{"id":3196,"date":"2026-01-20T07:43:30","date_gmt":"2026-01-20T07:43:30","guid":{"rendered":"https:\/\/choosychou.com\/?p=3196"},"modified":"2026-01-20T07:43:31","modified_gmt":"2026-01-20T07:43:31","slug":"%e5%8f%b0%e5%8d%97%ef%bd%9comakase%ef%bd%9c%e4%bf%a1%e6%a8%82%e9%ae%a8","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/%e5%8f%b0%e5%8d%97%ef%bd%9comakase%ef%bd%9c%e4%bf%a1%e6%a8%82%e9%ae%a8\/","title":{"rendered":"Tainan\uff5cOmakase\uff5cShinraku Sushi"},"content":{"rendered":"

Omakase, a fully cooked food presented in the form of kappo, is suitable for the elders, but there is still a lot of room for growth.<\/p>\n\n\n\n

Shinraku sushi is one of the few non-menu Japanese dishes in Tainan that can be almost fully cooked. It is a very friendly and relatively rare option for elders who do not eat raw food.
However, the restaurant is located on the second floor and there is no elevator, which is very inconvenient for guests with elders. The beginning of the experience adds a layer of difficulty when they step in front of the store.<\/p>\n\n\n\n

#Tainan Cuisine<\/a> #Tainan Omakase<\/a> #Tainan Japanese Food<\/a> #Tainan Sushi<\/a> #Xinle\u9ba8<\/a>#OmakaseTaiwan<\/a> #Recommended Japanese cuisine<\/a> #Sushi<\/a> #Kappo Cuisine<\/a> #Recommended Tainan restaurants<\/a><\/h6>\n\n\n\n

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

Shinraku Sushi\uff5cSeptember Menu<\/mark><\/h1>\n\n\n\n
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Japanese white eel<\/mark><\/h3>\n\n\n\n

It is characterized by softness and fineness, and the oil is clean, but the taste is conservative.<\/p>\n\n\n\n

Japanese sweet shrimp<\/mark><\/h3>\n\n\n\n

The sweetness is natural and the freshness is good. It is a stable opening.<\/p>\n\n\n\n

Japanese flower branches wrapped in purple sea urchin, light snow salt<\/mark><\/h3>\n\n\n\n

The most eye-catching product in the first part of tonight.
The flower branches are elastic and tough, and the sea urchin is smooth. After the two are combined, the taste and aroma are naturally stacked. The light snow salt makes the layers more refreshing and three-dimensional, and the finish is clean and there is no extra burden. I like it very much!<\/p>\n\n\n\n

Rock boiled abalone<\/mark><\/h3>\n\n\n\n

The heat and taste are stable, but the seasoning is relatively flat.<\/p>\n<\/div><\/div>\n\n\n\n

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Matsuba crab steamed in tea bowl<\/mark><\/h3>\n\n\n\n

It is warm and smooth, and the crab fragrance is soft and does not grab the show. It is a dish that calms the mood.<\/p>\n\n\n\n

Mount Fuji white Salmon Sashimi, white salmon Eggs<\/mark><\/h3>\n\n\n\n

It is not as greasy and heavy as ordinary salmon, with a gentle fat ratio and a cleaner taste. The fish eggs are yellowish, which is a less common variety, with a soft and delicate flavor.<\/p>\n\n\n\n

Hokkaido Oyster<\/mark><\/h3>\n\n\n\n

The oysters themselves are full and solid, but the presentation is conservative.<\/p>\n\n\n\n

Swordfish, red wine salt, mullet roe powder<\/mark><\/h3>\n\n\n\n

The swordfish with high fat content has a delicate mouth, and the salty aroma is more prominent after being paired with mullet roe powder and red wine salt, and the aroma extends beautifully.
It is a delicious product with mature taste and simple composition.<\/p>\n<\/div><\/div>\n\n\n\n

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Fried horse mackerel<\/mark><\/h3>\n\n\n\n

The oiliness is heavy, and the overall greasy.<\/p>\n\n\n\n

Mature onyx<\/mark><\/h3>\n\n\n\n

My favorite burning item this time.
Maturation brings out the concentration of aroma, and then the oil and sweetness are completely awakened after light burning. The combination with kombu salt is simple but directly hits the original flavor, making people stop chopsticks and then aftertaste the work.<\/p>\n\n\n\n

Rice smoked bonito<\/mark><\/h3>\n\n\n\n

The smoky aroma is obvious, but the sesame oil is slightly heavier, overshadowing the original fish flavor.<\/p>\n\n\n\n

Scallops wrapped in Mentaiko tempura<\/mark><\/h3>\n\n\n\n

The concept is very good, but the fried clothes are separated from the ingredients, and the ending is slightly messy, which is a pity.<\/p>\n<\/div><\/div>\n\n\n\n

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Sea urchin sushi, gold powder<\/mark><\/h3>\n\n\n\n

The performance of the sea urchin is acceptable, but the performance style of sprinkling gold powder is completely out of personal taste.
Excessive decoration is a distraction, lacking the core strength that cooking should really convey.
This dish is not bad to eat, but it deducts points from the overall impression.<\/p>\n<\/div><\/div>\n\n\n\n

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Persimmon wrapped in grapefruit<\/mark><\/kbd><\/h3>\n\n\n\n

A refreshing and finishing sketch, the aroma is clean and healing.<\/p>\n\n\n\n

Fish chin<\/mark><\/h3>\n\n\n\n

It's a bit troublesome to use fish bones.<\/p>\n\n\n\n

White grilled eel<\/mark><\/h3>\n\n\n\n

The flavor is rich and the oil aroma is charming.<\/p>\n\n\n\n

Black-haired wagyu sandwich<\/mark><\/h3>\n\n\n\n

The thick-cut He steak exceeded expectations, with a sweet and oily aroma and full taste. It is the highlight dish of the latter part of this time.<\/p>\n\n\n\n

Fish bone soup<\/mark><\/h3>\n\n\n\n

There are more small changes in personality than ordinary miso soup, and the soup base is clean.<\/p>\n\n\n\n

Hand-made ice cream and cantaloupe<\/mark><\/h3>\n\n\n\n

A small finish with stable performance and no thunder.<\/p>\n<\/div><\/div>\n\n\n\n

Wine pairing<\/h2>\n\n\n\n
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Sake\uff5cJunmai Daiginjo (35% Refined Rice Ayumi)<\/mark><\/h3>\n\n\n\n

The wine with the name of the store, but the flavor is too light, and the sense of existence is not strong after pairing with this kind of kappo.<\/p>\n<\/div><\/div>\n\n\n\n

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

At the price of $2800\/person, the overall number of dishes is large, and the C\/P value is acceptable.
Offering only consistent sushi is a rare design, which also highlights its kappo positioning.<\/p>\n\n\n\n

However, the seasoning methods of most dishes are relatively similar and lack ups and downs. The same presentation techniques are repeated between different ingredients, resulting in insufficient taste memory points and incoherent emotional lines.<\/p>\n\n\n\n

In addition, I personally don't have a good impression of performance-style cuisine sprinkled with gold powder and pompous dishes. The power of food should come from the taste and technology itself, not too many gimmicks.<\/p>\n\n\n\n

The reviews on Google are polarized, and I think the reason is this: it is suitable for entertaining, entertaining elders, or people who need fully proficient options, but if you want to pursue the exploration of taste buds, it will not be the first choice.<\/p>\n\n\n\n

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

\ud83c\udf1fEvaluation: 5\/10
Price\uff5c$2800\/person<\/p>\n\n\n\n

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