魚貫鐵板燒

Item: 魚貫鐵板燒
Rating: 5
Author: Sunny吃美食

台北市 • Teppanyaki

20 days ago

Dinner2 pplNT$1,980

[Taipei Zhongshan] Yugan Teppanyaki

To me, a wonderful dining experience comes from a feast for the senses of taste and sight. On special occasions, come and enjoy the charm of omakase kaiseki cuisine. This teppanyaki restaurant offers exquisite dishes that are also satisfying.

Upon entering the restaurant, you are immediately greeted by impressive live seafood—lively Australian lobsters and enormous South African abalone! Not only seafood, but the meats are selected from Japan’s A5 Wagyu. (Basically, if I have these three items, I'm already very satisfied ❤️)

On that day, I tasted 16 dishes. During the meal, I chatted with the chef and learned about the details he pays attention to in seasoning. Due to the quality of the ingredients, there's no need for excessive seasoning; he hopes to let customers savor the fresh sweetness of the food itself. Each dish was presented beautifully after the chef’s meticulous preparation. Great ingredients, honest portions, ample servings, and excellent service.

◽ Omakase Cuisine ✨ $1,800 per person
(The menu is for reference; the ingredients may vary slightly on the day.)

"Fresh Shrimp Salad"
Dressed with a Japanese-style sauce, it comes with whole fresh shrimp, seasonal vegetables, and fresh fruits.

"Steamed Cod Crab Egg Custard ✨"
You can find cod crab meat in the silky steamed egg, with a rare addition of Japanese sakura gluten, which adds some color when served.

"Gold Leaf Ibérico Pork Pie"
Made with Ibérico pork, the filling has a firm texture, finished with gold leaf for a delightful presentation. After cooking it on the table, it can be quite hot! Although the staff reminded us to be careful while eating, I still got a surprise from the chewy pie crust QQ.

"Lychee Vinegar" A small cup of vinegar is served after the pie to clear the palate.

"Pan-Seared Hiroshima Oysters ✨"
Wrapped in seaweed for eating, these oysters are not only sweet but also juicy! The outer layer is coated with imported Japanese flour, making it crispy like rice cakes, allowing you to really appreciate the layers of flavor and texture—a thoughtfully crafted dish.

"A5 Wagyu Roll with Poblano Peppers ✨"
Due to the marbling, the chef specially rolled in poblano peppers for balance and to enhance flavor—becoming more aromatic as you chew. The peppers aren't overly spicy; the flower grace poblano from Hualien has a distinct flavor, providing a slight heat at the end, along with a hint of sweetness. Plus, the Wagyu is served in generous slices!

"Pan-Seared Chicken Thigh ✨"
This dish was unexpectedly delightful and made me sing its praises. Because I'm sensitive to the fishy taste of chicken, I usually detect the flavor from marinating in alcohol if the quality is not good. However, Yugan’s chicken thigh instead brings out the natural sweetness of the chicken, complemented by the aroma from the pan-searing. Lightly garnished with pesto and served with fresh kumquats, adding richness to the flavor.

"Hokkaido Pan-Seared Scallops ✨"
Using sashimi-grade scallops paired with fresh zucchini—the combination is loved by everyone, right? The addition of caviar makes this dish even more exquisite. The scallops are seared until slightly brown, maintaining a tender and juicy texture without being too soft.

"South African Live Abalone with Seaweed Sauce ✨"
This dish made me reluctant to swallow. 🥹 Made with the large, fresh South African live abalone I saw upon entering, it's thoughtfully cut in half for easy eating, drizzled with a smooth seaweed sauce. The abalone has a bouncy texture that doesn’t tear easily, and with no extra salt added, you taste the sea flavor of the abalone itself, paired with loofah, intensifying the sweetness as you eat... leaving you wanting more.

"Japanese Buri Fish Cheek with Yuzu Fragrant Daikon"
Not as oily as regular fish cheeks, it instead offers thick and tender fish meat, perfectly pan-seared with no fishy smell, more fragrant when dipped in pepper salt! Accompanied by crisp white radishes with yuzu fragrance.

"Emperor Conch ✨"
A must-capture presentation! The entire emperor conch makes a grand entrance from the dry ice fog, easily extracted with a beautiful fork. The conch meat is chewy, seasoned only with a bit of teriyaki sauce, avoiding any unappealing earthy taste.

"Australian Lobster Roe Kuzu Noodles ✨"
Using live Australian lobster as the main ingredient, drizzled with butter for added flavor, the meat has a natural saltiness; it's currently the most bouncy lobster I've had with balanced salt taste. The bowl is laid with Japanese kuzunoodles simmered in lobster roe sauce, along with stir-fried seasonal vegetables, perfectly seasoned.

"Japanese A5 Wagyu with Garlic Mousse ✨"
Cut into chunks, I initially thought the Wagyu would be greasy, but to my surprise, you can really taste the meat. The cooking time was perfectly controlled; the surface is nicely charred without being too dry or hard. Each bite releases the aroma of the fat. It’s paired with Brussels sprouts, and it’s suggested to first taste the Wagyu on its own before adding the garlicky smooth mousse; this combination won’t disappoint.

"Wagyu Fried Rice ✨"
Directly cooked on the table, the Wagyu tendons are fried until crispy, while the egg gives the fried rice a golden hue. A touch of soy sauce is added for flavor, making it varied and just the right texture—neither dry nor greasy. After all the preceding dishes already filled me up, actually, another bowl of this made me really full! 🤣

"Lobster Miso Soup"
I didn't expect the soup to be so high-end, with lobster meat inside! Compared to the dishes above, the miso soup is on the saltier side.

"Waru Mochi"
No Japanese dessert is complete without waru mochi; it's elastic, easy to slice, and not overly sweet. Perfect as a snack after a hearty meal.👌

"Tea" Each table receives a cup of hot tea, allowing you to cleanse your palate between dishes, and the staff attentively checks and refills as needed.