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, offering an ever-evolving menu served kappo style using seasonal ingredients.

“Kappo is a relaxed setting compared to a traditional sushi omakase,” Carranza said. “We focus on five elements of cooking: grilled, steamed, raw, fried and poached, and try to make it fun.”
Menu options at the intimate speakeasy-style restaurant are selected by co-owner and executive chef Michael Carranza. (Courtesy Lesa Rossick via Tare)
Menu options at the intimate speakeasy-style restaurant are selected by co-owner and Executive Chef Michael Carranza. (Courtesy Lesa Rossick via Tare)
What’s special about it?

Nestled inside a medical office 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 flavors from Japan with their South Texas roots.

“It’s all about mixing the best of both worlds, giving our guests something they can’t find anywhere else,” Carranza said.
The Amaebi at Tare is served on top of a house-made poblano tamale with Oaxacan cheese. (Courtesy Couple In The Kitchen via Tare)
The amaebi at Tare is served on top of a housemade poblano tamale with Oaxacan cheese. (Courtesy Couple In The Kitchen via Tare)
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 fish on top—served alongside a range of hot and cold dishes. Most of the fish offered at Tare are flown in from Japan and dry-aged in-house.
Most of the fish offered at Tare are flown in from Japan and dry-aged in-house. (Courtesy Tare)
Most of the fish offered at Tare are flown in from Japan and dry-aged in-house. (Courtesy Tare)
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—chicken dashi, Japanese-style chicken stock with garlic, green onion and lemon; hirame—olive flounder 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 a dollop of vanilla ice cream and caviar.
The Peaches and Cream dish by pastry chef and co-owner Danielle Martinez includes cream cheese mousse. honey crumble, basil sponge cake, peach coulis and fresh peaches—all adorned with yellow flowers. (Courtesy Tare)
The Peaches and Cream dish by pastry chef and co-owner Danielle Martinez includes cream cheese mousse, honey crumble, basil sponge cake, peach coulis and fresh peaches—all adorned with yellow flowers. (Courtesy Tare)
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 passion for sushi, creating something truly unique,” Carranza said. “We came to Austin from South Texas for school and immediately loved it. We knew we wanted to be a part of the food scene, and it has become a community we are proud to be part of.”