崧割烹(不定期公休，請來電洽詢） — Restaurant in Taipei

Ive had the privilege of dining at multiple 2-3 Michelin star restaurants around the world and this meal was better than most of them (and if you take into account price, this would be number one!).

We had the $3000 NT menu and I highly highly recommend it. Normally at these multi course menus there are a couple forgettable dishes (like a salad with citrus that most places have) but each dish here had its own unique flavor and technique. I appreciated that some of the dishes were served in two forms - you could first taste the raw natural form of the fish and then truly appreciate the added flavors/techniques that balanced the taste. The fish selection was truly standout - Ive had many of the fishes before but these were some of the softest and sweetest tasting versions Ive ever had. Both chefs were extremely talented and friendly, and would describe the dishes in detail - not only what was in the dish but the reasonings behind why a certain flavor or technique was used (Id advise having one person in your party who can speak Mandarin or Taiwanese as the explanations really added to the enjoyment of the dishes). The portioning here was perfect, both me and my girlfriend were just about full when the meal was coming to a close - often times when we go to these multi course menus we are too full by the end to enjoy the dishes (I remember one dining experience I was so full I was about to vomit and we were served five more courses after, which of course I didnt enjoy one bit at that level of fullness). The menu is different each day and these were the courses we had:

Homemade tofu with pumpkin: Light in flavor with a smooth texture.

Homemade tofu skin: Cold, light and refreshing in flavor with the fresh wasabi and soy sauce.

Raw octopus/roasted suction cups: As fresh as fresh can get - the arm was still wriggling and trying to suction cup to the plate when being prepared. The raw octopus was thrown down on the plate to loosen its muscles and it resulted in the softest octopus Ive ever had. The roasted suction cups were delicious and had a great salty sea flavor.

Cooked eel: The sear on the Eel was great - it had a nice crunchy exterior. Normally eel is pretty oily but somehow this one tasted light.

Raw sea bream with grated lime skin: the fish was incredibly soft and sweet, and the hint of lime was a great touch.

Raw scallop: an amazing scallop that melted in your mouth.

Raw swordfish with yuzu: pleasantly surprised by how tender it was. Yuzu was a nice touch and a different tasting citrus note compared to the lime.

Raw small fish: Had a briny seafood flavor without bring too fishy.

Homemade Agedashi tofu: One of the best agedashi tofus Ive ever had in my life. It had shrimp and scallop in the middle which added a seafood flavor to the dish. The sauce was amazing - a much lighter broth than what I normally see with agedashi tofu, so light in fact we were told to drink it like a soup.

Raw striped jack/striped jack with garlic flower: The garlic flower on the handroll added a nice light garlic flavor that complimented the fish perfectly.

Raw sweet shrimp/shrimp head with rice: The shrimp head with rice was a unique way of using the head and had a great shrimpy taste

Raw tuna: A really good piece of tuna that spoke for itself.

Raw uni: Some of the highest quality Uni Ive ever had in my life, super creamy.

Giant clam soup: The clam was enormous and still alive before preparation. The broth was a light broth which allowed the clam to shine

Homemade matcha ice cream and red bean sandwich: The use of less sugar allowed the flavors of the matcha and red bean to really stand out.

Please be sure to get reservations in advance as the fish is selected/sourced each day for the amount of reservations they have (we had our hotel call for us but was told in person you could also message them on Facebook). Bring cash and note that there is a 10% service fee.

Truly could not recommend a place any more, and will become a must visit each time I come to Taiwan…in fact it will probably influence me to come to...

食， #無菜單料理 由日式與法式料理主廚共同合作，創造精彩料理饗宴。 位於芝山捷運站2號出口附近，店內用餐空間乾淨明亮，低調奢華，是讓人一走進去的感受，也開始期待著美味餐點。 由於屬於無菜單料理，每日的料理都是種期待，依本次嚐鮮到的料理，與各位同學分享。 。白雞魚 搭配一點點梅子的味道，微酸口感加上入口即化的魚肉，非常開胃。 。珍珠鯛佐檸檬皮 微酸口味配上新鮮魚肉，吃起來總是特別的對味，令人非常感到驚艷的料理，檸檬皮帶有一點點微苦感，與魚肉的細緻正巧搭配的天衣無縫，個人很喜歡的料理。 。蟹膏紫蘇壽司 製作成一口大小，紫蘇的清香瞬間在口中散開，非常清爽，但後勁非常強的蟹膏竄出，濃郁不膩口！ 。炙燒白帶魚 主廚將昆布包覆著白帶魚，讓新鮮細緻魚肉中帶有淡淡地昆布香氣，透過炙燒將表層燒成微微焦口感，一口咬下，感受到鮮美。 。鹽鞠葡萄蝦及葡萄蝦頭壽司 蝦子的味道非常甜，不同於坊間的蝦，吃起來帶有淡淡地果香氣息，特別的是裡頭的總會讓人以為是蝦腸，殊不知就是他的精華所在。 另外蝦頭也烘烤成酥脆口感，與蝦膏及壽司飯一起吃，非常特別的濃郁氣息，但有不失蝦獨有的鮮甜。 。竹莢魚壽司 特別喜歡灑上蔥花一起吃的感覺，俐落的刀工技術，讓魚肉吃起來沒有腥味，搭配蔥花一起吃帶有微微嗆感，但與魚肉的鮮成為互補作用。 。龍占魚料理 這道個人認為非常驚艷，帶有濃厚的法式料理色彩，裡頭還搭配著佛手瓜。杏鮑菇。絲瓜。茄子等當季食材一同料理，魚肉非常細嫩，鮮美多汁，與其他的食材一起吃非常清爽不膩口。 。紅喉佐法式檸檬醬 這道料理個人非常喜歡，本身就很喜歡紅喉魚的肉質，搭主廚的創意下搭配著在甜點中常出現的檸檬醬，沒想到意外的搭配！！ 顛覆了對只能在甜點中出現的醬，檸檬的香氣非常足夠，酸甜口感反而增加了魚肉的鮮，魚肉也沒有因為檸檬的香氣而掩蓋掉原本肉質所散發出來的油脂香。 。熟成鴨胸佐胡蘿蔔及柳橙醬 法式料理的創意，個人認為在這道料理中完美呈現！！ 熟成7天的鴨胸，肉質非常細嫩，沒有過多的水分去影響鴨肉的肉質，依舊緊實沒有筋，且鹹香度非常足夠，搭配酥脆的鴨皮，即便是屬熟成，也沒有喪失原有的肉汁！非常棒，另外個人很喜歡胡蘿蔔醬的濃郁，與鴨胸一起吃非常對味，而柳橙醬則是增加鴨胸肉的甜，讓整體吃起來濃郁中不讓人膩口！ 非常完美的料理。 。青魽壽司 主廚非常霸氣的放上一大塊青魽魚肉，魚肉的油脂香氣，在與壽司飯的結合味道洽到好處，搭配一點點芥末吃，增加嗆鼻的口感，提升出魚肉的鮮美。 。熟成干貝北海道鱒魚卵佐山藥泥及 熟成的干貝在經過炙燒後，新鮮外肉質又緊實富有彈性，搭配鱒魚卵吃鹹香甜的口感立刻在嘴巴中迸發。 。黑鮪魚料理 生食的黑鮪魚，油脂非常足夠，一口咬下豐富油脂瞬間在口中散發出來，非常好吃！！！ 即便已吞下肚了，口腔內依舊是滿滿鮪魚肉的香氣，久久不散非常棒！！ 另外還有一道特別料理，是黑鮪魚筋！ 這道料理非常少見，且吃起來的口感總會讓我誤以為是豬肉的錯覺，非常有彈性，且味道上不會苦，像是吃一般的紅肉感覺。 。海鮮清湯 可別小看這個清湯，結合了白魚骨。貝類。蝦類等海鮮製成的清湯，喝起來意外的清甜不油膩，而且非常溫順的感覺，再加上蔥花點綴，在料理的最後來上一碗非常滿足！ 甜點：法式創意提拉米蘇佐橄欖油 法式主廚的創意，在甜點上頭最容易呈現了！！

特別喜歡主廚加入了Mascarpone...

Nice omasake restaurant tucked at the corner of 天母 Location is very accessible. Alight at 芝山station, it is just less than 2 minutes walk away.

Lunch menu at TWD 3,300 (excluding the sake - TWD2500 a bottle). Ingredients are very fresh, chef is very friendly as well. A great place to catch up with friends.

Reservations are required. They do not take in any walk-in and ingredients are...