Sekiguchi first traveled to Dallas about a year ago, and immediately fell in love with the city, he said in a press release. Sekiguchi announced he was leaving Omakase Room by Tatsu last fall, with his sights set on Texas. The pop-up, which was supposed to last just six months, eventually extended to three years. Sekiguchi’s first solo restaurant foray was a pop-up in New York City which began in 2017. Sekiguchi spent a decade as the head of New York City restaurant Sushi Yasuda, winning accolades from critics and diners alike in the city. Tatsu is the nickname of chef Tatsuya Sekiguchi, a fourth-generation sushi master originally from the Saitama prefecture of Japan. The restaurant will offer affordable omakase meals with seasonal fish sourced from around the globe. Tatsu Dallas, from acclaimed New York City chef Tatsuya Sekiguchi, will seat just eight diners, who will be treated to a chef’s selection of food prepared in the edomae style, a method that stems from 1820s Japan, in which food was often preserved by soaking it in vinegar, soy sauce, or simmered in broth. An intimate new omakase restaurant is set to open in Deep Ellum’s newly-restored Continental Gin building later this year.
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