初魚鐵板燒-美術店

The fresh and rich ingredients, cooked by the master, are very delicious, and they are not expensive. It is worth a try. You must book on the official website. There are only 60 seats a day in different sessions, so it is not easy to book.

Today, except for Yin Billy's pork, the other performances are great. It's a pity ? There are very few meats that don't taste good. If you handle it badly, you won't be able to bite down...

The Go value is really high, almost every dish will not disappoint, and I am quite happy to end this meal! It's a pity that the fried rice is a little small, and the dessert is a little bit of a fly in the ointment

The ingredients are rich and varied, and the CP value is not bad ~ suitable for gourmets who want to taste various ingredients. The price and cost are mostly reflected in the ingredients, and the menu design and presentation are very attentive, and the service is also good. Although there is still room for improvement in the chef's frying skills and the handling of ingredients can be more meticulous, but the attitude is very good and it is a restaurant that can be visited again.

NTD$1,600+10% per person Drinks and extra food Really delicious ? add a bit Kichiji Ichi ($800) One Sea Urchin ($600) Another cod field crab without added points Fried rice can be continued?

Appetizers: red sea urchin, sea vegetables, yam, cloud vinegar, lobster and asparagus, large and sweet abalone, fried shark fins, and then soaked in soup.

I think 1800 yuan is very good value, there are abalone, shark fin, scallops, oysters. It really is that the restaurants in Taipei have quite a standard. Worth visiting restaurant with good service.

Today starts with Yam noodles with firefly squid and red miso ? The yam tastes full and delicate. The firefly squid is very sweet. The miso sauce is super good~ The second Japanese raw food grade scallops with chestnut sauce ? is normal level The third course of Hiroshima oysters with flower branch This flower branch is fried into a cake, super invincible push!!! The fourth dish, hizhi, lotus root and taro paste, with sweet-scented osmanthus white soy sauce, fish without thorns, push push In the middle episode, a sea urchin with a price increase was launched. A row of 600 = 300 per bite. The sixth course Australian water girl lobster with crab paste sweet corn sauce ? Seven-point lobster has water and Q bombs The seventh course South African abalone simmered old hen stock This is the most satisfying dish today!! The eighth lobster miso soup can still be ordinary The ninth course our signature wagyu puff burger ? The tenth course A5 Wagyu beef is fried~ Course 11 Wagyu Sakura Shrimp Fried Rice Course 12 Matcha Matcha Matcha Mochi Cake