Sushi

Eighty-Five Seated in the Skylight Room, and Black Cod That Needs No Introduction

Nobu Dallas sits inside Hotel Crescent Court in Uptown, serving Nobu Matsuhisa's Japanese-Peruvian menu with a full sushi bar and lounge. It is also, quietly, the largest private-dining operation in our sushi collection.

The Private Dining Rooms, by Capacity

About 5,000 square feet of event space across several rooms, which is why Nobu handles the corporate dinner that other sushi restaurants have to decline.

Black Cod Miso and Rock Shrimp Tempura are the dishes people come back for, and neither needs defending. On Tuesdays and Wednesdays there is an "At the Sushi Bar" omakase, seventeen courses, published at $225 per person plus tax.

The sushi bar and lounge take walk-ins, which is worth knowing on a night when the dining room is committed. Dinner runs nightly from 5pm.

For a corporate dinner that has to be Japanese and has to seat forty, this is the room. Tell us the headcount: ask the concierge or request a reservation.

The Neighborhood Sushi Room Dallas Has Kept Since 2003

Oishii is a sushi and pan-Asian restaurant on Wycliff Avenue, opened in 2003 by chef-owner Thanh Nguyen. It is a long-running local favorite rather than a fine-dining room, and it is better for being honest about that.

Where Oishii Fits

Booking well means matching the room to the occasion. Oishii is excellent at one job and wrong for another.

Nguyen has been described by D Magazine as Dallas's first Vietnamese sushi chef, and he has been running this room for more than twenty years. There are additional Dallas locations on SMU Boulevard and Preston Road, so "Oishii" can mean three different rooms; the Wycliff original is the one people mean.

A note on history: the restaurant went through a fire and rebuild around 2013 and is no longer at its old Fitzhugh address, which still appears in stale listings around the internet.

Not every night needs a Michelin star and a two-week wait. Tell us where you are staying: ask the concierge or request a reservation.

Sixteen Seats, House-Pulled Soba, and a Chef Who Built Half of Japanese Dallas

Tei-An is a soba house in One Arts Plaza with a sixteen-seat omakase counter, opened in 2008 by Teiichi Sakurai. The Michelin Guide has recommended it in its Texas selection, and the soba is always the finale.

The Sakurai Lineage, Which Explains a Lot About Dallas

If Dallas Japanese dining feels unusually deep for an inland city, one chef is a large part of the reason.

Sakurai trained in soba at the Tsukiji Soba Culinary Academy in Tokyo, which is the detail that separates this from every other Japanese restaurant in the city. Buckwheat is pulled in house, and the omakase often runs through A5 BMS12 Miyazaki beef and ultra-seasonal fish before landing on it.

He has been a James Beard semifinalist for Best Chef: Southwest, in 2016 and again in 2020.

Sixteen seats means the counter goes early on a symphony night. Tell us the date: ask the concierge or request a reservation.

Twenty Seats a Night, and the Only Michelin Star in North Texas

Tatsu Dallas is a traditional edomae omakase counter in Deep Ellum that serves twenty guests per night. It took one Michelin star in November 2024, then the only starred restaurant in North Texas, and held it in 2025.

How the Reservation Actually Works

This is the hardest table in Dallas, and it is hard for structural reasons rather than fashionable ones. There are only so many seats. Knowing the system is most of the battle.

The meal runs about two hours: two or three appetizers, thirteen to fifteen pieces of nigiri, a hand roll, miso soup, and dessert. Chef Tatsuya Sekiguchi is owner and executive chef, and the counter is the restaurant. There are no private rooms and no à la carte hiding spot.

The practical consequence for a group of six is that Tatsu cannot seat you together on a normal night. Either take two pairs across a seating, or take the buyout.

We watch the release dates so you do not have to set an alarm for the 1st of the month. Tell us the window you are in town: ask the concierge or request a reservation.

The Izakaya Upstairs, Where the Evening Is Allowed to Be Loud

Uchiba is the izakaya sibling to Uchi, sharing the Maple Avenue address. Yakitori, Japanese whisky, and Uchi classics in a room designed for drinking and grazing rather than for a tasting menu.

Uchi or Uchiba, and How to Choose

Same address, same group, genuinely different evenings. The mistake is booking one when you wanted the other.

The pairing is the real opportunity. A group can drink upstairs, eat downstairs, and never move a car, which in Dallas counts as a minor miracle of logistics.

Like Uchi, Uchiba does not appear in the MICHELIN Guide Texas selection, which matters only if accolades rather than yakitori are what you are shopping for.

Tell us how the night should feel and we will pick the floor: ask the concierge or request a reservation.

Anchor Sushi Bar on Knox Street, and the Address That Is No Longer There

Anchor Sushi Bar is Vandelay Hospitality's sushi room, done as a vintage East Coast yacht club: pressed and raw rolls, Asian-influenced plates, and wagyu. One thing to get right before you set out, because half the internet has it wrong.

There Were Two. There Is Now One.

If a listing, a map pin, or an old bookmark sends you to Royal Lane, you will arrive at a different restaurant entirely. Knox Street is the address.

The room belongs to the same group as Hudson House and Drake's, which tells you the register: polished, social, and not remotely austere. Crispy rice, handmade dumplings, and wagyu are what people order, and the yacht-club styling is committed rather than half-hearted.

Knox Street is walkable from several Uptown hotels, which makes this an easy first stop. Tell us the night: ask the concierge or request a reservation.

Forty-Two Seated in the Arts District, and the Sake List to Match

Musume is a contemporary Asian and sushi restaurant in the HALL Arts District downtown, with a private dining room that scales from eight to forty-two. For a group with a curtain time, it is the most practical booking in Dallas.

Why the Address Does the Work

Musume sits on Flora Street, inside the Arts District, which makes the pre-performance math trivial rather than tense.

Executive chef Yuzo Toyama is a Shizuoka native with more than twenty years in Japanese cuisine, and the kitchen runs contemporary rather than traditional. The sake and whisky programs are the reason to arrive early rather than exactly on time.

The lunch service matters more than it sounds. Very few rooms of this quality serve a proper weekday lunch downtown, which makes Musume a genuine option for a midday client meeting.

Dinner before the symphony, with the cars timed to the curtain. Tell us the performance: ask the concierge or request a reservation.

Charcoal, Not Rice, on Henderson Avenue Since 1998

Tei Tei Robata Bar cooks over charcoal. Robata grilling, sashimi alongside it, and a Japanese spirits list, in a Knox-Henderson room that has been running since 1998. It is dinner only, and it has rules.

The Booking Rules, Which Are Stricter Than Most

Tei Tei protects its covers more carefully than almost any Dallas restaurant of its size. Worth knowing before you plan a group.

That cancellation policy is not unusual for a restaurant with a fixed grill station and limited seats, but it does mean a tentative group booking has a price. We hold and confirm rather than guess.

The restaurant was founded by Teiichi Sakurai, who also opened Teppo in 1995 and later Tei-An, and who sold Tei Tei to his head chef in 2001. The lineage explains the seriousness of the grill.

We make the phone booking, absorb the timing, and keep the group inside the 24-hour window. Tell us the date: ask the concierge or request a reservation.

Tasting Menus on Maple Avenue, and No Michelin Star Despite the Reputation

Uchi Dallas is the Texas contemporary Japanese restaurant that made tasting menus normal in this city. It runs à la carte alongside its tastings rather than as a pure omakase counter, which makes it far easier to book than the rooms it gets compared to.

A Useful Correction About the Guide

Uchi carries more reputation than almost any Japanese restaurant in Texas, so this surprises people.

That is not a judgment on the food. It is a useful fact for anyone choosing a restaurant by accolade rather than by appetite, and it means Uchi is bookable on a timescale that starred rooms are not.

The format is the appeal: seasonal tasting menus for the table alongside a full à la carte list, so a group that cannot agree does not have to. Founder Tyson Cole built the original in Austin and the Dallas room on Maple Avenue followed.

We book the table, confirm the room if you need one, and put a car on Maple Avenue for the end of the night: ask the concierge or request a reservation.