琥珀〈割烹〉Kohaku — Restaurant in Xinyi District

Taste: overall, all courses served well with good setup; taste is definitely above average. Per this meal, most surprising me was the FuGang Sea Cucumber (1st time had it) and the Beef Tongue (well prepared); other than that were great with not much surprises.

Cost & Environment : if you are coming for a special date or occasion, worth to dine here…. Will not go wrong (atmosphere, food, and services are all well presented); if come here in normal occasion for omakase, maybe it is over pricey as in term of the ingredients vs cost - Average 7.5K per pax (i think that I can get the similar ingredients with more competitive $ in Taipei). As for Environment, I can only comment as good, good & good.

In my...

Friendly, noisy kappo experience with an older crowd of patrons and generally good if not memorable or creative dishes - a bit disappointing given the high price point. The two rice dishes at the end are a bit messy and mediocre. Don't hesitate to wait...

算新店(?) 來嚐鮮的, 總體來說沒失望, 是個好店無誤; 又出現一間米其林DNA的店, 心裡不免會做橫向比較, 這放到最後聊吧

以嚐鮮的角度看, 食材多從日本進來, 連搭配的野菜都是, 不常見的食材體驗, 新鮮感十足; 其中印象深刻的是福岡赤海參, 這菜品可說是全場最佳

再聊味道, 每道菜品調味雖然不重樣, 穩定輸出, 吃得舒服, 但相對沒什麼記憶點, 尤其很多是熟悉的手法, 像是真仗碗物, 清湯, 帶點柚子皮的清爽調味, 無功無過, 但不客氣的說, 這手法就是爛大街的出品(沒有貶意)

來聊聊橫向比較吧, 個人覺得彧割烹可能是適合的目標

先說結論, 個人偏見, 彧割烹可能贏那麼一點 :)

價格來看, 兩家差不多, 只是彧割烹在釜飯, 或在季節食材(如香箱蟹), 有加價的選項, 在預算許可的條件下, 彧割烹的滿足度可能更高(?)

食材來看, 琥珀基本上全進口, 彧割烹可能各半, 這是主廚對食材熟悉度與成本管控的展現, 但只要出品好, 哪來的食材都是沒問題的

調味上, 兩家都中規中矩, 但琥珀在烹(熟食)的出品層次感更好, 彧割烹在割(生食)的環節勝出; 兩家割烹都是熟食比例大於生食, 所以熟食表現更好的琥珀拿的分數會比較多

釜飯的環節, 琥珀很自豪白米飯煮得好, 但其實跟彧割烹不會有太大的差距, 更何況真王者可能還是千壽, 這兩家都比不上

另外關心下兩家的鰻魚飯, 彧割烹的鰻魚飯是有口碑的好, 兩家根本不是一個量級的選手XD

最後是甜點環節, 不能說琥珀的出品不行,...