Found on the second floor of a North Austin professional building, Tare's odd location makes for a curious first impression. There is no signage, but an attendant is stationed out front to welcome diners before each seating. Once inside, the space is attractive with a dark granite counter. Chef Michael Carranza and his small team prepare a kappo-style experience, and the foundation of the meal is an array of embellished nigiri. Fish is sourced from Japan and dry-aged in-house, but tuna from Spain and ocean trout from New Zealand may also make an appearance. There is a creative streak with a Texas accent at work here, as in a Japanese ruby fish with salsa macha; toro tartare in a piece of chicharron; or Hokkaido scallop with shiro dashi aioli and chorizo.