![\"The](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/65RPYVS3MVFPLMJ5XUVSVGG5L4.jpg\")
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The Wagyu Tower at Jo\u2019Seon Wagyu Omakase is available on both the 12- and the 18-course menu at the new Dallas restaurant.<\/p>\n
Christine Vo \/ Staff Photographer<\/p>\n
A meal here is rich, to be sure. To help diners stomach so many courses of buttery beef, executive chef-partner <\/b>Danny Shin offers a zippy palate cleanser of marinated cherry tomatoes mid-meal. <\/p>\n
Shin said he often feels hungry after going to an omakase restaurant \u2014 and he visited several on a research trip to Seoul. <\/p>\n
You won\u2019t go hungry in Dallas. \u201cWhen somebody comes to my restaurant,\u201d Shin said, \u201cthey get full.\u201d<\/p>\n
Shin shows his Korean heritage <\/b>in a comforting dish of galbi zzim, made with braised beef and soy sauce sweetened by kiwi and pear. The restaurant\u2019s earliest diners said it was a favorite, the chef said. <\/p>\n
![\"Hungry?](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/EQVUE7AEBRE5PLCTTHV2OQVKI4.jpg\")
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Hungry? You’d better be before a meal at Jo\u2019Seon 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.<\/p>\n
Christine Vo \/ Staff Photographer<\/p>\n
Beyond the big, beefy menu, dinner at Jo\u2019Seon is \u201ca show,\u201d said owner Mike Baird. <\/p>\n
He\u2019s operated more than 60 restaurant franchises in his career, including Pizza Hut, Taco Bell, Ruby Tuesday and Soulman\u2019s Bar-B-Que. Jo\u2019Seon is the most upscale restaurant he\u2019s owned. <\/b><\/p>\n
A 35-foot-wide screen in the main room shows AI videos, from cows grazing to serene cherry blossom trees to cartoon children singing \u201cHappy Birthday.\u201d Guests can customize the screens in the private rooms.<\/p>\n
![\"JP](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/1764698954_846_R2452VA7WRA3BFIPPVGYFE6M5U.jpg\")
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JP Park, general manager and beverage director at Jo\u2019Seon Wagyu Omakase, makes a drink named Saturn.<\/p>\n
Christine Vo \/ Staff Photographer<\/p>\n
Jo\u2019Seon, pronounced jo-sun, is named for Korea\u2019s longest-lasting dynasty.<\/p>\n
General manager and beverage director JP Park <\/b>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\u2019s time for takeoff, and the drink of gin, velvet falernum, lemon, orgeat and passionfruit is poured into a cup shaped like an astronaut. <\/p>\n
![\"The](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/HJQRFY6XD5GAFI34XNKBRXMXPE.jpg\")
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The Botanical Garden is a gin cocktail.<\/p>\n
Christine Vo \/ Staff Photographer<\/p>\n
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 <\/b>in the drink. <\/p>\n
The only part of the restaurant where guests won\u2019t 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.<\/p>\n
Perhaps Park\u2019s 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.<\/p>\n
A Michelin moment?![\"Each](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/V6TFMKJW2NADXFWKZ5UCKEA5XQ.jpg\")
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Each course is intended to be small at Jo’Seon. Here’s the Ribeye Truffle.<\/p>\n
Christine Vo \/ Staff Photographer<\/p>\n
As Dallas gains more tasting menus every month, Dallas chefs and restaurateurs are surely hoping Michelin\u2019s anonymous inspectors take notice. After all, carefully curated menus \u2014 especially those that show off the culinary point of view of the chef \u2014 are one way to be a difference-maker<\/a> in a town full of restaurateurs hoping Michelin offers more praise in Dallas in 2026 than it did the past two years<\/a>.<\/p>\n Baird said his goal is to earn a Michelin star for Jo\u2019Seon.<\/p>\n Related<\/p>\n \u201cThis concept doesn\u2019t exist here,\u201d he said. He purposefully picked the Dallas Design District<\/a> for this high-dollar restaurant.<\/p>\n \u201cThe only way to do it is to do it at the highest level,\u201d Baird said.<\/p>\n![\"Brandon](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/NBLQU46DQVGRFLL5PB75XXEBGE.jpg\")
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