{"id":18282,"date":"2025-12-08T09:15:59","date_gmt":"2025-12-08T15:15:59","guid":{"rendered":"https:\/\/citystuff.com\/dallas\/2025\/12\/08\/inside-dallas-new-18-course-wagyu-restaurant-and-the-price-youll-pay\/"},"modified":"2025-12-08T09:16:00","modified_gmt":"2025-12-08T15:16:00","slug":"inside-dallas-new-18-course-wagyu-restaurant-and-the-price-youll-pay","status":"publish","type":"post","link":"https:\/\/citystuff.com\/dallas\/2025\/12\/08\/inside-dallas-new-18-course-wagyu-restaurant-and-the-price-youll-pay\/","title":{"rendered":"Inside Dallas\u2019 new 18-course Wagyu restaurant \u2014 and the price you\u2019ll pay"},"content":{"rendered":"

Introduction to Jo’Seon Wagyu Omakase<\/h1>\n

The Dallas Design District\u2019s newest steak restaurant, Jo\u2019Seon Wagyu Omakase, takes decadence to new heights. Guests will choose 12 or 18 courses \u2014 even at lunchtime. Many include bites of Wagyu. There\u2019s Wagyu with foie gras, bone marrow butter and scallop. Wagyu with fried garlic flakes. Wagyu with shaved truffle. Wagyu brisket. Wagyu short rib. A Wagyu burger. And more.<\/p>\n

The restaurant offers nine cuts of Wagyu. Those who choose the 18-course tasting \u2014 available only in the private rooms \u2014 can expect to eat about 20 ounces of beef. Lunch starts at $140 per person. For the most decadent dinner option, the price is $280, making it one of the most expensive tasting menus in Dallas-Fort Worth.<\/p>\n

The Dining Experience<\/h2>\n

A meal here is rich, to be sure. To help diners stomach so many courses of buttery beef, executive chef-partner Danny Shin offers a zippy palate cleanser of marinated cherry tomatoes mid-meal. 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 Shin shows his Korean heritage 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? 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

Dinner as a Show<\/h2>\n

Beyond the big, beefy menu, dinner at Jo\u2019Seon is \u201ca show,\u201d said owner Mike Baird. 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.<\/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<\/p>\n

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

Cocktails and Drinks<\/h2>\n

Jo\u2019Seon, pronounced jo-sun, is named for Korea\u2019s longest-lasting dynasty. General manager and beverage director JP Park 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

\n","protected":false},"excerpt":{"rendered":"

Introduction to Jo’Seon Wagyu Omakase The Dallas Design District\u2019s newest steak restaurant, Jo\u2019Seon Wagyu Omakase, takes decadence to new heights. Guests will choose 12 or 18 courses \u2014 even at lunchtime. Many include bites of Wagyu. There\u2019s Wagyu with foie gras, bone marrow butter and scallop. Wagyu with fried garlic flakes. Wagyu with shaved truffle. […]<\/p>\n","protected":false},"author":12,"featured_media":18284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[],"class_list":{"0":"post-18282","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/dmn-dallas-news-prod.cdn.arcpublishing.com\/resizer\/v2\/OLJCB3JAARCNPIOM3VM54UA6RM.jpg?auth=4d02e72524eb89bdbe98089e746c42e7ec2420f2fcfb0e230c7f1a9b5079a684&quality=80&width=1200&height=630&smart=true","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/18282"}],"collection":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/comments?post=18282"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/18282\/revisions"}],"predecessor-version":[{"id":18285,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/posts\/18282\/revisions\/18285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/media\/18284"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/media?parent=18282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/categories?post=18282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/dallas\/wp-json\/wp\/v2\/tags?post=18282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}