At this exquisite sushi house, adventurous guests are invited to embark on a traditional Kaiseki dining journey. Distinguished by the communal enjoyment of several chef-improvised courses, each visit provides a true taste of seasonal ingredients. No expense is spared on the fresh seafood—partially sourced from the famed Tsukiji market in Japan—ensuring optimal taste and texture, and setting the stage for a supremely authentic meal.
Minimalist and serene, the design of Sushi Taro’s dining room features a muted palette of creams and camels, textured linen curtains, and sleek wood walls that humbly defer to the true focus of the establishment: the intricate presentation and flavor fusions of each artful dish. Preparations of Kaiseki are thoughtful and unique, showcasing the chef’s mastery of knife techniques—including sogi giri, a delicate method of sashimi slicing— while highlighting the aesthetically complex end result.
Four diverse Kaiseki tasting menus appeal to bold and conventional palates alike. The suppon, or soft-shell turtle, tasting invokes the culture of Kyoto’s Imperial Palace, where this delicacy has been relished for centuries and is now simmered to tender perfection in a rich sake, soy sauce, kelp, and ginger broth. The juxtaposition between cooked and raw offerings in the extravagant sushi tasting reveal rare fish combinations, like golden thread snapper and raw Arctic char, each paired with sublimely seasoned rice and hints of wasabi. Savor the sumptuous combination of Wagyu beef and lobster or delight in the celebrated centerpiece course of the traditional Kaiseki tasting.
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