Taro

At Taro, dashimaki and agedashi tofu are good dishes to start with. Diners have described the rolled omelette as so soft it is difficult to pick up with chopsticks, with a meltingly tender texture. The agedashi tofu also made an impression: crisp on the outside and soft within. Both are available as individual dishes, making them a natural starting point for a meal.

For another fried dish, the menu includes young chicken karaage, fried taro and fried octopus. Diners who came for the karaage have praised its crisp coating and juiciness; others have mentioned enjoying the fried taro and the special agedashi dish. Some have found the portions generous, so it may be worth ordering a few dishes first and adding more as you go.

For seafood, try the sashimi platter, which features fish in season. The menu lists a large platter with 5 varieties and a small one with 4; the selection changes with the season and availability. Taro also offers set menus combining sashimi with grilled and fried dishes and rice. The 3,000-yen menu includes a 4-variety sashimi platter, while the 3,500-yen and 4,000-yen options include a 5-variety platter and dessert. These prices and details are from the published menu, so check when booking.

For dessert, options include Imo Musume and black sugar syrup and kinako ice cream, as well as the less usual brown sugar plum wine ice cream. The latter contains alcohol, a detail to bear in mind when choosing something sweet.