Inside the casual, come-as-you-are atmosphere, Tao Sushi's chefs slice up savory morsels of raw fish and twist them into specialty rolls packed with avocado, cucumber, and shiitake mushrooms. They serve these rolls up as part of a menu that brims with pan-Asian mainstays such as miso soup, sake, and bento combos. À la carte portions of tuna, salmon, and yellowtail create a classic sushi experience, while the "something unique" menu treats adventurous palates to culinary creations including steamed monkfish liver and seared horse mackerel.