Irodori — Restaurant in Xinyi District

Dining at a buffet in a 5-star hotel typically sets high expectations for both quality and variety, but unfortunately, this experience was far from stellar. Here’s a breakdown of what went wrong:

One of the biggest disappointments was the lack of variety, particularly when it came to sashimi. For a Japanese buffet, this is a glaring shortfall. The overall seafood selection was underwhelming—apart from the shrimp, the rest looked unappetizing. Scallops and sea snails were disappointingly small, and while crabs were offered, they were served whole, making them inconvenient and messy to eat.

The most baffling offering was the fresh oysters, inexplicably served among the hot dishes. At first glance, I assumed they were cooked, only to discover they were raw and topped with a hot creamy sauce. This combination tasted strange and raised concerns about their freshness, as they weren’t chilled when served—a basic expectation for raw oysters.

While a few hot dishes, like the beef dices and grilled ox tongues, were enjoyable, the rest fell flat. Many items lacked the refinement expected from a 5-star establishment and resembled dishes you might find in budget eateries. The lack of attention to detail was glaring.

The dining area was overly packed, with tables crammed together, leaving little room for comfort or privacy. The noise level was reminiscent of a bustling food court, stripping away any sense of luxury or exclusivity.

At NTD 1,780 plus service charge per head, this experience felt like a significant letdown. The lack of variety, questionable seafood presentation, and chaotic atmosphere simply did not justify the price tag. For a restaurant in a 5-star hotel, the execution was profoundly disappointing.

This buffet failed to deliver on both quality and ambiance. If you’re seeking a true Japanese buffet experience, I’d recommend looking elsewhere. Save your money and your expectations for a venue that truly understands what it means to offer...

#台北吃到飽 #彩日本料理Irodori #平日晚餐

生平第一次解鎖君悅酒店的『彩日本料理』自助餐，在造訪前做功課發現，網路上的評價相當兩極。本著“盡信書不如無書”的心態，自己實際探店後，才能夠知道這是不是間適合自己的餐廳？直接公佈結論：『彩日本料理』完全就是我的菜，相當滿意這次的用餐體驗❤️！

🔶餐廳環境 餐廳的規模不大，一進門印入眼簾的開放式廚房，正方形廚房的四個邊幾乎就是餐檯的全部。用餐區被零散拆開成三個區域，同時能容納的客源應該不滿百人，所以餐檯雖小，取餐也不會浪費太多時間。

另外，從『彩日本料理』的硬體陳設來看，從料理餐檯到木質桌椅，給我一種，人在日本商務旅館的餐廳用餐的安心與熟悉感（東橫INN、APA之類的連鎖旅館）。可能沒有奢華的體驗，但餐點與服務卻很到位，無須避“雷”⚡。

🔶餐點品質 NBA職業籃球近年來很愛用“天花板”與“樓地板”這兩個名詞來形容球員對於球隊的影響。 “天花板”指的是天賦異稟、才華橫溢的明星球員，（例如咖哩、詹姆士之流）這樣的明星有能力帶領球隊邁向更高更遠的里程碑。 但是一個球隊如果僅靠一兩位明星，個人能力雖強但在有限的體力下，勢必無法走得長遠，這時候功能型的“樓地板”球員就相對重要了，沒有這些綠葉做苦工幫襯，哪來紅花的耀眼表現。

『彩日本料理』在我眼裡就是“樓地板”型的自助餐種類，沒有鮪魚大腹、海膽、和牛、龍蝦等耀眼的奢華食材；（食材當然還是有五星級飯店該有的水準）但是對於端上餐檯的每項“作品”（料理）都很用心，各司其職共同完成一場味覺饗宴。

🔶服務 要把上述的硬體和軟體兩者緊密結合，“到位的日式細心服務”便是起到至關重要的“黏合劑”作用。

我喜歡用餐顧客的桌上每人一個厚實的日式茶杯，更喜愛年輕的服務生（當天是男服務生，絕不是貪圖美色之人😅）提著茶壺在桌間巡迴，不停地幫忙添茶，雖然茶味不是很濃，更不是什麼名貴的綠茶，卻有濃濃的儀式感。（ 日本料理尤其是壽司，有個不成文的習俗，因為食材單純加上調味相對清淡，搭配粗茶為佳，以免壓過或影響品嚐食材的味覺）

另外，餐檯供餐的師傅雖然年輕，但無論是切生魚片或捏壽司的技巧，都給人一種經驗嫻熟的感覺。 當天在握壽司與生魚片之間的角落，看到了精選手卷的小立牌。因為沒有標示手卷口味，詢問了負責的年輕女師傅，就看到師傅豪邁地往前比劃說，眼前看到的鮪魚塊、納豆、蟹肉、酪梨泥、蘆筍、蝦、魚皮等十多種的食材都能當手卷的內餡，讓我別客氣隨意選取😱。點了基本款的蘆筍蝦手卷，就看女師傅手拿海苔開始作業，先用生菜絲打底，再隨手放了蘆筍與蝦後，開始問我要搭配酪梨泥還是美乃滋，選了酪梨泥後，又幫我追加魚皮，說這樣能增加口感，然後再問我敢不敢吃蝦卵，最後就變成快要能吃飽的綜合大手卷（感覺自己像是童話故事中誠實的樵夫，原本掉入湖中的只是柄鐵斧頭，說著說著連金斧頭、銀斧頭都一起送給我了🤣

🔶餐食重點總結（一隅之見 ✅握壽司 “握壽司”當天有花枝、蝦子、鮪魚、鮭魚、青花魚、玉子、當日現流魚（忘了魚的名字），還有一次限拿一份的“蟹味噌松葉蟹壽司”，握壽司可選擇生魚或炙燒兩種不同的做法，每貫的份量也都很精緻（不佔胃），舍利（醋飯）調味恰當、米飯顆粒口感也好，整體還有空隙的蓬鬆感，吃得到壽司職人的專業技巧。

✅手卷 吃著有生之年吃過用料最豐富實在的“手卷”，口味和口感都很紮實，不會有吃到整個手卷幾乎都是生菜和海苔的空虛感，酥脆的炸魚皮、彈牙的蝦卵、大量的酪梨泥替代美乃滋的調味、原本應該是主角的蝦子與蘆筍也還是保有存在感，只是替餐廳擔心這樣的手卷如果量產，應該是要價不斐才對🤣

✅生魚片 章魚、鯛（是海鯛不是台灣鯛）、紅甘、鮪魚、鮭魚、現流魚（師傅有說是名叫“東京X”的魚，我金魚腦給忘了）。“章魚”煮得恰到好處，軟中帶著口感，吞嚥毫不費力；“紅甘”肥美、“鮪魚赤身”有著爽口的酸度、稍加炙燒的帶皮“現流魚”，肉質有著鯛魚般的緊實。雖然都不是什麼名貴的魚，但是都能理解食材的特性，進而最大程度地引出食材本身的風味。

✅燒烤區 “公香魚”肉質細緻

“帶骨牛小排”碳烤香氣濃郁，比前幾天在『栢麗廳』吃到的好太多了

“羊肋排”軟嫩多汁、帶著奶香味

“戰斧豬排”外焦內軟

其他還有“烤雞翅”、“烤現流魚下巴”、“烤茄子”也都很搶手。

師傅隨時留意餐檯上的狀況，每種烤物少量供應，一有減少便迅速補充，讓檯面上的烤物保持一定的熱度👍

✅鐵板煎檯 “澳洲牛肉鐵板燒”又香又嫩、汁水豐富、搭配炸蒜片的香酥，有著單品販售的實力，和烤牛小排各擅勝場。

“蒜香奶油鰈魚”外皮酥香、魚肉緊實，蒜味倒是不明顯，別害怕！

“煎絲瓜干貝醬”厚切的絲瓜片沒有過分加熱，同時保有脆度與水度如同“絲瓜排”一般，辣口的干貝醬香辣鹹鮮和清爽的絲瓜很對味🫰

另外的“海鮮日式炒麵”以及“香香蟹起司大阪燒”兩樣碳水化合物稍微沒那麼搶手。（我自己是有吃海鮮炒麵，日式炒麵醬汁有加以調味，反而口味偏甜不會太酸）

✅海鮮區 以種類多樣取勝，熟白蝦、蛤蜊、扇貝、旭蟹、牛蹄蟹、鳳螺、涼拌花枝等。新鮮有餘，肥美程度就還好，少了點大塊吃海鮮的爽度。

✅湯品 蒸籠區 兩款日式湯品以及三屜蒸籠。 湯品分別是醬油口味的“手工真丈蟹肉丸湯”和酒釀味噌口味的“石狩鍋”，現在季節的氣候還不夠冷，清爽的蟹肉丸湯比較適合。

籠屜三品則分別為 “蟹膏醬蟹肉茶碗蒸”，蒸蛋很滑嫩、蟹味明顯不足。

“酒蒸綜合海鮮-蟹、蝦、淡菜”，不愛冷海鮮的朋友可以多一種嘗試。

“蒲燒魚腹蒸飯”日式蒸飯色澤誘人，蒲燒魚腹是用蒲燒鯛，口感當然比不上蒲燒鰻，如果是用鰻魚就更棒了。

✅炸物區 “炸蝦”內裡的蝦肉濕潤

“炸石蟳”有點像小支的軟殼蟹蠻特性的

“炸什錦”、“咖哩可樂餅”也都不錯

比較厲害的是天麩羅的香菇醬汁，裡面看得到整朵香菇，讓人驚喜。

✅生菜沙拉區 多種的日式小菜呼應著日本料理吃到飽的概念，讓我驚艷的是生菜沙拉醬料中的“堅果沙拉醬”，吃起來有些微酸口味還帶有香草冰淇淋的香甜風味，最後堅果香氣瀰漫口中，是少見的沙拉沾醬。

✅甜點 水果區 三種口味的“今川燒”，其中“鐵觀音卡士達醬”有點茶香氣味最為特別，“紅豆”和“奶油”則是相對中規中矩，剛烤出爐就現拿現吃是最佳的賞味期限！

“羊羹”、“芝麻麻糬”和冰淇淋櫃的“花生麻糬”也不賴。

至於蛋糕類與蕨餅就還好。

水果都是當令，甜度和水分也都很滿意！

🔶 餐廳名稱“Irodori”其實就是日文...

Grand Hyatt Taipei is a beautiful hotel as many other Grand Hyatt hotels are around the world . Therefore, I had high expectations about its Japanese buffet restaurant. Unfortunately, I was very much disappointed and I have to say the food was so average that it was no where close any of the other Grand Hyatt's restaurants. It was more like one of Holiday Inn's restaurants. Yes, it was true that the buffet was not that expensive, but still, that does not mean that you lower your standards of providing quality, tasty food that stands up to the reputation of the Grand Hyatt. We have been Hyatt members for quite a few years and really like it's hotels around the world. I would like to suggest the management of this Grand Hyatt seriously think about its reputation and how the mediocre food served at lower prices matches to its strategy and...