Zhongshan District, Taipei City｜無一

In the opaque twilight of midday, the candle's shadow flickers uncertainly. The curtain, gently moved, conceals a passage to another time. As if traversing a spectral tunnel of time, the muted glow of the Showa era softly extends its reach. The dishes, rich with color, carry an enduring hint of tradition, a heartwarming blend of Taiwanese and Japanese flavors patiently awaiting connection. Amidst a world of constant change, we search for a thread of constancy. The worth of what we have fills our heart the s To the brim, an abundance that leaves us deeply contented. おまかせ / $2000 Ying Squid Nine Hole Seedlings halibut fish liver water needle Goldeneye sea bream Soft Shredded Sea Urchin Sauce Island Trevally Dried Scallop Mullet Roe Yellowtail three bonito Grilled flounder White Swordfish Grip Rouge Shrimp Grip Acupoint grip Shrimp Head Oyster Soup fruit

Don’t judge; let the chef guide you thru each course, and wait until the end. This is not just an another “Sushi” restaurant Small restaurants and the chef primarily work closely with the restaurant’s “regular” customers (some may come as often as a few days a week), and only 10 seats. Reservation is required; they don’t take a walk-in. There is no menu, and the chef orders the seafood based on that particular day's reservation. Restaurant pricing into three tiers so you can tell them your budget at the reservation time so they can prepare according to your budget. Photos posted were based on a 3,500 NT ($120 USD) course; there will be a fee if you bring your own bottle. Attention to detail, seasoning, and flavor are perfectly balanced. I have tried a few times using soy sauce, and it was overkill. The chef's unique skill set to bring the fish nature flavor out. As for the Sushi rice, this may be one of the very best I have to taste it in recent month. In short, bring your curious mind and an empty stomach to this place. You will not be disappointed.

Honestly one of the best meal i had in Taiwan, friend recommended this 7 year old omakase restaurant and we were treated to one of the best of Japan and Taiwan style of flavours, ingredients and texture. Chef 翔哥is very meticulous in every course he has planned using the best seasonal ingredients, and home made sauces and seasonings. These are the secret stars that you will not be able to get anywhere else that makes dinner tonight an excellent and memorable experience.