variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch
Today's Lunch Special
served w/2 small dishes, soup, & rice
Saba Shioyaki Teishoku
salt grilled boston mackerel served w/small dish, soup, & rice
Katsu Don Set
fried pork filet scrambled w/poached egg & onion
Tem Don Set
2 prawn tempura on a bed of rice
Cold Soba Or Udon
Hot Soup Udon Or Soba
Lunch Bento Box
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
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
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
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
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.
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.
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.
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.