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HOME >SOUTHERN TAIWAN >KAOHSIUNG&PINGTUNG> DINING >

TAINAN DINING FEATURE

FYI SOUTH Magazine, June 2005.

MU FU'S FINE JAPANESE CUISINE

 

Mu Fu Sushi
160, JhongJheng 4th Rd., CianJin, Kaohsiung City; (07) 288-5656
Hours:9 am-9 pm
Credit cards not accepted; no smoking.

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There are two kinds of restaurants that serve sushi--conventional Japanese establishments, and sushi-only specialists. Mu Fu falls into the latter category, setting it apart from the majority of Japanese eateries.
Mu Fu doesn't have to add hot pot or soba noodles to its menu to lure customers; it relies simply on 17 different kinds of sushi, prepared in creative and fresh ways by sushi chefs trained by Mu Fu's owner, Mr. Xue. Amazingly, it is claimed that he is the only person alive possessing special techniques passed down from a famous Japanese sushi chef who lived 70 years ago.
The first Mu Fu restaurant was opened ten years ago at 30, WuFu 2nd Road (tel:(07) 227-4958). Responding to demand, Mr. Xue opened a second, larger restaurant on the corner of JhongHua and JhongJheng roads in January this year.

Now the important part: the food! Choose from a large number of variety platters; eight pieces of sushi will cost you between NT$60 and NT$120. A large platter containing 11 pieces of sushi will only lighten your wallet by NT$160. The only hot dish on the menu is traditional miso soup (NT$20), the perfect complement to a colorful plate of sushi. The sushi is as fresh as can be: no fish is kept for more than 24 hours; rest assured that your meal is straight out of the ocean.
With two floors and seating for 135 people, Mu Fu has plenty of room for a hungry lunch crowd. Much of the business is take-out--but I would encourage you to dine in here, as this restaurant boasts a clean, modern and well-lit decor. And if you get the chance, say hello to Mr. Xue, one of the most pleasant, courteous, and knowledgeable sushi chefs in the city. Ask him how he chose the name for his restaurant and he'll probably take the time to tell you an interesting story.

By Rebekah Godfrey Translated by Isabel Tsai

 

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