Tare serves kappo — the Japanese term, as the restaurant defines it via the Michelin Guide, for "cutting and cooking" done in close proximity to the diner, with the chef setting the full multi-course progression rather than an à la carte menu. The kitchen pairs premium fish sourced directly from Japanese markets with local, seasonal Texas produce.
Chef Michael Carranza, a Le Cordon Bleu graduate originally from South Texas, started at Uchi and worked his way up to Head Sushi Chef before helping open the now-closed She's Not Here. He later trained under sushi master Takehiko Fuse at Musashino, then helped open Rock and Rolls Sushi Lounge before founding Osome ATX. Pastry chef Danielle Martinez, who also came up through Osome ATX, rounds out the kitchen.
Tare began in 2020 as an in-home private dining project — the pandemic having derailed original plans for office-space pop-ups — before growing into its current North Austin restaurant.
The Michelin Guide has named Tare to its Selected list in both 2024 and 2025.
Chef Michael Carranza, a Le Cordon Bleu graduate originally from South Texas, started at Uchi and worked his way up to Head Sushi Chef before helping open the now-closed She's Not Here. He later trained under sushi master Takehiko Fuse at Musashino, then helped open Rock and Rolls Sushi Lounge before founding Osome ATX. Pastry chef Danielle Martinez, who also came up through Osome ATX, rounds out the kitchen.
Tare began in 2020 as an in-home private dining project — the pandemic having derailed original plans for office-space pop-ups — before growing into its current North Austin restaurant.
The Michelin Guide has named Tare to its Selected list in both 2024 and 2025.