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Food menu :

Dinner
|
Lunch
|
A la carte menu are up-dated on Facebook and Twitter

Drink menu :


Sake
|
White Wine
|
Champagne
Sparkling Wine
|
Red Wine
|
Plum Wine
|
Sho-Chu
|
Beer

Introduction to "Kaiseki" :

The Authentic Japanese Dining Experience at Sushi Taro

Sushi Taro is pleased to introduce "Kaiseki," a traditional dining experience that we proudly serve here in Washington D.C. just as it is served in Japan.

Kaiseki combines the elegance of Japan's ancient courtly cuisine with the simplicity of Buddhist temple fare. The goal of Kaiseki is to highlight the natural taste of ingredients at the peak of freshness and flavor.

During a Kaiseki meal, instead of ordering off a menu, diners let the chef entertain them with a series of surprises. This allows the chef to use his imagination and to feature the ingredients that are most delicious and in season on any given day.

At Sushi Taro we encourage you to try this style of dining. We offer four types of Kaiseki meals. In the "Traditional Kaiseki Tasting," the chef puts the emphasis on genuine Japanese cooked dishes. In the "Sushi Tasting," the chef serves morsels of seafood and seasoned rice along with other genuine Japanese cooked dishes. And in the "Suppon Kaiseki Tasting," the chef serves the unique ingredient of soft shell snapping turtle with ancient Japanese cooking techniques to bring-out genuine Japanese flavors that you have never tasted before. In the "Surf 'n Turf Kaiseki Tasting," the chef uses globally known "Wagyu" beef and lobster combined in a "Kaiseki" format.

We also incorporate seasonal ingredients in some of our tastings, such as the "Taraba & Lobster Kaiseki Tasting," in which we use Red King Crab legs and Lobster, as well as the "Fugu Tasting," which incorporates the famous blowfish in the winter season.

We also have pairing programs to go along with any of our tasting courses to introduce customers to a variety of high-end sake.

We hope that you enjoy this simple form of genuine Japanese style dishes.


Dinner Menu

Last seating for Tasting order is 1 hour before closing.
(MON-THUR @ 9:00, FRI & SAT @ 9:30)


寿しTaro会席コース

Taro's Sushi Kaiseki

Pairing 140 p/p

without 90 p/p

"Kaiseki" 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.

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.


すっぽん会席コース

Suppon (soft shell turtle) Kaiseki tasting

Pairing 155 p/p

(Advanced Reservation recommended, minimum of 2 orders per table)

without 100 p/p

"Suppon," or soft shell turtle, is considered to be the most elegant fare for soup. Suppon was the favorite of imperial courts through 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 a 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 a very high-quality food. The broth is rich, but surprisingly light. It is made with the simple Japanese ingredients: sake, soy sauce, kelp, and ginger. The Suppon has quite a lot of fat and this adds the hearty richness to the broth.
All the rich collagen promotes beautiful skin and full lips in women, the cuisine is also considered to promote sexual potency in men.

$15 supplement for premium sashimi up-grade.
Suppon Kaiseki Tasting does not come with sushi, $10 supplement for 5 pieces sushi of your choice.


サーフ&ターフ会席コース

Surf 'n' Turf (JPN wagyu & lobster) kaiseki tasting

Pairing 245 p/p

(Advanced Reservation required, minimum of 2 orders per table)

without 180 p/p

"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.

We are using "A5" the highest grade of USDA beef the ultimate genuine Japanese Wagyu beef available in the U.S. We are offering this magnificent beef as carpaccio. Then beef & lobster served as "Sukiyaki" in Winter and "Shabu-Shabu" style in summer. Along with "Wagyu," We will serve you a whole Lobster as beautiful sashimi.

Serving size of JPN wagyu beef for "Sukiyaki" and "Shabu-Shabu" is 6 oz per order.
Additional slice of JPN wagyu beef is available for 4 oz / $40.
 


Consuming raw or uder-cooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food-borne illness, especially if you have certain medical conditions.


A la carte menu are up-dated on Facebook and Twitter.


Lunch Menu




             Lunch Bento Box         14.95
弁 当 箱

3 compartment Bento Box each filled with
wild prawn & veggies tempura and fine cuts of sashimi and your choice of

SUSHI (+25c)
FRIED CHICKEN
GRILLED SALMON YU-AN
GRILLED BOSTON MACKEREL
EEL KABA-YAKI
FRIED OYSTER

served w/ miso soup, rice & pickles


Sushi Taro’s Salad
daikon, arugula, poached egg, crispy fried ice fish
dressings: spicy mentai, ume shoyu, goma dressing
寿しTaroサラダ

9.95

Sushi Taro’s Seaweed Salad
house mixed seaweed, shredded daikon & arugula
dressings: spicy pollack roe mayo, plum soy, creamy sesame
寿しTaro海藻サラダ

9.95


Bara Chirashi set
diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box.
& served w/chawan-mushi
ばらちらし

22

Premium Chirashi set
sashimi cuts of fresh fish on a bed of sushi rice.
& served w/chawan-mushi
特上ちらし

35

Tekka Chirashi set
toro & tuna on a bed of sushi rice.
& served w/chawan-mushi
鉄火ちらし

28

Sushi Mori set
assorted sushi chef's choice.
served w/small dish & soup
すし 盛

15.25

Sushi Jo set
assorted sushi chef's favorite cuts of the day.
served w/small dish & soup
すし 上

28

Sushi Tokujo set
a greater variety of assorted sushi of the finest cuts and quality.
served w/small dish & soup
すし 特上

38

Sashimi & Tempura Teishoku
assorted sashimi & mixed tempura.
served w/small dish, soup, & rice
お刺身天ぷら定食

30

Tokujo Sashimi
variety of assorted sashimi of the finest cuts and quality.
served w/small dish, soup, & rice
特上刺身

40

Today's Lunch Special
served w/2 small dishes, soup
本日の日替わり

12.95

Katsu Don set
fried pork filet scrambled w/poached egg & onion.
served w/small dish & soup
カツ丼

13

Tem Don set
3 prawn tempura on a bed of rice.
served w/small dish & soup
天 丼

14

Udon Hot Soup
w/one topping
温 うどん

Toppings:

Prawn Tempura

13

Tororo

12

Beef

13

Kitsune

10

House-made Cold Soba
or Hot Soup
w/one Topping
手打ちそば 冷 / 温

Toppings:

Tempura

15

Tororo

14

Kamo (duck)

16

Add to your noodle order
a mini Chirashi bowl

ミニちらしセット

8


We do not accept individual bills from a parties more then 4 people.
Consuming raw or uder-cooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food-borne illness, especially if you have certain medical conditions.



Drink Menu

SAKE in DAIGINJO CLASS 大吟醸酒

8oz carafe / bottle


DAISHICHI - MYOKA RANGYOKU, 大七 妙花欄曲
JUNMAI DAIGINJO 24oz, Fukushima prefecture
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.

700

BORN - DREAM COME TRUE, 梵 夢は正夢
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.

470

BORN - WING OF JAPAN, 梵 日本の翼
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.

260

KUBOTA - MANJU, 久保田万寿
JUNMAI DAIGINJO 24oz, Niigara prefecture
This sake is one of most popular premium sake known to all Japanese.

66 / 180

DASSAI (otter fest) 23, 獺祭 2割3分
JUNMAI DAIGINJO 10oz, Yamaguchi prefecture
Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

85

OZE no YUKIDOKE, 尾瀬の雪解け
JUNMAI DAIGINJO 24oz, Gunma prefecture
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.

55 / 150

BORN - TOKUSEN, 梵 特選
JUNMAI DAIGINJO 24oz Fukui prefecture
Fermented at length in very controlled temperatures, this Junmai Daiginjo features a very strong, powerful flavor but retains the elegant aroma of Ginjo.

55 / 150

BORN - MUROKA NAMA GENSHU, 梵 無濾過生原酒
JUNMAI DAIGINJO 24oz, Fukui prefecture
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.

44 / 120

TOMIO - GENZO BOTTLE, 富翁 (原酒)
JUNMAI DAIGINJO 24oz, Kyoto prefecture
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.

41 / 110

KITAYA - KANSANSUI Kasumizake, 喜多屋 寒山水 かすみ酒
JUNMAI DAIGINJO 10oz, Fukuoka prefecture
This unique sake is Daiginjo and slightly cloudy like unfiltered (Nigori) sake. Very refreshing.

45

DASSAI 50, 獺祭 5割
JUNMAI DAIGINJO 10oz, Yamaguchi prefecture

35

KAMOTSURU - GOLD, 賀茂鶴 特製ゴールド
DAIGINJO 6oz, Hiroshima prefecture
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.

30


SAKE in OTHER CLASSIFICATION 日本酒

8oz carafe / bottle

OZE no YUKIDOKE - OMACHI, 尾瀬の雪解け 雄町
JUNMAI GINJO 24oz Gunma prefecture
This sake is made of 100% "Omachi-Mai" rice. See the difference on the taste.

36 / 100

HAKKAISAN, 八海山 吟醸
GINJO 24oz, Niigata prefecture
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.

90

RYOSHI ZAKE - KAN NIHONKAI, 環日本海 漁師酒
JUNMAI GINJO 24oz, Shimane prefecture
Very unique flavor of hint of saltiness on the pallet. Well goes with any Japanese dishes.

35 / 95

KUBOTA - KOJU 24oz, 久保田 紅寿
TOKUBETSU JUNMAI Niigata prefecture
Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

29 / 80

HAKKAI SAN, 八海山 本醸造
HONJOZO 24oz, Niigata prefecture

27 / 75

AMABUKI - OMACHI ICHIGO NAMA 天吹 雄町いちご酵母 生
JUNMAI GINJO 24oz, Saga prefecture
This sake is using unique technique of strawberry yeast for fermentation.

25 / 70

BUNRAKU - Nihonjin no Wasuremono, 文楽 日本人の忘れ物
YAMAHAI JUNMAI 10oz, Saitama prefecture

30

SUSHI TARO, 寿しTaro
TOKUBETSU JUNMAI 10oz, Niigata prefecture

30

TENGUMAI - Yamahai Jikomi , 天狗舞 山廃純米
TOKUBETSU JUNMAI 24oz, Yamagata prefecture
"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.

23 / 65

KAMAYA KYUZAEMON - TARU 釜屋 久左衛門 樽酒
TOKUBETSU JUNMAI 24oz, Saitama prefecture
"Taru Zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

23 / 65


OTHER TYPE of SAKE にごり酒

HAKKAISAN - NIGORI SPARKLING, 八海山 にごりスパークリング
NIGORI SPARKLING 12.17oz Niigata prefecture
Serious sparkling sake produced by well-known serious brewer. This sparkling sake is not gimmick like all other sparkling sake in the market.

40

DASSAI NIGORI 50, 獺 祭 5割 にごり
JUNMAI GINJO NIGORI 10oz Yamaguchi prefecture
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.

35

KIKUSUI - PERFECT SNOW, 菊水 どぶろく
NIGORI GENSHU 10oz Niigata prefecture

30


WHITE WINE (5oz serving per glass)

LITTLE BUTEO
Gruner Veltliner, Austria, 2012

11 / 44

ST. URBANS-HOF ESTATE
Riesling, Mosel-Saar-Ruwer, Germany, 2014

11 / 44

FOUR GRACES
Pinot Blanc, Willamette Valley, OR

14 / 56

DR. KONSTANTIN FRANK
Chardonnay, Hammondsport, NY, 2013

11 / 44

LES DUNES du CAP - FERRET
Chardonnay, Bordeaux, France, 2013

12 / 48

TALBOTT
Chardonnay, Santa Lucia Highlands, CA, 2013

19 / 76

SOLISTE L'age D'or
Chardonnay, Russian River Valley, CA, 2014

100

TOURAINE
Sauvignon Blanc, Loire, France, 2014

10 / 40

BRANCOTT ESTATE B
Sauvignon Blanc, Marlborough, New Zealand, 2011

17/ 68


CHAMPAGNE / SPARKLING WINE

LIEB CELLARS, blanc de blancs reserve
Sparkling Wine, Long Island, NY, 2010

13 / 52

GIMONNET-GONET, Burt Tradition
Champagne, France, NV

90


RED WINE (5oz serving per glass)

CHATEAU GIGOGNAN COTES DU RHONE VIGNE DU PRIEUR ROUGE
Rhone, France, 2013

9 / 36

ADELAIDA
Zinfandel, Paso Robles, CA, 2013

13 / 52

JEZEBEL
Pinot Noir, Oregon, 2014

11 / 44

KIM CRAWFORD - RNS OTAGO
Pinot Noir, Marlborough, New Zealand, 2012

18 / 72

BROADSIDE
Cabernet Sauvignon, Creston, CA, 2013

11 / 44

JOHN ANTHONY
Cabernet Sauvignon, Napa Valley, CA, 2011

105


PLUM WINE 梅酒

UMESHU House-made Plum Wine, Alc.Vol.: 20% 3oz (May - Oct)

12

CLASSIC - Choya Umeshu 4oz serving w/ plum & ice

8/42

KOKUTO - Choya (plum, rum, & brown sugar), Very sweet like dessert wine 3oz

8


SHO-CHU 焼酎

Sho-Chu is Japan's other indigenous alcoholic beverage that is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%

One ingredient to make Sho-Chu, include sweet potato, rice, soba (buckwheat), and barley. There is even one island where there a few places that make Sho-Chu from brown sugar. It can also be made from more obscure things like chestnuts and other grains.

And each of these raw materials gives a very distinct flavor and aroma profile to the final Sho-Chu. These profiles run the gamut from smooth and light (rice) to peaty, earthy and strong (potato). Indeed, each of these raw materials lends a unique flavor in much the same way that the peat and barley of each region in Scotland determine the character of the final scotch whiskey.

There are another parallel to scotch can be found in the distillation methods. There are basically two main methods of distillation. The older method - it has been around since the 14th century or so - involves a single round distillation only, and is made using only one raw material. This type will more often reflect the idiosyncrasies of the original raw material. In the sense, it can be likened to single malt scotches.

The second method is one in which the Sho-Chu is goes through several distillations, one tight after another. It is often made with several of the commonly used raw materials. This method has only been around since 1911 and this kind of Sho-Chu is similar to much blended scotch. In other words, it is much smoother, ideal for mixing in cocktails, and with much less character.

Beyond these variables, the type of Koji mold (used to create sugar form the starch of the raw materials during distillation) can be one of three, (yellow Koji, as is used with sake, white Koji and black Koji) and the distillation itself can take place at either atmospheric pressure or at a forced lower pressure. These parameters too naturally affect the style of the final product.

焼 酎 SHO-CHU (50proof) 3oz serving per glass

麦 BARLEY

いいちこフラスコ  IICHIKO - Frasco, Barley, 60 Proof

17 / 120

いいちこ黒瓶 IICHIKO - Kurobin, Barley

13 / 85

いいちこ清凛 IICHIKO - Seirin, Barley, 40 Proof

8 / 52

悟 空 GOKOO, Barley, Aged 3 years in oak barrels

10 / 65

よかいち YOKAICHI, Barley

7 / 45

薩摩芋 SWEET POTATO

天使の誘惑 TENSHI NO YU-WAKU,
83% Sweet Potato, 17% Rice, Aged 2 years in sherry barrels, 80 proof

17 / 172

平八郎 HEIHACHIROH, 84% Sweet Potato, 16% Rice

14 / 95

吉兆宝山 KICCHO HO-ZAN, 83% Sweet Potato, 17% Rice

13 / 85

富乃宝山 TOMINO HO-ZAN, 83% Sweet Potato, 17% Rice,

13 / 85

一刻者 IKKOMON, Sweet Potato

13 / 85

尽 空 JINKOO, 83% Sweet Potato, 17% Rice

10 / 65

祝いの赤 海 童 KAIDOH, 83% Sweet Potato, 17% Rice

9 / 58

米 RICE

無 言 MUGON 10 years aged, 80 proof

15 / 148

鳥 飼 TORIKAI

17 / 120

しろ 吟麗 SHIRO - Ginrei

10 / 65

瑞泉 飛龍 ZUISEN HIRYU 5 years aged, 60 proof

13 / 85

瑞 泉(泡盛) ZUISEN, Awamori, 51.8 Proof

10 / 65

他 OTHER TYPES

十割り TOWARI, Soba (Buckwheat)

10 / 65

玉 露 GYOKURO, Rice Spirit w/ Green Tea

10 / 65

奄美黒糖 AMAMI KOKUTO, 65% Raw Sugar, 35% Rice

9 / 58

朱の音 AKA NO NE, 65% Carrot, 35% Rice

8 / 52

すだち酎 SUDACHI-CHU, Grain & Sudachi citrus

8 / 52

Serving size 3oz, except "Tenshi no Yu-waku" & "Mugon" (2oz)
Process of making SHO-CHU is same as single molt whiskey and each
Products have a character.


BEER

Old Dominion (DE), Seasonal Craft - Draught

6

KIRIN ICHIBAN, Draught, 12oz, Alc..Vol.: 4.9%

6

KIRIN LIGHT, 12oz, Alc..Vol.: 3.2%, 95cal

6

KIRIN FREE - Zero Alcohol

6

GINGA KOGEN, Hefe Weizen, 10oz, Alc.Vol.: 5%, Wheat, barley, Malt, from IWATE

10

YONA YONA ALE, Pale Ale, 11.8oz, Alc.Vol.: 5.5%, from NAGANO

10

INDO no AOONI, IPA, 11.8oz, Alc.Vol.: 7%, from NAGANO

10

TOKYO BLACK, Porter, 11.8oz, Alc.Vol.: 5%, from NAGANO

10

ECHIGO Stout, 11oz, Alc.Vol.: 7%, from NIIGATA

10

ECHIGO Premium Red Ale, 11oz, Alc.Vol.: 6%, from NIIGATA

10

ECHIGO Koshihikari, 17oz, Alc.Vol.: 5%, Rice, from NIIGATA

12

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