Tatsuya Sekiguchi

Chef Tatsuya Sekiguchi's culinary philosophy is deeply rooted in the venerable Edomae style of sushi, emphasizing precision and a profound reverence for tradition. His core ethos centers on minimizing embellishment, focusing purely on drawing out the natural flavors of each ingredient. He posits that simplicity is the key to revealing the true essence of the season and the meticulous craftsmanship behind every bite. His ultimate goal is to create memorable, once-in-a-lifetime dining experiences, ensuring guests encounter each piece at its best possible moment—experiencing ideal texture, temperature, and flavor, thus capturing the fleeting perfection of each bite. Beyond the plate, Chef Sekiguchi's philosophy extends to a rigorous personal and professional discipline. Having trained under esteemed masters in Tokyo and New York, he views being a chef as a profound responsibility, akin to a pilot or doctor, upholding the highest standards of ethics and accountability. He consciously refrains from alcohol and smoking, and prioritizes health, nutrition, and proper sleep to ensure peak performance daily, embodying his personal maxim. This commitment ensures that every aspect of his life supports his culinary craft. He champions the growth of Dallas's culinary landscape, viewing his restaurant, Tatsu Dallas, as a platform to share Edomae traditions and contribute to the city's gastronomic evolution. Ingredient sourcing at Tatsu Dallas is a testament to both global excellence and local ingenuity. While many premium seafood ingredients are flown in daily from Japan, Chef Sekiguchi underscores the paramount importance of water. He meticulously sources Crazy Water, a natural mineral water from Mineral Wells, Texas, specifically for its critical role in producing the perfect shari (sushi rice)—a factor so crucial he considered it in his decision to open in Texas. He also partners with The Rice Factory NEW YORK for specific Japanese rice blends. Furthermore, Chef Sekiguchi is committed to sustainability and the ethical sourcing of safe ingredients from reliable producers, investing significant effort in identifying and utilizing quality, sustainably produced ingredients within the U.S. He expertly balances this tradition with thoughtful innovation, integrating advanced technologies like vacuum sealing for precise aging and medical-grade ultra-low temperature freezers for optimal fish preservation, believing that such advancements, when applied correctly, can elevate consistency and quality beyond conventional methods. {"technical_style":"Chef Sekiguchi's technical style is firmly grounded in Edomae sushi, characterized by precision and minimal intervention to highlight natural flavors. He employs traditional techniques of seasoning and sometimes partially cooking fish before integrating it with the rice. Demonstrating a progressive approach, he utilizes advanced technologies such as vacuum sealing for safer and extended aging of ingredients, and a medical-grade ultra-low temperature freezer—typically used to preserve blood—for storing large fish like tuna. He posits that, with the correct freezing and thawing techniques, frozen fish can surpass fresh in terms of quality and consistency.","flavor_plating":"His approach to flavor prioritizes simplicity, aiming purely to draw out the natural essence of each ingredient. For plating and guest experience, he curates an intimate Omakase setting of just 10 seats to allow for meticulous observation and highly personalized service. This includes adjusting the amount of rice for guests with smaller appetites and modifying the placement of sushi pieces for left-handed diners, ensuring every guest enjoys each bite to its utmost potential.","legendary_signature_dishes":[{"name":"Shari (Sushi Rice)","description":"Considered the 'heart of sushi' and the most important element, continuously refined daily for a perfect balance of texture, temperature, and seasoning. It is prepared in the Edomae tradition with red vinegar, imparting a slightly red hue, and uses local Texas 'Crazy Water' for optimal quality."},{"name":"Eel Nigiri","description":"Made with high-quality eel sourced from Maine, this dish has proven to be unexpectedly popular and showcases the chef's commitment to ingredient quality in seemingly simple preparations."},{"name":"Vegetable Nigiri","description":"Utilizing Texan green onion, this dish highlights the chef's dedication to sourcing quality, local, and sustainably produced ingredients, earning significant customer recognition."},{"name":"Toro Hand Roll","description":"A classic offering demonstrating the chef's mastery in preparing premium cuts, as depicted in early restaurant publicity."}]}

Career

• Sushi Chef at Family Sushi Restaurant, Hasuda City, Saitama, Japan
• Sushi Chef at Yama Restaurant, New York, New York
• Sushi Chef at Sushi Yasuda Ltd, New York, New York
• Executive Chef at Omakase Room by Tatsu, New York, NY
• Owner Chef at Tatsu Dallas, Dallas, Texas

Mentored by Naomichi Yasuda.