五十座懷石日本料理 — Restaurant in Kaohsiung

Kaiseki cuisine is a true test of a Japanese chef's skills. The soup I had today was incredibly flavorful, and the generous portions ensure you leave the restaurant satisfied. However, I'm awarding this establishment 3 stars due to certain aspects that require improvement.

Firstly, the overall pace of the meal could be more streamlined. The gaps between courses disrupted the flow of the dining experience, causing the dinner to feel disjointed. Secondly, the service staff could benefit from enhanced training. To truly appreciate Kaiseki, it's crucial for customers to understand the intricacies of each dish. The current lack of detailed explanation during the serving of the dishes leaves patrons in the dark about what they're consuming, diminishing the overall culinary experience.

The issue seems to stem from a shortage of staff, which not only affects the delivery speed but also the depth of knowledge shared about the food. With improved staff training and perhaps additional personnel, this restaurant has the potential to elevate its Kaiseki dining experience to match the obvious quality and care reflected in...

Very good food, every dish was introduced in a detail way while serving. That makes the dining experience more complete. Kid’s set was also very good. The environment was cozy with stunning view. Staff was very nice, they even gave us a lot advice as a 1st time tourist in Kaohsiung which was very useful during our stay. Would definitely visit this...

五十座，故名思義有五十個位子的餐廳，位於承億酒店25樓，走進清風自來牌匾，主打一個高級精緻的日式料理，真的很喜歡其桌邊講解的服務，來了一次日本文化的衝擊，以下為其講解內容，很有趣來分享一番：

餐前小菜為醬菜可以用來改變嘴巴味道，餐餐之間吃。 蓴菜（荷花幼葉產自西湖）與羊樨菜，伴著吃可以用來保護胃部 前菜通常要從右至左吃，由於濃淡口感不一，同時也是道考驗刀功的料理，各種海魚烏賊蝦卵搭配。很好吃。 4.接著梚盛為一道熱食，暖胃等下一道生魚片。鱈蟹鯛潮汁混成丸子湯。金吉增香配腐皮一同吃。 水晶玻璃磚搭生魚片。生魚片從白肉開始吃，蝦子最費工也可以。金吉是用來吃蝦頭的，牡丹蝦蝦膏配金吉。注意整顆紅紅的腮不要吃。中央干貝佐海膽，美味加倍😋。 生食後是烤物，鰆魚就是土魠魚，加起司海苔燒。楊梅最後再吃，改變口感。 強餚因有點焦香味故名。牛菲力米茄燒，佐西京白味噌，起司口感。茄子皮較油可不吃。用醃製物改變口感，這道用的是紅筆薑。 軟殼龍蝦此季特色，蛻殼時被抓急速冷凍。朴葉燒京都米其林才吃得到。都是空運來台，利用其炭烤不會起火與特殊香氣之特色。巴丁紅味噌，礦物較多較鹹，與之搭配堪稱一絕。 主食梅素麵配胡麻醬，沾麵吃。再吃炸物，最後是飯。 最後南瓜布丁慕斯佐蔓越莓醬，甜點收尾。

日本料理真的是很有趣，吃飽飽的同時也吸收知識文化，才知道原來懷石料理其實是日本和尚在吃的，因為一天僅食兩餐，中間那道用石頭壓著胃止飢用的。這次吃的其實是天皇宴客的會席料理，不同身分地位所吃道數也有所不同，五商人武士，七貴...