San Wei Ri Ben Liao Li (Dun Hua Liao Li Mei Shu Guan)

This is the restaurant's highest-grade Japanese set menu, featuring multiple exquisite dishes. The chef carefully selects the finest seasonal rare ingredients, combining traditional techniques with modern creativity for a dual enjoyment of sight and taste.

A Japanese set menu emphasizing seasonality, using the freshest and fattiest seafood and produce of the season. The cooking methods focus on showcasing the natural, fresh flavors of the ingredients, suitable for those who appreciate natural tastes.

A customized Japanese set menu experience. Our professional chefs will select and pair the freshest ingredients of the day based on your taste preferences, providing a thoughtful and delicious meal combination.

Exquisite set menu available at lunchtime. Offers a variety of dish combinations based on your preferences, a great value choice for enjoying high-quality Japanese cuisine during lunch.

Lunchtime introductory set menu. At a more affordable price, you can still enjoy a Japanese cuisine combination carefully planned by the chef, suitable for business lunches or casual gatherings.

Chef's selection of assorted sashimi platter, including various seasonal fresh fish. Approximately 9 slices per portion, suitable for those who want to try multiple flavors at once, served with soy sauce and wasabi.

Fresh halibut sashimi. Pearly white flesh with a firm, refreshing texture and a subtle sweetness, a top-tier white fish.

Premium deep-sea fish. The flesh is pinkish-white, with the skin treated by 'yubiki' (blanching) to retain its bright red skin. Rich in fat, with a delicate and tender texture and an elegant flavor.

Fresh lobster sashimi. Crystal clear flesh with an extremely springy and crisp texture, and a rich sweet flavor. The head is usually prepared into soup separately.

Large sea clam, thinly sliced for consumption. Offers a unique crisp texture with the briny freshness of the sea and the sweetness of the clam.

Fresh squid (ika) sashimi. Thick flesh with a soft, slightly sticky texture that becomes sweeter with chewing.

Large scallop-like shellfish, but larger. Firm flesh with distinct fibers, delicious and sweet flavor, suitable for slicing.

Fresh live whelk. Firm and chewy texture with a rich oceanic aroma, perfect for those who enjoy a good chew.

Fresh live abalone, smaller in size but full of umami. Crisp and tender flesh, best enjoyed raw to savor its original sweet sea flavor.

Large shellfish, with thick and fleshy foot meat, tinged with purplish-red at the tip. Tender and sweet texture with abundant juices.

Sashimi-grade scallop. Tender flesh with fine fibers, melts in your mouth with a rich sweetness.

Wild black-lip abalone from Australia. Thick and elastic flesh with a rich, delicious flavor, a premium seafood ingredient.

The fattiest part of tuna belly (Otoro). Pinkish color with marbling like marble, melts in your mouth with a rich fatty aroma.

Medium fatty tuna (Chutoro). Moderate fat content, balancing the tanginess of red meat and the richness of fatty tuna, with a smooth and balanced texture.

Tuna belly, with more fat than regular red meat. Tender texture and delicious flavor.

Large botan shrimp. Plump flesh with rich collagen, offering a dense, sweet, and premium sashimi shrimp experience.

Seasonal live botan shrimp. Sweet and springy flesh, best enjoyed raw to savor its unique freshness and smooth texture.

Deep-sea shrimp, reddish in color. Sweet flesh with a soft texture. The head is usually rich in tomalley, offering a strong flavor.

Belly meat of Kanpachi or Buri. This part is rich in fat, with a crisp and elastic texture and intense umami, favored by connoisseurs.

Choose between halibut (refreshing and crisp) or mackerel (rich in fat and flavor). Both are classic sashimi fish types.

Variety of fish choices, including Kanpachi, Buri, Swordfish, Tai, etc. You can choose to try them individually according to your preference, as each fish has its unique texture and flavor.

Classic sashimi selection including tuna, mackerel, bonito, and salmon. Affordable and a great choice for basic Japanese sashimi.

Chef's selection of nigiri sushi platter, approximately 9 pieces. Includes various seasonal fresh fish, allowing you to taste a rich variety of flavors at once.

Nigiri sushi made with fresh live flatfish (large scallop). Firm and sweet texture, enhanced by sushi rice to bring out its sweet flavor.

Sushi made with live whelk. Crisp texture with a unique sea flavor, an excellent choice for those who love the texture of shellfish.

Nigiri sushi made with the fattiest part of tuna belly (Otoro). The fish oil and sushi rice blend in your mouth, releasing a rich aroma and excellent texture.

Nigiri sushi made with the medium fatty part of tuna. Balanced fat and lean meat ratio, smooth texture, and full of umami.

Sushi made with tuna belly meat, tender and sweeter than regular red meat.

Luxurious creative sushi. Rich and fatty foie gras paired with savory caviar, offering a rich and layered texture, a fusion of East and West.

Sweet crab meat paired with premium caviar. The delicate crab meat complements the bursting texture of caviar, doubling the umami.

Nigiri sushi made with extra-large botan shrimp. The shrimp is large and plump with intense sweetness, a truly satisfying bite.

Gunkan maki sushi topped with glistening salmon roe. The roe bursts in your mouth, releasing a salty, sweet, and fresh juice, a perfect match with nori and sushi rice.

Seasonal delicacy. Choose between rich and creamy sea urchin or sweet live botan shrimp, both requiring extreme freshness.

Nigiri sushi made with Australian wild black abalone. Thick and chewy texture, becoming more flavorful with chewing, full of oceanic umami.

Rich, orange-hued premium sea urchin. Creamy texture with intense sweetness and sea flavor.

Nigiri sushi made with the belly of Kanpachi or Buri. Rich in fat, tender and flavorful.

Choose between tender and sweet scallops or flavorful mackerel nigiri. Both are classic staples in Japanese sushi restaurants.

Sweet and tender botan shrimp nigiri. Affordable, allowing you to enjoy the unique sweetness of the shrimp.

Assorted white fish and salmon belly options. 50 NTD per piece, choose different fish types according to your preference to enjoy their unique textures.

Basic nigiri sushi selection, including squid, tuna, salmon, mackerel, bonito, and cooked shrimp. Rich variety, suitable for general tastes.

Large portion assorted sushi platter suitable for sharing among multiple people. Includes various types of fish and sushi styles, generous portions, ideal for family or group gatherings.

Beef nigiri sushi, with seared or cooked beef and refreshing chopped scallions. Rich meat aroma, a great choice for meat lovers.

Sushi roll with a whole deep-fried soft-shell crab. Crispy outside, tender inside, with the fresh flavor of crab and a rich texture.

Creative sushi roll combining fried prawn and salad. Refreshing and not greasy, the crispy fried shrimp and fresh salad are a perfect match.

Hosomaki roll with fatty tuna and sushi rice wrapped in nori. Bite-sized and simply delicious.

Sushi featuring avocado as the main ingredient. Avocado has a creamy texture like butter, a mild flavor, and is refreshing and healthy.

Hosomaki sushi combining squid and fermented natto. Features a unique sticky texture and the characteristic aroma of natto, a traditional Japanese flavor.

Sushi made with shiso leaves and plum paste. Sweet, sour, salty, and fragrant flavor with the refreshing aroma of shiso, acting as an appetite stimulant and palate cleanser.