T he omakase trend isn’t slowing down in Dallas anytime soon as a new Korean omakase restaurant focusing on Japanese A5 wagyu is opening in the Design District. Jo’Seon Wagyu Omakase will debut at 1628 Oak Lawn Avenue this fall.

In Japanese, omakase translates to “I leave it up to you.” At a restaurant, this means that the chef will choose the dishes that will be served based on seasonal ingredients, their expertise, and sometimes your preferences. At Jo’Seon, Executive Chef/Co-Owner Danny Shin is crafting the menu, which will feature Korean beef techniques and American influences — something that makes it stand out amongst many Dallas omakase restaurants . New to The QUAD in Uptown, Domodomo Kō is the only other omakase restaurant in the city that we know of that has a Korean influe

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