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Yutaka’s expensive, sure, but worth the splurge. Tuna, yellowtail, scallop and eel hit with a blow torch, red snapper and other safety fishes are as fresh as it gets in Dallas. And the adventurous cuts shine even more brightly. Try the toro, mackerel, squid, uni and sweet shrimp if you want to look like a sushi pro. It’s all perched on rice seasoned with a ton of rice vinegar and sugar. Don’t worry about making a reservation. If there’s a wait for a table, put in your name and head two doors down to Sharaku, an Izakaya owned by the same folks. They’ll call when your table is ready and you can spend your time snacking on grilled meats.