The Dallas Design District’s newest steak restaurant, Jo’Seon Wagyu Omakase, takes decadence to new heights.
Guests will choose 12 or 18 courses — even at lunchtime. Many include bites of Wagyu. There’s Wagyu with foie gras, bone marrow butter and scallop. Wagyu with fried garlic flakes. Wagyu with shaved truffle. Wagyu brisket. Wagyu short rib. A Wagyu burger. And more.
The restaurant offers nine cuts of Wagyu. Those who choose the 18-course tasting — available only in the private rooms — can expect to eat about 20 ounces of beef.
Lunch starts at $140 per person. For the most decadent dinner option, the price is $280, making it one of the most expensive tasting menus in Dallas-Fort Worth.
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The Wagyu Tower at Jo’Seon Wagyu Omakase is available on both the 12- and the 18-course menu at the new Dallas restaurant.
Christine Vo / Staff Photographer
A meal here is rich, to be sure. To help diners stomach so many courses of buttery beef, executive chef-partner Danny Shin offers a zippy palate cleanser of marinated cherry tomatoes mid-meal.
Shin said he often feels hungry after going to an omakase restaurant — and he visited several on a research trip to Seoul.
You won’t go hungry in Dallas. “When somebody comes to my restaurant,” Shin said, “they get full.”
Shin shows his Korean heritage in a comforting dish of galbi zzim, made with braised beef and soy sauce sweetened by kiwi and pear. The restaurant’s earliest diners said it was a favorite, the chef said.
Hungry? You’d better be before a meal at Jo’Seon Wagyu Omakase in Dallas. The 12- and 18-course menus include many portions of beef. Vegetarians and vegans, take note: Jo’Seon does not have meat-free options.
Christine Vo / Staff Photographer
Beyond the big, beefy menu, dinner at Jo’Seon is “a show,” said owner Mike Baird.
He’s operated more than 60 restaurant franchises in his career, including Pizza Hut, Taco Bell, Ruby Tuesday and Soulman’s Bar-B-Que. Jo’Seon is the most upscale restaurant he’s owned.
A 35-foot-wide screen in the main room shows AI videos, from cows grazing to serene cherry blossom trees to cartoon children singing “Happy Birthday.” Guests can customize the screens in the private rooms.
JP Park, general manager and beverage director at Jo’Seon Wagyu Omakase, makes a drink named Saturn.
Christine Vo / Staff Photographer
Jo’Seon, pronounced jo-sun, is named for Korea’s longest-lasting dynasty.
General manager and beverage director JP Park created a theatrical list of drinks to match the tasting menu. One drink called Saturn is made in a shaker shaped like a rocket ship. The base billows with smoke as if it’s time for takeoff, and the drink of gin, velvet falernum, lemon, orgeat and passionfruit is poured into a cup shaped like an astronaut.
The Botanical Garden is a gin cocktail.
Christine Vo / Staff Photographer
Another, called Botanical Garden, is made, in part, with gin and St. Germain. It gets its vibrant shade of green from the housemade sweet pea syrup, cucumber and dill in the drink.
The only part of the restaurant where guests won’t be eating a dozen courses or more is on the patio and at the bar, where an a la carte menu includes a burger with caramelized onions and truffle sauce; ggochi, or Korean skewers; mandu, or dumplings; and snacks like vegetable tempura and edamame.
Perhaps Park’s cocktails will be a draw on their own. Park previously worked at Minibar, a two-star Michelin restaurant from chef Jose Andres in Washington, D.C.
A Michelin moment?
Each course is intended to be small at Jo’Seon. Here’s the Ribeye Truffle.
Christine Vo / Staff Photographer
As Dallas gains more tasting menus every month, Dallas chefs and restaurateurs are surely hoping Michelin’s anonymous inspectors take notice. After all, carefully curated menus — especially those that show off the culinary point of view of the chef — are one way to be a difference-maker in a town full of restaurateurs hoping Michelin offers more praise in Dallas in 2026 than it did the past two years.
Baird said his goal is to earn a Michelin star for Jo’Seon.
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“This concept doesn’t exist here,” he said. He purposefully picked the Dallas Design District for this high-dollar restaurant.
“The only way to do it is to do it at the highest level,” Baird said.
Jo’Seon Wagyu Omakase is at 1628 Oak Lawn Ave., Dallas. Reservations recommended. Seating available in the main dining room or in one of three private dining rooms. Open for lunch and dinner starting Dec. 3, 2025.
Lunch costs $140 for 12 courses and $250 for 18 courses. Dinner costs $180 for 12 courses and $280 for 18 courses.