The goal of this article is to challenge selected reviews.

Junwa Japanese Cuisine is located on Section 1 of Tiedao Road in Hsinchu City, with a rather understated appearance and not many seats, therefore currently only accepting reservations through online booking. This is a full reservation, no-menu, counter dining experience.

Currently, the Michelin Guide in Taiwan only reviews Taipei, Taichung, Tainan, and Kaohsiung, but if they could evaluate Hsinchu, I believe Junwa would definitely make it onto the list.

Today, we enjoyed a two-person dinner with a no-menu arrangement, along with some drinks, totaling NT$ 9,218. In fact, the no-menu meal costs NT$ 3,500 per person without service charge. The menu is a small sheet that is changed regularly, consisting of a total of ten dishes.

Ibérico Ham / Sunny King Muscat Grapes / Scallop:
To begin, we have small, delicate ham slices and grapes. The rich flavor of the ham paired with the refreshing sweet and sour grapes whetted our appetite well.

Daxi Green Bamboo Shoots / Parmesan Cheese / Dried Sausage:
The second dish is also to start with. At first glance, one might mistake the green bamboo shoots for spring rolls; please open and savor them carefully. The slices of sausage and the slightly salty cheese flavor highlight the sweetness of the bamboo shoots impressively. The fibers of the bamboo shoots are very tender and smooth.

Taiwanese Natural Oilfish / Kanpachi / Nagasaki Bluefin Tuna:
Sashimi, or raw fish, is the meaning here. Following the chef's recommendation to taste in order allows one to experience the gradual change in texture and flavor, which is worth trying. Of course, it’s also fine to enjoy it according to one’s own preference. The marbling in the bluefin tuna is very striking, and it has a rich taste.

Hualien Cherry Duck Breast / Baby Cabbage / Yuzu Pepper:
Warm dish, prepared through cooking. The duck breast, enveloped in rich duck fat aroma, comes with fresh, crunchy baby cabbage (which is covered by the duck). The unique spiciness of yuzu pepper adds the finishing touch here.

South African Abalone / Zucchini / Japanese Yuzu / Mountain Chervil:
Soup dish, an appetizer soup, with thick slices of abalone and a mild soup. The abalone is thick and refreshingly fresh, while the zucchini is tender and sweet. Japanese yuzu (citrus) adds a hint of acidity as part of the soup base, which makes one look forward to the subsequent dishes.

Aichi Prefecture Ginkgo / Squid / Cheese / Yellow Mustard:
Fried dish; this is truly made in a spring roll style. The main body of the spring roll is chewy squid, with green beans being ginkgo. The perfectly fried squid spring roll combined with cheese and yellow mustard is a fascinating dish.

Taiwanese Natural Black Mullet / Sweet Peach / Tangerine Sauce Radish Puree:
Grilled dish; in kaiseki, this refers to seasonal fish grilled, and includes grilled or boiled beef, poultry, etc. The fish is grilled to a crispy exterior and tender interior. The small slices of sweet peach and the sweet-and-sour tangerine sauce radish puree not only cut the oiliness of the fish, but are also delightful on their own.

Kumamoto Hybrid Wagyu Fillet / Hokkaido Shallots:
The second grilled dish, the pink wagyu fillet is definitely delicious just from the photo. The chef uses precise techniques to fully encase the tasty beef in the slices. It’s great to eat directly, and also suits a light dip in the attached rock salt (rose salt?).

Pingtung County White Eel / Chihshang Rice / Broth:
Rice dish, which is a unique category, but kaiseki cuisine categorization is somewhat varied; this dish resembles a combination of rice and a broth (shiru).

The rice part refers to dishes centered around rice. In the preceding dishes, one can see the kitchen in the back continually grilling things while aromas waft out.

The shop uses the highest quality binchotan charcoal to quickly roast thick eel thoroughly, accompanied by a special sauce. The rice is also quite meticulous, each grain distinct, topped with eel; this may be the richest and sweetest eel rice I have ever had. The plain rice can be refilled, though the meat portion is fixed; however, the sauce provided for refills is generous, and many guests enjoyed more than one bowl of rice.

The broth (shiru) part’s broth is miso soup. After enjoying the rich eel rice, the refreshing soup resets the palate in preparation for the final sweet course.

Fig Hot Dog / Peach Oolong Ice Cream:
Sweet course, wrapping figs in a deep-fried hot dog style is a creative idea. The ice cream is genuinely made with the most traditional desserts to conclude the meal; the fruitiness and tea fragrance each have their characteristics yet do not clash.

That day, due to my physical condition, the non-alcoholic beverages I enjoyed were also quite special. The herbal cola and non-alcoholic white wine were carefully selected by the owner, adding interesting variations to the deliciousness. However, the beverages are indeed expensive, and on the next visit, I might not order as many.

Overall, as I mentioned at the beginning, if the Michelin Guide could visit Hsinchu, Junwa Japanese Cuisine would certainly make a mark.

After all, with a relatively high price, the visiting customers are almost all there for birthdays or anniversaries, aside from business dining. If one's pocket is deep enough, it’s genuinely desirable to come a few more times.

Highly recommended to everyone!