CLOSED! japanese/sushi: i recommend YUZU JAPANESE KITCHEN

closed! a/o 2015

YUZU JAPANESE KITCHEN 柚’s 和食廚房

No. 7, Lane 260, GuangFu S. Rd, 

台北市光復南路260巷7號

(02) 2711-5756 

MRT: SYS Memorial Hall

website: Yuzu's FB page

hours: 12PM - 2PM; 6PM - 11PM

$$$-$$$$

Kid friendliness: high chairs available. pricey menu, but some ala carte options available.

Visit reviewed: 2/16/2012 and 3/1/2012

Diners looking for upscale (aka expensive) Japanese restaurants have no shortage of choices in Taipei and Yuzu has joined the pack with a stylish, modern vibe. Practically hidden behind the dark wood storefront and lone character signage, Yuzu would be easy to miss across from the more bright and obvious TJB Bar or remodeled Ma Shan Tang near the Guangfu SYS Memorial Hall MRT. 

Inside, there's seating at tables along the side and front for groups, counter seating at the long bar where you might spy whole raw fishies on ice and chefs in action in the open kitchen or the back of the restaurant can be turned into a private room for a small party. Yuzu offers mostly set menus, especially at lunch (and in Chinese only) while dinner allows more ala carte options especially to be shared. 

Yuzu's sake menu (NT$130/glass-NT$5200/bottle) was also the first time I noticed plus signs next to each bottle. The higher the number, the drier the sake. I couldn't read any of the menus, so I counted on my friends to order their favorites for a small birthday dinner.

Recommended appetizers include the truffle chawanmushi. If you like truffles, you'll have to order this- each spoonful of the steamed egg custard was infused with the fragrant truffle flavor.

the handmade tofu (NT$250), which was delicate and silky, but quite plain unless you dipped it in the accompanying sesame sauce....

and the vegetables with creamy crab dip, kept warm over a small candle and topped with slivers of fresh crab meat.

Sashimi gorgeously plated to share. 

My friend really loved this tomato consomme and grilled baby corn (NT$200), but it was a bit too light for me.

The grilled yellowtail collar (or hamachi kama) was nice with the skin crispy and the meat flaky and sweet.

Dishes that were shared that I probably wouldn't order again - the deep fried tempura eel 

The Japanese Meatloaf 

And the Grilled steak (NT$680).

Only one person in our dinner group ordered the set menu (NT$1800), and the following were included in the set, though I don't think I got a photo of all seven courses.





I loved my friend's personal hotpot with kurobuta pork and fresh somen noodles so much that I had to order it again for myself when I returned for lunch.

A quick dip and the noodles are done.

Another special dish at Yuzu is the uni and squid stone bowl rice. I personally felt the uni flavor was lost and dried out after being cooked in the stone pot, but my friend loved this.

I took different friends to Yuzu for my second visit. The special bento box is only available at lunch and comes with nine mini portions of appetizers, like ikura and squid, almost like a mini tasting course or nine amuse bouches. Reminded me also of the Korean banchan small dishes, except this wasn't free.

I was bummed that the bento box wasn't offered as an appetizer for the hotpot, but I got to sample some of my friend's. I ordered based off memory, since again I couldn't completely read the menu. Lunch sets are slightly cheaper than dinner NT$800-NT$1200, but include a lot less courses than dinner and still a splurge.

Yuzu is a good choice for those tired of eating at Mitsui or looking for somewhere more cozy. 

hotpot/japanese: i recommend BEN SHABU SHABU

BEN SHABU SHABU 犇極鍋物

No. 4, AnHe Rd, Sec. 1 安和路一段102巷4號
(02) 2784-8299

MRT:  DaAn 

website: Ben Shabu's FB page

hours: 11:30AM- 10PM

$$-$$$$

Kid friendliness: no high chairs spotted 

Visit reviewed: 11/9/2011

When the weather gets cold, it's time for hotpot. I've never experience hotpot in so many ways until I moved to Taipei- one person solo hotpot, mala spicy hotpot, and the deluxe gourmet hotpot. How do you make hotpot luxurious? Ideally, with the setting, the ingredients and the service.

Last year, the owners of Ben Teppanyaki converted what used to be their private rooms next door into a whole new space, Ben Shabu Shabu, a high end hotpot restaurant offering premium ingredients for those willing to indulge. Set courses are available from NT$700-NT$3500, with various types of pork, lamb, sirloin, beef and seafood available.

In Taipei, shabu shabu joints are getting fancier and fancier with ambient lighting and decor. What I noticed about Ben Shabu Shabu was that there were larger tables for groups as well as tables for 2 for couples, with plenty of space between tables and sheer lavender draperies for some semi-privacy. Private rooms are also available downstairs.

As I sit down at the table, the shiny copper pot immediately reminds me of Orange Shabu Shabu, a popular Taipei hotpot joint that is also known for their luxe ingredients and environment. This is not necessarily a bad thing, especially if you can't get a table at Orange. 

Live seafood in the tanks in the back, as well as bar seating for solo diners or those wanting a quick meal.

The sauces are available in dipping bowls - sesame, scallions, radishes, soy. chili, vinegar...

As part of the set course, a plentiful assortment of cabbage, mushrooms, tofu and squid balls to fill the pot- it's almost like a box from the farmer's market.

A few amuse bouches to start the meal- sea urchin over shredded mountain yam...

and okra with ikura and baby oyster. Eat the mini appetizers while you wait for the broth to boil and everything to cook.

Once the pot starts boiling, you can cook the meat. I prefer my veggies, especially the chinese cabbage on the softer side, but the bonus of shabu shabu is that you can do it the way that you like.

If you get a chance, scoop up this piece of tempura that has a surprise in the center, chewy mochi.

The event's menu is in Chinese only, but the regular menu has English as well.

The Triplet Wagyu Beef Course last year had both Australian and USDA Waygu beef, which had subtle differences. The USDA Waygu short rib might have been my favorite.

The waitress did some of the cooking for us and asked how well done we liked our beef. She recommended a 5, or medium rare, which was a little too pink inside out for me and a first for me at shabu shabu. But with shabu shabu, it's no problem, just put it back for a couple swishes.

Each nibble of wagyu is more velvety and tender than the next. With swirls of fat throughout the beef, it can't help but to be delicious. A very expensive kind of delicious at NT$3380 for the Triplet Wagyu Beef Course. For that price, there are quite a few other meals I'd probably choose first, but there are less extravagent options on the menu.

We were lucky to have the chef cook a few pieces for us, but usually you are dependent on your server's expertise.

The giant Emperor crab is plucked fresh from the tank and presented before it sacrifices its life for us...

The assorted seafood set includes emperor crab, fish, clams and lobster (NT$1280).

I still think it's mesmerizing to watch them clear out the contents of the hotpot and then transform the broth, a bowl of rice, egg, scallions, seaweed and crab roe into rich and creamy congee. Stirring, stirring and more stirring.

Usually everyone is so full by this point, but somehow the stomach makes room for another bowl. The sweet saltiness from the crab roe gives it that extra layer.

Definitely can't eat like this all the time, but when you can afford a splurge from the wallet and the stomach. Thanks to D for the invitation to tag along and to Ben Shabu Shabu for special lunch!