variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch
Today's Lunch Special
$12.95
served w/2 small dishes, soup, & rice
Saba Shioyaki Teishoku
$15.00
salt grilled boston mackerel served w/small dish, soup, & rice
Katsu Don Set
$12.00
fried pork filet scrambled w/poached egg & onion
Tem Don Set
$13.00
2 prawn tempura on a bed of rice
Cold Soba Or Udon
w/one topping
Tempura$13.00
Tororo$12.00
Hot Soup Udon Or Soba
w/one topping
Tempura$13.00
Tororo$12.00
Beef$13.00
Wakame$10.00
Kitsune$10.00
Lunch Bento Box
$12.95
3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25), fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2), fried oyster (add $1). served w/ miso soup, rice & pickeles
Dinner
Traditional Kaiseki Tasting
this meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan
(per person)$80.00
Sushi Tasting
this meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice
(per person)$80.00
Suppon (soft Shell Turtle) Kaiseki Tasting
(minimum of 2 orders per table), "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients
Pairing(per person)$145.00
Without(per person)$90.00
Surf 'n' Turf (wagyu & Lobster) Kaiseki Tasting
(minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.
this sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.
Bottle$700.00
Born - Dream Come True, Junmai Daiginjo 33. 5oz, Fukui Prefecture
aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.
Bottle$470.00
Born - Wing of Japan, Junmai Daiginjo 24oz, Fukui Prefecture
this sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.
combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.
Bottle$85.00
Oze No Yukidoke, Junmai Daiginjo 24oz, Gunma Prefecture
elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.
8oz Carafe$55.00
Bottle$150.00
Born - Tokusen, Junmai Daiginjo 24oz Fukui Prefecture
fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.
8oz Carafe$55.00
Bottle$150.00
Born - Muroka Nama Genshu, Junmai Daiginjo 24oz, Fukui Prefecture
unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.
8oz Carafe$44.00
Bottle$120.00
Takacho - Dai Gin, Junmai Daiginjo Genshu 24oz Nara Prefecture
one of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.
this sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.
this is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.
Bottle$30.00
Sake in Other Classification
Oze No Yukidoke - Omachi, Junmai Ginjo 24oz Gunma Prefecture
this sake is made of 100% "omachi-mai" rice. see the difference on the taste.
8oz Carafe$36.00
Bottle$100.00
Hakkaisan, Ginjo 24oz, Niigata Prefecture
this ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.
Bottle$90.00
Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24oz, Shimane Prefecture
very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.
8oz Carafe$33.00
Bottle$90.00
Kubota - Koju 24oz, Tokubetsu Junmai Niigata Prefecture
made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.
8oz Carafe$29.00
Bottle$80.00
Hakkai San, Honjozo 24oz, Niigata Prefecture
8oz Carafe$27.00
Bottle$75.00
Takacho - Jun Gin, Junmai Ginjo Genshu 24oz, Nara Prefecture
first time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.
"yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.
unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.
At Sushi Taro we encourage you to try this style of dining. We offer three types of Kaiseki meal. In the "Kaiseki Tasting, "the chef puts the emphasis on cooked dishes. In the "Sushi Kaiseki Tasting, "the chef serves morsels of seafood and seasoned rice along with other dishes. And in the "Suppon Kaiseki Tasting," the chef serves this unique ingredient of soft shell snapping turtle with ancient Japanese cooking technique to bring-out the genuine Japanese flavor that you have never tasted before. We are also offering other seasonal ingredient Kaiseki Tasting in its seasons.