Xiao Xiang Ting Shi Pin You Xian Gong Si

Sushi with vinegared rice wrapped in sweet and savory fried tofu skin. The tofu skin soaks up the sauce, making it moist and soft. Paired with slightly sour vinegared rice, it's a classic traditional flavor.

Traditional rolled sushi with vinegared rice wrapped in seaweed. Fillings typically include pickled cucumber, shredded pork, or egg rolls, cut into round slices for consumption, with a rich seaweed aroma.

Colorful thick rolled sushi. The outer layer may be coated with fish roe or seaweed powder, and the fillings include various ingredients, offering rich textural layers and generous portions.

Vinegared rice balls hand-pressed by the chef, topped with fresh sashimi. The freshness of the fish perfectly complements the vinegared rice. Dipping lightly in soy sauce and wasabi enhances the flavor.

Nigiri sushi topped with slices of fatty salmon over vinegared rice. The salmon is tender and smooth, melting in your mouth, a very popular choice.

A selection of nigiri sushi made with various fresh fish of the day. Allows you to taste different types of fish flavors at once, suitable for diners who prefer variety.

A cone-shaped roll made with crispy seaweed, filled with crisp asparagus, lettuce, and mayonnaise. It has a refreshing taste and is best enjoyed immediately after serving to prevent the seaweed from becoming soggy.

Hand roll sushi with cooked prawns. Paired with lettuce and mayonnaise, the sweet prawn meat and crispy seaweed create a wonderful texture.

Hand roll filled with abundant fish roe. The salty and fresh taste of the fish roe bursting in your mouth, paired with refreshing ingredients, offers a unique flavor.

Freshly sliced swordfish sashimi. The flesh is pale pink, with a firmer and more elastic texture, and a light, sweet taste.

A sashimi platter composed of various seasonal fresh fish. Usually includes salmon, swordfish, or tuna, with vibrant colors. It's an excellent choice for savoring the original taste of seafood.

Thick-cut fresh salmon sashimi. The orange-red flesh is rich in oil, with an extremely tender and sweet texture. A must-order for sashimi lovers.

A cold salad featuring large fresh prawns as the main ingredient. Served with fresh vegetables and Japanese mayonnaise, it's a refreshing and appetizing dish.

Sliced octopus mixed with a sweet and sour vinaigrette. The octopus has a chewy and springy texture, and the sourness of the vinegar removes any fishiness while enhancing the umami. It's a refreshing cold dish.

Cooked and chilled clam dish. Retains the original sweet broth and tender meat of the clams, suitable as an appetizer.

Various Japanese or Taiwanese cold appetizers. Types vary depending on daily availability, usually served as accompaniments to main dishes or with drinks.

Assorted ingredients simmered in kombu broth. Includes daikon radish, fish cake, tofu products, etc., which absorb the essence of the broth, offering a warm and simple flavor.

A thick soup made with noodles crafted from rice and bean flour. The bean thread noodles are slippery, and the broth is thick and savory, a traditional snack with Taiwanese characteristics.

Traditional Japanese soybean paste soup. The broth has a savory and sweet miso flavor, containing tofu and wakame seaweed. It's warm and smooth.

Japanese steamed egg custard. Egg mixture is steamed with broth, resulting in a delicate and smooth texture like pudding, usually containing chicken, fish cake, or mushrooms.

Traditional Japanese brewed rice wine. It has a mellow and smooth taste, with a delicate rice aroma. Suitable for pairing with sashimi or oden.

Unpasteurized beer. Features fine and rich carbonation, a crisp and refreshing taste, with distinct malt and hop flavors.