Tare

The story

Tare – Kappo Omakase in Wells Branch, Austin | Michelin Recommended

Kappo Omakase in North Austin

At Tare, the meal is left entirely up to the chef. That is the essence of kappo—a Japanese multi-course style defined by the Michelin Guide as “to cut and to cook,” where the diner sits close to the chef preparing each course. Tare brings this intimate, chef-driven experience to Wells Branch, a quiet pocket of North Austin, and has earned a Michelin Recommended distinction for its efforts.

Chef and owner Michael Carranza built his craft in Austin kitchens: starting at Uchi, moving up to head sushi chef, then training under sushi master Takehiko Fuse at Musashino. His path led him to launch in-home private dining in 2020, which eventually became Tare. The restaurant’s name refers to a sweetened, umami-rich sauce used in Japanese grilling—meant to accentuate, not overpower.

The menu is a multi-course omakase built around local, seasonal Texas produce and premium fish sourced directly from Japanese markets. Pastry chef Danielle Martinez, who began her culinary work with Carranza at Osome ATX, handles the dessert course. Both are certified sake advisers, and the beverage pairings reflect that knowledge.

Tare’s dining room is small and focused, designed for proximity between guest and chef. The experience is less formal than traditional omakase but no less precise. Reservations are required, and the menu changes with the seasons. For those looking to understand what a modern Japanese kappo can be in Texas, Tare makes a compelling case.