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Taro sushi omakase?

Does anyone have a recent experience with the omakase at Taro Sushi? I haven't been in two years and am wondering if it's still good. I plan to sit at the bar. Last time I went, they presented all the nigiri at once (after the ankimo, fried shrimp head, and sashimi), but I thought I read somewhere that they have started presenting each piece one by one, which I prefer. Would love to hear about any recent experiences.

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  1. i havent had omakase at taro in 2-3 years but ive had it 2-3 times and each time, ive found that the courses are almost always the same...regardless of fish selection. its cheap for the quality, but this is not an omakase that is memorable.

    1. I was at Taro Sushi today for lunch and all of the employees were speaking Chinese. The food was prepared differently. I wonder if it's changed hands...

      2 Replies
      1. re: parksnob

        been going there for years. live around the corner. always been chinese-run. the only things that have changed in recent time is they got a new hot food cook who in my opinion is better, some new wait staff girls who need more training, and one of the main sushi chefs is not there anymore (the oldest in age of them) but he hasnt been there in a long time. i never order their omakase so i cant comment on that but i cant really tell any difference in the food lately. from my perspective the only change in the experience at all is really the wait staff. there is certainly some day-to-day variability that's not surprising. its not yasuda. but for the price its probably one of the best sushi places in nyc.

        1. re: prcentauri

          i should be more specific. it is japanese-owned but nearly everyone who works there is chinese. i haven't seen sano there in a long time but maybe i'm just unlucky.

      2. Omakase seems to vary depending on who you are, any special requests made, and where you're sitting.

        Walking in off the street, sitting at a table, you're getting a fancy sushi platter, all at once.
        Calling in a reservation for bar-stools and indicating that you'll be ordering omakase, generally results in 3 different plates - two of nigiri, one with your rolls.
        Occasionally, if they know you, and it's not slammed, it can result in the old-style of two at a time.

        7 Replies
        1. re: EJC

          Has anyone had the old-style omakase recently? I have reservations in front of Chef Sano in a couple weeks, and I'm hoping he won't mind it.

          1. re: adam

            If you were able to request a seat in front of Sano, I'm sure that you can also request the 2 at a time omakase?

            1. re: adam

              Adam, how would you compare the quality and execution of sushi at Taro vs. sushi restaurants such as Kanoyama in Manhattan? How did your omakase turn out? How much is the omakase with Sano-san?

              I'm on the hunt for authentic Japanese sushi in Brooklyn within 30 minutes from Park Slope via public transport. Have not tried any personally, but based on research it looks like Hibino could do the trick. How would you rank Taro, Geido, and Hibino, and what would be their equivalent in Manhattan? I'm trying to decide if I'd be better off going into Manhattan, or if I can get decent mid-priced sushi in Brooklyn. Thanks!

              P.S. As much as I like Blue Ribbon Sushi, I think they're grossly overpriced for the quality of fish served. For the same price, I might as well go to Yasuda.

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              Hibino
              333 Henry St, Brooklyn, NY 11201

              Geido
              331 Flatbush Ave, Brooklyn, NY 11217

              1. re: Noodle fanatic

                Any reason you're excluding Ki Sushi here? It's my favorite in the Cobble Hill metro area. Worth checking out.

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                Ki Sushi
                122 Smith St, Brooklyn, NY 11201

                1. re: cazique

                  Sorry cazique, I really wanted to like Ki, but it was far from authentic and the quality of fish was average/standard delivery fare at best. They're also very overpriced for what they are. I cannot recommend it for sushi connoisseurs.

                2. re: Noodle fanatic

                  Hibino's sushi is great, but it's not among the top in the City. You go to Hibino because you live close and want very good (not superb) sushi, or because you want their Kyoto-style specialties like their obanzai or their house-made tofu.

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                  Hibino
                  333 Henry St, Brooklyn, NY 11201

                  1. re: Noodle fanatic

                    >P.S. As much as I like Blue Ribbon Sushi, I think they're grossly overpriced for the >quality of fish served. For the same price, I might as well go to Yasuda.

                    SPOT ON!

              2. Japanese owned, Chinese employees. When the owner, Sano, isn't behind the sushi bar there is a difference. Not for the worst but it certainly doesn't seem as artistic or taste as good.

                3 Replies
                1. re: bigmackdaddy

                  @BMD - I've had the same observation. But, my daughter and I only go for Omakase and only go every two or three months. Do you know what nights Sano doesn't work? I can never seem to get it right.

                  1. re: noisejoke

                    Nada. I'm like you. Every few months, and even then I call the place and ask if Sano's working the sushi bar before I make a reservation.

                    1. re: bigmackdaddy

                      That seems like a strategy! It does seem less special when he's not there.