Before I Depart, Sushi
My final outing in this wonderful city was omakase at 游壽司. Inside the restaurant you’ll find the seating is all around the sushi bar. Set up for an intimate session with your chef. However, unlike other places, it’s not small and stuffy. There’s plenty of room at the counter and a good number of chefs to accommodate. I really like this style dining. Personal experience without sacrificing the amount of patrons. That doesn’t necessarily mean there’s no lines. There will be. We were able to get immediate seating only because we got there 45 minutes before close. And as a testament of their service, they still tended to our dinner without any sort of rush. Just look at how many courses we had. That’s service my friends!
The nigiri courses were fantastic and the plating was simply beautiful. By the time we got to the end of the courses, the chef asked if we wanted more. I was good but felt we didn’t get to try one item, a good cut of toro. Within minutes they whipped one up a pair for us. Mmmm now I got plenty to dream about on my flight home.
游壽司
No. 7, Lane 7, Lishui St
Da’an District, Taipei City, Taiwan 106
+886 2 2391 9298
Verdict: Try it. Solid variety of sushi and you won’t leave hungry.
I couldn’t finish the night without trying their fatty tuna. Nice delectable piece prepared for us. Not the fattiest grade, but still a magnificent way to finish the meal.
When eel isn’t drenched in sauce and cooked, this would be what it looks like. It may look different but the taste would almost be the same. It’s lighter and not overly coating in sauce.
Something I discovered while exploring sushi in Asia, sushi made with the meat neat the fin of flounder. Oh my, where can I find this stateside. This was amazing. Very delicate and a light tasting cut. Wins over the uni only on the fact that this was done perfectly.
Usually I’ll have the hamachi kama. Here they had red snapper which was surprisingly good, especially when you get to the cheek and eye. Yeah, I went there.
Hokkaido uni. Enough said.
Seems like searing was the theme in tonight’s omakase. I get it though. You get a bit more complex tastes this way when applied to the common fish you’re used to eating. Well done chef.
Don’t know the specifics behind this white fish. The seasoning on top was what I wanted to know more about. Salt? White pepper? Not sure.
And that concludes my stay in Taiwan, land of great eating and wonderful people. Till my next visit Taipei!
Firmly cooked scallop wrapped in seaweed with a sprinkle of house made Togarashi. Just look at the size of that scallop. Delish!
I’ll start off by saying I don’t like monkfish liver. Even in light soy and grated radish, it still doesn’t work for me.
Next plating was a cut of abalone with a tuna avocado green onion nigiri. The latter was a bit of a mouthful and something that refreshes the palette.
Sweet shrimp nigiri topped with a dab of paste made from it’s innards. Sounds gross but tastes so good. It compliments the taste quite well.
Fried burdock hand roll which was unique, but a bit too dry for my liking.
Lightly seared red snapper. A bit more firm due to the cooking but the tastes the chef put together was nice. Nothing over bearing and you still get the taste of the fish, both cooked and raw.
What a beautiful way to prepare squid. Cut, then torched, you get this interesting presentation and texture. Sorry, I didn’t get the name of the fish accompanying this first round of eating.
If a starter could be a good indication of a meal, then this was it. Grab meat on top of some daikon to wet the appetite.