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TAIWAN FUN MAGAZINE, July, 2005.

Restaurant Suntory Reopens at Far Eastern Plaza Hotel

 

(02) 2378-8888 ext. 5920
201, DunHua South Road, Sec. 2, 7F
Hours:Lunch 11:30-2:30 pm,
Dinner 6-9:30 pm, Bar Area 9:30-midnight
Credit cards accepted, plus 10% service charge.

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--By Dionysus, translated by Cara Steenstra


The chairman of Far Eastern Plaza Hotel has asked Japanese designer Nagahama Hatushito to give Restaurant Suntory a complete overhaul, using Kyoto's historical buildings as a theme. The new restaurant now covers the entire 7th floor. At the entrance is a large temperature controlled wine cellar and on one side is three salt water fish tank filled with selected seafood for customers to order from. There is also a bar area that is open till midnight, and up to twelve elegant individual VIP rooms. Suntory's head chef Mr. Mikami Tomokatsu trekked all over Japan to bring everyone the latest trends in Japanese cuisine, introducing the concept menu of "modernly arranged authentic Japanese flavors with special focus on live seafood". The Assorted Seafood Cooked in Stone Steaming Basket (NT$1800) is an example of this. On top of a red hot Japanese black stone is a square steam basket that is filled with abalone, Japanese "Kuruma" prawns, precious salom (Keiji), gaper and scallops. When the waiter pours the sake into it, a cloud of white smoke appears, it is then covered and left to steam for about fifteen seconds so that the seafood soaks in the aroma of the sake. This is a dish that wins praises from everyone.


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