Thank chef Teiichi Sakurai for showing Texans how it's done. The ultrarefined Tei-Tei is altogether a different world. Warm woods offset the room's clean minimalism, creating an interior that is jaw-droppingly beautiful. Grilled seafood is Tei-Tei's specialty. Snapper, mackerel, halibut, and sea bass are seared to a crust on the outside, with the center still meltingly tender.
Quality is paramount, and ingredients are very fresh, which can be a challenge in a landlocked city.
Tei-Tei is one of the only places in Dallas that offers Kobe beef, as well as nearly a dozen different sakes. Desserts such as the chilled watermelon soup are a revelation. Required Friday and Saturday. Well-intentioned but unpredictable. Warm, minimal elegance.