台北 鮨二七 — Restaurant in Da'an District

Sushi 27, Taipei

First time ever Omakase at Sushi 27, Taipei

Sushi 27 has just relocated from Kaohsiung to Taipei in Dec 2019. With only 10 seats, it provides intimate interaction with Chef Chen and his team. This is my first time ever omakase experience and I simply loved it.

The price is NTD6600+10%, which is a significant increase compared to previous price in Kaohsiung (NTD3800+10%).

Together there were 23 dishes. I am not a sushi expert, but I love every single dish they serve. Wonderful and delicate sushi prepared in the finest way. Fresh ingredients of course with sweetness and scent of the sea. Every bite was WOW. Apart from the distinct seafood, it’s also about the whole dining experience. Enjoyable to watch the Chef and team preparing the dishes in front of you. Happy with the Chef that he sources seafood from the local (Penghu, Taiwan). What an impeccable experience!

Might mixed up a bit with the name of ingredients/ city.

-Japanese pickled sushi diced ginger (old ginger root used) 壽司老姜 -Cold veggie appetizer 涼拌油菜花 -Bluefin tuna sushi, dry aged for 20 days. 黑鮪魚壽司, 熟成20天 -Grouper sushi seasoning with housemade plum flavour roast sake. Chef told roast sake was widely used until soy-sauce became available. 雉羽太(石斑)配煎酒梅子醬汁 -Japanese Ice fish. Well marinated. Absolutely boneless. 白魚 -Seabream sushi from Akashi City, Hyogo. 兵庫明 石鯛 -Sea snail sashimi, from Kushiro, Hokkaido. Sliced and simply seasoned with sea salt and pepper and a dab of lime juice. Chewy texture with oceany scent. 北海道釧路蝦夷法螺 -Hokkaido horsehair crab blue cheese chawanmushi (!yes blue cheese, what a combination). 北海道毛蟹藍紋芝士茶碗蒸 -Charcoal grilled puffer fish testicles from Shimonoseki, Yamaguchi (grilled at low heat for 30mins). As the Chef said, this is fantastic, the most delicious in the world. Never imagine this could be so creamy. 山口縣下關河豚白子 -Wild scallop with a bit of lemon zest. (wish I could have the whole instead of half.) 野生扇貝 -Hiramai Sushi (flatfish sushi). 比目魚壽司 (醃製熟成過). -Scallop roe and outer rim sashimi. 扇貝的卵巢和貝唇. -Yellowtail fish from Himi, Toyama. Blanch in broth for a few seconds before serving. 富山冰見海鰤, 熟成8天用高湯汆燙一下 -Cobia fish from Penghu, Taiwan with crown daisy dressing. One of the very few hot dish. 澎湖海鱺魚配上唐蒿(春菊)醬汁. -Toro sushi, dry aged for 8 days. Chef told Toro will be dry-aged for at least 5 days before serving. Toro at least 放5天熟成8天鮪魚大Toro. -Marinated sashimi 醬油漬刺身 -Chicken grunter fish from Ariake Sea, Saga. 佐賀縣有明海小雞魚, taste like 鯖魚 -Snapper sushi. 金目鯛，金江道取 -Miso soup 味精湯 -Urchin bowel. A tiny party in mouth! Wish to have 10x bigger portion please. 海膽丼飯 -Handformed Mackerel Nigiri sushi with crunchy buckwheat on top. 青花魚手捲壽司灑上蕎麥碎 -Prawn from Amakusa, Kumamoto. 熊本天草明蝦. -Tamagoyaki/Japanese rolled omelette. It tastes like honey sponge. 玉子燒 -Mocha & housemade Japanese agar candies. In Spring, Sakura flavour would be available as the Chef said. 抹茶...

High quality sushi in kaoshiong, the head chef is pretty friendly and having his own style in the house. Different type of vinegar uses on the rice (taste like mix grains base). Set for two cost about 7700TWD, consider cheap for HK standard, but for local Taiwanese is pretty dear, I think. It could have been better if:

1. could hv option for types of vinegar;
2. a pre suggestions tasting on portion, particular towards thr end, as it is very filling. (stomach full of rice!) No doubt each portion are smaller than usual aready, but if come pre suggestions for option could hv been better for some people. Services are tip top.
3. if we have a quite customer seating next to us... (who is working in shanghai & full of whisky / champagne / wine Knowledge on his face, maybe some wset students and should I tell him I "trian" some wset tutor in winemaking so that he can keep quite for awhile? ) are getting annoying .... By his loud conversation with...

One of our favorite sushi restaurants in Southern Taiwan! We love sushi and have had great sushi in Taipei, Tokyo, Hokkaido and a few other cities, we were super surprised when we went to Sushi 27, we were blown away!

It was introduced to us by our foodie friends, we went and have became loyal fans ever since. Chef RenRen San is Taiwanese (looks quite Japanese and speaks pretty fluent Japanese) is skillful and entertaining.

The restaurant has only the counter space (about 12 seats) and is one of the most popular authentic restaurants for sushi, may be hard to make a reservation, but it’s...