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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.

aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

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.

this sake is one of most popular premium sake known to all japanese.

combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

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.

fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

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.

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 unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

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.

this sake is made of 100% "omachi-mai" rice. see the difference on the taste.

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.

very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

first time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

this sake is using unique technique of strawberry yeast for fermentation.

this sake is using unique technique of sunflower yeast for fermentation.

"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.

"taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

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.

soba (buckwheat)

rice spirit w/ green tea

65% raw sugar, 35% rice

65% carrot, 35% rice

grain & sudachi citrus

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

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

assorted sushi chef's choice

assorted sushi chef's favorite cuts of the day

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

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

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

served w/2 small dishes, soup, rice

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

fried pork filet scrambled w/poached egg onion

2 prawn tempura on a bed of rice

w/one topping

w/one topping

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

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

(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

(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.

aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

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.

this sake is one of most popular premium sake known to all japanese.

combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

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.

fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

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.

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 unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

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.

this sake is made of 100% "omachi-mai" rice. see the difference on the taste.

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.

very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

first time imported to u.s. rich bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

this sake is using unique technique of strawberry yeast for fermentation.

this sake is using unique technique of sunflower yeast for fermentation.

"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.

"taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

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.

soba (buckwheat)

rice spirit w/ green tea

65% raw sugar, 35% rice

65% carrot, 35% rice

grain sudachi citrus

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

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

assorted sushi chef's choice

assorted sushi chef's favorite cuts of the day

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

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

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

served w/2 small dishes, soup, & rice

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

fried pork filet scrambled w/poached egg & onion

2 prawn tempura on a bed of rice

w/one topping

w/one topping

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

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

(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

(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.

aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

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.

this sake is one of most popular premium sake known to all japanese.

combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

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.

fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

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.

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 unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

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.

this sake is made of 100% "omachi-mai" rice. see the difference on the taste.

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.

very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

first time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

this sake is using unique technique of strawberry yeast for fermentation.

this sake is using unique technique of sunflower yeast for fermentation.

"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.

"taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

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.

soba (buckwheat)

rice spirit w/ green tea

65% raw sugar, 35% rice

65% carrot, 35% rice

grain & sudachi citrus