ibuki Riben Liaoli Canting - Taibei Yuandong Xiangerila

A nigiri sushi platter made with eight types of seasonal fresh seafood. Includes a variety of fish and flavors, carefully selected by the chef. It is recommended to start with lighter white fish and gradually move to richer red meat or fatty varieties.

Fresh sea urchin from Hokkaido, Japan, with a rich and creamy texture, and a unique oceanic sweetness. Melts in your mouth, usually served as nigiri or gunkan maki.

The most fatty part of the tuna belly, with a pinkish hue and beautiful marbling resembling frost. Extremely tender texture, rich in fatty aroma, a top-tier delicacy in sashimi.

Plump and springy Botan shrimp, with a sweet and delicious flavor. Eating it raw allows you to experience its unique slippery texture and freshness.

Braised and seasoned conger eel, with a soft and delicate texture. Usually served with a special sauce, with a mild and sweet flavor.

Hokkaido raw-grade scallops, with thick and elastic texture. Deliciously sweet and tender.

A premium white fish, with a firm, chewy texture and moderate fat content. Delicate and sweet flavor, with a crisp texture.

A classic white fish, with a delicate, light texture and a subtle sweetness. Refreshing taste, a common choice for sashimi.

Fresh tuna caught in Donggang, Taiwan, with firm, bright red flesh. Smooth texture, delicious flavor.

Marinated salmon roe, plump and crystal clear. Bursts with savory juice upon biting, rich in flavor, usually served with sushi rice.

Richly marbled salmon sashimi, with a soft and tender texture. Has a characteristic fatty aroma and a rich mouthfeel.

Japanese rolled omelet, with distinct layers and a moist, fluffy texture. Sweet flavor with the umami of dashi.

A clear soup made from Taiwanese red grouper and clams, with basil added for aroma. The broth is fresh and light, the fish is delicate, combining the sweetness of seafood with the fragrance of herbs.

A Japanese clear soup made with Hokkaido king crab and Kochi Prefecture myoga ginger. Sweet crab meat, unique refreshing aroma from myoga, elegant and delicate broth.

Buckwheat noodles with Yilan duck and Sanxing scallions, prepared in Nanban style. Tender duck, rich scallion aroma, and smooth, refreshing noodles.

Silky smooth Japanese steamed egg custard, like pudding. Rich ingredients including shrimp, chicken, and ginkgo nuts, with a perfect blend of egg aroma and dashi broth.

Premium Kagoshima Wagyu beef from Japan, tender with even marbling. Served with seasonal vegetables and miso teriyaki sauce, the savory-sweet sauce enhances the beef's rich aroma.

Simply salt-grilled red grouper, preserving its natural freshness and elasticity. Served with a special basil miso sauce, adding a unique flavor of Western herbs and Japanese miso.

Prime grade US sirloin steak, tender and juicy. Served with a rich garlic BBQ sauce, full of flavor and a satisfying texture.

Tender and elastic Taiwanese chicken thigh, grilled with our special teriyaki sauce. Crispy, savory-sweet skin and juicy interior.

A luxurious dish combining Taiwanese Yunlin eel and Canadian duck liver. Tender eel, rich and oily duck liver, served with eggplant and teriyaki sauce, offering rich layers of flavor.

Whole fresh Boston lobster, with thick and springy meat. Served with a rich sea urchin sauce, elevating the seafood flavor to the extreme.

Taiwanese Yunlin eel prepared in Kabayaki style with a savory-sweet sauce. Served over hot rice, the fish is tender, a classic Japanese rice dish.

Sake from Yamanashi Prefecture, brewed with high-quality local water. Light and refreshing taste with a mellow flavor, perfect for pairing with various dishes.

The signature sake from the renowned Hakkaisan brewery, a Tokubetsu Honjozo. Smooth, light, and elegant flavor with a clean finish, enjoyable chilled or warm.

A gorgeously aromatic Daiginjo, with fruity notes of pear and melon. Smooth and slightly sweet on the palate, with a delicate body, perfect for savoring chilled.

A tasting set of three different flavored sakes, 30ml each. The sake selection changes seasonally, an excellent choice for comparing different sake profiles.