Mābo is an exsquisite yakitori omakase counter in Preston Center, Dallas, from Chef Masayuki Otaka, who earlier ran Teppo on Greenville Avenue. The counter seats eight.
The menu structure is heavily elevated by kaiseki and kappo-style elements, blending structured multicourse elegance with direct, interactive chef service.
This was my first visit Saturday, 17 February 2024.
Michelin: Recommended (current guide listing)
Esquire named Mābo one of its Best New Restaurants in America for 2024, the only Dallas restaurant on that list.
The chef's earlier restaurant, Teppo, closed in 2022.
The empty counter and eight seats before service.The place setting: a plate with the MĀBO napkin, chopsticks and the menu card.
Katsuyama Ken junmai ginjo sake.Chef Masa
Chicken liver pâté, fried lotus root, black truffle, shokupan toast.Nappa cabbage cream soup.Kegani, Japanese hairy crab, tosazu jelly, Osetra caviar.
Sashimi: honmaguro akami and toro, Norwegian salmon, madai, hamachi, Hokkaido hotate, madako.The sashimi box from the other end.
Romaine heart kushiyaki salad, the first of the grilled courses.Momo, the thigh.Chef Masayuki OtakaNegima, chicken with leek.Shitake mushroom.Tsukune, the meatball.The two spice boxes at the counter: kuro shichimi and sansho.Branzino.Aikamo, duck breast.Miyazaki wagyu beef A5.Another skewer from the grill, not named on the card.One more skewer, glazed, not named on the card.The rice pot opened at the counter.Super tamago gohan: jidori egg yolk, uni, caviar, black truffle.A small cup of soup with sliced onion, after the rice.
