Sushi Omakase at Tare Surprises with Texas Flair

Tare is a sushi omakase in Austin that brings Texas flavor to the bites. This chef’s tasting is one you need to try!

The number of new sushi omakases in Austin (and sushi restaurants in general) has grown in the past few years. I’ll guess why. Omakases have simplicity in executing a chef’s tasting menu, a higher per-person price, and a small space needed to host a dinner. Sushi is delicious, and the number of talented chefs coming from local favorites Uchi and Uchiko is high. I’m not complaining because I love sushi, but the space does get a bit muddled. That’s why I like what Tare is doing.

Tare

In Japanese, tare is the sauce used to add a bit of flavor. As the restaurant explains, tare is used “to accentuate but not overpower the flavor.” It’s the perfect name for this omakase. The fish is always the star, the main character. Every other ingredient is simply there to enhance.

Chef and Owner Michael Carranza trained in multiple local sushi restaurants before founding a business for in-home sushi meals. Tare was a pop-up restaurant for about three years before opening in their North Austin location in January 2024. It’s an unexpected space in an office building, but that’s normal for a sushi omakase, and it feels right and familiar, like a speakeasy.

Chef Carranza takes his origins in South Texas, his decade of culinary experience in Central Texas, and the best fish from Japan to create a uniquely Austin, Texas omakase experience. It’s fun and delicious!

Don’t forget credit to co-founder Danielle Martinez. She’s the Pastry Chef of the operation and I would order a sheet cake of her tres leches.

Sushi Omakase Menu

When I say Texas flair, I mean you’ll see ingredients like salsa verde, chicharron, and even a tamale as part of the bites. I love the creativity, especially because it complements and enhances the fish.

The menu is 15 courses with 12 of those courses being nigiri. The menu builds from lighter to heavier fishes. There are plenty of accompaniments to tie the meal together and make the bites stand out. Nevertheless, my favorite bites were in the second half of the menu.

Here’s the full menu as it was in April 2024.

Chawanmushi, dashi, garlic, negi
Ishidai/Knifejaw, salsa verde, shallot, lime
Madai/Japanese Sea Bream, goma shio, shiso, lemon
Kinmedai/Golden Eye Snapper, salsa macha, negi, lime
Shima Aji/Striped Jack, dill, lime
Aji/Horse Mackerel, ginger, negi
Aguachile, grapefruit, lime, serrano
Negi Toro/Bluefin Toro, chicharron, negi
Hotate/Hokkaido Scallop, shiro dashi aioli, chorizo, lemon
Umi Masu/Ocean Trout, truffle honey, ginger, lemon
Amaebi/Japanese Sweet Shrimp, queso fresco, chili oil, lemon
Akami/Lean Bluefin Tuna, foie gras
Chu Toro/Fatty Bluefin Tuna, negi dare, kizame
O Toro/Extra Fatty Bluefin Tuna, Black River Caviar, black truffle
Tres Leches, matcha, whipped cream

While everything was great, the bites that were the most memorable were:

Hotate – delicately melts in your mouth
Amaebi – this is the one on top of a tamale and it goes perfectly together, so creative
All of the bluefin tuna dishes – each unique and exquisite
Matcha Tres Leches – perfect on-theme dessert to end the meal, light yet flavorful