Zhongshan District, Taipei City｜Sushi Ryu

Sushi Ryu lives up to Michelin start in Taipei. And I would said they deserve it. Taipei is packed with chef menu Japanese places with the same pricing... but sushi Ryu they got their own authentic sushi menu that I never had in Taipei. Very creative with ingredients combination, I was amazed by uni with 紹興酒（a Chinese spirit). I won’t say that it cheap, but is worth of money! Many great sake selection, they even got the Juyondai sake! Which is the perfect pairing choice with your sushi! Great service! Must come!

Sushi Ryu , Sushi is a very advanced and lifelong career of a craftsman. It is not a peddling industry that sells fish and rice, or shows off the origin of the board. Only by learning to be a good guest can you truly appreciate its spirit Longshi Ryu san has always savored the botan ebi carefully and attentively. In the sweet, rich and elastic taste, the lower layer of peony shrimp is slightly grilled with long charcoal to give a very elegant and delicate taste. Ryu san made a 20cm cooked car prawn. The sweet and fresh red and white intertwined is really delicious. Although the glycine content of car prawns ranks first among shrimps, because of the principle that it is better to eat live prawns, there is no chance for sufficient adenosine triphosphate (ATP) and protein decomposition process after car prawns die. Therefore, in the case of raw food, the umami and sweet substances of car prawns cannot be fully released. When heated to around 47°C, ATP can be decomposed into adenosine monophosphate (AMP), which brings sweetness. At around 45°C, the total content of volatile aromatic components reaches its peak, and as the temperature rises, the types of volatile aromatic components become more abundant, bringing a complex aroma. There is also a very favorite wine dish, horse dung sea urchin (Yundan) prawns and sauce made with Shaoxing wine, the overall fusion is full. If you like one person, you can focus on every consistent taste and don't rush to drink tea or alcohol to wash it off, let the taste surround your mouth and then swallow it with saliva.

The chef did awesome job bring out the flavor of the food itself. Great taste with high price. I would say it’s well worth it.