愷 壽司割烹 - Linkou District

Every dish is exquisite and delicious. There is no cold scene from appetizers to desserts. No menu dishes are fully handed over to the chef. The chef will explain and suggest how to eat each dish. Although it is in the Linkou area, which is far from the interchange, it is definitely worth your visit and have a Japanese food tour.

No menu dishes Price: 2500 Food is very fresh The taste of the ingredients becomes unique after being matched by the chef No longer just the sweetness of the ingredients themselves I feel great ? I didn't take any pictures because I was eating very seriously ?

Master Zhang is young and dedicated, and the craftsman’s spirit uses love to feed the ingredients for a period of time. The exquisite intention is simple and not extravagant. He should be encouraged and praised. However, the high-end teppanyaki can eat blue ribbon lobster and a slice of A5 wagyu beef. Seven pieces of fish are required to show the uniqueness of the rare Tsukiji-grade fresh fish and shrimps. The ingredients can be broken through with heart. It feels greedy and convenient to be delivered to the home by the supplier. The cost cannot be controlled. You can buy special seasonal products to reduce costs and increase profits. Space, no matter how expensive the sushi restaurant in Ginza is, there are people queuing up, mainly because chefs go to Tsukiji in the early morning to choose the ingredients. Therefore, sustainable operation is not easy. There must be a reason for success, and there is no excuse for failure. If the freshest seafood is just a piece of canned food Grilled local white hairtail with sardines and a slice of thin salt, eaters can’t help asking, Does it worth NT$2,500? Are you kidding me?

A few dishes are novel dishes~ I can feel the master's intentions, but unfortunately I can't drink wine with the car that day. I feel that the master has a lot of research on sake~