一宗壽司 — Restaurant in Taipei

Very average for the level of omakase that one can get in town. Two turns for dinner (18:00 or 20:00) and three turns for lunch.

Average experience:, atmosphere not bad but Taipei offers many other choices.

Ambience: ambience is nice, very limited scene where the decor is simple and soothing. Only bar seating. Located in the alleys it's a pleasing very modest front that one can very easily miss.

F&B: fish is fresh, the chef is welcoming and seems to be passionate about his own job. However after inquiring about our eating habits it was far from perfect. We were 3 guests out of which I expressly said i was allergic to red meats/egg and dairy, with personal dislike to abalone and sea urchin, whereas my friend was allergic to onion. I was still served sea urchin and abalone - and my friend was asked to take out the onion that was served on her dish. Teas and pickles were usually not refilled unless you specifically asked.

Service: friendly staff as mentioned might not be top professionals but they did cut the small tart that i brought for my friend's birthday and let us linger after our turn was over as there were no...

2022.05.20 = ★★★★✪ ◉簡評：2000元之內，最強壽司?? 挑戰中。😁 ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ 【一宗壽司】之前吃過一次晚餐特別套餐，3500左右吧?? 印象不錯。朋友說2000元之內的壽司沒有超過【一宗】的，好的，來試試中午1800套餐。😋 廚師介紹，大多魚料都是台灣，日本進口。

☑前菜 = 豆腐+黃豆泡沫，拌勻 ，豆腐皮跟味增很合拍，味道算細緻，6分。

☑真鯛 = 魚肉甜，但是肉質口感略為鬆散，肉有鮮，醋飯濕軟Q彈，調味有甜味，很有個人特色，6分。

☑紅甘 = 肉質~黏甜有彈性，米飯醋飯飯粒有Q，再誇獎一次，7分。

☑花枝 = 上有熟仔檸檬?號稱素食魚子醬，只有樣子像，味道天差地遠；花枝比日料稍微硬一點，咬到有點黏，跟飯粒很搭，檸檬帶來一點微酸，6分。

☑螢烏賊 = 鱈魚肝醬，味道濃郁有搭，6.5分。

☑甜蝦 = 大溪漁港來的，飯粒軟Q，蝦肉飽滿，有甜~彈性跟有點黏，7分。

☑白甘 = 洋蔥漬，因為前面邊吃邊處理事情，到這一道菜不知道是不是心情變好，覺得特別好吃，那股洋蔥味道很驚人，魚肉極為細緻阿，8分。

☑玉米花枝干貝 = 玉米味道太濃，蓋過其他味道，玉米不好吃，4.5分。

☑海膽 = 就是硬實力，8分。

☑黑鮪魚 = 赤身背肉，口感不差，像吃鮪魚果凍，筋沒處理乾淨，6.5分。

☑炸蝦捲 = 看我在拍照，廚師還特別在捲之前給我拍照，貼心；炸蝦，甜，不太油，肉有彈性，海苔香氣讓我難忘，一點點美奶茲，恰到好處，8分。

☑鮪魚中腹 = 醃漬過，有種煙燻的甜度，這款真的很好，8分。

☑花壽司 = 烤過跟醃過的鮪魚筋，味道跟口感豐富，口味很好，有甜，7分分。

☑鰻魚 = 一口鰻魚飯，油脂感不重，醬油味甜，肉軟有香氣，可以，6.5分。

☑圓鱈 = 主菜，偏油的香氣，不錯，只是皮輪輪不太優，5.5分。

☑玉子燒 = 6分。

❖ Instagram ID：chun.pig❖

2022.01.11 = ★★★★★ ◉簡評：口味很台，有南部那種道道都很甜的滋味。能夠再優秀的魚料裡加入非常有個人風格的調味，呈現出來的是高水平的壽司，值得一推。😋 ＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ 朋友包場，今天來試試【一宗壽司】的包場套餐；【一宗壽司】最近重新裝潢，用餐環境質感提升不少。當然還有朋友帶的一堆好酒，超開心。😁

☑晚間包場套餐3500+10% = 魚刺，青菜是重點，使用冬筍、接蘭花，用雞湯熬底，打開，香氣驚人，6.5分。

水真魚，厚切，入口，唉唷，沒想到可以作成這種風味，皮粗，萊姆提味，皮油甜香，嚼嚼，肉有彈性，8分。

紅干，二週熟成，入口，甜! 油脂慢慢嘴裡融化，真的是甜，不是鮮味，8分。

鮪魚中腹，切得厚，入口，有吃獸肉感；大塊又無筋，刀工好，很喜歡，9分。

北海道牡丹蝦，大隻，冰鎮再洗 ，Q，甜，再說一次，好；咀嚼中黏性彈性俱佳，鮮味超級好，9。

胡麻豆腐，口感外層似麻糬 ，裡面吹彈可破，味濃有層次，很有記憶點，7分。

軟絲，糖漬？很甜的那種，軟絲咀嚼稍有黏，7分。

紅干，有明顯梅子跟洋蔥甜味，油脂感也是有， 7分。

香江蟹，入口，甜度跟彈性讓人驚豔，搭配蟹黃，咀嚼間，彈性彈性彈性，8分。

烏魚子，酥炸過的口感很好，內部不腥不鹹，有鮮甜，搭配麥卡倫cut真得很讚，8分。

醉蝦超大，不過只分到一段。😆 紹興酒香明顯，口感充滿彈性，一樣，甜味，整體調味很有一致性，7分。

赤海膽，味道有特殊風味，但口感沒有馬糞海膽細緻，7分。

鯖魚，直球決勝。魚肉又肥又油，入口充滿甜度跟 魚肉紋路的彈性，讓人眼睛一亮，美味一波接一波，9分。

魚刺，炸過得天婦羅 ，口感獨特，6.5分。魚刺就是沒啥味道的東西。

醉蝦頭，吸一下，有些許彈牙又甜的肉塊， 8分。

鮪魚，甜度跟油脂有夠棒 ；甜的調味，將魚肉鮮味昇華，9分。

圓鱈，香酥山蘇葉，吃起來有海苔化：圓鱈超甜；搭配鱈魚肝，香氣驚人，肉甜，8分。

烏魚子跟松茸跟生蠔釜飯，飯粒Q彈，又續了一碗，6.5分。

小羔羊排，外面喝醉忘了是啥，口感很好，搭配洽到好處的熟度，咀嚼中那汩汩流出的胺基酸炸彈，好吃!今日最佳，9分。

雞肉有鮮肉，雞湯甜...

Incredibly good. I've been coming back here for many years and today yet again I was so impressed and happy. It's very mindful - while in total there are 5 staff members looking after at most 12 guests, only the master will prepare the sushi, so expect a slow paced meal where every 5-15 minutes a mind-blowing morsel will appear on your plate for a delightful 2.5 hours; in the meanwhile you soak in the Zen atmosphere and the artisanal art unfolding in front of you as every piece of food is meticulously assembled. Lunch is a particular bargain and not...