Tare - Review - North Austin - Austin - The Infatuation
"Tare in North Austin follows the same format as many other $100+ omakase sushi spots in town—a speakeasy-style dining room in an old office building, and 15-ish courses of nigiri and small plates. But instead of coming off as an expensive carbon copy, Tare feels like it spent its formative years in the Rio Grande Valley and used that experience to shape the ingredients and flavors of its food. You’ll find bites of shima aji drizzled with salsa macha right next to more classic pieces of nigiri dressed in nothing but soy and wasabi. Aguachiles and tamales make their way into different courses without feeling ham-fisted, and by the end of the meal, you’ll leave a little bit confused about what you just tasted (in a good way). It’s a little bit Japanese, and a little bit South Texan, and it all takes place at a 12-seat sushi counter hidden behind a curtain. If you want pure minimalism and the best sushi in town, go ahead and sell your soul now to try and get a reservation at Tsuke Edomae (good luck). But don’t expect the maximalist, messy fusion you’ll find at Sushi Bar here either. Tare is a creative middle ground that’s doing something a little bit different and fun. It never gets pretentious, but it still feels special enough to turn your anniversary or your random Thursday into a memorable one. Food Rundown Omakase At the time of writing, the omakase here is $135 for about 15 courses. You’ll experience plates ranging from a chawanmushi starter to a matcha tres leches cake closer, with about a dozen bites of nigiri in between. Most of the fish undergoes some form of dry aging or curing, plus creative toppings that are applied sparsely enough that the fish and rice never get overshadowed. photo credit: Nicolai McCrary Add-Ons Like at most of the omakase-only spots in Austin, at the end of your meal, you can add a few extra bites for an additional cost. Choices vary by day, but our visit offered some (apparently very rare and exclusive) uni that was some of the best and most buttery we’ve ever had. It set us back $30, but it also created a new benchmark that we think was worth the high price point. photo credit: Nicolai McCrary" - Nicolai McCrary
