Taichung’s Place to go if you are Missing Japan

Assorted Sushi

The sushi is unmistakably fresh and goes perfect with the fresh ground wasabi root. Try eating it Japanese style by rubbing a little wasabi on the fish and lightly dipping in soy sauce to enhance the fresh fish flavour. I have mixed feelings about the absence of tuna from our platter. On one hand I do enjoy having akami and toro. On the other, I equally despise being served tuna that has been sitting in plastic wrap well past its serve by date.

Uni and Ikura Seaweed Wrap

This is quite a refreshing way to enjoy uni (sea urchin). The sweetness of the ikura (salmon roe) blends nicely with the saltiness of the uni. And both of these flavours are well enhanced by the freshness of the finely sliced cucumber. Just a bit of wasabi and soy sauce will due the trick.

Crab Butter Sushi

The name may raise question marks, but the presentation is absolutely beautiful. On top of a layer of crab butter sits baby scallions (green onions). But do not be fooled into thinking that the baby scallions are for garnish purposes only. They are there to help neutralise the fishiness of the crab butter.

Scallops in Broth

A simple scallop dish served with enoki mushrooms, tender tofu and rice noodles in a soy sauce broth. The dish is a nice palate cleanser and transition from the cold dishes to the cooked dishes.

Flame Charred Monk Fish Sushi

A nice piece of white fish slightly charred by a flame torch served with pickled ginger. The fish is barely cooked so it is still tender and retains of the sashimi flavours. The pickled ginger is sweeter than it is tart and is perfect companion for the sushi.

Chargrilled King Prawn

A good representation of Japanese cooking, simple and natural flavours cooked using a controlled charcoal flame. The prawn roe is nice and rich and the lime wedge enhances the freshness of the prawn meat. Eat this dish immediately as the prawn will overcook as it cools.

Pan Seared Abalone

This is the second time I have had abalone this week. Nowadays, Taiwanese restaurant chefs overthink the preparation of this ingredient and either takeaway from the natural abalone flavour or overcook the abalone into a piece of hard rubber. Mu-mu has decided to simply pan sear the abalone to bring out its natural flavour seasoned lightly only with salt.

Oyster Miso Soup

The miso soup on its own was quite good.  The oyster was put in raw just to give it some heat before serving.  I ate both separately so both were the stars of their own respective shows.  I will have to get back to you another time on how the two ingredients compliment each other consumed together.

Seared Beef and Foie Gras Sushi

At this point in time I think anything that they serve is going to lose its appealed. However, I must say, this is probably the only let down of the meal. The beef and the foie gras are okay, but I think this is the odd man out compared to the dishes served before it. Perhaps request the server to substitute this dish with a nice rice porridge or something similar to end the meal on a good note.

Fruit Platter and Sweet Soup

The meal is concluded with a simple fruit platter and sweet soup. The fruit is of high quality and very sweet while the sweet soup is a very traditional concoction comprised of dates, dragon eye and white mu-er (flat mushroom). You can ask the waitress to bring you something else to satisfy your sweet tooth if you prefer to conclude with something else.