From Singapore to Dallas: The Story Behind Wakuda’s Long‑Awaited Opening in the Design District

When John Kunkel first talked about bringing Wakuda to Dallas, the excitement in the Design District was palpable. It isn’t just another sushi bar; it’s a whole‑hearted tribute to chef Tetsuya Wakuda, a “chef’s chef” whose résumé reads Michelin‑star kitchens across Australia and Southeast Asia.

Wakuda began its life in Singapore, where the brand quickly earned a reputation for daring, live‑fire protein dishes. The concept crossed the Pacific in 2022, opening a sleek outpost in the Palazzo tower at The Venetian Resort in Las Vegas. That venue, with its 32‑ounce shareable wagyu steaks priced at $275, gave diners a taste of what’s coming to Texas.

Now, after a few years of buzz in Nevada, the third location is slated to open in Dallas in the fall of 2027. The space—almost 10,000 square feet—will sit squarely in the Design District, a neighborhood that’s already humming with art galleries, loft‑style bars and a growing foodie scene.

What makes Wakuda different? Kunkel says the focus is on “live‑fire proteins.” Think expertly seared wagyu beef, a yakiniku‑style grill where each cut is cooked tableside, and an extensive sushi program that balances traditional nigiri with inventive rolls like the Golden Gai—tuna, salmon, white fish, tobiko and a dash of chili ponzu.

Behind the scenes, Kunkel’s company 50 Eggs is doing the heavy lifting. The food‑service group already supplies concessions at the American Airlines Center through its partnership with Levy, and it previously launched Yardbird Southern Table & Bar near Klyde Warren Park before selling that concept. Those experiences, Kunkel believes, will help translate the Vegas energy into a Dallas vibe.

There’s also a corporate thread tying the project to the city’s basketball team. After Las Vegas Sands Corp. bought a majority stake in the Dallas Mavericks from Mark Cuban in 2023, the new ownership expressed a desire for a high‑end Japanese restaurant in town. Kunkel seized the moment, and the partnership that followed paved the way for Wakuda’s Texas debut.

While the restaurant aspires to “Michelin‑level quality,” Kunkel stops short of promising a star rating. For now, the goal is simple: deliver an experience that feels both meticulously crafted and unmistakably Japanese, all while letting the Dallas crowd enjoy a bit of the fire‑kissed magic that has already made Wakuda a favorite on two continents.

Until the doors actually swing open, the Design District will keep humming with anticipation. If the buzz is any indicator, Dallas diners are about to get a fresh, fiery slice of Japanese cuisine that could very well change the city’s fine‑dining map.