{"id":3744,"date":"2026-04-23T02:51:49","date_gmt":"2026-04-23T02:51:49","guid":{"rendered":"https:\/\/choosychou.com\/?p=3744"},"modified":"2026-07-12T02:43:59","modified_gmt":"2026-07-12T02:43:59","slug":"taipei-sushi-yakichi-omakase-review-3rd","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei-sushi-yakichi-omakase-review-3rd\/","title":{"rendered":"Taipei\uff5comakase\uff5cSushi Yakichi (third visits): You can eat 20 dishes for$2580, a stable and satisfying love shop."},"content":{"rendered":"

I have been washed up by the incident of a sushi restaurant a few weeks ago, but it made me want to go back to the restaurant I really like.<\/p>\n\n\n\n

So I made an appointment with the love shop Sushi Yakichi, which has become more and more difficult to order. This time because I was losing weight recently and didn't want to eat too much, I chose it rationally. $2580 package<\/strong>, And the sushi is specially selected Rice less version<\/strong>\u3002 Unexpectedly, I still ate very full in the end, even so delicious that I once wondered, is this really the most basic set I chose?<\/p>\n\n\n\n

If you only look at the price, 2580 yuan is certainly not cheap in Taipei, but if you put 20 dishes, overall integrity, arrangement of ingredients, stability of fixed team, and recent significant progress in hot food<\/strong> Putting it together, I must say that Sushi Yakichi is really competitive at this price band.<\/p>\n\n\n\n

#Taipei Food<\/a>\u00a0#Taipei Sushi<\/a>\u00a0#Taipei Omakase<\/a>\u00a0#Omakase<\/a>\u00a0#Taipei Japanese Food<\/a>\u00a0#Japanese material control<\/a>\u00a0#Kappo<\/a>\u00a0#Sushi without menu<\/a>\u00a0#Japanese cuisine<\/a>\u00a0#Sushi control<\/a>\u00a0#Sushi lovers<\/a>\u00a0#Taipei Restaurant<\/a>\u00a0#No menu dishes<\/a>\u00a0#Sushi without menu<\/a>\u00a0#Nippon Kappo<\/a>\u00a0#Hidden Version Gourmet<\/a>\u00a0#High CP value food<\/a>\u00a0#Recommended by Michelin<\/a>\u00a0#Taipei FineDining<\/a>\u00a0#Gourmand Daily<\/a>\u00a0#Gourmet feast<\/a>\u00a0#Food review<\/a>\u00a0#Sushi Kappo<\/a>\u00a0#Seafood control<\/a>\u00a0#Sea urchin control<\/a>\u00a0#Tuna control<\/a>\u00a0#Dessert control<\/a>\u00a0#Sushi recommendation<\/a>\u00a0#Japanese food recommendation<\/a>#choosychou Food diary<\/a> Sushi Yeji, Sushi Yeji Evaluation, Taipei omakase, Taipei Sushi, Taipei No Menu Cuisine, Sushi Yeji Three Visits<\/h6>\n\n\n\n

(Dining in March 2026)<\/p>\n\n\n\n\n\n\n\n

Sushi Yakichi\uff5cMarch Menu<\/mark><\/h2>\n\n\n\n

At the beginning, use acidity and smoothness to open the taste buds.<\/h2>\n\n\n\n
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Shuiyun Vinegar<\/strong><\/mark><\/h3>\n\n\n\n

In the beginning\u00a0Shuiyun Vinegar<\/strong>, 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.<\/p>\n\n\n\n

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

Followed by\u00a0Rice smoked bonito<\/strong>\u3002 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.<\/p>\n\n\n\n

Sesame tofu<\/mark><\/h3>\n\n\n\n

The next Sesame tofu<\/strong>, It is still one of the classics of sushi Yeji that people will remember as soon as they eat it.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

The nigiri sushi segment advances steadily, with a clear sense of layering<\/h2>\n\n\n\n
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Sea bream Grip, Ehime Yellow Chicken Fish Grip, Bai Gan Grip<\/strong><\/mark><\/h3>\n\n\n\n

Then enter the nigiri sushi section, from Sea bream Grip, Ehime Yellow Chicken Fish Grip, Bai Gan Grip<\/strong> 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.<\/p>\n\n\n\n

Plaice grip<\/strong>\u3002<\/mark><\/h3>\n\n\n\n

Among them, what I especially like is\u00a0Plaice grip<\/strong>\u3002 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.<\/p>\n\n\n\n

Soft silk sea urchin<\/mark><\/h3>\n\n\n\n

Soft silk sea urchin<\/strong>\u00a0It 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.<\/p>\n<\/div><\/div>\n\n\n\n

Sashimi and Isobe-yaki continue to increase the satisfaction of the middle section<\/h2>\n\n\n\n
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Japanese yellowtail sashimi<\/strong><\/mark><\/h3>\n\n\n\n

In the middle\u00a0Japanese yellowtail sashimi<\/strong>, 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.<\/p>\n\n\n\n

Scallops Isobian Yaki<\/strong><\/mark><\/h3>\n\n\n\n

and\u00a0Scallops Isobian Yaki<\/strong>\u00a0It 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.<\/p>\n<\/div><\/div>\n\n\n\n

The sense of season and the sense of wine and food are very charming<\/h2>\n\n\n\n
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Grilled firefly squid<\/strong><\/mark><\/kbd><\/h3>\n\n\n\n

One of the surprises that impressed me this time was Grilled firefly squid<\/strong>\u3002<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\u00a0Fried peony shrimp<\/strong><\/mark><\/h3>\n\n\n\n

Another wine-based dish that I like very much is\u00a0Fried peony shrimp<\/strong>\u3002 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.<\/p>\n<\/div><\/div>\n\n\n\n

The progress of hot food is very impressive, fried cod Baizi is one of the biggest surprises this time<\/h2>\n\n\n\n
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Fried cod Baizi<\/strong><\/mark><\/h3>\n\n\n\n

Another place that makes me feel very good this time is Hot food has improved significantly<\/strong>\u3002<\/p>\n\n\n\n

Especially Fried cod Baizi<\/strong>, 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.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

Tuna, sea urchin, and stick sushi finish all the way, and finally use Showa pudding to land beautifully.<\/h2>\n\n\n\n
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Sweet shrimp grip<\/strong>\u3001Tuna naked grip + big belly grip<\/strong>\u3001Sea urchin grip<\/strong><\/mark><\/h3>\n\n\n\n

Behind Sweet shrimp grip<\/strong>\u3001Tuna naked grip + big belly grip<\/strong>\u3001Sea urchin grip<\/strong>, 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.<\/p>\n\n\n\n

Blue and white fish stick sushi<\/mark><\/strong><\/h3>\n\n\n\n

And this time the new dishes Blue and white fish stick sushi<\/strong>, 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Steamed egg<\/mark><\/strong><\/h3>\n\n\n\n

Followed by\u00a0Steamed egg<\/strong>, With clams and kale flowers, take a more gentle route<\/p>\n\n\n\n


Tamako Ware<\/mark><\/strong><\/h3>\n\n\n\n

Tamako Ware<\/strong>\u00a0It 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.\uff1b
<\/p>\n\n\n\n

Miso soup<\/mark><\/strong><\/h3>\n\n\n\n

The last\u00a0Miso soup<\/strong>, 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.<\/p>\n\n\n\n

Showa Pudding<\/mark><\/strong><\/h3>\n\n\n\n

As for dessert Showa Pudding<\/strong>, 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.<\/p>\n<\/div><\/div>\n\n\n\n

Overall dining experience and personal feelings<\/mark><\/h2>\n\n\n\n

$2580 can eat such completeness, it's really okay<\/p>\n\n\n\n

The few things that made me feel most about Sushi Yeji's three visits this time are\uff1a<\/p>\n\n\n\n

first\uff0cThe satisfaction of the $2580 package is really high<\/strong>\u3002
Originally, I thought I had chosen a more relaxed version, but I didn't want to eat less. It should be relatively just right. I didn't expect to eat very full, and there was no sense of grievance that \"this is a low-priced version, so what is missing\".<\/p>\n\n\n\n

second\uff0cThe fixed team is still very strong<\/strong>\u3002
Sesame tofu, soft silk sea urchin, scallops Isobian yaki, sea urchin grip, Tamako yaki, Showa pudding, the reason why these dishes can become a fixed team is because they are really stable, and they still make people like it every time they eat it.<\/p>\n\n\n\n

third\uff0cHot food is really improving<\/strong>\u3002
Especially fried cod Baizi, it made me feel very clearly that this restaurant is not only stable sushi, but even hot food is beginning to have more highlights.<\/p>\n\n\n\n

You can eat it at this price 20 dishes<\/strong>, Really full and very sincere. Seeing that it is getting more and more difficult to book and there are more and more guests, it is actually completely understandable. After all, a store that is willing to do well, do steadily, and make continuous progress now deserves to be seen by more people.<\/p>\n\n\n\n

One visit<\/p>https:\/\/choosychou.com\/taipei_omakase_yakichisushi\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

Second visit<\/p>https:\/\/choosychou.com\/taipei_omakase_yakichi_sushi_second_time\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

Rating and Cost<\/mark><\/h2>\n\n\n\n

\u2b50 Rating: 9.5 \/ 10
\ud83d\udcb0Price: NT22,580<\/p>\n\n\n\n

\ud83c\udfe0 @yakichisushi<\/a><\/p>\n\n\n\n

Restaurant information<\/mark><\/h2>\n\n\n\n