Taipei｜omakase｜Sushi Yakichi (third visits): You can eat 20 dishes for$2580, a stable and satisfying love shop.

Shuiyun Vinegar

In the beginning Shuiyun Vinegar, With Japanese yam, okra, spinach and grass shrimp, it is a very comfortable opening as a whole. The stickiness and freshness of vegetables are originally very suitable for the front, and its acidity is just right, not too sharp, but there is a sense of rhythm that slowly opens the taste buds.

Rice smoked bonito

Followed by Rice smoked bonito。 This dish is different from the sauce version I have eaten before. This time, it is covered with Minghe and scallions, which has a little more spicy and fresh herbal notes overall. It's a pity that the fiber of the vegetables themselves slightly affects the taste, causing the bonito, which should have been more neat, to interfere a little more when it is imported. It's not a failure, but compared with the previous version, I still prefer the performance of the original sauce.

Sesame tofu

The next Sesame tofu, It is still one of the classics of sushi Yeji that people will remember as soon as they eat it.

It is not tofu made from real tofu, but it makes that kind of Q-bomb, soft and waxy taste with the aroma of sesame seeds. The most fascinating thing about this dish is that it is not the kind of product that relies on pompous flavor to win, but every time you eat it, you still think: How can it be so stable and so delicious. For me, the existence of this kind of fixed team is the reason why a shop can be repeatedly visited three, four, or even more times.

Sea bream Grip, Ehime Yellow Chicken Fish Grip, Bai Gan Grip

Then enter the nigiri sushi section, from Sea bream Grip, Ehime Yellow Chicken Fish Grip, Bai Gan Grip All the way down, the rhythm is very smooth, and the choice of fish ingredients is also very comfortable. "Yeji has always given me the feeling that it is not the kind of shop that relies on extreme skills to create surprises, but uses the overall rhythm and stability to slowly bring you into the state.

Plaice grip。

Among them, what I especially like is Plaice grip。 The top is matched with the fin side meat of the plaice, and this time there is more liver of the plaice, so that the overall sense of fat and the unique richness of the internal organs are pulled in together, and the taste level is obviously more complete than that of the average simple plaice. In this kind of bite, you can eat different textures and different concentrations of food at the same time, which is easy to leave a memory point.

Soft silk sea urchin

Soft silk sea urchin It is one of the fixed teams that almost all regular customers will look forward to. In fact, it goes without saying that this dish is delicious. The flexibility of the soft silk and the richness of the sea urchin add up to be stable and pleasing. It's not necessarily the most surprising dish of the night, but it's the kind you think with peace of mind every time you eat it: Yes, it's the taste.

Japanese yellowtail sashimi

In the middle Japanese yellowtail sashimi, Paired with homemade seaweed sauce, Korean-made chili sauce and mustard, is a more versatile way to eat than simple soy sauce and mustard. Making the same piece of fish food can show different flavors in different directions because of different combinations. This design is a plus for omakase, because it will make you not just "eat a fish", but eat different expressions of the same ingredients.

Scallops Isobian Yaki

and Scallops Isobian Yaki It is also one of the fixed teams, and I even think it tastes better this time than before. It maintains the kind of semi-cooked taste, not only retains the sweetness and moisture of the scallops themselves, but also has a sense of convergence brought about by the heat, and the overall fatness is more obvious. This has always been my favorite item, and this time it's a little bit higher.

Grilled firefly squid

One of the surprises that impressed me this time was Grilled firefly squid。

Firefly squid is originally a very seasonal ingredient, but it can still be eaten at this point in time, and it really feels like "earned". After roasting, the aroma, offal flavor and the small but concentrated seafood flavor are really fascinating. This kind of ingredient is not available every day, so it is even more cherished.

 Fried peony shrimp

Another wine-based dish that I like very much is Fried peony shrimp。 Tianfuluo is made with perilla leaves wrapped in Yilan peony shrimp paste. It tastes salty overall, but because of this, I felt for the first time: This dish should be super suitable for pairing with wine. It is not to take the delicate and elegant route, but to have a clearer and more direct sense of wine and food. It is very existential and appetizing to me.

Fried cod Baizi

Another place that makes me feel very good this time is Hot food has improved significantly。

Especially Fried cod Baizi, It really surprised me super much. After all, it was approaching the end of the Baizi season, and I didn't expect that not only could I still eat it, but also the presentation was so pleasing. The outer skin is fried very thinly, and the hot baizi inside is almost as smooth as a burst of pulp when it enters, and the combination of grapefruit and pepper makes the overall freshness and richness clearer.

This dish is not only pleasing to the ingredients themselves, but also obviously makes me feel that the craftsmanship of the hot food masters in the infield has really improved. In the past, you might remember that Sushi Yeji's sushi is stable and has a strong fixed team, but this time I will be more willing to say: the hot food segment has already begun to have its own persuasiveness.

Sweet shrimp grip、Tuna naked grip + big belly grip、Sea urchin grip

Behind Sweet shrimp grip、Tuna naked grip + big belly grip、Sea urchin grip, It's basically a series of unsatisfactory finishes. In particular, the sea urchin grip is a reassuring presence in a fixed team, and its richness and performance are still on the line.

Blue and white fish stick sushi

And this time the new dishes Blue and white fish stick sushi, It's very good to finish it. Compared with the general consistent nigiri sushi, stick sushi itself has a more complete and cohesive feeling, and it has the effect of slowly putting away the rhythm of the whole meal at the end.

Steamed egg

Followed by Steamed egg, With clams and kale flowers, take a more gentle route

Tamako Ware

Tamako Ware It is still a super delicious fixed team. It is made with yam, eggs, snapper pulp and honey. The taste is different from the general egg-flavored tamako yaki, and it is a little more dense and delicate.；

Miso soup

The last Miso soup, Fish bone stock is used with red miso and white miso. No soy sauce and mirin are added. It tastes cleaner and the outline of the soup itself can be felt more.

Showa Pudding

As for dessert Showa Pudding, It really still makes me never forget. It adds rum, but does not use vanilla pods. The overall flavor is in a richer and more mature direction. This pudding is not cute, nor light, but the kind of finishing that you will really leave a memory in your mind after eating.