Seafood & Meat Bō Bō Hǎixiān Shìjí - Táiběi Nèihú Huó Hǎixiān/Lóngxiā/Dìwángxiè/Dàzháxiè/Pángxiè/Shēngyáo 2026 Bì chī Hǎixiān Cānguǎn Qìngshēng/Jùcān/Bāochǎng/Gōngsī Jùcān Rénqì Dìngwèi Rèmén Měishí PTT Dcard

Selected oysters from France, known for their unique hazelnut aroma and crisp texture. Plump meat with a fresh oceanic salinity. Recommended to squeeze a little lemon juice and eat raw to experience its sweet freshness.

High-quality raw oysters from Japan, whose name signifies chasing dreams. Delicate and smooth texture, sweet and mellow taste without a strong fishy odor. Suitable for pairing with sake or white wine.

Oysters from South Africa, known as the Rolex of oysters due to their high quality. Plump meat, crisp texture, with a rich creamy aroma and sweetness. Best enjoyed raw to savor their original flavor.

Oysters from the pristine waters of Tasmania, Australia. Tender and plump meat, with rich mineral flavors and a hint of melon and fruit aroma. Crisp and juicy texture, with a long-lasting finish.

A luxurious appetizer combining fresh scallops and rich sea urchin. The tender texture of the scallops and the creamy, melt-in-your-mouth sea urchin blend perfectly. Usually enjoyed in one bite to experience the ultimate oceanic freshness.

Chef's selection of four pieces of nigiri sushi, including large scallops, red sea urchin, and the freshest catch of the day. Each piece is carefully seasoned and formed. The rice has moderate acidity, and the richness of the fish fat creates complex layers in the mouth.

Caesar salad made with fresh, sashimi-grade salmon. Tender salmon slices paired with crisp romaine lettuce and rich Caesar dressing. Rich in texture, with the smoothness of fish and the crispness of vegetables.

Premium assorted sashimi platter, featuring black tuna belly, kanpachi, jumbo prawn, and other precious seafood. Each ingredient showcases extreme freshness and rich fatty aroma. Suitable for sharing among many to taste different fish flavors.

Red sea urchin from Hokkaido, known for its rich sweetness and vibrant color. Creamy and delicate texture, melts in your mouth, full of oceanic essence. Can be eaten directly or with seaweed.

Large portion of Hokkaido red sea urchin, suitable for sea urchin lovers or sharing among many. Golden in color, sweet and rich in flavor, with an elegant oceanic aroma. An excellent choice for tasting premium Japanese seafood.

Spanish-style appetizer made with fresh baby squid. Chewy texture, savory and aromatic seasoning, perfect for pairing with drinks. Usually pan-fried with garlic or spices.

A hot appetizer combining Thai flavors with fresh crab meat, cooked with large mud crab, salted egg yolk, and coconut milk. The sauce is rich and slightly spicy, with a hint of lemongrass. Served with bread for dipping into the rich sauce.

Fresh squid with classic Italian Puttanesca sauce. The sauce is made from tomatoes, olives, capers, and anchovies, with a slightly spicy, salty, and sour flavor. The squid is fresh, sweet, and chewy, complementing the rich sauce.

Selected Hokkaido saury, carefully deboned for easy eating. High-temperature kiln-baked, with a crispy exterior and rich, tender, oily flesh. Squeezing lemon juice adds a refreshing flavor.

Smooth and creamy pumpkin soup, with added cream for aroma. Paired with savory prosciutto and crispy croutons for textural contrast. Sweet and rich flavor, a warming soup.

A traditional soup with a homely flavor, simmered with sweet luffa and fresh clams. The broth is clear and sweet, with the warmth of ginger. The luffa is tender, and the clams are plump, refreshing and palate-cleansing.

Fresh abalone pan-seared in butter until golden brown. The abalone has a chewy texture and absorbs the rich butter aroma. Simple seasoning highlights the natural freshness of the ingredients.

Soft squid is battered and deep-fried until golden and crispy, similar to English-style fish and chips. Served with two dipping sauces: a sweet and sour pineapple mayonnaise and a savory anchovy mayonnaise. Crispy outside, tender inside, perfect as a bar snack.

Classic European dish, mussels steamed with white wine, garlic, and herbs. The mussels are plump, and the broth is full of oceanic sweetness and white wine aroma. Recommended to use bread to dip into the broth.

Selected large Japanese 2L scallops, lightly seared to lock in sweetness. Served with a smooth purée made from red bell peppers, adding a refreshing vegetable sweetness and silky texture. A delicate hot appetizer.

Fresh zucchini slices are roasted, retaining their moisture and sweetness. Sprinkled with New Orleans spices and cumin powder for a unique exotic flavor. Crisp texture, suitable for pairing with meat dishes.

Brussels sprouts stir-fried with thick-cut bacon, with added hazelnuts for a crispy texture. The slight bitterness of the sprouts and the savory bacon are perfectly balanced, and the hazelnuts add a nutty aroma. A vegetable dish with rich textures.

Italian Focaccia bread, soft texture with aromas of olive oil and rosemary. Slightly crispy crust, soft interior. Served with smooth butter, becoming more fragrant with each chew.

Fresh seasonal vegetables. Usually prepared with simple cooking methods like stir-frying or roasting to bring out the natural sweetness and crispness. A healthy side dish option.

Whole live Boston lobster, with firm and chewy meat. Large claws are full of sweet crab meat. Can be steamed to preserve its original flavor or roasted for a smoky aroma. A classic choice for seafood lovers.

Premium Australian 'Water Maiden' lobster, large in size, with more delicate and sweet meat than Boston lobster. Whether steamed or roasted, its ultimate freshness can be savored. Chewy texture, rich flavor.

Selected female mud crab with tender meat and abundant tomalley, cooked by steaming. The crab meat is sweet, and the tomalley is rich and aromatic. Allows you to taste the purest freshness of the crab.

Large mud crab with abundant roe and eggs in its abdomen. After steaming, the roe solidifies into chunks, with a creamy and aromatic texture. The crab meat is also fresh and plump, a top choice for roe lovers.

Selected premium ribeye cut, generous portion. Evenly distributed marbling, seared to a crispy exterior and juicy, tender interior. Each bite is full of rich beef aroma.

Uses the essence of Spanish Iberico pork, with tender meat and a unique acorn aroma. Paired with a sauce made from peanuts, miso, and fermented black beans, offering a unique savory and creative fusion of East and West.

Selected New Zealand lamb, with delicate and non-gamey meat. Seared after seasoning with special curry, cumin, and Sichuan peppercorns, with rich spice aromas. The lamb chops are tender and fragrant.

Pasta stir-fried with white wine, garlic, and herbs, with plenty of clams. Served with sashimi-grade raw oysters, drizzled with fresh lemon juice and olive oil. Fresh, light, and oceanic flavor.

Whole Boston lobster with classic French garlic butter sauce. The rich creamy and garlicky flavor permeates the lobster meat, enhancing its sweetness. Usually served with pasta or risotto.

Risotto cooked with a rich béchamel sauce, with sweet crab meat added. The rice absorbs the creamy sauce and seafood broth, resulting in a thick and smooth texture. Each bite is filled with the freshness of crab meat.

Similar to Spanish Paella, this dish is cooked with Italian Arborio rice and fish broth. Served with half a lobster and various seafood. The bottom has a slightly charred crust, concentrating the delicious flavors.

Cooked with fresh squid ink, the rice is black, full of oceanic flavor. Served with Penghu baby squid and savory mullet roe. A slight spiciness from dried chili adds layers and richness.

Classic Carbonara flavor, using cured pork instead of bacon for a smoky, savory taste. Mixed with raw egg yolk for a creamy sauce, with lemon zest to cut through the richness. Rich yet not heavy.

Luxurious lobster pasta, using a whole Boston lobster. The sauce is infused with rich lobster tomalley, full of umami. The pasta absorbs the essence, a ultimate enjoyment for seafood lovers.

Seasonal hairy crab, known for its abundant roe and tomalley. The meat is tender and sweet, and the tomalley is rich and sticky. The best choice for enjoying crabs in autumn.

Mixed noodles made with red crab meat and roe, intensely aromatic. Flavored with Huadiao wine, seasoned with crab oil and light soy sauce. The noodles are coated with crab roe, each bite is rich with umami.

Toasted brioche bun filled with generous amounts of lobster meat. The lobster meat is mixed with mayonnaise and spices, with a sweet and tender texture. Served with crispy fries, it's a satisfyingly delicious meal.

Plump mud crab stir-fried with black pepper sauce over high heat. The spicy black pepper enhances the sweetness of the crab meat. Intense aroma, strong flavor, very good with drinks.

Fresh fish head is roasted, retaining rich collagen and juices. Can be served with spicy Puttanesca sauce or simple salt grilling. Tender fish meat, rich in collagen.

Tender and oily cod, steamed with spicy chopped chili. The fish absorbs the spicy and flavorful chili broth, melting in your mouth. Moderately spicy, fresh, and appetizing.

Premium hairy crab dish requiring advance reservation, usually selecting larger, top-quality crabs. Cooked by soaking in Huadiao wine or other secret sauces, offering a unique and elegant flavor. Rich tomalley and intoxicating wine aroma.

Large king crab legs are directly roasted to lock in sweet juices. Large, firm crab meat is revealed after opening the shell. Has a light charcoal aroma, with a satisfying chewy texture.

Light and fluffy handmade chiffon cake, served with seasonal fresh fruits and whipped cream. The cake is moist and soft, with moderate sweetness. The tartness of the fruit perfectly complements the cake.

Traditional pudding made with Madagascar vanilla beans. Smooth and creamy texture, rich egg flavor, with the aroma of natural vanilla seeds. Drizzled with caramel sauce, sweet but not cloying.

Rich dark chocolate brownie, dense and moist texture, paired with smooth mousse. Intense bittersweet chocolate flavor. Recommended to enjoy with ice cream for a better hot and cold contrast.

A creative dessert combining Japanese mochi and Western cheesecake. Chewy mochi sandwiched between creamy cheesecake, served with fresh strawberries. Sweet and sour, fresh, with rich layers of texture.

Classic carbonated beverage with strong bubbles and a unique sweet flavor. Best enjoyed chilled to quench thirst and cut through richness, suitable for pairing with various meals.

Natural sparkling mineral water from France. Fine and persistent bubbles, fresh and crisp taste. Sugar-free and calorie-free, it cleanses the palate and is suitable for accompanying meals.

Sparkling water made with strawberries from Shizuoka Prefecture, Japan. Features a rich strawberry aroma and sweet and sour taste. Refreshing bubbles, pink color, very charming.

Sparkling beverage made from Shinshu apples from Japan. Retains the apple's fresh aroma and natural sweetness. Refreshing and smooth, like drinking fresh apple juice with bubbles.

Sparkling beverage made with premium Muscat grape flavor. Features unique elegant floral aromas and grape sweetness. Fine bubbles, luxurious mouthfeel.

Classic French white beer with fresh citrus and coriander aromas. Light-bodied, low bitterness, smooth taste. Ideal for those who prefer less intense beer flavors.

Sparkling wine made from fermented apples (Cider). Balanced sweet and sour, rich fruity aroma, moderate alcohol content. Refreshing taste, suitable for pairing with light meals or seafood.

Draft beer from Okinawa, Japan. Fine foam, crisp and clean taste with a light malt aroma. Perfect for hot weather or pairing with grilled dishes.

A tasting set including one glass of Champagne and two glasses of white wine. Suitable for guests who want to try different wines without opening a full bottle. Allows tasting of both sparkling and still white wines.

Service fee for bringing your own wine. Usually deductible if you order wine from the restaurant. Includes glassware and sommelier service.

Non-alcoholic pink sparkling wine that retains the classic aromas of Sauvignon Blanc grapes. Features floral and fruity notes of citrus, tropical fruits, and berries. Allows those who don't drink to enjoy the ritual of celebration.

A renowned Champagne from France, known for its elegant red label. Exudes complex aromas of pear, caramel, and toasted bread. Fine and persistent bubbles, balanced palate, rich fruitiness.

Selected Champagne from a Premier Cru vineyard, in a small bottle suitable for a few people. Fresh aroma with floral and herbal notes, followed by honey and fruit aromas. Elegant and delicate palate.

This Champagne displays rich red berry and melon aromas. Full-bodied palate with an explosion of fruit flavors, followed by a charming honey sweetness in the finish. Suitable for pairing with appetizers or seafood.

Blanc de Noirs Champagne, made entirely from red grapes. Solid structure with aromas of berries and blackcurrant. Silky smooth palate with a unique minerality.

This Premier Cru Champagne opens with crisp aromas of apple and pear. As it evolves, it reveals delicate notes of butter and pastry. Lively palate with beautiful acidity.

Sweet sparkling wine from Italy (Moscato d'Asti). Full of rich aromas of rose, citrus, and musk. Sweet but balanced acidity, refreshing and not cloying, perfect as a digestif or with dessert.

Premium Italian Prosecco sparkling wine, labeled Extra Dry indicating a slightly sweet taste. Exudes charming fruity and floral aromas of yellow fruits, lychee, and wisteria. Soft bubbles, easy to drink.

Pinot Noir from the Marlborough region of New Zealand. Features elegant aromas of cherry, plum, and rose, accompanied by notes of cocoa and spice. Soft tannins, light to medium body.

Single-vineyard Pinot Noir from Sonoma County, USA. Exhibits the ripe fruit and complexity of Californian Pinot Noir. Fine tannins, with notes of cherry, spice, and a rounded mouthfeel from oak aging.

Classic Sauvignon Blanc from New Zealand. Explosive aromas full of tropical notes of lime, passion fruit, and lemongrass. Bright acidity, crisp and clean palate, an excellent pairing for seafood.

A renowned white wine from South Africa, primarily made from Chenin Blanc. Exhibits ripe fruit aromas of citrus, dried pineapple, and passion fruit. Full-bodied with a unique mineral salinity and depth.

White wine from Burgundy, exuding elegant aromas of peach, lemon zest, and orange blossom. Rounded and full-bodied palate with sweet notes of crème brûlée. Fresh acidity, complex layers.

An entry-level gem from the King of Riesling, Egon Müller. Features captivating aromas of white flowers, ripe peach, and citrus. Perfectly balanced sweet and sour palate with clear minerality, elegant and delicate.