Firefly ambiance5/20/2023 Diners sit at tables of four, with a total of 22 people in attendance this night, while the chef and sommelier speak loudly to the room as each course comes out. And they only do it once a month.Īmbiance: The decor is busy and fun, but the restaurant’s layout prioritizes seeing and being seen, centering views of other customers and the city views rather than the chefs’ preparations of each dish. This is an omakase service for a crowd who wants a rowdy night and isn’t hung up on tradition. The brief: This hot spot on the top floor of Downtown’s Thompson Hotel is a long elevator ride up to the 50th floor that pays off with amazing views. We paired the meal with an affordable $13 cava and noticed other affordable options on the menu. On the night we visited, it included 19 filling courses - no add-ons felt necessary but caviar and truffle options were offered, even though caviar was served with one piece of nigiri. Value for cost: The service here is $195 per diner before alcohol pairings or add-ons. Tatsu kept the service simple, also without much fanfare - which meant not a lot of interaction to detract from conversation between diners, but with short asides about the dishes, and a brief moment when he pulled out an iPad to show how the toro is prepared. His wife, Hiroko, and Tatsu’s beverage director, Janice Brown, handled everything else. It seats 10 diners and has minimal staff on hand - only chef Tatsuya, who prepares the vast majority of the food himself, and his sous chef are behind the counter. The temperature at service was just chilled enough to enjoy the flavor of the fish, and the preparations were all minimal, largely employing only additions of wasabi and/or a brush of soy sauce.Īmbiance: Simple and elegant describes everything about the space. While all the services had fresh fish imported directly from Japan, Tatsu’s treatment of the fish overall was better. It is also on the James Beard long list of contenders for best new restaurant of 2023. The brief: Tatsu is currently the most difficult reservation to get in Dallas - making a night there all the more covetable. Eater Dallas went to four of the most talked about omakese services in town to help you decide which is worth trying. The catch is, these are extremely expensive meals, often because the fish is flown in and using the most expensive ingredients is a hallmark of this sophisticated service. It’s also a communal experience, where one should expect to interact with the diners around them in an intimate space. No two omakase experiences will be alike. Each course is no more than a bite or two, and created using fresh, seasonal fish and ingredients. It’s typically served in a small room, sitting at a bar, while chefs prepare each course in front of you - the nigiri is hand-shaped, the sashimi is freshly cut, and the odd preprepared course with spectacular presentation flow out from the kitchen. Sushi lovers are lining up, so to speak, to make reservations for multi-course meals selected by the city’s best chefs that include nigiri, sashimi, maki, chirashi, and more. Omakase service is having a moment in Dallas.
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