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| - My wife and I have been regulars since Taiko opened several years ago, but even if you've never visited before, Maggie, Toshi and their great staff will make you feel like regulars. The restaurant itself is clean and inviting, and Japanese pop music plays at a volume that permits normal conversation. If you sit at the bar, you can catch whatever game happens to be on that night, as well.
What really makes the atmosphere, however, is the staff. Taiko's waitresses are attentive and friendly and the restaurant enjoys minimal turnover which means they get to know their customers. Maggie is always on the floor making sure guests are having a great experience.
Taiko's nigiri and sashimi are as fresh and delicious as any we had growing up in Florida. They have all the "standards," but what really sets Taiko apart is the fact that there is almost always something you won't find everywhere else; it might be Spanish mackerel, bluefin, oysters on the half shell, or something else, but you can always count on finding a special treat on any given night.
Taiko has happy hour specials on appetizers (and beer) all week. The spicy squid salad and agadeshi tofu are both excellent, and a big bottle of ice-cold Koshihikari Echigo is a great way to wash down dinner. Oh, and the ginger squid will make your head spin.
They have a number of rolls, both traditional norimaki and the inside-out rolls preferred by most Americans. If a roll developed for Western palates in the 1970's is what you consider "traditional," you might be disappointed to find that some of the different iterations of the California roll served at Taiko (and any other US sushi bar) are, in fact, drizzled with a little eel sauce. However, Maggie will gladly provide the uninitiated with a book of pictures; if you don't like eel sauce, just peek at the photos and order without. If you want a great dressed up Cali roll, the Boston and Alaska rolls are both fantastic, as is the candy cane roll with its garnish of fresh tomatoes and green onions. For a special treat, order the tootsie roll, full of tender tempura shrimp, but don't let the deliciously crispy tails go to waste.
Many of Taiko's best dishes aren't on the menu or specials board at all. Visit a few times and demonstrate an interest in eating "off the beaten path," and Maggie will suggest something spectacular while sheepishly suggesting you might not like it because "only Japanese usually order this..." The yellowtail collar is one such dish and shouldn't be missed.
Taiko also serves tempura and teriyaki disheses, as well as some noodle dishes I'm told you can't find with any consistency in Japanese restaurants in the US, but we come for the sushi. Their beer and sake offerings are above average to excellent, and they are priced very reasonably. If you visit in the summer, be sure to order a glass of iced barley tea for something different.
In addition to being a skilled sushi chef, Toshi is also classically trained in French techniques and regularly produces specials that will rival any Pacific Rim fusion restaurant for quality and creativity. Even if there's not a special app or entree on the menu, diners are regularly treated to some homemade fresh fruit ice cream, flan, or another sweet bite after their meal.
Taiko also offers traditional dining experiences of Kaiseki and Shabu-Shabu, along with special sake tasting events, during some parts of the year. These special events are typically by reservation only. If you have any doubt about how traditional Taiko is, you only need to drop in for sushi when they're having one of these special events; you'll wonder if you haven't been transported across the Pacific--if you can get a table among all the happy Japanese transplants!
Overall, Taiko is a great place. Their sushi is consistently excellent, and you'll feel as though you're a welcome dinner guest at your Japanese friends' place. If you're not driving to Taiko when you go out for sushi in the Southeast Valley, you're just wasting gas.
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