Taira

Rather than choosing dishes one by one, diners at Taira can enjoy a succession of preparations that make the most of the day's ingredients. Visitors describe a style in which the chef prepares several dishes to suit the seasonal produce, rather than asking guests to choose from a menu. Examples mentioned include sashimi of white tilefish and salt-grilled Biwa trout. One diner found that the dishes brought out the ingredients' natural character with dashi, and that their modest portions made them well suited to accompany drinks. The selection changes with the seasons, so the appeal lies in seeing what is served on the day.

Menu information also lists combinations such as Manganji peppers with Spanish mackerel, pike conger with matsutake mushrooms, picked crab meat, and abalone with karasumi (salted mullet roe). Some overlap with dishes named by diners, suggesting a menu shaped around seasonal seafood and vegetables. The offerings vary from day to day, so this is a meal to approach with an open mind rather than with a particular dish in mind.

Sake is a natural pairing for the food. One visitor reported being offered a tasting of four different labels after ordering sake, while another wrote of comparing several varieties. Guests unsure which label to choose can enjoy discussing their preferences as they explore the selection. Visitors have also mentioned wine and Champagne, so the drinks are not limited to sake.

The restaurant is arranged mainly around a counter, where diners can watch the chef at work. Some visitors enjoyed explanations of the dishes and conversation; others took their time over the meal and conversation. Reservations are available and recommended for both lunch and dinner. Lunch is served from 12 to 14, and dinner from 18 to 23.