North - Northwest Austin Edition | March 2024

Dining

BY AMANDA CUTSHALL

Michael Carranza and Danielle Martinez opened Tare in North Austin earlier this year.

COURTESY MELINDA GUITERREZ

The Amaebi at Tare is served on top of a housemade poblano tamale with Oaxacan cheese.

Tokyo-style sushi is served at Tare with a South Texas twist.

COURTESY COUPLE IN THE KITCHEN VIA TARE

Texas meets Tokyo at intimate North Austin eatery

What started as an in-home pop-up during the pandemic has transformed into a speakeasy-style omakase—or chef’s pick—restaurant with a twist. Power couple Michael Carranza and Danielle Martinez opened Tare in mid-January, oering an ever-evolving menu served kappo style using seasonal ingredients. “Kappo is a relaxed setting compared to a tradi- tional sushi omakase,” Carranza said. “We focus on ve elements of cooking: grilled, steamed, raw, fried and poached, and try to make it fun.” What’s special about it? Nestled inside a medical oce building and up a secret staircase, the intimate spot seats 12 people, with reservations available Thursdays through Sundays at 5:30 p.m. and 8 p.m. for $135 per person. Each 15-course menu is selected by Carranza and Martinez, blending avors from Japan with their South Texas roots. “It’s all about mixing the best of both worlds, giving our guests something they can’t nd anywhere else,” Carranza said. What’s on the menu? The dishes at Tare are made for those with open minds and adventurous palettes, with a heavy focus on nigiri—or rice with raw sh on top—served alongside a range of hot and cold dishes. Most of the sh oered at Tare are own

in from Japan and dry-aged in-house. Carranza said his favorite dish is the Amaebi, a Japanese sweet shrimp usually served by itself or with rice. At Tare, Carranza places it on top of a housemade poblano tamale with Oaxacan cheese—a nod to Carranza and Martinez’s heritage. “It’s a bit of a game-changer and seriously something you’ve got to try,” Carranza said. Other options served at recent dinners include chawanmushi—Japanese-style chicken stock with garlic, green onion and lemon; hirame—olive ounder with beefsteak plant, toasted sesame salt and lemon; and madai—Japanese sea bream with salsa verde, shallots and lime. Martinez helms the desserts, which can range from a matcha tres leches cake to toasted banana bread topped with vanilla ice cream and caviar. The drink menu Drink options at Tare include a range of choices from Texas staples such as Lone Star beer to wines, sakes and spirits. Cocktails at Tare include a butter-washed whisky with corn purée, the A-5 wagyu beef- washed old fashioned and more. In his own words “Tare is more than just a restaurant to us; it’s a canvas where we blend our heritage with our pas- sion for sushi, creating something truly unique,” Carranza said.

The Peaches and Cream dish has cream cheese mousse, honey crumble, basil sponge cake and peaches.

COURTESY TARE

The A5 wagyu beef-washed old fashioned is one of several specialty cocktails at Tare.

COURTESY COUPLE IN THE KITCHEN VIA TARE

LAMPLIGHT VILLAGE AVE.

12414 Alderbrook Drive, Austin www.tareaustin.com

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