Nut Allergy warning: When I went, it was mentioned that nuts are used in the salsa macha and chili oil that is derived from the salsa macha. This was easily accommodated for. We arrived a minute late for the 5:30PM slot and were the last to arrive (sorry!). A kind waiter was outside to accompany us to the dining area, a speakeasy-esque experience that involved going through a partition in the break room of a corporate office. We were seated at a U-shaped table and the three chefs Michael, Dan, and Morgan cut fish and prepared dishes in front of us. When seated, we were presented with the full menu for the evening along with two drink menus. One gentleman near us struck up conversation and got a mocktail off the menu. The matcha lemonade was excellent and I'd definitely recommend asking for anything you might want off the menu! I ordered the A5 Fat Washed Old Fashioned and it might have been the richest, most flavorful old fashioned I've had in a few years. I've had duck fat rendered Old Fashioned drinks before, but this is A5 Wagyu Beef Fat Washed. It's quite unique! I tried my friend's Milk Punch as well and it was quite sweet; would recommend as a dessert drink. I won't go into detail on every dish but Tare gets its fish from Spain, New Zealand, and Japan. It is very much a nontraditional omakase in that there are inspired Texas flavors in each piece. Many have elements of citrus (lemon, lime, grapefruit) or peppers. The most unique was the Amaebi (Japanese Sweet Shrimp), which was served on a blue corn tamale with oaxacan cheese. I think everyone I was with had different favorites, but the folks next to us were ordering the Hotate (Hokkaido Scallops) a la carte, and that was excellent. It's a very well balanced meal where you'll get the most fun out of having light conversation with your neighbors and the chefs as they prepare the experience. Highly recommend, a great unique twist on standard omakase experiences. read more