Sushi Taro

Lunch

add to your noodle order a small appetizer and inari set $3, chirashi set $6

• Bara Chirashi SetUSD 18.50

  diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• Tekka Chirashi SetUSD 18.50

  a variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• Sushi Mori SetUSD 15.00

  assorted sushi chef's choice

• Sushi Jo SetUSD 25.00

  assorted sushi chef's favorite cuts of the day

• Sushi Tokujo SetUSD 35.00

  a greater variety of assorted sushi of the finest cuts and quality

• Sashimi & Tempura TeishokuUSD 25.00

  assorted sashimi & mixed tempura served w/small dish, soup, & rice

• Tokujo SashimiUSD 40.00

  variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• Today's Lunch SpecialUSD 12.95

  served w/2 small dishes, soup, & rice

• Saba Shioyaki TeishokuUSD 15.00

  salt grilled boston mackerel served w/small dish, soup, & rice

• Katsu Don SetUSD 12.00

  fried pork filet scrambled w/poached egg & onion

• Tem Don SetUSD 13.00

  2 prawn tempura on a bed of rice

• Cold Soba Or Udon

  w/one topping

  • TempuraUSD 13.00
  • TororoUSD 12.00

• Hot Soup Udon Or Soba

  w/one topping

  • TempuraUSD 13.00
  • TororoUSD 12.00
  • BeefUSD 13.00
  • WakameUSD 10.00
  • KitsuneUSD 10.00

• Lunch Bento BoxUSD 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 personUSD 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 personUSD 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

  • PairingUSD 145.00
  • WithoutUSD 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.

  • PairingUSD 245.00
  • WithoutUSD 180.00