Joey Stewart‘s photographic view of Mābo
Chef Masayuki Otaka, who runs Mābo, calls his restaurant a “premium yakitori omakase restaurant.” Instead of solely focusing on raw fish, Mābo serves a menu featuring more than a dozen courses, most of which are skewered meat and vegetables cooked on a Japanese yakitori using binchotan charcoal.
The price range for Mābo’s omakase menu is $200 per person. While this may seem steep compared to other omakase restaurants in Dallas, it is well worth it considering the quality and variety of dishes offered. While most of the new and existing omakase restaurants in the city serve single bites of fish, only one of Otaka’s courses is sashimi. The attached photos are a complete list of what you will receive as of this date.
Otaka’s decision to use yakitori as the primary focus of his omakase menu is unique in the Dallas dining scene. In Japan, yakitori is considered to be street food, but at Otaka’s restaurant, he takes it to a whole new level. By elevating yakitori to a premium dining experience, he aims to showcase the versatility of this Japanese dish.
At Mābo, customers can indulge in a variety of skewered dishes, each meticulously prepared and cooked to perfection. The menu features Miyazaki Wagyu Beef A5 Kushiyaki, which is grilled to perfection and known for its exceptional tenderness and flavor. Other popular choices on the menu include chicken and vegetables, all cooked to beautifully and presented in an elegant and unique way.
Designed by Hatsumi Kuzuu (Tei An, FT33), Mabo’s aesthetic is as detailed, precise, and exquisite as its food. Its exterior and interiors could come off as austere if not for the rich mixture of materials and textures. The Shou Sugi Ban facade (a centuries-old, Japanese technique of charring wood with fire to preserve it) sets the stage for the beautiful drama inside, which includes dark plaster walls, warm woven flooring, and creamy plush upholstery.
Though the striking indoor Zen Garden certainly draws the eye, the true stage and focal point is the cooking area surrounded by the eight-seat omakase bar. Upon arrival, woven roller shades act like a theater curtain, only revealing the kitchen when Masa is ready to begin his impressive performance. With a backdrop of large format, concrete-like wall tiles, an attractively arranged botanical feature, and elegant lighting for both the chef and his diners, Mabo’s surroundings greatly enhance the quality of the culinary experience.
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