As a former art student, a chance encounter with Chef Tatsu changed your career path. Why did it make such an impact?
I met Chef Tatsu three years ago, when I was looking for a full-time job through mutual friends. At our first encounter, he showed me the whole restaurant and briefly explained his vision and philosophies regarding food and the customers, and I thought, ‘I want to work under Chef Tatsu and learn from him.’ Now, I love this job very much, especially when I see customers leaving happy, or telling us that they had a great experience dining with us.
How does your artistic background inform the way you work in the restaurant?
I don’t believe I’m an artistic person, but I think plating a dish is something that requires an artistic view, because the impression and taste can change depending on the plating.
At Tatsu Dallas, you focus on Edomae style sushi. From your perspective, what makes this approach so special?
Edomae style is the traditional Tokyo style of sushi that you often see in Japan, but not in Texas. I think it’s important to respect the traditional beliefs and knowledge that our ancestors kept for us to pass on to the next generation. I feel it’s one of my responsibilities to learn from Chef Tatsu and make it my own.
You traded your art supplies for knives, with no prior sushi experience. What is the most important lesson you’ve learned from Chef Tatsu?
Working with respect to one another and everyone involved, from the ingredients to our customers who will enjoy the food.
In the past three years, Tatsu Dallas has garnered much critical acclaim, including Dallas’ first and only MICHELIN Star in 2024. What are you most proud of?
I’m proud of us being able to serve our customers every day and keep improving ourselves for the past three years, from the beginning. We have, and still are, studying to better ourselves.
With only 10 to 12 seats, Tatsu Dallas is an intimate omakase experience where guests are encouraged to interact with the chefs and witness the art of Edomae sushi up close and in person. What is something guests are often surprised to learn?
The guests are often surprised to learn of Chef Tatsu’s knife skills and attention to all the small details, including the small glasses that we use for sake, plates, and ingredients. Chef Tatsu always buys new glasses and plates when he goes back to Japan, and some of the ingredients are used only by us in Texas.
How do you enjoy spending a day off from work in Dallas?
I often spend my day off going to the gym, playing sports, reading, watching anime or YouTube, painting, or cooking.
