{"id":2552,"date":"2025-06-18T07:33:23","date_gmt":"2025-06-18T07:33:23","guid":{"rendered":"https:\/\/choosychou.com\/?p=2552"},"modified":"2025-06-17T07:49:43","modified_gmt":"2025-06-17T07:49:43","slug":"hashiyama_sukiyaki_taipei_japanese_food","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/hashiyama_sukiyaki_taipei_japanese_food\/","title":{"rendered":"Sukiyaki in Taipei \uff5c Hashiyama \uff5c Dual Flavor Experience \u00d7Good service at the table \u00d7 Fullness"},"content":{"rendered":"

Not to be missed by sukiyaki lovers. It is said that it is Hashiyama, a Taiwanese high-end sukiyaki specialty store guided by the century-old Japanese sukiyaki store "Ningyocho Imaban". You can experience two classic ways to eat Kansai icing flavor and Kanto sauce cooking flavor at once. The whole process is served at the table, and the service experience is very in place.<\/p>\n\n\n\n

The following is the complete food diary and my personal point of view\uff1a<\/p>\n\n\n\n

#Taipei Sukiyaki<\/a> #Sukiyaki recommended<\/a> #Wagyu Cattle Control<\/a> #Table service<\/a> #Kansai Style Sukiyaki<\/a>  #Taipei Japanese Cuisine<\/a> #Zhongshan District Gourmet<\/a> #Red bean pot cake is so delicious<\/a> #Taipei Food<\/a>#TaipeiFoodie<\/a> #SukiyakiExperience<\/a>
#JapaneseCuisine<\/a><\/mark><\/h6>\n\n\n\n

(Dining in April 2025)<\/p>\n\n\n\n\n\n\n\n

Hashiyama\uff5cThree Kinds of Meat Menu<\/mark><\/h1>\n\n\n\n

Three appetizers: the taste is well-behaved and the taste is well-behaved.<\/h2>\n\n\n\n
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Truffle, yam, sea urchin<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n
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Japanese style crab meat, salmon roe, tofu<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n
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Tofu Balls Red Miso Soup<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n

Although the ingredients are high-end and the dishes are exquisite, the taste is slightly conservative, and there are no particularly memorable surprises.<\/p>\n\n\n\n

Protagonist beef: Three parts are satisfied at once<\/h2>\n\n\n\n

There were a large number of diners this time, so I tried three different parts of beef (I didn't listen carefully during the chat, but it should be ribeye, wing plate and New Yorker), which also allowed us to compare the taste of different meat types.
\u2022New Yorker: Personal favorite, the meat is firm but soft, and the taste is full.
\u2022 Cooking method: Stir-fry with Sanwen sugar, spread with beef, then pour in soy sauce and cook slowly, showing the characteristics of Kansai-style sukiyaki. This practice, which is rare in Taiwan, eats meat with a big mouth and then matches it with egg liquid, which is full of happiness.<\/p>\n\n\n\n

The proper control of the heat of the table service is a highlight of this dining experience.<\/p>\n\n\n\n

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Wukong Vegetable Platter: Too rich is a burden<\/h2>\n\n\n\n
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The quality of the vegetables and the cooking method have nothing to say, especially the taste is better under the handling of a special person at the table. However, the serving size was too large, and no one at the table could finish it, so it was a pity to waste it in the end.<\/p>\n<\/div><\/div>\n\n\n\n

\ud83c\udf5aSukiyaki Egg Donburi: Fragrant but salty<\/mark><\/h2>\n\n\n\n

This is a pre-dessert, based on red heart guava puree, with candied green plum and perilla tomato smoothie, and ice cream made with green tomato and plum powder. The ice feeling is strong, sweet and sour and refreshing, which is a good transition, but those who are not cold-tolerant may find it too icy.<\/p>\n\n\n\n

Add a little bit: not recommended<\/mark><\/h2>\n\n\n\n

\u2022 Two lobsters (sashimi + grilled lobster): Although the lobster sashimi is fresh, the taste is soft, and the grilled lobster is even a bit extra.
\u2022 Raw food grade scallops: the taste is ordinary, and the association with sukiyaki is not strong, so there is no need to add it.<\/p>\n\n\n\n

This kind of additional items feel like they are just to increase the unit price, and the actual performance is not worth it.<\/p>\n\n\n\n

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Dessert: Red bean pot cake is amazing<\/mark><\/h2>\n\n\n\n

There was an unexpected surprise in the dessert part-the red bean pot cake with cream, the crispy cake skin and the red bean filling are rich but not greasy, sweet and not bad. It is the dish I want to pack home most in this meal.<\/p>\n<\/div><\/div>\n\n\n\n

Wine of the day: Daffodil is very in tune<\/strong><\/mark><\/h1>\n\n\n\n

This time my friend brought two wines with him. Among them, Daffodil is my favorite. The elegant body of the wine goes well with the sweet and salty flavor of Sukiyaki. If you can also match sake, this one is worth a try.<\/p>\n\n\n\n

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Overall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n

Hashiyama as a whole is a high-end sukiyaki restaurant that is well worth experiencing. Being able to eat Kansai and Kanto flavors at once is the biggest selling point. Coupled with the delicate table service throughout the process, people can eat with peace of mind and comfort. However, the space in the box is too small, and the embarrassment of having nowhere to put the plates often occurs; if you are too full after a meal, you are prone to fatigue.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n

\u2b50Rating: 7\/10
Price: Unknown<\/p>\n\n\n\n

Restaurant information<\/mark><\/h1>\n\n\n\n