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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > May 2008
 

Charcoal-grilled Eel and Rice--Shima Saki Ya, Da Dong Wu Eel Restaurant, Kiku Kawa, Kawamaeya

 

Shima Saki Ya

Shima Saki Ya

Shima Saki Ya

 

Shima Saki Ya

(04) 2327-8115
374, HuaMei St
Hours: 11:30 am-2:30pm, 5:30-10 pm; closed on Mon
10% service charge.
Credit cards not accepted.

A lot of Japanese restaurant owners will recommend Shima Saki Ya, a family-style eatery run by Japanese native Shimasaki Mistuhiro. A chef since the he was 18, Mistuhiro now leads a group of young men in the kitchen and participates in pretty much everything from cutting the eels to cleaning the insides of fish so they're ready to be cooked. This restaurant is operates in a traditional Japanese-style environment; the staff has a serious, professional attitude towards what they do and offers care, respect, and friendly service to the customers. Cuisine is made in authentic Kansai-style, which is lighter and healthier than most other Japanese food. --By Niang Chen, translated by Ann Lee

A: Grilled Eel (NT$230) is made with juicy eel that is grilled to lock in its freshness. The tangy, charcoal-roasted eel has a good balance between sweet and salty flavors.

B: Fried Pork Chops (NT$150) and the Eel Omelet (NT$180) are very popular dishes at Shima Saki Ya.

C: All the eels here are cleaned and prepared they day they are served. Mistuhiro does most of the work himself.

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Da Dong Wu Eel Restaurant

Da Dong Wu Eel Restaurant

Da Dong Wu Eel Restaurant

 

Da Dong Wu Eel Restaurant

(04) 2251-3447
236, ChaoFu Rd
Hours: 11:30 am-2 pm, 5:30-9:30 pm
No service charge. Parking available.

Besides raising his own eels at home, the owner of Da Dong Wu is a physical education teacher. When he wanted to start a restaurant, he gathered all his sports friends together and created a place that serves an array of Japanese dishes. For the slithering entree itself, the owner picks the finest from his own farm's stock and cooks it up in all kinds of interesting ways. The staff here, made up of athletes and sports professionals, show as much passion for the restaurant as they do on the field; they've even traveled to Japan to learn authentic culinary skills from experienced Japanese chefs. If you're in the area, make sure to try their signature dish--Eel with Rice. --By Niang Chen, translated by Ann Lee

A: Da Dong Wu's fresh eel from the grill is pretty hard to beat.

B: Eel Liver Soup (NT$80), Grilled Eel Liver (x2, NT$40), and Fried Eel with Bones (NT$40) are popular dishes here.

C: Eel with Rice (NT$140/half, NT$250/whole) and Premium Eel with Rice, made with top-quality eel (NT$180), come with a bowl of miso soup.

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Kiku Kawa

Kiku Kawa

Kiku Kawa

 

Kiku Kawa

(04) 2329-3399
88, BoGuan Rd
Hours: 11:30 am-2 pm, 5-9 pm
10% service charge. Credit cards accepted for purchases over NT$500.

Kiku Kawa, a favorite Japanese restaurant in Taichung, is a well-known for their Eel with Rice. Before getting grilled, chefs give the eels a salt water bath, remove their bones, and steam them. As explained by the chef, this complex cooking process lends itself to more delicious eels. The fish themselves come from Wong-Kong Eel, a business that even exports eels to Japan. Quality ingredients are enhanced by experienced chefs' culinary skills. Their dishes are even served in a special box that will keep your food warm throughout the meal. --By Niang Chen, translated by Ann Lee

A: Friendly, charismatic Chef Lin has had many years of experience preparing Kaiseki cuisine.

B: Steamed and charcoal-grilled, the eel here are coated with a special sauce that takes five hours to make; the sauce is made with eel bones, malt sugar, rock sugar, soy sauce, and rice wine. The aroma of grilled eel really makes your mouth water.

C: Eel with Rice (NT$180), has a tender and soft texture. The meat matches the sauce perfectly.

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Kawamaeya

Kawamaeya

Kawamaeya

 

Kawamaeya

(04) 2301-3743
10, Lane 331, ZhongMei St
Hours: 5:30 pm-12 am
closed on the 2nd and 4th Sundays of the month
10% service charge. Credit cards accepted.

In the corner of a quiet alley sits a traditional Japanese restaurant named Kawamaeya, a sushi place run by two brothers who not only prepare food, but also act as excellent hosts for their guests. Here, they offer a range of Japanese-style grilled foods; made-to-order Eel and Rice is one of their specialty dishes, as well. Take a seat behind the sushi bar and order a bowl of Eel and Rice and a plate of Chicken Kebabs (2 for NT$80) or Grilled Chicken Wings (2 for NT$100). --By Niang Chen, translated by Ann Lee

A: The boneless, tender eel goes well with their delicious sauce.

B: After the eel is grilled for Eel and Rice (NT$180), it's sprinkled with chili powder and sliced into pieces.

C: For He-Feng style Onions and Eel (NT$280), the eel is first chilled and then sliced into very thin pieces. The chefs arrange these pieces over fresh onions and top them with garlic and spicy radish. For the final touch, the whole dish is drizzled in a slightly salty and sour Japanese dressing, creating a light, summery dish.

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