Announcement
EXCITING NEWS
Congratulations to Chef Tomonori Nagai on the launch of Nagai Edomae Sushi—a meticulously crafted project conceived over three years with our managing partner and director, Sunny Noah. Explore more: https://www.exploretock.com/nagai-edomae-sushi/
TANCHO NEW MENU
Effective October 23rd, 2024.
Chef Mo's California Omakase Pop Up Available: Wednesday, Thursday, Sunday
Maple Bar: $135 (no service charge)
Table: $135 (no service charge)
Chef Jason's Neo Edomae Sushi Menu Available: Tuesday, Friday, Saturday
$185.60 per person (Base price $160.00 inclusive of $25.60 service charge)
Table: $150 (No service charge)
Note:
No service charge for in house orders.
Our menu changes constantly according to the fish seasons as well as our Japanese fish delivery. Supplemental items are also available to purchase at market price. A $40 deposit per person will be refunded after service. Corkage is $45 per 750ml or smaller. $90 for 750-1800ml. Limited to two bottles.
Please arrive on time, as we do not have much space to accommodate early arrivals. 5:45PM seatings end promptly at 7:45pm to prepare for the next seating.
Cancellations must be made 24 hours prior to your reservation time. Reservation can be rescheduled or cancelled in your Tock App. Cancellations made within 24 hours of your reservation will incur a cancellation fee equivalent to your deposit. Late arrival please text 415-319-5268.
Please inform us of any allergies/dietary restrictions at your earliest convenience. Due to limited availability of ingredients, we may not be able to accommodate certain food allergies or dietary restrictions such as gluten free. We do not currently have vegetarian or non seafood menu.
Feature
Our dedication to offering a superlative dining experience has led us to source premium ingredients worldwide, including within the United States. Here's a glimpse of our sample selections:
Bluefin Tuna: Sourced from Spain.
King Salmon and Umi Masu: Procured from New Zealand, Australia, Iceland, and Scotland.
Kanpachi: Directly from Hawaii.
Hirame: Sourced from the coastal waters of Korea.
Japanese Varieties: We continue to feature essential, superior fish from Tokyo, Ishikawa, Hokkaido, and more.
Chef Mo’s ingredients are sourced locally and nationwide in the USA, ensuring sustainability.
Our commitment to responsible ingredient sourcing reflects our dedication to quality and safety. "Omakase" signifies "Trust the Chef" - a promise we uphold, ensuring excellence in every dish. Join us at Tancho for an exceptional dining experience. Thank you for your continued support.
NOTE: This menu is with added supplements on top of $125 base Omakase menu.
We require deposit for all reservations. The deposit will not be applied towards your bill but will be refunded after service is completed. The purpose is to help us compensate for last minute cancellation. As we know, omakase chefs have to source and prepare ingredients in advance, same day or last minute cancellation or no show badly impact omakase restaurant business.
To reach customer service or request reservation change, please text 415-319-5268 or email us at tanchojapaneserestaurant@gmail.com.
Due to staff shortage, we are not able to answer phone calls.
Our restaurant currently has very limited seatings for dine in. Chef’s counter seats are often booked out on weekends. We highly recommend weekday reservation.
We offer about 10-15 bento take outs nightly until sold out. Pre-order is highly recommended.
Please note that we use a special brand of Akasu (red vinegar) to make our sushi rice (shari). We do not use brown rice.
Tancho Japanese Restaurant is located in Castro Valley, California. Our teams are alumni from some of the finest sushi restaurants in San Francisco Bay Area, in particular, we build our Omakase menu based on traditional edomae style. Our visiting guest chef also made much contribution to Tancho’s culinary concepts.