Located on Section 2 of Jingguo Road, San Geng Qin Restaurant is a unique establishment that specializes in a fusion of Japanese, Taiwanese, and creative dishes. There’s a minimum charge of 500 TWD per person. While it isn’t exactly cheap, considering the quality of ingredients, selection of items, and overall ambiance, the experience is reasonably priced. Notably, the food is served quite quickly, and the restaurant includes a complimentary small side of kimchi, making the wait less tedious. The kimchi is tangy and appetizing, warming up the palate for the subsequent dishes.

This time, I came with friends and ordered several signature and popular recommendations. The overall flavors were a bit inconsistent, but there were still some delightful highlights.

First and foremost, I must recommend the "Paradise Fried Rice."
This isn’t your typical home-style fried rice; it’s topped generously with sea urchin and salmon roe, instantly elevating the overall taste profile. The smooth and savory umami of the sea urchin bursts in your mouth, while the salmon roe pops with salty juice during each bite, perfectly blending with the fragrant rice. It’s a creative signature dish that truly delights the taste buds!

Another surprising dish was the "Stir-Fried Udon."
Generous in portion, it’s flavorful without being greasy, and the noodles maintain a nice chewy texture, making it ideal for sharing among multiple people.

The "Yam Noodle" was quite impressive.
The delicate knife skills shredded the yam into fine strips, which paired well with salmon roe and simple seasoning, creating a smooth and refreshing texture. It’s visually appealing and tasty, one of the few cold dishes I would want to order again.

In contrast, the "Mentaiko Yam" felt somewhat bland, lacking the finesse in flavor and texture that the yam noodle exhibited.

Regarding meat dishes, the "Pork Intestine Head" was noteworthy.
It had no fishy smell, was handled very cleanly, and had a nice chewy yet tender texture, making it one of the unexpected "dark horses" of the evening that sparked much discussion!

The "Boneless Beef Short Ribs," however, fell short.
The meat was average, with a bland flavor, and compared to other dishes, it seemed a bit lacking, not making it to the recommended list.

The "Seven-Layer Fragrance" (Chicken Butt) performed decently.
People who enjoy this flavor might find it worth trying, but nothing particularly stands out.

The "Salt and Pepper Chicken" is something I preferred to have with basil to enhance the aroma. Its lack of that Taiwanese soul flavor felt somewhat regrettable.

The "Salt-Grilled Matsusaka Pork" had a nice chewy texture and was above average in flavor, making it a solid barbecue choice.

The "Salt-Grilled Chicken" and "Crispy Grilled Meat" were fairly standard; they were not difficult to eat but didn’t have any memorable points.

The "Fried Oysters" were fresh but similarly lacked any surprise factor, existing as a conventional choice.

Finally, the beverage, "Lemon Soda," was refreshing with a pleasant lemon aroma and carbonation, making it an excellent choice to pair with fried items.

Overall, San Geng Qin Restaurant is a suitable place for gathering with friends who want to enjoy some creative yet classic flavor dishes. Though some items were mediocre, high-scoring dishes like Paradise Fried Rice, Pork Intestine Head, Stir-Fried Udon, and Yam Noodle are definitely worth a try. If they could enhance the seasoning and selection for some meat dishes, the overall experience would improve even further. The next time I visit, I’ll choose to bring friends who haven’t been before to once again savor the delight of sea urchin and salmon roe!