Guests indulge in a variety of seasonal dishes, expertly curated by Executive Chef and Owner Tatsuya Sekiguchi. Each meal is served omakase style, and consists of one or two appetizers, thirteen to fifteen pieces of nigiri style-sushi, a hand roll, miso soup and dessert. Tatsu Dallas hosts two seatings, five nights a week, with each meal lasting approximately one hour and forty-five minutes.
Guests are encouraged to interact with Chef Tatsu and witness the art of edomae sushi up close and in person. Despite hailing from Osaka, Japan, which many would consider the culinary epicenter of the country, sushi was never in the plan for Sous Chef Yoji Ishii.
However, a chance encounter with Chef Tatsu left young Yoji struck. So, with no experience, Yoji traded in his pencils for knives. Now, when the former art student reaches for his brush, it is dipped in nikiri and not paint. He has been a quick study under Chef Tatsu and his passion and skill are evident in his every move. For many, the worlds of sake and wine can be intimidating and exclusive.
Engaging with guests and learning their likes and dislikes is like putting together a puzzle for Janice. Uncovering a wine or sake that they will find surprising and delicious is one of her greatest joys. She educates her guests on flavors and styles, and most importantly, shares the stories of the people and places behind the bottle, to demonstrate that wine and sake are meant for all to enjoy.
In her role as Beverage Director and Sommelier, she sees herself as your guide in joining food and drink in enticing, thoughtful ways to create a memorable dining experience. Hiroko Sekiguchi began her career in the service industry in and never looked back. A stint at Sushi Yasuda led Hiroko to be introduced to Chef Tatsu, her now husband, who was seeking a service manager for his launch of Omakase Room by Tatsu.
