Da Jiang Hu Ding 魀屋-LaLaport Nan Gang Dian

Japanese eel over rice made with high-quality green-lipped eel, a generous whole eel portion. Choose between Kabayaki (glazed grilled) or Shirayaki (salt-grilled). The meat is delicate and fatty. Recommended to enjoy with hot rice, it's a nourishing dish to restore energy.

Classic Japanese Kabayaki eel over rice, using half an eel. The eel is steamed and grilled, brushed with a special sweet and savory sauce, releasing a rich aroma. Tender texture, a perfect match with the sauce-drizzled rice.

Japanese eel over rice, served with a onsen tamago (soft-boiled egg) and plenty of chopped scallions. Break the yolk and mix with the eel and rice for a smooth and rich taste. The crisp and pungent scallions add layers of flavor.

Extra-large mackerel is salt-grilled, preserving the fish's natural sweetness. The skin is grilled to a golden crisp, and the fish is juicy and firm. Served with white rice, it's a classic Japanese set meal main course.

A donburi dish with grilled Angus beef skewers layered over rice. The beef is grilled to a fragrant perfection, tender and juicy. Suitable for diners who enjoy a hearty meat dish.

A Japanese rice bowl featuring large shrimp tempura as the main ingredient. The large shrimp are coated in batter and fried until crispy, usually served with a special tempura sauce. Crispy on the outside, tender on the inside, and a satisfying portion.

Cubes of Angus beef, cut and grilled on skewers. The meat is tender and flavorful with moderate marbling. Pairs well with beer or sake.

Premium Matsusaka pork (pork jowl) grilled on skewers. Crisp and springy texture, with a sweet and non-greasy meat. Simple seasoning brings out the natural aroma of the pork.

Pork belly skewers grilled to perfection. The fat becomes crispy and caramelized after grilling, with a tender texture. A classic izakaya skewer.

Pork belly slices rolled with Taiwanese specialty peeled chili peppers and then grilled. The richness of the pork and the mild spiciness and sweetness of the peeled chili peppers are perfectly combined. Rich in texture and unique in flavor.

Classic Japanese chicken and scallion skewers, alternating pieces of chicken and scallions. Simply seasoned with salt, the skin is crisp and the meat is tender. The scallions release sweetness after grilling, pairing perfectly with the chicken.

Chicken cartilage brushed with a special sauce and grilled. Crispy and chewy texture, with a savory and sweet charred flavor from the sauce. A very popular dish to accompany drinks.

A rare delicacy of grilled eel liver, with a unique slightly bitter yet sweet flavor. Tender texture and rich in nutrients. A specialty snack from eel specialty restaurants.

Corn on the cob grilled in its husk, retaining its moisture and sweetness. Crisp and tender texture. Can be eaten with a little salt for a refreshing taste.

A specialty snack from Donggang, Taiwan, made from fish paste and usually containing slices of boiled egg inside. Chewy and fresh flavor. Sprinkled with pepper for enhanced taste.

Zucchini slices are char-grilled, retaining their sweet moisture. Tender yet slightly crisp texture. A refreshing vegetable choice in grilled dishes.

Japanese fried chicken pieces, marinated and then coated in batter and deep-fried. Crispy on the outside, juicy on the inside. Usually served with a squeeze of lemon or mayonnaise.

Chicken cartilage coated in batter and deep-fried. Crispy texture, with a savory flavor that intensifies with chewing. An excellent snack to accompany drinks.

Japanese fried croquette with mashed potato and melted cheese filling. Golden and crispy on the outside, creamy and rich on the inside. Very popular with children and cheese lovers.

Deep-fried egg tofu coated in a thin layer of flour, soaked in Japanese dashi sauce. The exterior is slightly crispy and absorbs the sauce, while the interior is smooth. Topped with bonito flakes and chopped scallions for added flavor.

Assorted tempura featuring large shrimp. The shrimp meat is firm and sweet, with a crispy and non-greasy batter. Served with grated daikon radish and tentsuyu dipping sauce.

Eel bones are processed and deep-fried until crispy like crackers. Savory and crunchy, rich in calcium. A specialty limited snack from this restaurant.

Oysters from Hiroshima, Japan, coated in batter and deep-fried. Crispy on the outside, tender on the inside, full of oceanic freshness. May burst with juice when bitten, so be careful of the heat.

Corn fritters full of creamy aroma. Sweet and fluffy texture. Children usually love this dessert.

Handmade cuttlefish balls from Penghu, with visible pieces of cuttlefish. Firm and chewy texture, full of fresh seafood flavor. Eaten after being fried to a golden brown.

Deboned chicken wings stuffed with generous amounts of mentaiko (pollock roe) and then grilled. Crispy chicken skin, with a slightly spicy and textured filling. A labor-intensive and delicious Japanese grilled dish.

Salt-grilled extra-large mackerel, available a la carte. The skin is grilled to a crispy golden brown, and the fish is rich in oil, tender, and fresh. Suitable for sharing among multiple people or as a side dish with drinks.

Refreshing cold salad, choose from dragon beard grass or fiddlehead fern (a type of wild vegetable). Usually served with Japanese dressing or mayonnaise. Crisp texture, suitable as an appetizer.

Japanese salad with shredded onions and seaweed. The onions are processed to remove their spiciness, retaining their sweetness and crispness. Served with Japanese dressing, it's sweet, sour, and refreshing.

Eel liver quickly stir-fried with sesame oil on a hot plate. The sesame oil aroma is rich, removing any gaminess and enhancing the flavor of the eel liver. A nourishing and rice-complementing hot dish.

An omelet filled with eel and cheese. The omelet is tender, the eel is fresh, and the cheese is stringy. Rich in texture and layers of flavor, with a mild taste.

Stir-fried seasonal vegetables. Varies depending on seasonal ingredients, usually stir-fried to bring out the natural flavor of the vegetables. Crisp and refreshing, a good choice for a balanced diet.

Low-temperature cooked soft-boiled egg. The egg white is as tender as tofu, and the yolk is semi-solid. Served with a special sauce, it melts in your mouth.

White rice cooked with high-quality Koshihikari rice. The grains are plump and glossy, with a chewy and springy texture. The sweetness of the rice can be enjoyed on its own.

Classic Japanese miso soup. The broth is savory and mellow, usually containing tofu, wakame seaweed, and other ingredients. The best choice to warm your stomach.

Japanese steamed egg custard, with a smooth and tender texture like pudding. Usually contains ingredients like chicken, mushrooms, and fish cake, with a rich broth flavor. A dish suitable for all ages.

Famous Asahi draft beer from Japan. Crisp and clean taste (Super Dry), with fine bubbles. Pairs exceptionally well with fried foods and grilled dishes.

A dense and rich Japanese caramel pudding. Rich egg flavor, with a slightly bitter caramel sauce. A perfect dessert after a meal.

Italian ice cream from the Talato brand. Usually made with local Taiwanese fruits, it has a delicate and refreshing texture. Flavors are based on daily availability.

A specialty drink from Shizuoka Prefecture, Japan, cola with added eel extract. It tastes similar to regular cola but with a unique flavor. Suitable for guests who like to try new things.

Low-temperature cold-brewed tea, reducing bitterness and retaining the tea's natural sweetness. Refreshing and palate-cleansing, it pairs well with rich-flavored dishes.

A classic carbonated beverage. Stimulating bubbles and full of sweetness. Very refreshing when served cold.

A clear carbonated drink with a lemon-lime flavor. Refreshing and caffeine-free. Pairs well with various meals.

A classic Japanese lactic acid drink. Sweet and sour taste, with a smooth texture. Helps to relieve spiciness and cut through richness.