Beitun District, Taichung City｜一潤 究極熟成和牛鍋物-台中崇德店

very delicious

tasty

First of all, I am not here for some store to deliver food... Every sharing is personal experience, good or bad I will say. The atmosphere and texture of the whole restaurant are in place The selection and configuration of tableware, decoration, and even lighting are just right, and the toilet is also very clean👍 Bring people a sense of contrast, the food table is clean and bright; the rest of the space is confused! Dining here is a very comfortable experience overall, full of details~~~ The soup base is directly divided into large and small pots, small pots for shabu-shabu, and large pots for others. After eating, it will be a clean and elegant fu The quality of the meat is good. I especially admire the limited Wagyu tendon heart, which is commonly known as "dancing meat" in Tainan. In addition, the freshly cut American beef is also excellent in knife creation. It will make people unconsciously think of the beef soup in Tainan ~ fresh and tender👍 The vegetable part is probably the most sincere I have ever eaten in a restaurant of the same nature, and the fresh portion is considerable~ Worth eating is the wagyu dry pot, which has a mild spicy taste, and you will eat up the rice if you are not careful🍚 In other parts, the kombu salt beef tongue is grilled very well, and the king crab is also quite fresh If I really want to talk about a shortcoming, I think it will be that the price/performance ratio of the main beef plate is too low. If the price remains the same, if the price increases by 15-20%, I think it will become a new generation of famous restaurant in Taichung 👍 I personally never eat Aohe, and the Japanese part is less attractive to me, a traveler who has to go back and forth to Japan every season🧲 Overall, my rating will be between 4-5 points, but, this is the but! I would be willing to give a full score of 5 points for the detailed experience that can be felt everywhere during the meal~ I hope that people who design and manage good restaurants with heart can continue to live, so that all the old gourmets can make a pocket list.