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.

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Egg Roll News

Crimson Dragon Cafe brings Asian fusion family touch to Richardson

Crimson Dragon Cafe

Chicken wings at Crimson Dragon Cafe

An Asian fusion restaurant with a personal touch has opened in Richardson: Called Crimson Dragon Cafe, it's located at the CityLine complex on the ground floor of The Riley apartments, at 1450 State St. #400, a space previously occupied by Pho Dangki Fusion, which closed in early 2026.

Crimson Dragon is from Stephanie Nguyen, a spirited 33-year-old entrepreneur who got into the restaurant industry when she was 20. She was most recently a stay-at-home mom who is leaping back into the restaurant world with this cafe, serving everything from her grandmother's egg rolls to her twist on American favorites like her crispy chicken wings.

"Crimson Dragon is an homage to my mom," Stephanie says. "Her birthstone is a ruby, so that's where Crimson is from, and her Chinese zodiac sign is a dragon."

Skewers are a theme, offered as an entree with choice of fried rice or garlic noodles; or as an appetizer, in options from shrimp, chicken, beef, or mushroom.

Starters include spring rolls, wings, and Dragon Bombs, an original creation she compares to the Juicy Lucy, the famed burger with a core of molten cheese inside.

"For the Dragon bombs, we use ground chicken and shrimp, rolled into a meatball that's stuffed with mozzarella cheese, then dusted in crumbs and fried," she says.

Grandma's Egg Rolls are a signature dish she learned to make by her grandmother's side.

"I grew up watching her make egg rolls over the span of many years," she says. "We make three variations: pork, chicken, and vegetarian which has two types of mushroom, and tofu skin for a meaty texture. We take the vegetarian option seriously."

Nothing on the menu is more than $15, and for the large workforce in the area, they offer $12 lunch specials with classics like chicken teriyaki on jasmine rice; garlic noodles; Golden Fried Rice; and chicken katsu sandwich which they serve stacked tall on Texas toast.

The space is pretty and bright, with nice touches like gleaming wood-top tables and curvy modern metal chairs.

They're about to add breakfast, with earlier hours and a menu featuring breakfast croissants, sandwiches, and burritos — as well as Asian-themed chicken katsu with waffles, and what she called "our little Asian twist on an English breakfast" with hash browns, tomato, and king mushrooms.

"Breakfast was something we planned when we first opened," she says. "We're here to serve the demand for good fresh food at a reasonable price. We put in a lot of love and make sure everything is as fresh as can be."

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