No other restaurant offers personalized service like Sushi Taro’s six-seat omakase counter. Every party gets its own chef in the hidden-away dining room. A parade of dishes highlights delicate flavors and rare ingredients, such as young ginkgo nuts or Virginia red crab. But the real fun begins when your chef presents a series of boxes filled with seafood—including still-squirming shrimp, rare cuts of fish such as fatty tuna jaw, and other hyper-seasonal specialties—then transforms your selections into sashimi and sushi in a skilled knife show. The tasting, which books a month in advance, is the ultimate way to experience Sushi Taro. However, the main dining room also serves pristine sushi and unusual Japanese dishes. Make sure to check out one of the “traditional rare delicacies,” such as preserved sea urchin or soy-cured abalone liver. Very expensive.
Also great: pine-mushroom soup (Omakase); house-made hot udon; made-to-order tofu; sushi and sashimi, including king salmon and scallop.