In my experiences eating Japanese food in Taiwan so far, I have always felt that Japanese food culture here is almost 2nd nature in their dining scene. The major difference between Hong Kong and Taipei may be that HK Japanese food are divided into 2 camps – localized Japanese food prepared by HK Chefs and also those which are cooked by Japanese chefs. In Taipei most Japanese meals are prepared by Taiwanese chefs with their own interpretation of Japanese food. I am slightly ambivalent about eating Japanese food in Taiwan as I can always notice bits here and there that I know might be missing, or a Japanese chef will not handle the dish this way. But on the other hand, the availability of quality raw seafood in Taiwan are slightly better than Hong Kong and just falls behind Japan-land itself!
Sushi Counter -
Many choices as expected.
The Sushi Chef might be Taiwanese but he is very passionate about his food.
Pickled Radish -
As a starter. Appetizing yes.
But a little localized already in it’s accent.
Chef Owner Hard at Work -
Interior Layout -
They are fairly popular with the locals, all the tables were taken up.
Crunchy Baby Corn and Spinach salad with Mushrooms -
A lovely starter & part of our お任せ Omakase Course, though a bit Westernized like 洋食.
This came to around TWD 2,000 per person. ~ 8/10
鯛 Tai Sea Bream -
This is usually diagonally sliced really thin, but here the chef decided to cut it thick straight down instead. See what I mean about Japanese food in Taiwan, you just never know what will hit you next here… This was expectedly fresh though ~ 6/10
Wasabi with Soy Sauce -
The horseradish like wasabi reminds me of Hokkaido wasabi 山わさび.
It’s slightly more pungent and hot, but cheaper. Surprised they use this type.
縞鰺 Shima-Aji -
Call me old school, but the sashimi shape here was kind of odd! But no doubt this was a good piece of fresh fish. ~ 6.9/10
鰤り Buri Kingfish -
Quite oily and sliced with a better ‘proper shape’ and ‘width’ for this type of fish. It wasn’t as packed in flavour as I expected though it was definitely really fresh. ~ 7/10
踊り 車えび Kuruma Ebi Prawns -
Kicking and well alive. You have got to thump them onto the table, to make it shrink and develop a crunchier texture. ~ 8/10
サバ Mackerel -
As Sushi. This photo’s color isn’t totally accurate but it was quite pink and definitely fished from Japanese waters as the skin looks different from European mackerels. This was marinated slightly, but somehow whilst this carried the fat it wasn’t as flavourful as I had hoped. The rice was decent but seems to be squeezed a little too hard. ~ 7/10
馬糞 うに Hokkaido Sea Urchin on Rice -
Again the photo color is a little off but this was much more redder, but true urchin connoisseurs will know color is not that important in sea urchins (the darker ones eat more algae and are equally tasty, but cost less to source hehe). This was my favourite sushi for the night as it was so fresh and potent in sweetness. ~ 8/10
Fried Prawns heads and legs -
This wasn’t even crunchy omg. ~ 2/10
縁側 Engawa -
Usually oily and flame grilled as flounder skirts, this was a little burnt to my liking by the blowtorch. The sushi shape also appeared a little odd but it’s ok. ~ 6.9/10
芽葱 Menegi Vegetarian Sushi -
Acting more like a palate cleanser. I liked this. ~ 8/10
山慈姑 Vegetarian Chips -
I don’t know if Japanese restaurants also serve this, but it is a famous Chinese mushroom..
かに味噌 握り Crab Roe & Tomalley with Rice -
The rice ball was sort of huge, the crab organs weren’t that smooth but strong in flavour I guess. ~ 6/10
Grilled Chicken Wings with Mentaiko -
The chicken wings weren’t too crispy outside. The inside was filled with substantial amounts of mentaiko, but surprisingly void of much Umami taste nor spiciness. ~ 6/10
善哉 Zenzai Red Bean Soup -
This came minus any mochi. I don’t know. And it was kind of weakish and seemed almost Chinese like. ~ 4/10
Orange -
Price is Important -
The price here was ok, but a meal at one of the Mitsui’s 三井 is only another 20% more and the food is going to be better and you also receive more. I know I must sound mean writing this as the Owner Chef was really passionate about his food.. My biggest gripe about here is that, whilst the seafood was so fresh here, I didn’t come away feeling thinking this was either great value for money, or had the final taste and execution to entice me back either.
Price: TWD $2000
Food: ♕♕♕ 1/2
Ease of Access: 4/5
Opening Hours:
TBA
Address: 106台灣台北市大安區延吉街160巷2號
Shop 1, 160, Yanji St, Da'an Dist, Taipei City, Taiwan (R.O.C.)
Ph: +886 2 2711 9922
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