Eki Japanese Restaurant
383, GongYi Rd, 2F
Hours: 11 am-2:30 pm,
Tuesdays of each month)
10% service charge.
Credit cards accepted.
Joining the culinary profession at the early age of 13, owner Kao has worked with Japanese cuisine for over 20 years at various well-known Taiwanese and Japanese restaurants. Aside from his skilled work with Japanese ingredients and dishes, his inventive French-style food presentation brings creativity and innovation to Japanese dishes. Kao's specialty sauces including sumiso, rye miso, plum and bean curd sauce, and tomatoes fried with Tabasco, are mixed with ingredients like cucumbers, bitter gourd and steak fillet. Kao notes, "All the ingredients are fresh. We only sell top-quality cuisine here." The Business Lunch set is NT$288 and dinner sets are NT$800 and NT$1,200. There is also a diverse selection of a la carte entrees to choose from. --By Niang Chen, translated by Naomi Lai
A. Main courses for the NT$288 Business Lunch set include: Arima Mountain Mustard Pork/Beef, Kimchi Pork Cheek, Grilled Chicken with Wasabi, plus four other choices. Meal sets include side dishes such as fish-bone nanbanzuke, sakura shrimp caviar, plum wine cucumbers, honkuzuko dashi stock steamed egg, salad with Italian vinigarette, and ginger seaweed fish soup.
B. The sashimi combo, part of the dinner appetizers selection, includes fresh spotted prawns, tuna and marlin. The special dipping sauce is made with chopped wasabi pickled in Japanese soy sauce to reduce its "kick". The lingering, crisp freshness of this sauce perfectly complements the high-quality sashimi.