环境 ★★★
服务 ★★★★
餐饮 ★★★★

子元是由許靖德阿德師一手創立的。阿德師從十八歲開始入行,不只在台灣,更遠赴日本東京習藝,並成為台灣極少數擁有河豚執照的師傅(河豚內臟有毒,料理時不慎容易誤食中毒,因此料理河豚必須取得專業料理執照。)。

【台北美食】子元寿司 - 子元的装潢属道地的日本风,所有的餐具,也都是店长阿德师远赴日本有田亲自挑选运回台湾。阿德师说,正统的京都料理,连摆盘和器皿都是重点,要忠实呈现日本的味道,细节也不能马虎。|TaiwanDay

重视细节摆盘器皿皆讲究

子元的装潢属地道的日本风,所有的餐具,也都是店长阿德师远赴日本有田亲自挑选运回台湾。阿德师说,正统的京都料理,连摆盘和器皿都是重点,要忠实呈现日本的味道,细节也不能马虎。一楼用餐区,采半开放式,有客人时将竹帘放下,就成了具隐密性的个人空间,若只是两三位好友,建议就坐在吧台前,可以看师父们神乎其技的手艺,若是家庭聚会或是公司聚餐,二楼也有包厢。

比起台湾现今标榜创意的日式料理餐厅,阿德师却坚持传统,连店名都含有深远的意味。「子,是代表子孙的意思,是从根本出发的一种成长;元,则有起源、原始、原味的意思,我们希望能够把日本京都最原始的味道带回来给台湾的客人。」阿德师还说,料理最重要的是要完全彻底了解食材,尤其是京都料理,更是以当令新鲜食材为主配上进补的观念,每个季节都有不同的菜色。

【台北美食】子元寿司 - 店里每周一和周四都会从福冈直接进口新鲜鱼货,早上刚在日本捕获的新鲜海产,晚上就在子元的客人面前。除了日本直送新鲜渔产,阿德师也和台湾在地渔民直接配合,送来的活产新鲜到能对客人喷水呢|TaiwanDay
【台北美食】子元寿司 - 海胆鲑鱼卵小丼饭|TaiwanDay

产地直送 海产绝对新鲜

这次来子元,阿德师准备的是 2000元的套餐。这份套餐包含了前菜三品、生鱼片五品、烧物、煮物、扬(炸)物、握寿司、海鲜丼、汤品、还有甜点,每一道都经过细心的摆盘,美得宛如艺术品。

前菜包含了九州岛海藻寒天、水云醋、竹串(玉子烧、黑板蒟蒻、虾子)共三品,其中的九州岛海藻寒天,细软滑顺的口感非常特别,阿德师说这海藻寒天是九州岛特有的,别的地方很难品尝得到。生鱼片五品有鲔鱼、平政鱼、牡丹虾、比目鱼和竹筴鱼,肉质弹牙鲜美、十分顺口。

烧物是甘鲷松伞烧,从日本进口的野生真鲷常常是饕客们的目标。接着上桌的煮物是比目鱼信州蒸和毛蟹肉芡汁,滑顺的汤汁里感受得到用料的严谨和细腻的处理。扬物是芝麻河豚唐扬,酥脆的外皮和软嫩的鱼肉形成绝妙的组合,芝麻和河豚也都是秋季的当令食材,想要尝鲜的饕客们不妨来子元体验新鲜河豚的滋味。握寿司部分,最令人印象深刻的莫过于透抽了,紧弹的肉质配上刚好份量的芥末和寿司饭,一口入嘴,鲜味令人惊艳。然后是海胆鲑鱼卵小丼饭,份量不多,却足够令人回味再三。海胆的甜味在嘴里完全释放,鲑鱼卵也在嘴里迸炸开来,新鲜的海味十足迷人。

【台北美食】子元寿司 - 煮物是比目鱼信州蒸和毛蟹肉芡汁|TaiwanDay

台北故宫、九份老街夜景、十分老街放天灯、淡水马偕古迹巡礼5天4夜之旅

宜兰蜻蜓石下午茶、漫游人间仙境明池湖、栖兰森林神木群5天4夜之旅

宜兰陶隐工坊、花莲静浦划船、台东鸾山爬树趣6天5夜之旅

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Overall environment ★★★
Service ★★★★
Food and beverages ★★★★

The Komodo Sushi was founded by Master sushi chef Xu Jing De, also called Ah De master for short. Entering the profession at a ripe age of 18 years, he studied culinary skills in both Taiwan and Tokyo, and became one of the few Taiwanese sushi chefs to hold a fugu license. (The chef is required to have a fugu license as internal organs of the fish are highly toxic.)

Taiwan Travel:Delicacy - Komodo Sushi|TaiwanDay

Paying attention to the display of the utensils

The décor of the restaurant is of a traditional Japanese style with all utensils carefully handpicked by Ah De and brought back from Japan. In authentic Kyoto cuisine, to present the true essence of Japanese flavor, the display and utensils are also of importance and cannot be carelessly placed. The first floor offers the option of a private dining space, which can be closed off with bamboo shutters, as well as an open dining area where diners can observe the open kitchen. If you only come in a small group of 2 or 3, then you may sit at the sushi bar and watch the master at work. The second floor is reserved for families or business gatherings.

The restaurant maintains the traditional essence of Japanese cuisine, setting it apart from the rest of Taiwan’s Japanese restaurants that focus on innovation.  Even the name itself is meaningful. “Zi”, meaning son, refers to the process of growth, while “Yuan” is the original flavor. “We hope that we can introduce the true essence of traditional Japanese cuisine to guests in Taiwan.” The most important thing about cooking is to fully understand each ingredient, especially Kyoto cuisine which uses the freshest seasonal ingredients to create and bring out the tonic essence of the dish.

Taiwan Travel:Delicacy - Komodo Sushi|TaiwanDay
Taiwan Travel:Delicacy - Komodo Sushi|TaiwanDay

Fresh seafood straight from the seas of Japan

This time round, Ah De prepared a 2000 NTD combo set meal that included three-ingredient skewer, five kinds of sashimi, grilled dishes, stewed dishes, deep fried dishes, sushi, seafood donburi, soup, and desserts all presented delicately like small artistic masterpieces.

Appetizers include Japanese seaweed salad, mozuku seaweed in vinaigrette, three- ingredient skewer (Tamagoyaki, Konnyaku and shrimp). Soft and slimy, Ah De says the seaweed used in the salad is exclusive to Kyushu, found nowhere else. The five kinds of succulent and appetizing sashimi include tuna, amberjack, spot prawn, flatfish and Japanese mackerel.

The pan-fried red sea bream is often sought after by diners. This dish is followed by flatfish mushi (steamed), and mitten crabs in a gravy; when tasted, will have you realize the rigorous process put into the preparation. The sesame fugu karaage with its crispy batter and tender meat give it an interesting flavor. Fugu and sesame are both autumn seasoned ingredients. The most memorable part of the sushi is the neritic squid sushi, firm in texture, with just the right amount of wasabi and rice to devour in one bite. Then it is the salmon roe with urchin don, not of large amounts but guaranteeing you will be left satisfied. You will be astounded by the sweetness of the urchin and the explosion of flavors from the salmon roe.

Taiwan Travel:Delicacy - Komodo Sushi|TaiwanDay