饗宴鐵板燒

Yilan has a well-known teppanyaki restaurant that has been famous for a long time. I had previously tried to make a reservation but found no available spots. This time, I made a reservation early, even though I could only get a later time (13:10), I finally got to eat there.

Upon arrival, we checked in and waited for the staff to show us to our seats. Once seated, they introduced the items on the table, and I found the lemon hand-washing water on the left to be particularly special; it was my first time encountering this kind of setup. For appetizers, there were onions and pomelo radish; I enjoyed the pomelo radish, as it was refreshing and helped cut through the richness.

After placing a simple order, the dishes started coming out. The sashimi was very fresh, the shrimp was sweet, and the flavor of the sea urchin and shrimp was rich. The grouper was also delicious. They had a unique way of enjoying the crispy cream soup; usually, you eat it all together, but they suggested eating it separately. The crispy crust had a strong milky flavor, and I personally recommend eating half of it first, then putting the rest into the rich soup. This way, you can enjoy both styles. The beef was a bit tough for me, and overall, the portions were a bit too much, so I could only have a small taste of the fried rice noodles, which I ended up packing away. The chef briefly introduced the ingredients when serving the dishes; he answered questions seriously and even shared stories about the big fish they caught before, which was very interesting.

The dessert and drink area is on the second floor, where you can directly choose a dessert from the display cabinet. I found the selection to be quite rich for a teppanyaki restaurant, and everything looked delicious. I personally liked the chestnut Mont Blanc. The drinks were also not ordinary. Since it was the day before Mother's Day, they also gave a small cake. Next to the dining area on the second floor, there is a cabinet with signed plates; many celebrities have dined there, which is no surprise given its long-standing popularity.

Overall, I felt that the dining experience was very good. The dishes were fresh and tasty, and the distribution of ingredients from land and sea was quite balanced. The portion sizes were a bit much for me, so the cost-performance ratio was relatively high. The only slight downside was that for a restaurant at this price point, I had to shell shrimp and remove fish bones myself. Although there was lemon water for washing hands provided, I felt it was a bit of a shame.