稻鮨（不接受當天預約） — Restaurant in New Taipei

Omakase / $2000

Just outside XinZhuang Baseball Stadium, a humble storefront hides a surprisingly rich omakase experience. At this price point, one might expect shortcuts—but what’s served here is anything but. Fresh ingredients, thoughtful pacing, and quiet craftsmanship make this a spot where value meets sincerity.

The course begins with flying fish—delicate, almost translucent, with a subtle brininess that opens the palate like a sea breeze. Then a duo of sweet shrimp: local Taiwanese amaebi, soft and mild, followed by Hokkaido botan ebi, deeper and richer, with a buttery sweetness that melts on the tongue.

Leatherjacket comes next, firm yet tender, followed by charcoal-seared grunt (isaki) with a smoky kiss that deepens its flavor. A piece of white-grilled unagi showcases clean, fatty depth without the usual heavy glaze—like a stripped-down blues solo that still hits every note. Then comes ichiyaboshi medai (semi-dried gnomefish), dense with umami, slightly crisped at the edge, deeply satisfying.

In the second movement: horse mackerel, vibrant and springy, leads into striped beakfish—rare and precise, its flavor clean and mineral. Aji is dressed simply, letting its texture shine. The nodoguro (blackthroat seaperch) is lightly torched, its rich oil blooming into full expression with the warmth.

Then a curveball: deep-fried tuna tempura—crispy on the outside, rare inside, surprising and delightful. The classic trio of bluefin tuna appears next: akami with its sharp, iron-rich depth; otoro creamy and indulgent; and a tossaki hand roll—tuna neck, unctuous and lightly seasoned, wrapped in crisp seaweed, an unexpected joy.

To finish: Matsukawa sea urchin and Hokkaido aka uni, presented side by side. The former has a delicate salinity and clean finish, while the latter is lush and custardy, the sea at its most decadent.

Even if the décor and tableware don’t boast the gleam of high-end establishments, the chefs behind the counter make no compromise on care and craft. Each dish is a reflection of their pride, with the hope that every guest walks out the door full, happy, and a little more at home.

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Menu (English) • Flying Fish • Taiwanese Sweet Shrimp / Hokkaido Botan Shrimp • Leatherjacket • Charcoal-Seared Grunt (Isaki) • White-Grilled Eel • Semi-Dried Gnomefish (Ichiyaboshi Medai) • Horse Mackerel • Striped Beakfish • Aji (Jack Mackerel) • Blackthroat Seaperch (Nodoguro) • Deep-Fried Tuna Tempura • Bluefin Tuna Akami • Bluefin Tuna Otoro • Bluefin Tuna Neck Hand Roll (Tossaki Temaki) • Matsukawa Sea Urchin • Hokkaido Aka Uni...

The experience was like watching a performance. Ordered NTD 2,000 set and a bottle of black beer. The chef prepared fresh and high quality fish and introduced every dish at delivery. I really love their sea ​​urchin, very sweet and melted in the mouth. An interesting dish was little eels that impressed me. Thank the chef for preparing the sea urchin-tuna sushi to wish my happy...

Best Japanese omakase experience in Taipei! Most ingredients are imported from Sado, Japan ! Chef 阿修is so knowledgeable and an impeccable Sushi Chef! Every dish is carefully thought of and served in a delectable way! The last dish which looks like a cheesecake but actually it’s fish and egg tamago! Must try if you...