Omakase News

New restaurant in Dallas Design District to do Korean twist on omakase

Jo’Seon Wagyu Omakase: Is it man or is it meat?

Jo’Seon Wagyu Omakase

There's a new kind of omakase restaurant coming to Dallas: Called Jo’Seon Wagyu Omakase, it's a Korean Wagyu twist on omakase and it will open in the Design District at 1628 Oak Lawn Ave., in the former Pakpao space.

According to a release, it'll open in fall 2025.

Jo’Seon (“Jo-Sun”), will be a luxury, wagyu-focused omakase concept with 12-course and 18-course menus blending Japanese A5 wagyu with the omakase experience in which the chef picks the menu, with Korean beef techniques and American influences.

The concept is from renowned executive chef & co-owner Danny Shin, a native of Korea who has worked in prestigious restaurants around the county.

Jo’Seon will source its A5 Wagyu from Japan, flying it in six days per week, with the certifications on every cut shown to diners before the meal.

The menu, which will rotate every two months, 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,” Shin says in a statement. “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.”

The restaurant will also be an immersive dining concept 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 — resulting in a complete, sensory-driven experience they promise is like never before.

Partnering with Shin on bringing Jo’Seon to life is Dallas restaurateur Mike Baird and JP Park, general manager and beverage director. Park has 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.

openings

Texas traditions

This downtown Dallas BBQ joint is 'worth the road trip,' says USA Today

Facebook/BBQ DNA

BBQ DNA in downtown Dallas is worth the drive, say USA Today readers.

The top "Texas-style" barbecue isn't all in the state, a new 10Best Awards ranking from USA Today finds. But six of the 10 restaurants on the list are in Texas, with Abilene taking the top spot. Just one Dallas barbecue joint - BBQ DNA - made the list.

According to USA Today, the "10 Texas-style BBQ picks that are worth the road trip" are led by Jay's BBQ Shack in Abilene. Driftwood's famous Salt Lick BBQ came in at No. 2, followed by the less widely hyped but highly rated Down South Texas BBQ in Austin at No. 3.

The one Dallas restaurant, BBQ DNA, made the list at No. 5. Two other Austin-area restaurants also landed in the top 10: Southside Market & Barbeque in Elgin at No. 6 and Franklin Barbecue in Austin at No. 10.

The remaining four restaurants are outside Texas: Prime Barbecue in North Carolina (No. 9), City Limits Barbeque in South Carolina (No. 8), Edge Craft Barbecue in Oklahoma (No. 7), and Iron & Oak Brisket Co. in North Carolina (No. 4). At least they're all Southern states — by most definitions.

So, that entire list is:

No. 10: Franklin Barbecue - Austin
No. 9: Prime Barbecue - Knightdale, North Carolina
No. 8: City Limits Barbeque - West Columbia, South Carolina
No. 7: Edge Craft Barbecue - Oklahoma City
No. 6: Southside Market & Barbeque - Elgin, Texas
No. 5: BBQ DNA - Dallas
No. 4: Iron & Oak Brisket Co. - Woodfin, North Carolina
No. 3: Down South Texas BBQ - Austin
No. 2: The Salt Lick BBQ - Driftwood
No. 1: Jay's BBQ Shack - Abilene

According to USA Today, a panel of experts nominated the restaurants, and readers voted on their favorites. Each eatery is independently owned and specializes in Texas-style barbecue. The publication defines the style as letting the true character of the meat come through, with brisket and other cuts cooked low and slow over hardwood and seasoned simply with salt and pepper.

The article doesn't explain how the experts organized their selection process or whether they set out to create a list different from the one in 2025. Each entry does, however, get a paragraph introducing readers to the business, with a few hints about what makes each one stand out.

Of Dallas' BBQ DNA, USA Today says: "The family-owned BBQ DNA brings classic Texas barbecue to downtown Dallas, with sliced brisket, burnt ends, and turkey legs available alongside a wealth of other Lone Star State favorites. In addition to top-quality meat, the restaurant also excels at the art of barbecue sides, with Frito pie, potato salad, and homestyle mac and cheese all making an appearance."

BBQ DNA is a family-owned, Black-owned restaurant located at 200 N. Ervay St. in downtown Dallas. They were founded in 2021 in remembrance of family member DreVon Oliver, they say on their website.

"As a family-owned business, we are committed to using high-quality meats that are Halal certified," the website says. "From brisket to smoked turkey, we take our time to slow-smoke each cut to perfection, capturing the authentic flavors of true Texas BBQ."

The write-up calls top-ranked Jay's BBQ Shack a "no-frills Abilene favorite." Classic barbecue meats are served by the half-pound, in sandwiches, and in tacos. The description pays special attention to the Boss Hog, a pulled pork and sausage sandwich with slaw.

If we take the name of the article very seriously — especially the part about road trips — then it makes sense that the Salt Lick BBQ would be high on the list. It's fun, especially for tourists, to drive out of the city and into the picturesque, very classically Texan Hill Country.

Though the menu's adherence to tried-and-true classics tends to keep the Salt Lick out of media buzz in 2026, it remains popular and friendly to people who want the quintessential Texas barbecue experience. The article points out that the restaurant offers hard-to-find bison ribs and "king-sized sandwiches."

If Texas barbecue aficianados discover anything new from this list, it'll probably be Down South Texas BBQ, a food truck that pitmaster Rico Smith set up in 2017. The USA Today article mentions the "casual, friendly atmosphere" at Alice's Food Court in North Austin, the trailer's "wide range of classic plates," and its "more adventurous options," including smoked oxtails. Down South Texas BBQ advertises plates heaped high with queso, rice, and other configurations beyond meat with separate sides.

Southside Market & Barbeque got props for its sausages, brisket, lamb ribs, and "a wide range of other traditional favorites." With roots dating back to 1882, the Elgin business has grown from a German butcher shop into one of the Austin area's best-known barbecue destinations.

Franklin Barbecue was represented by its lengthy line and "incredibly tender" brisket, which can be enjoyed without sauce. The Austin restaurant has earned plenty of prestigious awards over the years, and its No. 10 spot means it just squeaked into this particular top 10.

The four out-of-state restaurants offer their own spins on the Texas style. Iron & Oak Brisket Co. in Woodfin, North Carolina, serves brisket, Texas hot links, loaded brisket chili, and even vegan barbecue. Edge Craft Barbecue in Oklahoma City cooks its meats over oak and makes its sides and desserts in-house. City Limits Barbeque, which began as a food truck in West Columbia, South Carolina, pairs brisket and Texas-style pork ribs with dishes such as pork belly banh mi. And Prime Barbecue in Knightdale, North Carolina, combines Texas barbecue with Caribbean influences, including Saturday servings of Puerto Rican-style whole hog lechón.

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