHAPED YOUR PHILOSOPHY AT TATSU DALLAS?

Chef Tatsu: I’ve always placed myself in the most demanding environments, where I could learn what it truly means to be a professional. What I gained wasn’t just about technique or appearance—it was about mindset and discipline.

Being a chef isn’t just about making food; we’re entrusted with people’s lives. Much like a pilot or a doctor, I believe chefs must uphold the highest standards of responsibility and ethics. That’s why I refrain from alcohol and smoking etc…, and why I hold myself accountable for everything I do in the workplace.

In my private life, I prioritize health, nutrition, and proper sleep—all in service of delivering the best possible performance each day. The core of my philosophy is this: “How should I live to perform at my highest level as a chef?”

VISIT DALLAS: EDOMAE SUSHI IS KNOWN FOR ITS PRECISION AND REVERENCE FOR TRADITION. HOW DO YOU BALANCE THAT TRADITION WITH INNOVATION IN YOUR TASTING MENU?

Chef Tatsu: Edomae sushi is fundamentally simple—it's about drawing out the best in each ingredient with minimal intervention. But today, unlike in the past, we have access to advanced technologies that can enhance both quality and safety.

For example, vacuum sealing allows for safer and longer aging of ingredients. I also use a medical-grade ultra-low temperature freezer—typically used to preserve blood—to store large fish like tuna.

In the past, freezing fish was often frowned upon. But I believe that, when done with the right freezing and thawing techniques, frozen fish can surpass fresh in terms of quality and consistency. This is a necessary evolution within the framework of tradition, made possible by technological progress.

VISIT DALLAS: YOUR OMAKASE EXPERIENCE IS INTENTIONALLY INTIMATE, WITH JUST 10 SEATS PER NIGHT. WHY IS THAT LEVEL OF EXCLUSIVITY IMPORTANT TO YOU AND THE EXPERIENCE YOU'RE CURATING?

Chef Tatsu: “Omakase” means leaving everything in the hands of the chef—and I take that responsibility seriously. I constantly observe my guests to ensure they enjoy every bite to the very end.

If someone has a smaller appetite, I may intentionally reduce the amount of rice. If someone is left-handed, I adjust the placement of the sushi to make it easier to pick up.

A chef can only carefully observe and respond to about ten guests at a time. If my restaurant had 50 seats, I wouldn’t be able to give each guest the attention they deserve.

VISIT DALLAS: TATSU DALLAS WAS ONE OF THE FIRST IN TEXAS TO RECEIVE A MICHELIN STAR. WHAT DID THAT RECOGNITION MEAN TO YOU PERSONALLY, AND FOR DALLAS AS A CULINARY DESTINATION?

Chef Tatsu: I never worked with the goal of earning a MICHELIN Star, nor did I ever try to chase it. I’ve always believed that such honors are not something to pursue—they are something to be granted.

While I’m deeply honored that we received this recognition, it was only made possible through the dedication of my team and the unwavering support of our guests.

More than anything, I hope other chefs and people in Dallas will also have the opportunity to experience this kind of recognition. It’s something I truly wish for our city.

VISIT DALLAS: YOUR INGREDIENTS ARE FLOWN IN FROM JAPAN DAILY. WHAT’S ONE INGREDIENT DINERS MIGHT NOT EXPECT, BUT THAT MAKES A BIG IMPACT IN YOUR OMAKASE?

Chef Tatsu: While many ingredients are flown in from Japan daily, the one ingredient that may surprise people in its importance is water.

For me, water is essential—especially for making sushi rice. I use Crazy Water, a natural mineral water sourced from Mineral Wells here in Texas. It plays a critical role in producing the perfect shari.

When I was still living in New York and exploring possible places to relocate and open a restaurant, I prioritized researching local water quality. Without discovering Crazy Water, I might have chosen a different state altogether. That’s how crucial water is in creating exceptional sushi.