会席コース（お二人様より）
Traditional Kaiseki Tasting	Traditional (minimum of 2 orders per table) 80 p/p
Mini course (yes, you can order just for one) 58 p/p

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.

This meal combines a variety of traditional Kaiseki dishes with beautiful arrangements of sliced raw fish and shellfish, known in japan as sashimi. Sashimi originated in the aristocratic court cuisine of Japan's ancient capital, Kyoto, and is the purest way to savor the delicate flavors of seafood in its natural state. Our cheff begins with several Kaiseki dishes to awaken yhour taste buds, then alternates cooked offerings with elegant plates of sashimi in which the jewel-like slices of fish have been arranged with the feel of a Zen garden. We suggest that you enjoy your sashimi by applying only a very small dab of wasabi directly to each piece, and then dipping just one corner of the piece into our special house soy sauce, in order not to overwhelm the subtle flavors and textures of the fish.