This article explores the history of Tei Tei Robata Bar, a Japanese restaurant in Dallas, highlighting its enduring legacy and the culinary contributions of chef Teiichi Sakurai. From its early days as Teppo to its current incarnation, the restaurant has been a mainstay in Dallas's ever-evolving dining scene, known for its authentic Japanese flavors and unique dishes.
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Eyeing the daily special is the next step. It's always in the same format: raw, robata and more, and with seasonal ingredients.Tei Tei's most enduring quality is that the dining room is filled with regulars. To our right was a family of three who considers Tei Tei a neighborhood restaurant despite driving 30 minutes from Sunnyvale. On our left was a couple who brought chef Sakamoto a gift for the holidays.
The menu is designed to encourage diners to try different dishes rather than a standard appetizer, entree and dessert. It's great for solo diners, but groups do have more fun here. Ordering something off the robata grill is a must.They have the timing on this soup down. It's served at a rapid boil, but nothing in it is overcooked.The snow crab and mushroom soup was shockingly hearty. It’s a miso-based soup with rice, crab, egg and mushrooms and it's served at a rapid boil.
On the dessert menu, we spotted something we’d never seen before: chocolate bavoroie. It’s a French dessert that’s also referred to as Bavarian Cream. It’s like an identical twin to chocolate mousse. Same-same but different.
Tei Tei Robata Bar Dallas Restaurants Japanese Cuisine Yakitori Chef Teiichi Sakurai
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