Tare

Tare recently was awarded as a Michelin Recommended restaurant, and I definitely agree! Tare is located in a random office building, but the chef greets you outside to walk you up to the restaurant. There are 12 seats with the chefs in the middle. We were surprised to find out 10 of them were regulars (for good reason!) Watching the chefs do their magic really makes you appreciate the love and care they put into their work. We were immediately started off with a palate refresher drink which felt tasty and sour. We ordered a couple cocktails, and I was surprised at how good they were. We ordered the gin fizz, and A5 Fat Washed Old Fashioned. Both were exceptional, and I was surprised at how the A5 Fat complimented the whiskey. There are 15 courses, 3 small plates, 11 nigiri, and 1 dessert course. A lot of the courses had some Texan influences, which only enhanced the meal. Some of the standouts of the night were the crudo, hirame, kurodai, kinmedai, negi toro, Hokkaido scallop, and the chu toro! The only dish we felt we could skip over was the ceviche, which was while very unique, kind of felt out of place. Overall I highly recommend this spot, especially if you are celebrating a special occasion!!

Tare is that middle spot between a casual omakase and a great one. You won't leave full due to it being both shorter and more affordable than some of the other places in the city, but you will still enjoy that you had a nice meal with a few unique pieces. For the price that it is, the fact that they even had something that was different in taste and/or fish species is still something to give them props for.This place is more casual than other higher end spots. I ended up behind a crash about 5 minutes away and they still accommodated for my lack of punctuality due to it. They greeted me outside where we had to navigate up some stairs into a pretty much hidden room (not the hidden as in there's obviously something here around this artsy place but hidden as in "ARE WE IN THE RIGHT BUILDING" sort of way). They seem to be really, really nice for that and to others.Throughout the meal as they explained the bite, they also didn't seem to demand much attention so we had other patrons have conversations over their spiel. I always love hearing about where the food comes from and that behavior wouldn't fly elsewhere, but I also think if you're looking for something casual with a higher price tag for the night, you would be pleased with how laid back they are.The omakase itself had a shorter menu than most. I would say there were some standouts and some not. Usually the madai isn't something I write home about, but this one was really good! Ending off with akami, chutoro, and a decadent otoro was.... A choice. I would have personally wanted that split up with lighter bites early on, but I enjoyed the otoro. The dessert bite was better than most as well.I'd say skip the sake pairing. The meal lasts around an hour and it'll just slow you down.Overall, it was good but unsure about the bang for buck you'd get.

Tare omakase combines Texan fusion with sushi, creating unique flavor profiles and interesting palate dynamics. Starting off strong, the strawberry crudo is refreshing and light, prepping your tongue for the journey to come. The drinks are good as well, although fairly strong. After the crudo starter, there are some notable fish dishes such as the Hokkaido Scallop and the Akami that are amazing, but some of the dishes on the menu lack a wow factor. Overall, the chef is very nice and welcoming, explaining where each ingredient is sourced from. My only two quips are the lack of wow factor in some dishes and that I wasn't full at the end of the meal. Otherwise, Tare is worth a try!

Blink and you might miss this place. Located in what looks like an unassuming office building, you're led to a spacious back room where the sushi magic happens. I came here with a small group of friends for my birthday celebration and were treated to a 15 course Texas-inspired omakase.Some of the standouts:- Gazpacho: The cucumber, tofu, and dill combination was bright and really opened the palate.- Madai: The seabream was so tender and fresh.- Kanpachi: The salsa really made the amberjack stand out.- Negi toro: The mix of fatty and lean tuna atop a chicharron was flavorful and full of crunchy texture.- Hotate: I love a good scallop dish and the addition of the xo sauce resulted in a tender and savory bite- Chu toro: Always a favorite. It was dry aged and sauteed with oil for a balanced and fatty flavor.I opted for a glass of sake as well for a crisp and fruity sip in between bites. The service was smooth and the chefs were personable. My tastebuds were dancing with the mix of flavors and textures. The room did feel like there was no uniformity as the other half of the room started their service earlier and ended earlier. It was definitely a step away from the more traditional omakases I'm used to, but I'm glad I gave it a try. It's obvious Chef Michael really cares about quality and innovation here.

The food and service was great. When we got in we were greeted outside 10 mins before our reservation and guided to our seats. Exactly what you'd expect from a Michelin starred omakase. They have a Tex mex flair to that was really nice to see as they stand out from other more traditional omakase. They could work on having a better beverage menu tailored to the courses. They had awesome drinks like rare Japanese whiskey and red wines but neither really pair with any of the courses. I would have loved to add a wine pairing or sake pairing but the option wasn't available.

This is a Speak-Easy Sushi Experience Omakases Style. I can't say enough good stuff about this restaurant. Reservation only. Worth the price. Impressive. The sushi is phenomenal. South Texas inspired. Very fresh. The cocktail program is top notch. The friendliness of the staff is just great and super engaging. Why is it a Speak Easy? It's located in an office building with no signs. You'd never know it's there. The building is used for medical and lawyer offices. You show up at certain time and they come down and get you. As you walk up the stairs you can smell the fresh sushi being prepared. They walk you into an office break room. Right as you are wondering what the heck where is the restaurant...they pull back a wall to expose a sushi omakases. Very elegant, dark wood and shared seating. Other eaters join you to watch the chefs prepare each course in front of you. Very easy to make friends while sharing the experience. I'd be surprised if this does not get a Michelin Star soon.

Cool blend of sushi and Texican flavors! The chef's counter was lovely, and they started the course with a lovely prickly pear cleanser. Dishes were solid overall. Their strawberry crudo, Jack, mackerel, aguachile, and toro varieties were delicious. I also enjoyed the cocktails they offered; good taste, presentation, and effectiveness.

Recently dined at Tare for their omakase and premium sake pairing and was blown away by the quality and service. Chef Michael and his team infuse Texas flavors throughout the 15-course omakase dinner which begins with a smoked chawanmushi (Japanese custard) that is the ultimate comfort food. The Fukuchu sparkling sake was the perfect pairing to balance the delicate flavors. Aaron is a knowledgeable beverage guide who can recommend signature cocktails, Japanese whiskey and even premium tequila/mescal selections to pair if sake is not your style. I loved the Toko "ultraluxe" the most on the pairing - super smooth like buttah.You are taken on a tour of dry aged fish sourced from high-quality purveyors in Japan and nearshore as well. While the menu is seasonal, multiple selections of bluefin tuna are typical as is a delicious Hokkaido scallop (my personal favorite- and you are invited to order more bites after the standard courses). Great value for the quality and the discreet setting is also enjoyable. Cant wait to go back for more delights from Tare - go now!

Nut Allergy warning: When I went, it was mentioned that nuts are used in the salsa macha and chili oil that is derived from the salsa macha. This was easily accommodated for.We arrived a minute late for the 5:30PM slot and were the last to arrive (sorry!). A kind waiter was outside to accompany us to the dining area, a speakeasy-esque experience that involved going through a partition in the break room of a corporate office. We were seated at a U-shaped table and the three chefs Michael, Dan, and Morgan cut fish and prepared dishes in front of us. When seated, we were presented with the full menu for the evening along with two drink menus. One gentleman near us struck up conversation and got a mocktail off the menu. The matcha lemonade was excellent and I'd definitely recommend asking for anything you might want off the menu!I ordered the A5 Fat Washed Old Fashioned and it might have been the richest, most flavorful old fashioned I've had in a few years. I've had duck fat rendered Old Fashioned drinks before, but this is A5 Wagyu Beef Fat Washed. It's quite unique! I tried my friend's Milk Punch as well and it was quite sweet; would recommend as a dessert drink.I won't go into detail on every dish but Tare gets its fish from Spain, New Zealand, and Japan. It is very much a nontraditional omakase in that there are inspired Texas flavors in each piece. Many have elements of citrus (lemon, lime, grapefruit) or peppers. The most unique was the Amaebi (Japanese Sweet Shrimp), which was served on a blue corn tamale with oaxacan cheese. I think everyone I was with had different favorites, but the folks next to us were ordering the Hotate (Hokkaido Scallops) a la carte, and that was excellent. It's a very well balanced meal where you'll get the most fun out of having light conversation with your neighbors and the chefs as they prepare the experience. Highly recommend, a great unique twist on standard omakase experiences.

The sushi here is EXCELLENT. So much flavor and melty fatty sushi in each omakase bite. It's incredible, absolute must try, particularly for a special occasion since it's on the pricier side (and if you're like me you'll order a couple extra pieces at the end).Ambiance is intimate. The sushi room is literally in an office building so that threw me off at first but once you get into the actual room, it's just the omakase bar, chefs, and a nice esthetic The chefs are friendly and funny.