Life after a Michelin star: Tatsu Dallas
Tatsu Dallas — a 10-seat omakase in Deep Ellum led by chef Tatsuya Sekiguchi and his wife Hiroko — has spent the year balancing daily service with the pressure of holding North Texas’ only Michelin star. Their story shows how global recognition reshapes routines, sourcing and expectations in a local dining scene.
From family sushi roots to a Deep Ellum counter
Tatsu grew up in a family sushi business in Saitama, Japan, and only reluctantly entered the trade after a family tragedy. Years in New York at Michelin-recognized kitchens led him and hospitality veteran Hiroko to choose Dallas in 2019, drawn by a growing Texas appetite for omakase and local Japanese resources like Mitsuwa Marketplace. They opened Tatsu Dallas in May 2022 with just 10 seats and quiet ambition.
What changed after the 2024 Michelin announcement
When Tatsu Dallas received a Michelin star in 2024 — the only one in North Texas at the time — the couple experienced both relief and a return of the stress they thought they’d left behind in New York. The recognition has not changed their core approach to food, but it has altered how they plan, source and prepare for each service.
Kitchen routines and sourcing
Tatsu still files whole fish, blends rice and prepares each dish by hand, but now he makes extra trips to DFW Airport to pick up fresh fish flown from Japan and coordinates more tightly with distributors to ensure consistent quality. Small tweaks — such as adjusting rice blends for texture — reflect continual refinement rather than a Michelin-driven overhaul.
Front of house and guest experience
Hiroko manages reservations, front-of-house service and the heightened expectations that come with a star. The couple sees more scrutiny from diners who may act like inspectors; they also face the reality that a Michelin star raises local and national attention, which can change how regulars and visitors perceive the restaurant.
| Aspect | Before Michelin (2022–2023) | After Michelin (2024–present) |
|---|---|---|
| Recognition | Locally praised; steady reservations | National attention; only North Texas Michelin star |
| Pressure | Lower; more room to experiment | Higher; constant need to maintain standards |
| Sourcing | Mix of local distributors and imports | More frequent imports (weekly airport runs) for peak freshness |
| Pricing | $185 omakase (initial) | Raised to $195 amid inflation and costs |
| Future plans | Focus on establishing presence | Expansion and visibility, with careful attention to consistency |
Implications for Dallas and what it reveals
Tatsu’s experience highlights two trends for the Dallas dining scene: a growing sophistication among diners and the way recognition concentrates attention and responsibility on a few businesses. For local restaurateurs, a Michelin star can mean more visitors, tighter margins due to higher sourcing standards, and a persistent spotlight that requires operational discipline.
What to watch next
- Annual Michelin re-evaluation
Inspectors visit anonymously — the star must be defended every year. - How Tatsu manages growth
Watch for how they scale service and whether new projects (an expansion or second concept) affect consistency at the counter. - Local supply chains
Whether other Dallas restaurants increase direct-import sourcing or deepen relationships with Japanese distributors. - Diner behavior
See if Dallas regulars and visitors change booking habits or expectations for omakase experiences.
FAQs
- How often does Michelin inspect restaurants?
Inspectors can visit any time; stars are re-evaluated annually. - Does a Michelin star mean prices will rise?
Not automatically, but many restaurants adjust pricing to cover higher ingredient and service costs. - Will reservations at Tatsu be harder to get?
Yes, increased attention typically tightens availability at a 10-seat counter. - Is Michelin the only measure of quality?
No — many memorable restaurants never receive stars; Michelin is one recognized stamp, not the sole indicator.
Practical takeaway: If you want the Tatsu Dallas experience, book early, expect intimate service and seasonal menus refined by a chef working to maintain world-class standards — and enjoy one of Dallas’ most focused omakase counters while it continues to evolve under the Michelin spotlight.
Life after a Michelin star at Tatsu Dallas
