01 / ABOUT THE PLACE
About this place
Start with a little sashimi, then move on to grilled dishes and warming plates. At Tahara, seasonal seafood gives the meal its shape, with the selection guided by what is available that day. One reported platter featured medium-fatty and lean tuna, sweet shrimp, octopus, sea urchin, flounder and namero; one diner said the chopped fish was especially enjoyable wrapped in nori, like a hand roll. Menu examples also include thinly sliced sea bream, horse mackerel and surf clam. Choose a platter or pick a single seafood dish that catches your eye.
Seasonal rice cooked in a clay pot makes a fitting finish. Menu examples include fresh sakura shrimp, sawara and firefly squid, each listed from ¥2,800. A diner who tried the sawara and salmon roe clay-pot rice said the fish’s savoury flavour had infused the rice, with the roe adding a salty note, and that the portion was ample for two. As both the ingredients and menu vary with the season and availability, check ahead if you have a particular ingredient in mind.
The sake descriptions can help you choose a drink to go with the seafood. The menu has featured Tenju Junmai Ginjo, described as fragrant with a crisp finish from its acidity, and Matsumine no Fuji Junmai-shu Usunigori, noted for its light bubbles and balance. The sake selection changes seasonally, and warm or room-temperature sake is also available. For a meal centred on the food, the 5-dish omakase course is another option.
The listed courses include a 5-dish option for ¥5,500 and a 7-dish option for ¥7,700, which runs from seasonal soup through to clay-pot rice. The latter suits diners who would like to leave the sequence of dishes to the restaurant. Same-day course orders may not be accepted, depending on ingredients and reservations, so contact the restaurant in advance if you have a course in mind. One diner reported watching the cooking up close from the first-floor counter. For an evening spent taking your time over dinner, it may be worth reserving a seat.
