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Slurp away at this Arts District noodle shop. Chef Teiichi Sakurai, formerly of Tei Tei and Teppo; bar manager Yosuke Fukuda; and general manager Ayako Thompson give humble handmade soba with dips like Texas pecan a pedestal and provide customers with unexpected libations like Japanese vodka. Patrons at the rooftop lounge can enjoy these and other specialty tipples in the sleek dining room or while gazing at the downtown vistas on Tei-An's rooftop lounge.
Inexpensive and cheap are two completely different things. Not everyone has a ton of coin to blow on a lunch now and then, but financial restrictions don't necessarily have to relegate you to the like... More »
Are you the kind of sophisticated Dallasite who enjoys dining on sushi while listening to jazz? And Japanese drum lines? If so, Tei-An Soba House has what you need Monday. Tei-An celebrates its four-year anniversary in full party mode, with... More »
In Happy Endings, foodbitch goes on the hunt for Dallas' unsung and unsurpassed desserts. Today: the soba ice cream at Tei An. Trying to name the best desserts in Dallas is an impossible task. Almost... More »
Ahhhh-Had a craving for some good ramen today, after being at Ippodu in NYC last week. Now, this isn't the same of course, but the tonkatsu ramen was very tasty, well priced and a perfect portion. Noodles tasted fresh and properly cooked, pork slice was great! Came with a complimentary roll and I had some shiu mai as well, which were very good. Lots of japanese in the restaurant for lunch as well. Nice spot!
David Chang did a great thing in bringing ramen into new popularity, but he also spurred a lot of idiots who think any bowl filled with noodles, topped off with steaming broth and decorated with condiments will make the grade. Now trendy restaurants offer shoddy bowls of soup that are giving proper ramen a bad rep. Thankfully, Tei An offers a bowl that sets the ramen record straight. Fresh noodles cooked perfectly retain a subtle bite, and broths made from bones and not soup bases taste... More »
A couple years ago, Teiichi Sakurai did something that at the time seemed downright dimwitted. He ditched two stellar restaurants--Tei Tei and Teppo--and headed to Japan to learn about cooking. He's one hell of a student, judging by his new One Arts Plaza venture. Tei An specializes in Japanese noodles: soba and udon, but especially the former. Hand-made, nutty in flavor, when dipped into one of his broth selections (ranging from traditional Japanese to a Texas pecan) they become... More »
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