Accolades

  • Nominee for Best Chef: Southwest
    James Beard Foundation
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Five Stars
    Dallas Morning News
  • Best Restaurateur, Best Seafood
    D Magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

My Restaurants

  • Tei-An
    1722 Routh St.
    One Arts Plaza
    Dallas, TX

Where I Eat

Behind the Scenes

Chef Teiichi Sakurai reviews  at post.venue.name
"This week's Special: Shiitake Mushroom Gravy Mazemen - Our custom made noodles served in a flavorful and light gravy made from a shiitake mushroom stock. Comes with a fried egg,collared greens, bacon and sliced sautéed shiitake mushroom's."
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Chef Teiichi Sakurai reviews  at post.venue.name
"This week's special: Chicken Pesto Pasta - our custom handmade ramen noodles rolled in a basil and pablano pepper pesto. topped with chicken, takana, sansai, and shallots. a cold noodle dish perfect for a Texas summer."
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Chef Teiichi Sakurai reviews  at post.venue.name
"This week's special: Soy glazed bulgogi and mushroom maze men - Marinated bulgogi, carmalized onions and roasted shiitake mushrooms sautéed in a sweet and Savoy glaze with a bite of dicon radish. Topped with sansi,takana,green onions and shallots."
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Chef Teiichi Sakurai reviews  at post.venue.name
"Japanese Neopalitan Spaghetti - is a pasta dish, which is popular in Japan. The dish consists of our custom made noodles, a tomato-based sauce, onion, green peppers, pork belly ."
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From My Menu

Chef David McMillan reviews Soba at Tei-An
$$$ | Japanese
Downtown
"I order my soba with chicken and curry broth. This is not an Indian curry, but a thin, brothy curry. It’s not yellow from turmeric, but smoky and spicy, with fresh buckwheat soba noodles and little morsels of tender chicken. It’s physically smoking hot and makes you sweat."
Chef Tim Byres reviews Soba ice cream w/ Kinako & kuromitsu at Tei-An
$$$ | Japanese
Downtown
"It's so good I can't share. The rich, dark honey has notes of caramel with a medicinal edge, and the buckwheat flour sprinkled over the ice cream has an earthiness that leaves you wondering what the secret ingredient is. That secret is balance."
Chef Rebecca Masson reviews Chawanmushi at Tei-An
$$$ | Japanese
Downtown
"This egg custard dish is normally served with crab, but alas, I am allergic. So the chef made one special for me with just mushrooms. Everyone else had it with crab and couldn't stop raving."