{"id":30358,"date":"2026-09-22T03:20:19","date_gmt":"2026-09-22T03:20:19","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/30358\/"},"modified":"2026-09-22T03:20:19","modified_gmt":"2026-09-22T03:20:19","slug":"the-dish-omakase-multicourse-dining-trend-serving-up-tasty-one-offs-across-fort-worth","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/30358\/","title":{"rendered":"The Dish: Omakase multicourse dining trend serving up tasty one-offs across Fort Worth"},"content":{"rendered":"

by Erin Ratigan, Fort Worth Report
September 17, 2026<\/p>\n

Exclusivity is a timeless ingredient when cooking up trends, and the food industry is no exception. Give foodies a chance to try something unique or only available for a limited time and chances are they\u2019ll go for it. I mean, who doesn\u2019t like feeling special?<\/p>\n

That\u2019s my theory for why omakase is trendy. The Japanese word essentially means \u201cchef\u2019s choice.\u201d When eating omakase-style, you don\u2019t pick from a menu. Instead, the chef decides what guests will eat and diners learn about each course as it is served. The omakase services I\u2019ve seen have all been limited to a handful of seats per session, usually 10-15 people a night.<\/p>\n

While such dining isn\u2019t new in Japan, the trust-centered and intimate concept has taken off across the country in the last two years, especially in New York and Washington, D.C. Google Trends shows Google searches in DFW for the meaning of the word omakase are up 40% from last year.\u00a0<\/p>\n

Quick side note: I usually avoid mentioning restaurants two weeks in a row, but previewing the taco omakase at Dos Mares last week is what inspired this week\u2019s column, so I figured I should share a bit more about what we were served.\u00a0<\/p>\n

I also took loads of photos of my food that night and need to justify taking them.<\/p>\n

Coastal Mexican tacos at Dos Mares
\n\"\"Dos Mares\u2019 Rosarito Taco is made veggie with carrot tempura instead of lobster tempura. (Erin Ratigan for Fort Worth Report)<\/p>\n

Fewer than a dozen people can snag a place at the table for each weekly seven-course omakase dinner at Dos Mares, but customers can book a seat for $99 provided they make reservations 48 hours in advance.<\/p>\n

Regular readers will know I like to include info for people with different dietary needs, so when I heard chef Rodrigo C\u00e1rdenas was open to preparing meat-free options, I opted for a fully vegetarian service to see what he\u2019d come up with. As long as the chef knows ahead of time, staff said crafting alternate dishes isn\u2019t a problem. One of my fellow food reporters even asked to try what I was having and ordered a round for herself.<\/p>\n

After a mushroom and truffle amuse-bouche I received red beet sashimi with raspberry and jalapeno aguachile followed by a vegan ceviche. My neighbor was served a grilled oyster with foie gras foam and Siberian caviar, followed by a tuna botana with anchovy sauce and avocado.\u00a0<\/p>\n

The first taco round of the night was grilled fish tacos with Texas red snapper on white corn tortillas for my colleagues and a squash blossom empanada with queso fresco for me.\u00a0<\/p>\n

After a palate cleanser came two other tacos: beer lobster tempura with black bean puree, and a Texas dry-aged strip loin. Mine featured hibiscus sauteed with garlic and onion, and the Rosarito Taco with an artisan carrot tempura version of its beer lobster tempura.<\/p>\n

Dinner ended with Escondido de Chocolate, a chocolate cake covered in slightly salty whipped cream, sesame ganache and berry ancho coulis.<\/p>\n

3260 W. 7th St., Fort Worth; 682-480-2143<\/p>\n

Nigiri at Katei Omakase<\/p>\n

Katei Omakase is a tough seat to snag, as they open their reservation window months in advance, but that might be one of the things that makes this spot intriguing for sushi lovers.<\/p>\n

While the kitchen can slightly modify dishes to account for certain allergens, the website specifies that all dishes are meat- or seafood-based. Staff requests guests with food allergies inform the restaurant at least 72 hours before their reservation date.<\/p>\n

A menu featured in their Instagram stories Sept. 10 showed canapes, appetizers and a variety of sushi followed by a dessert of Texas toast with tres leches and ice cream.<\/p>\n

Oysters, osuimono soup and madai with Hatch chili preceded 14 types of nigiri, which kicked off with Fuji salmon, sanma, prawn, shima-aji and kenpachi. From there came ora king salmon, toro, hamachi, unagi, A5 wagyu, ji-kinmedai and gokujo uni. The latter was highlighted on their social media account and was served with house tare and ponzu sauces and wasabi.<\/p>\n

Reservations can be made online and the dress code is \u201csmart casual and above,\u201d according to their Resy page. Service runs Tuesday-Saturday 6-8:30 p.m. at $185 per person with a $50 reservation deposit.<\/p>\n

570 Throckmorton St., Fort Worth; 682-499-5644<\/p>\n

Even more sushi at Hiro\u2019s Kitchen Sushi & Sake
\n\"\"Hiro\u2019s Kitchen is a sushi, sashimi and sake omakase restaurant that opened in the Near Southside this summer. (Nicole Williams Quezada | Fort Worth Report)<\/p>\n

Hiro\u2019s Kitchen Sushi & Sake started out as a husband and wife catering business and just opened a small brick-and-mortar spot in Fort Worth Aug. 20.\u00a0<\/p>\n

Named after lead chef and sake sommelier Hiroto Ochiai, this spot takes reservations for up to 15 bar-top guests at a time. Since the space is tiny and is run by a staff of two, Hiro\u2019s doesn\u2019t accept walk-ins, but they do post updates on Instagram if they have any last-minute cancellations.<\/p>\n

Ochiai has previous experience with two Michelin-starred Japanese restaurants in New York City, according to the restaurant\u2019s website, Sushi Amane and 69 Leonard Street.<\/p>\n

One of the highlighted September specials on their Instagram is yellowtail sashimi with radish, jalapeno and pickled red onion in a fennel verde sauce.<\/p>\n

That dish also appears on a photo of the omakase menu shared online by a recent customer, who showed the late-August menu and footage of their casual omakase dining experience. The image showed a starter of blue crab with salmon roe and edamame, miso and sake lees-glazed cod, a bluefin tuna toro handroll, seven sushi choices, miso soup and gyoku egg custard.\u00a0<\/p>\n

309 W. Daggett Ave., Suite 101, Fort Worth<\/p>\n

We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.\u00a0<\/p>\n

Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.<\/p>\n

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by Erin Ratigan, Fort Worth Report September 17, 2026 Exclusivity is a timeless ingredient when cooking up trends, and the food industry is no exception. Give foodies a chance to try something unique or only available for a limited time and chances are they\u2019ll go for it. I mean, who doesn\u2019t like feeling special? That\u2019s<\/p>\n","protected":false},"author":2,"featured_media":30359,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[58,59,5565],"class_list":["post-30358","post","type-post","status-publish","format-standard","has-post-thumbnail","category-japanese-restaurants","tag-japanese-restaurant","tag-japanese-restaurants","tag-the-dish"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117312537671424590","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/30358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=30358"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/30358\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/30359"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=30358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=30358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=30358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}