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Book directly without seeing the comment The boss called you on the phone. When we get in, we have four I asked the boss about the price The boss said about $ 2000 I want to say that my friend's birthday is okay The first one is the sea urchin. The taste is really good, no smell The second one is the snail from Japan The third sashimi is only four The fourth is steamed tea bowl. There are two small shrimps and scallops in it. The fifth way is that the grilled fish is very small. The sixth small eel rice The seventh line is onion beef. I am very questioned. How can I make four pieces of meat? $ 2800 The last green vegetable soup ⋯ only clear soup vegetables are radish vegetables from Japan ???????? He would say that all come from Japan, maybe all But when you pay, you really feel like you are being slaughtered This price can be eaten higher I am not kidding! No kidding You can go in if you have a big heart

Formerly a regular visitor during the period when Mr. Mori sold eel and rice to order food, now he opened another shop on Chongde Second Road and took the high-end route of no menu cooking. I went to eat the year before last. When I paid the bill, I was really shocked. I couldn't calm down for a long time. Until now, I can calm down and evaluate objectively. 1. The boss is very professional in handling sashimi and various ingredients, above the standard. 2. High requirements for ingredients. 3. Because it is going to Master Mori, it will inevitably be too big compared to the price in the old shop. 4. If it can be the same as the M store, tell the price in advance when locating, presumably it can save a lot of unnecessary disputes; In conclusion, the customer's concept needs education, but instead of always telling the consumer how good the ingredients are, How great is the handling method, it is better to communicate in advance and spend more money.

Been there many years ago, but come here to comment by the way. I passed by with my wife and ate. I thought it was a set meal of 7 to 800 hundred Japanese dishes, but it changed to 7 to 8 thousand. The boss has always emphasized that the ingredients come from Japan, and he insisted on the method of dipping the sashimi with soy sauce. The salmon roe was also broadcast on a flat screen to make a movie for us to watch. After eating, I really feel that the boss has made too much money. After paying the money, I always feel strange. I think about it afterwards. Nowadays, in the era of information transparency. Live broadcast is prevalent. Consumers of the top food ingredients know the price of it. Why do the boss charge the Japanese currency for charging? I really don't understand!

Every dish is very delicious. The ingredients are not only fresh, but also very delicious. It can be seen that the chef's dedication, I want to go again after eating!

Reserve a package of around 3500 per person, The chef is really good All the dishes are delicious Even the seaweed soup that looks as clear as water is very delicious Chawan steamed is the most interesting thing I have ever eaten

More than ten years ago, I heard from a friend that the best Japanese restaurant in Taichung is "Sushi Japanese Restaurant" in Beitun District, Taichung. Then there is the news event that 9 mainlanders ate 120,000 five or six years ago. The boss himself said that it was because mainland customers said that "there are no restrictions on ingredients", "whatever good ingredients are available," and "money is not an issue", and misunderstanding caused by poor communication. After many years, I feel that the boss is also very hurt... Because of carefully serving rare ingredients and cooking hard, but not receiving relative appreciation, anyone will feel frustrated. Whether he overestimated the customer's acceptance of high-end Japanese food, or whether the customer did not know the goods, is a matter of opinion. Arrived on time at 12 noon today and the boss was already waiting in front of the door. The whole noon only entertained Mr. and my group of guests. Because during the epidemic, the boss handled it strictly. Standing in the customer's position, I feel very comfortable. Before making a reservation, I told the boss that the budget for one person will be about 5,000, because I want to help my husband celebrate his birthday, and then I will ask him to recommend sake. The boss also explained that the menu is based on seasonal ingredients and fresh fish that day, and the price may be slightly different. Is it acceptable? We said no problem. During the banquet, the boss cooked carefully, and the beautiful Japanese dishes were served one after another, and the speed was just right. It also guides us in the correct way to enjoy the delicious food, so that the freshness and sweetness of the ingredients burst out in the taste buds. It is really the best delicacy in the world! It is not difficult to "fresh" Japanese ingredients, but the difficult thing is how to "handle" and "clean" the fresh ingredients. Just cleaning the cutting board and hands, the boss has washed it many times before and after, and I feel that the boss has a clean personality. Let's eat more at ease. Mr. never eats oysters. But the boss emphasized that it is a pity not to eat the top oysters from Hokkaido, so he reluctantly took a bite, and found that it was really fresh and delicious. The sea urchin was also sweet and had no taste at all. The fat Hida beef in the impression is tender and sweet under the superb cooking of the boss, completely subverting the impression. The recommended sake "IWA Iwa 5" is not too sweet and has a light cantaloupe fragrance. It matches the Japanese ingredients just right and does not overwhelm guests. We drank the last bottle of Yan 5. When will the wine boss reluctantly say "I don't know". From 12 o'clock to a little more than 2 o'clock, I enjoyed it very much, very relaxed, and had a very pleasant chat with the boss. At checkout, the total amount of wine and meal is 21880. Wine is about 5,000 to find. The meal cost per person is about 8,500, and there will be opportunities to visit in the future. Today, I will enjoy a delicious meal and spend an unforgettable afternoon on my grandson’s birthday.