Review: Taiko Serves Far East Cuisine in RVC

Taiko Japanese Restaurant on S. Village combines traditional Japanese cuisine with an old world, familial ambience. Most of its staff have been with the eatery since its inception 30 years ago, so not only is the food — in particular its fish — delicious and fresh, but its servers are friendly, knowledgeable and helpful in finding the right dish to satisfy your pallet.

Owner Mariko Ishikawa, a South Side graduate from the class of 1998, now runs the restaurant with her brother, Tat, who took the reigns from their parents a few years ago. Tat, also one of the head chefs, studied Japanese culinary styles in Japan for three years, which served as an inspiration for some its more modern dishes on the menu.

"We're original here," said Ishikawa. "All the stuff we sell we think of on our own. We don't copy from anyone."

When you step into Taiko, you'll notice its dark, mahogany wood tables and walls, accented by Japanese artwork around the restaurant. Some corner tables are covered with a traditional Japanese-tiled roof that juts out from the wall, while others are more private — like its tatami tables — which offer a romantic, quiet setting away from other diners.

The menu offers all the traditional Japanese mainstays, like hand rolls ($5-$8), tempura dishes ($15-$17), teriyaki dinners ($15) and salads ($3-$13). Its cold salmon cerviche ($8) is served with five thin cuts of fresh salmon over a bed of mesculin greens, laced with pineapple slices and topped with a tangy onion sauce. The succulent pineapple pieces add an overall sweetness to the dish, which is pleasantly countered by the saltiness of the onion dressing.

Its signature rolls, designed and created by Ishikawa's family, are what lures customers back to this Japanese eatery. Priced from $12-$18, my waitress Mika recommended the Black Dragon roll — a combination of shrimp, eel, crab, wasabi mayonnaise and avocado — and the Incredible Tuna, a name that accurately described one of Taiko's most popular rolls.

Filled with crunchy, spicy tuna and topped with seared tuna, fish eggs and a spicy sauce, the crunch of the tuna combined with the creaminess of the eggs delivers a textural balance in your mouth. No soy sauce needed with this dish, as its packed with flavors and spice.

Taiko also offers eight different saki drinks, a top-shelf liquor bar and a variety of plum wines. For non-fish lovers, its menu also has shell steaks, filet mignon and a chicken platter — a basil encrusted chicken breast served with miso-infused mashed potatoes, roasted yams in a garlic, black pepper and almond sauce ($18).

Don't worry that a portion of its menu uses Japanese terms to describe certain fish. Its service staff will translate it all when asked, and will also make sure to start and end your dinner with a warm towel and green tea.

Taiko accepts cash and all major credit cards.