Dallas’ first Korean Wagyu omakase dining experience, Jo’Seon Wagyu Omakase (“Jo-Sun”), located at 1628 Oak Lawn Avenue in the heart of the Dallas Design District, will open its doors in Fall 2025. Only the second of its kind in the nation, the luxury, wagyu-focused omakase concept is set to revolutionize Dallas dining with its 12-course and 18-course menus blending Japanese A5 wagyu with Korean omakase structure – the idea where the chef picks the menu – with Korean beef techniques and American influences led by renowned Executive Chef & Co-Owner Danny Shin.
The restaurant is primed to be an immersive dining concept, complete with multiple large projection screens with AI-enhancements, private rooms, butcher shop on display, and the opportunity to book private limo transportation service to/from your meal via the restaurant’s dedicated concierge team, transforming your meal into a complete, sensory-driven experience like never before. At Jo’Seon, excellence, exclusivity, and authenticity converge.
Raised in Korea, Shin has worked in some of the most prestigious restaurants around the county, with Jo’Seon representing his most personal and elevated vision to date. Sourcing the restaurant’s A5 Wagyu directly from Japan and flying it in fresh six days per week, every cut will be deliberately selected with its certifications shown to diners before the meal. Shin will rotate Jo’Seon’s menu every two months, ensuring the freshest and most innovative culinary experience to Jo’Seon clientele. It will highlight six A5 premium cuts in all dining experiences, inspired by Korea’s omakase culture, and pair dishes with popular ingredients including uni, truffle, scallops, rare seafood and more.
“Every element of Jo’Seon, from your arrival to your check presentation, is designed to be an experience unlike any other,” said Shin. “Jo’Seon is a luxurious, unforgettable dining experience that merges Korean culinary technique with modern hospitality, and we’re eager for Dallasites to step inside a new culinary world this fall.”
Partnering with Shin on bringing Jo’Seon to life is esteemed Dallas restaurateur Mike Baird and JP Park, General Manager and Beverage Director. Park is a beverage visionary with a personal library of more than 150 cocktail recipes, and is known for layering obscure or modern ingredients subtly into classic cocktails. Jo’Seon’s cocktail menu will include both refined classics and progressive options using techniques such as smoking, clarification, and tableside delivery.
For those craving an even more intimate and curated experience, Jo’Seon will offer three private dining rooms, offering an elaborate 18-course tasting menu. Each room will feature its own private chef, providing an immersive culinary experience tailored to its guests.
The Jo’Seon experience is by reservation only. Please visit www.joseonrestaurant.com to be the first to learn when reservations open.
