CJSJ 2.0 — Restaurant in Taichung

最溫柔的台中甜點店我選CJSJ #與巴黎同步的時尚甜點伸展台

藏身在台中草悟道是巴黎空降的法式美食選品店，之前 Angel 帶我經過時即印象深刻她溫潤乳白色的美。 擁有米其林星級經歷的主廚 Soriano Joaquin 和料理主廚莊如（Chuang Ju）聯手創立，以兩人名字縮寫組合而成的 CJSJ，不僅是一家甜點店，更是他們愛情的象徵 （唉呀，有愛情共創的餐廳就是說不出的甜和默契和諧～～

很喜歡logo將四個字母結合的法國鳶尾花意象，而由本事設計操刀的餐飲空間，不用說，非常懂得目標客群的喜好習慣及該如何詮釋CJSJ的優美底蘊：）

一二樓兩層空間，除了聚餐外，可以有宴會餐會的選擇在可以看見樹梢的二樓，

-酸種鄉村麵包＋法國麵包 （橙花鹽之花奶油) 我真的超有種點澱粉，但超想試看看橙花鹽之花奶油吃起來的感覺！結果，真的是不枉此生的銷魂口感，橙花純露香氣就在嘴裡散開也太幸福了!!! 麵包非常有嚼勁我的愛～～

-瑪黑茶 選蘇格蘭奶油 ，太愛奶油香氣！選用的歐洲進口灰藍馬克杯非常有質感，可惜非賣品～

-法式小蛋糕 FROG，日本柚子慕斯x 榛果酥粒，非常值得推薦，除了青蛙太可愛，柚子慕斯很清爽適合夏天，份量很剛好的酸甜綿綿！

-發酵琵琶油醋 / 澎湖中卷 / 新鮮虎豆青豆 / 雞汁薑油，這道鹹食蛋白質超滿，覺得最有創意是用水果琵琶帶出酸甜感，以泰式酸甜辣口感將中卷的海味提升，薑油醬汁又帶點暖胃，旁邊搭配的青豆我可以再吃一碗！

這天是平常日傍晚，沒有很多客人，很推薦大家來台中出差聚會來訪，二樓還有投影布幕可以供包場唷～

#namaste🙏🏻 #台中甜點第一名 ＃拜訪完台中第一名設計師就要來吃的店

The gentlest dessert spot in Taichung? My top pick is CJSJ. #AParisRunwayForHautePâtisserie

Tucked away near Taichung’s Calligraphy Greenway, CJSJ is a French gourmet concept store with Parisian roots. I first noticed its soft ivory charm when Angel took me past it—it left a lasting impression.

Founded by Michelin-starred chef Soriano Joaquin and culinary chef Chuang Ju, CJSJ is named after the initials of their names—a love story turned dessert haven. (Ah, restaurants co-created out of love always carry that extra sweetness and harmony, don’t they?)

I adore how their logo merges all four letters into a motif resembling the fleur-de-lis, and the space, crafted by local design studio BenShih, speaks deeply to their target audience. Every detail brings out the elegant essence of CJSJ.

The two-floor space offers not only intimate dining but also banquet-style gatherings—especially on the second floor with views of the treetops.

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• Sourdough country bread + French baguette (with neroli fleur de sel butter) Yes, I boldly went for carbs—because I had to try the neroli-infused butter. And oh, was it worth it. That fragrant neroli hydrosol just blooms in your mouth. The bread? Delightfully chewy. My kind of heaven! • Mariage Frères tea – Scottish Cream flavor Absolutely obsessed with that creamy aroma. Served in a gorgeous imported grey-blue European mug—sadly, not for sale! • Mini French cake: FROG Japanese yuzu mousse x hazelnut crunch—highly recommended. The frog design is too cute to resist, and the mousse is refreshing and perfectly balanced for summer—sweet and tangy with a cloud-like texture. • Fermented loquat vinaigrette / Penghu squid / fresh tiger beans / chicken-ginger sauce This savory dish was protein-packed and seriously inventive. The fermented loquat brought a tropical tang, while the Thai-style sweet-sour-spicy flavors elevated the squid’s umami. The warm ginger sauce tied it all together, and the tiger beans? I could eat another bowl of those!

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It was a quiet weekday evening—perfect for a serene visit. Highly recommend this spot for business trips or casual gatherings in Taichung. There’s even a projector on the second floor for private...

【Environments】 simple and stylish decor The stairwell can see kitchen, so consumers feel safely. There are not many seats, you need to queue up early.

【Meals】 The meal is exquisite and the taste is more choices, but the price is not cheap. It is recommended that you can share the same with your friends and you can eat different cakes.

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To start with the positive. The servers were attentive the moment we walked in. Moreover, the vanilla latte was good. The atmosphere was nice.

Now, downhill. We bought two coffees and a single crossiant... what on earth did I pay NT$495 for? The latte was just milk, which made no sense as the vanilla latte was good. The crossiant was underproved and raw in the middle and essentially tasted like bread - this is the worst crossiant I have ever eaten...