Teiichi Sakurai Will Open a Ramen Shop in Sylvan|Thirty Called ‘Ten’

Tei-An's Tonkotsu Ramen (Photography by Kevin Marple, Food Styling by Beth Maya)
Tei-An’s Tonkotsu Ramen
(Photography by Kevin Marple, Food Styling by Beth Maya)

Ages ago—too long ago for most of y’all to remember—I wrote that Teiichi Sakurai would be opening a fish market at Sylvan|Thirty, the mixed-use development in West Dallas/North Oak Cliff. (It’s currently being erected as I type this.) Well, forget what I said earlier about the fish market. That’s not happening anymore. Sakurai has switched gears completely. Instead, he’s opening a ramen shop.

Let me repeat that again: Teiichi Sakurai will be opening a ramen shop.

This will be Dallas’ second dedicated Japanese noodle place (Tanoshii came first in September), but if anyone in our city can pull off a ramen restaurant that rivals those in Japan, it’s Sakurai. He currently makes the best tonkotsu in Dallas.

The owner of Tei-An and Tei Tei Robata is serious about doing his third restaurant, Ten, right. He’s thought about opening a ramen place for three years. Ten (or “天” in Chinese and Japanese) means “sky” and “heaven.” Hatsumi Kuzuu, the same designer who did FT33, is designing the tiny 750-square-foot space, which only has enough room for 13 seats. Guests will be seated around a toppings bar, where they can choose what they’d like to add to their bowl. Gyoza and chashu will be available to order as side dishes. So far, Sakurai has plans to make three different kinds of ramen: tonkotsu-shio, shoyu, and miso. He probably won’t have a curry ramen on the menu.

“My philosophy of ramen is that it has to be a street food. Quick and easy. This is an old-school ramen shop,” says Sakurai. “I try to do culture more than business. If I like to make business, [the shop would] probably be four times bigger than this and lots of waitress running in general. But it’s my passion introducing a culture, not a business. That’s why seating is limited.”

To the chef-owner, a $22 bowl of ramen is “nonsense.” He doesn’t want to charge any higher than $10 a bowl. Guests are encouraged to eat quickly, like they do back in Japan.

Sakurai plans for Ten to open in May. It’ll be right across from Cox Farms, the Sylvan|Thirty grocery store that’s supposed to open this month. [Update: It’s been pushed back to January, according to Oak Cliff Advocate.]


  • TheBradsBlog

    Legit. Believe me.

  • Maria Whiteside Mejia

    I am so excited. Glad that he is going to keep that price point for the ramen bowls.
    By the way I would check some facts in the story. Teich opened Teppo yakitori back in the mid 90s also he doesn’t own tei tei anymore. He passed those two restaurants to his friends Masa and Sakamoto.

    • Carol Shih

      Thanks for pointing it out. Monday morning brain fart.

  • Bill

    Only 13 seats? Trying to get in will be fun.

  • Jeffrey Siegel

    This is fantastic news. This will be like my favorite ramen shops in NYC and Tokyo…. tiny places that serve amazing ramen that you don’t linger over. You come in, you eat fantastic ramen, and you go. Just as it should be. Thank you Teiichi!!

  • AmyS

    Small is the new Big in restaurants.

  • Primi Timpano

    What noodles will he use. I hear from sources at Tei An that it takes many years to learn the art if making ramen noodles.

  • kevinmarple

    Excellent News!

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  • Dr. Carlos Chapa, L.Ac, OMD Ph.D

    Exciting and Ecstatic ! I usually have to go to NYC to get some great Ramen and Tei An is the exception. My favorite restaurant and favorite chef/owner! I will be there opening day.

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  • E

    Love the idea of the ramen shop. Hate that the seafood market isn’t happening.

  • Cooper Koch

    Thanks for the great write-up, Carol! Chef Sakurai shared a video with us that shows a tour of a ramen shop in NYC. Ten will have a similar layout and flow. I’ve posted it on Sylvan Thirty’s blog, in case anyone’s interested: http://www.iheartsylvanthirty.com/2013/12/03/ten-ramen-coming-soon/

    (I’m the PR and social media rep for Sylvan Thirty.)

  • Randall White

    Another great addition to the West Dallas restaurant scene … which is redefining the area. Great.

  • Greg

    Wow! Really?!? Why not give us something we really need in N.O.C. like a great fish market, instead of another freakin’ trendy noodle house. What a disappointment and waste of the space.

  • Heather

    “This will be Dallas’ second dedicated Japanese noodle place (Tanoshii came first in September)”

    Isn’t Tei An, a soba house, considered a Japanese noodle place?