会席コース
Traditional Kaiseki Tasting	80 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.

"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.
The cuisine is also considered to promote sexual potency in men, all the collagen and gelatinous stuff becomes sexual stamina.
The broth is rich, but surprisingly light. The broth is made with the simple japanese broth ingredients: sake, soy sauce, kelp, and ginger. The "Suppon" has quite a lot of fat and this adds the hearty richness to the broth.

"Taraba-gani" or Red King Crab is caught in Autumn and Winter. It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the color of after cooked color rather than the color of a living animal, which tends to be more burgundy.Red king crab can be very large, sometimes reaching a carapace width of 11 in and a leg span of 6 ft. It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.The King Crab is native to the Bering Sea, North Pacific Ocean, around the Kamchatka Peninsula and neighboring Alaskan waters.We are offering this "Taraba-gani" as "Shabu-Shabu" style, raw crab legs dipping in Hot-Pot at your table. Along with "Taraba-gani", We will serve you a whole Lobster as sashimi and as tempura.