About this Business
From Our Editors
The rich, gleaming woodwork and clean, modern lines of Sushi Taro's seating areas reflect the restaurant's dedication to creating a refined dining experience for its guests. This dedication is further reinforced by the chefs' careful presentation of each dish, many of which are made with fresh, seasonal ingredients and seafood imported from Japan.
The Kaiseki Experience
Although an ever-changing la carte menu is available, Sushi Taro's chefs prefer to provide their guests with a more traditional Japanese dining experience: kaiseki. This chef-curated, multi-course experience is intended to highlight the natural flavor of seasonal ingredients at the peak of freshness. Simple, yet thoughtfully composed presentations showcase the individual beauty of each dish. Kaiseki menus allow chefs to introduce diners to the flavors and preparations of authentic Japanese cooking.
What the Press Says
- Washingtonian magazine placed Sushi Taro on its 2012 list of the area's 100 Best Restaurants, stating, "when a sushi craving hits, coming here and splurging is almost as good as hopping a plane to Tokyo."
- Zagat gave Sushi Taro's traditional Japanese cuisine a rating of "extraordinary to perfection."
- At The Washington Post, Tom Sietsema praised the restaurant's calm and tranquil ambiance—"a forest of light, air and wood"—and hailed Sushi Taro as "Washington's most alluring Japanese restaurant."
Tipples from Abroad
Sushi Taro's beverage menu features a curated selection of red, white, and sparkling wines alongside an impressive assortment of traditional Japanese drinks. Familiar Japanese beers appear alongside the restaurant's diverse sake collection, which includes bottles that have been carefully aged for as long as 10 years. Additionally, Sushi Taro does its best to introduce diners to shochu: a distilled Japanese beverage that is often compared to scotch.