Tare is a kappo-style "embellished" nigiri experience from chef Michael Carranza, hidden away in an unassuming office building in North Austin. The concept was born out of the pandemic, with a focus on private dinners with seasonal Texas products and premium fish sourced from Japanese markets.
Michelin praises Tare's creative dishes: "a Texas accent at work here, as in a Japanese ruby fish with salsa macha; toro tartare in a piece of chicharron; or Hokkaido scallop with shiro dashi aioli and chorizo."
If you don't have the time or patience to endure a trip down Interstate 35, then, no worries, they're hauling the kitchen up here for a special dinner at another Michelin-recommended spot, Rye. What a night this will be for Greenville Avenue.
Dinner is a 12-course kappo-style (which just means you watch the chef prepare everything) omakase experience. The two teams are splitting the work; Carrazna will prepare six of his most popular dishes along with six from the Rye team.
Along with dinner, the Rye team will prepare cocktails, which is also a treat, as Michelin awarded the team here an Exceptional Cocktails Award. Tare's team will supply sake.
Menu highlights include:
- Dry-aged amberjack with a melon aguachile
- Oyster Chintexle
- Tuna with salsa matcha and salsa verde
- Shima aji with serrano kosho
- Hotate toastada with chorizo xo
- Matcha tres leches
