Tei-An

Avg 4* in total 672 reviews.

Claimed  -  $$$$ -  Japanese, Bars

Phone: (214) 220-2828

About the Business

History

Established in 2008.

The stylish Japanese restaurant specializes in freshly made soba noodle dishes, served hot or cold in soups or with dipping sauces. The restaurant is owned by Teiichi Sakurai, well-known as the founder of Teppo(1995) and Tei Tei(1998). Teiichi opened Tei-An in 2008. Soba is a thin Japanese noodle made from buckwheat flour - there are only 5 in the country which prepares fresh noodle on the premises. Tei-An wants you to experience a touch of Tokyo in the middle of Dallas: "modern Tokyo" mixing rich wood, concrete, stone, steel and glass. The best seats in the house are at the dining room's soba counter that wraps the stone garden. Enjoy our robust collection of premium sake and fine Japanese whiskeys along with seasonal sashimi, appetizers, daily special items, and the soba at the very end of the meal. (À La Carte) Or Book our Omakase that often includes A5 BMS12 Miyazaki beef and ultra-seasonal fish. Soba, our house specialty, is always the finale. (Tasting Menu)

Meet the Manager

Business owner information

Best R.

Manager

Teiichi Sakurai was born and raised in Tokyo, Japan.  While still in high school, he apprenticed with a highly regarded restaurateur in Tokyo, where he learned the fine art of sushi and yakitori. In 1985, Teiichi decided to move to the United States for college as an exchange student. Teiichi worked at the Japanese Hibachi Restaurant in Amarillo for three years.Then Teiichi moved to Dallas and became a sushi chef at Royal Tokyo, where he worked for four years, from 1990-1994. Royal Tokyo not only helped Teiichi further hone his craft, but it also allowed him to raise his own funds for his first restaurant, Teppo Yakitori and Sushi Bar, which he opened in 1995.Teiichi opened Teppo when eating uncooked fish was still unthinkable to many Americans. He opened his next restaurant, Tei Tei Robata Bar in 1998, when most Dallasites knew little more about Japanese grilling than chefs juggling sharp knives in front of counter-size griddles. He sold both restaurants to his loyal head chefs in

1722 Routh St, Ste 110