Considering the fact that a typical omakase seating at Sushi Taro can last upwards of three hours, it falls to the chef to create enough variety to maintain a diner’s interest. Yamazaki explains, "A good sushi chef can make a compelling, full-course meal with just sushi ingredients by employing a variety of simple techniques: grilling, searing, or wrapping in seaweed, which can create different textures and temperatures."
Though each diner at Sushi Taro’s six-seat omakase counter will have a different experience, each meal will follow a similar rhythm. The first few dishes will be amuse-bouches, which incorporate a variety of flavors and ingredients, such as a conger eel soup, corn stuffed with crab cake, and seasoned fava beans. At this point, chef Kitayama will present the sashimi course, and be able to select fish appropriate to the diner’s palate. On any given day, the fish available may include kisu (Japanese whiting), sayori (needle fish), kenmedai (snapper), sawara (Japanese mackerel), octopus, tuna of varying levels of fattiness, and live scallops. The sashimi course is accompanied by a plate of Japanese radishes, shiso leaves, pickled seaweed, and two types of soy sauce, one with grated ginger and one house blend for wasabi.