Taro San Japanese Noodle Bar - Palo Alto, CA

Mixed greens, cucumber, cherry tomato, and ginger soy dressing.

Mixed greens, smoked salmon skin, bonito flakes, cucumber, cherry tomato, shaved red onion, and ginger soy dressing.

Mixed greens, fried tofu, soft tofu, inari, cucumber, cherry tomato, sesame seeds, and ginger say dressing.

Mixed greens, assorted sashimi, cucumber, tomato, sesame seeds, and ginger soy dressing.

Bottle. Made from cane sugar.

Topped with salmon skin and tobiko.

Crab, cucumber, seaweed wakame, and sesame seeds.

With miso glazed candied bacon and edamame crisps.

Marinated fried chicken and Japanese tartar sauce.

Five pieces. Panko fried oysters and Japanese tartar sauce.

Five pieces. Panko fried shrimp and Japanese tartar sauce.

Sweet soy pork belly, panko crusted soft egg, and over rice.

Salmon, serrano, masago, chives, sesame seeds, ponzu, and garlic oil.

Two pieces. Spicy salmon topped with avocado, green onion, masago, serrano, spicy aioli, and on crispy rice.

Two pieces.

Six pieces.

Mixed Japanese mushrooms, truffle oil, crispy enoki, shiso

blistered shishito, sesame seeds, bonito flakes, smoky bonito aioli

marinated fried cauliflower, house made Japanese tartar sauce

Unagi served with rice, roasted garlic edamame, house salad with fried udon crisps, and fried chicken karaage

Six pieces of sashimi chosen by the chef. Served with rice and house salad.

Your choice of roll (8 pieces) with roasted garlic edamame, house salad with fried udon crisps, and fried chicken karaage Choose a Roll: Salmon Cucumber Roll, Panko Shrimp Roll, Spicy Salmon Roll, Spicy Salmon Roll

2 rolls of your choosing, 16 pieces total with roasted garlic edamame and house salad with fried udon crisp Choose 2 rolls: Salmon Cucumber Roll, Panko Shrimp Roll, Spicy Salmon Roll, Spicy Salmon Roll

8 pieces tempura sweet potato, cucumber avocado roll with garlic edamame, salad, and crispy miso brussel sprouts

2 pcs seared salmon toro, bacon mochi, house salad, ebi fry, choice of kake or zaru udon

Seared miso salmon on top with ikura, chive, and chili thread. Panko crusted shrimp, cucumber, and avocado on inside.

Yellowtail belly on top with serrano, yuzu tobiko, chives. Real snow crab, cucumber, avocado, shiso, and kaiware sprout inside.

Miso glazed oyster mushroom on top with chive, kizami nori, and chili thread. Tempura sweet potato, avocado, cucumber, and shiso inside.

Unagi with unagi sauce on top with panko shrimp , cucumber, and avocado inside

spicy salmon, cucumber, avocado roll, topped with seared ahi tuna, masago, wasabi creama, fried onion

Sweet soy pork belly, panko crusted soft egg, and over rice.

Salmon sashimi, marinated ikura, and over rice.

Uni, marinated ikura, and over rice.

Unagi with unagi sauce over rice, ebi fry, and tamago

Eight hour tori paitan blended with dashi broth, roasted chicken thigh, sous vide chicken breast, mushrooms, and veggies.

Cold udon with mixed greens, tamago, cucumber, tomato, marinated shiitake, corn, shaved red onion, and green onion.

Seared duck breast, chives, with a rich duck and dashi dipping broth.

Uni mentaiko cream sauce, topped with uni, ikura, and nori.

udon pasta with truffle cream sauce and fresh summer black truffle

A blend of dashi and duck broth, topped with sous vide duck breast, enoki mushrooms, napa cabbage, and charred negi

6 pieces

3 pieces

Cold soy dipping broth made with fish dashi, green onion, tempura flakes, and daikon oroshi.

Tofu, veggies, wakame, mushrooms, and in vegan broth.

Potatoes, carrots, onions in vegetarian curry and topped with red pickles.

Dashi broth, green onion, and tempura flakes.

Dashi broth and tempura flakes.

Wagyu Rib Eye Beef, king oyster mushrooms, napa, spinach, carrots, green onion, tempura in a dashi beef broth.

2 servings of fresh housemade udon noodles (uncooked)