漁檤板前壽司 — Restaurant in Taipei

This Japanese restaurant in Taiwan didn't quite live up to expectations. Rather than the usual 3-4 varieties of sashimi with Japanese ingredients, they served just 2 pieces using local farmed grouper. On a positive note, the clam soup stood out with its highly concentrated fresh clam flavor. The monk's bean-curd, inspired by a Japanese dish, had a sticky and bouncy texture but lacked taste. Uncertain of the oyster's origin in Japan, it fell short with a disappointing absence of sea flavor. The chef seemed in a hurry to close at 9 pm, serving our food non-stop, creating a rushed atmosphere. Sushi courses were uniquely combined with fried items, sometimes presented simultaneously, leading to peculiar combinations like tuna sushi with fried fish. Crab chawanmushi, while not bad, was generously portioned, leaving us half full before later courses. An unconventional observation was the sushi chef adding rice back from the pot, contrary to Japanese sushi chef norms. On a positive note, the grilled local king prawn impressed with its juicy and bouncy texture. However, the uni with konbu-wrapped sushi lacked balance, with the uni overpowering the konbu. Disappointment lingered with the claypot rice served at room temperature. The tamago was excellent, but the unexpected addition of a cheese stick at the end overwhelmed the meal. Even asking the waitress to take a family photo with my iPhone resulted in an awkwardly cropped image, cutting one of us in half at the corner. Not too bad with the price we have paid but wasn’t great...

An amazing dinning experience to celebrate my daughter’s birthday. We were seated by the chef’s table observing the chefs in work. The chef explains the type of fish, the advanced preparation process and provides additional context on the upcoming sushi or dish. Each dish is handled with great care and respect of materials. I feel so honour to be part of this exceptional experience. The dishes are progressing with carefully thought. They even offer to peel the shell of the prawn for us. It is truly amazing from start to finish. We will definitely revisit on our next trip to Taipei....

Very nice omakase Each course thoughtfully balanced flavours and visuals High quality ingredients and skillful preperations make you feel that you received great value to cost ratio Highlights, wild salmon roe on rice, steamed egg, aged fish appetiser. Honerable mentions, scallop, akame, sea urchen, charcoal shrimp nigri, grilled jumbo shrimp Approx 300hkd per head Head chef in photo.. super skillful, trained by...