West District, Taichung City｜椿彩割烹壽司

Super recommended! The overall taste is moderately salty, rich and layered, and each dish is exciting to look forward to. The ingredients are genuine and you can taste the deliciousness of the food itself, and you can also eat rare ingredients like firefly squid. The boss is also very friendly and easy to talk to. You can chat with the boss more often. The boss and the clerk will share many interesting things with you. Very satisfied with the meal, will visit again👍 "Yipin Xun Cuisine" Hokkaido natural scallops Sea urchin and tuna puree Japanese spring fish with kombu salt Mako sole with thumb lemon bluefin tuna Burning Baiji Barracuda with radish puree Rouge Shrimp Sushi White sesame and shiso sardines with ginger paste sushi roll Toyama Bay Firefly Squid with Japanese Sauce Pickled radish with yuzu Pork fish with mushrooms and zucchini Matsuba crab and angler fish liver bowl with white chrysanthemum vinegar Yellowtail sushi Yuzu persimmon Fried soft shreds with onion sauce Boiled Abalone with Scallop Sauce Sea urchin sushi Penghu Sea Vegetable Miso Soup Nut red bean paste rice cake

It was a wonderful experience, I learned a lot about the ingredients and every dish was appreciated. Especially the rice, which is soft and crisp, exudes a unique aroma, is paired with boiled abalone, abalone liver paste, conger eel fry, autumn salmon roe, saury, amberjack, matsuba crab, angler fish liver, horse dung sea urchin... …and other ingredients can always complement each other and highlight their respective advantages. Geoduck and Hokkaido Akkeshi oysters have a fresh and crisp taste. The erect-scale horsehead fish has tender meat and crispy skin, which is impressive. The sea urchin is wrapped in perilla leaves and fried, and the aroma is completely forced out, which is very special. The vinegar miso used for Toyama Bay firefly squid has been specially prepared by the chef's skill, and it should be suitable for dipping into all kinds of seafood. The amberjack is seasoned with kelp salt, tuna paste, and sea urchin, which is like tasting the essence of the sea. The fat in the belly of mature black tuna is evenly distributed, and it is sweet and rich. The hot soup made with Aonori, Hibiscus scallops, and Matsuba crabs in the midfield is rich in ingredients, has a mellow taste, and a smooth texture, making it very comfortable to drink. Thanks to the aunt who was serving me for her professional explanation, I was able to enjoy the delicious food and increase my knowledge at the same time. I will visit again with my friends next time.

The chef is very professional, the environment is comfortable and spacious, and there is no sense of oppression. It is very suitable for a drink after get off work.