Taro San Japanese Noodle Bar

About the Business

Specialties

A modern Japanese restaurant specializing in fresh house-made udon and izakaya. Open daily for outdoor dining and takeout/delivery from 11am-8pm.

History

Established in 2019.

After successfully cementing "Go Fish" as one of the Bay Area's top Poke concepts across five restaurants, Chef Ito set his sights on new ventures to challenge and expand his craft. After an extensive journey throughout Japan and Singapore, where he found himself a student once more - this time at the famed Yamato Udon School. Here, he found new skills, new technology, a deeper appreciation for traditional culinary technique, and most importantly fresh, innovative ideas to bring home to his latest restaurant, Taro San Japanese Noodle Bar. Taro San will continue to honor the tradition of serving every patron as one would their closest family members: with the best ingredients, exacting attention, and above all else, joy in the craft. Taro San embraces this ethos in its very design and takes it even further with an open kitchen, modern ambiance, and inviting atmosphere to keep apace with the home of technology + innovation - all the while serving the best food possible.

Meet the Business Owner

Business owner information

Jerome I.

Business Owner

Chef Jerome Ito spent most of his formative years in Los Angeles, and began his career under the mentorship of the highly regarded Master Chef Andy Matsuda, building a strong foundation in the art of sushi and izakaya. Chef Ito would go on to became Head Sushi Chef at Kitchen Sync, Google's first full sushi bar. This eye toward creativity would culminate in Go Fish Poke Bar, Chef Ito's signature brand of fast-casual poke bowls. One of the first to introduce light, fresh, and delicious poke to the Bay Area, Go Fish's success has now led to five restaurants.  Since then he has trained in Japan and Singapore, learning the art of udon, ramen and soba.  At Taro San, he brings fresh housemade udon, a traditional yet flavorful dashi, implementing high quality bonito, mackerel and sardines; and pushing the limits of udon with duck tsukeudon, various unique izakaya dishes, and Tori udon.