Tai Chun Xiao Guan

Freshly sliced salmon, with orange-red flesh rich in oil, tender and smooth in texture. Usually served with soy sauce and wasabi to enhance the fish's sweetness.

A sashimi platter composed of several types of fresh fish selected by the chef for the day. You can taste the flavors and textures of different fish at once, suitable for diners who enjoy variety.

Nigiri sushi made with slices of belly meat from various fish. The belly part is high in fat, melts in your mouth, with a rich umami flavor, a favorite of connoisseurs.

Sushi-grade angel red shrimp, with a rosy color and tender, sweet meat. Served as two pieces, eating them raw allows you to taste the original fresh and delicious flavor of the shrimp.

High-quality sushi-grade scallops, tender and sweet with a faint oceanic aroma. Simply dip in soy sauce to enjoy its delicate flavor.

Crispy seaweed wrapped around vinegared rice and glistening salmon roe. The roe bursts in your mouth, releasing a fresh, salty ocean flavor. It is recommended to eat as soon as possible after serving to maintain the crispness of the seaweed.

Classic Japanese hand roll containing shrimp and crisp asparagus, seasoned with mayonnaise. It has a refreshing taste, with a blend of sweetness and crispness, a popular appetizer.

Hand roll featuring fresh asparagus as the main ingredient, with lettuce and seaweed. The flavor is light and refreshing, allowing you to taste the natural sweetness of the vegetables.

Hand roll filled with sweet cooked shrimp and lettuce, simply seasoned with a little mayonnaise. The crispness of the seaweed and the elasticity of the shrimp create an excellent texture.

An American-style sushi roll, typically containing fried shrimp or other ingredients, topped with avocado slices, resembling a caterpillar in shape. It has a rich texture, combining the smoothness of avocado with the crispiness of the filling.

A colorful sushi roll made with various ingredients, creating a visual effect like a sea of flowers. It has multi-layered flavors, suitable for diners who enjoy abundant ingredients.

A platter including basic types like futomaki, hosomaki, and inari sushi. It's a classic choice to fill you up and allows you to taste different traditional sushi flavors at once.

Traditional sushi where seasoned sweet and savory tofu skin wraps vinegared rice. The tofu skin is juicy and sweet, paired with slightly sour vinegared rice. It's simple yet satisfying and loved by adults and children alike.

Classic sushi roll with seaweed on the outside, containing pickled cucumber, pork floss, and egg roll. It has a firm texture and a balanced sweet and savory taste, a basic in Japanese cuisine.

Inside-out roll sushi with vinegared rice on the outside, often decorated with fish roe or seaweed powder. The filling is rich and varied, with a beautiful flower-like cross-section and layered textures.

A platter of nigiri sushi featuring various fish types selected by the chef. Each piece is made with vinegared rice and fresh fish slices, offering an economical choice to taste multiple fresh fish flavors.

Nigiri sushi topped with oily salmon over vinegared rice. The tenderness of the salmon and the sweet and sourness of the vinegared rice are perfectly combined, making it one of the most popular nigiri sushi flavors.

A platter of nigiri sushi made with fish belly. The belly part is high in fat, melts in your mouth, with a rich umami flavor, a favorite of connoisseurs.

Salmon surface is seared with a blowtorch at high temperature, bringing out the oily aroma and a slightly charred texture. The semi-raw fish meat has a rich texture and an alluring aroma.

Presented as a gunkanmaki (battleship roll), with seaweed surrounding vinegared rice and topped with salmon roe. The roe is rich in flavor, bursts in your mouth, and is full of salty ocean umami.

Sweet and tender raw scallops cover vinegared rice. The scallop meat is delicate and sweet, pairing excellently with vinegared rice.

Nigiri sushi made with plump red shrimp. The unique sweetness and creamy texture of the red shrimp linger in the mouth.

Hot soup udon served in a small pot, with a clear and sweet broth. It contains rich ingredients such as fish cake, egg, meat slices, vegetables, and shrimp. The noodles are smooth and chewy, providing warmth and satisfaction.

Udon noodles cooked with Korean kimchi, the broth is sour and spicy, and appetizing. The crispness of the kimchi complements the chewiness of the udon, suitable for diners who prefer strong flavors.

Udon noodles in a Japanese miso-flavored broth, which is rich and savory. Served with vegetables and meat toppings, the flavor is mellow and rich.

Udon noodles stir-fried with shredded meat, vegetables, and a special sauce over high heat. The sauce is rich and fragrant, and the noodles become more chewy and flavorful after absorbing the sauce.

Classic Taiwanese-style fried noodles, stir-fried with yellow oil noodles and abundant ingredients. The texture is smooth, with a balanced savory taste, a home-style delicacy.

Minced salmon, egg, and rice are stir-fried over high heat. The rice grains are distinct, with the freshness of salmon and the aroma of egg, light and not greasy.

Classic fried rice with shredded pork and egg. The pork is tender, the rice is dry, and it's a simple yet fragrant staple dish.

Fried rice stir-fried with kimchi, the rice is reddish, with a sour, spicy, and savory taste. The crispness of the kimchi adds texture and is very appetizing.

A salad featuring a variety of fresh seafood and lettuce, with a rich and refreshing texture. You can choose to pair it with a rich salad dressing or a light, sweet and sour Japanese dressing.

A salad featuring large prawns as the main ingredient, with firm and sweet shrimp meat. Served with lettuce and dressing, it is a refreshing, high-end cold dish.

Fish roe is fried or steamed, then sliced and served with mayonnaise. It has a firm texture with a granular feel and a rich aroma.

Boiled soft cuttlefish is sliced, with sweet and chewy flesh. Served with crisp lettuce, it is refreshing and appetizing.

Thinly sliced onions are chilled to remove their spiciness and drizzled with Japanese-style dressing. They have a crisp and juicy texture, with a sweet and sour taste that is refreshing.

Fresh soft cuttlefish with a special vinegar sauce. The acidity brings out the sweetness of the seafood. It is a chewy and refreshing cold dish.

The precious fish liver has a creamy texture like foie gras, with a rich oily aroma balanced by a sour vinaigrette sauce that cuts through the richness, offering a unique flavor.

Grilled short ribs with bone, the meat is firm with streaks of fat. Rich in juice when chewed, with a charming grilled char aroma.

Oily mackerel is grilled until the skin is golden and crispy. The fish meat is delicate and juicy, savory and pairs well with rice. A squeeze of lemon juice enhances the flavor.

Eel is slow-grilled with a teriyaki glaze, resulting in tender and melt-in-your-mouth meat. The sauce is rich and savory, making it an excellent accompaniment to drinks or rice.

Large sea prawns are grilled with salt. The shells are crispy, the meat is firm and chewy, retaining the original fresh sea flavor.

Barracuda belly meat is plump and rich in oil. After grilling, the oil seeps out, resulting in a tender and aromatic texture. (Price is subject to market fluctuation, please inquire.)

Whole salmon head is grilled, rich in collagen and tender meat. Different parts have different textures, a favorite dish for connoisseurs. (Price is subject to market fluctuation, please inquire.)

The collarbone part of the fish is tender and rich in oil. The skin is grilled to a crisp, while the inside is tender and juicy. (Price is subject to market fluctuation, please inquire.)

Japanese sweet black beans, with a dense and soft texture, and a sweet taste. It is a healthy, nourishing, and popular appetizer.

Fresh, high-quality beef is thinly sliced, lightly seared or raw, served with shredded onions and a vinaigrette sauce. The texture is tender, and the meat juice is sweet.

White radish cubes pickled in sweet and sour sauce, with a crisp and refreshing texture, sweet and sour to relieve greasiness. It is an excellent side dish.

Shredded burdock root mixed with seasonings and sesame seeds. It has a crisp texture and the unique aroma of burdock, rich in dietary fiber.

Fresh yam is cut into fine shreds like noodles, with a slippery and crisp texture. Served with Japanese dressing, it is refreshing and has health benefits.

Shredded or grated yam topped with salmon roe. The smoothness of the yam contrasts with the bursting texture of the roe, offering a unique and delicious flavor.

Tofu deep-fried until golden and crispy on the outside, while remaining soft and hot on the inside. Served with a special Japanese dipping sauce, it is simple yet delicious.

Thinly sliced or shredded burdock root is deep-fried until crispy like a cracker. It has a rich aroma and is an addictive snack that makes you want to keep eating.

Assorted seasonal vegetables are deep-fried with a light batter. The coating is light and crispy, retaining the vegetables' moisture and sweetness.

Classic Japanese tempura with shrimp coated in batter and deep-fried. The outer layer is golden and crispy, the shrimp meat is fresh and chewy, best enjoyed with grated radish sauce.