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.

• Traditional Kaiseki tasting | highlights cooked dishes, including uni and braised oxtail
• Sushi tasting | combines sushi with a variety of conventional Kaiseki plates, including unagi in a dashi starch sauce, toro, hairy crab sunomono, and fugu
• Suppon tasting | features soft-shell turtle in various dishes, including soup with a sake, house special soy sauce, kelp, and ginger broth
• Surf 'n Turf tasting | showcases a variety of plates incorporating Wagyu beef and a whole lobster as sashimi and tempura
• See full menu.