In Japanese cuisine, “omakase” means “I’ll leave it up to you” or “chef’s choice,” meaning to forgo the traditional ordering process in favor of a curated presentation from the restaurant’s chef. Dallas has its fair share of omakase spots , such as Tatsu in Deep Ellum or Namo in Oak Lawn. These places tend to air on the more expensive side of things, emphasizing a luxury experience above all.

This fall, Dallas might receive its most bougie omakase experience of all, with chef Danny Shin’s Jo’Seon (Jo-Sun) in the Design District. Originally born in South Korea, Shin relocated to Dallas in 2021 after a stint in Toronto. In 2023, he opened Bluefin, a sushi concept in Frisco that remains open today.

For Jo’Seon, Shin is partnering with restaurateurs Mike Baird and JP Park on to craft a K

See Full Page