SASA Review

Taipei's few high-key sushi restaurants, the sea urchin sushi inside is a must, very delicious, every sea urchin is very full, the chef's knife is also very good, fish cut to the benefit.

The large bar table is made of teak, the dining space is spacious, and you can watch the master's cooking, and the visual taste is very satisfying. The service staff diligently cleans the countertops to improve the dining experience. I ordered 2,500 packages, less salmon, but it is still very delicious, and cooked sashimi is the first time to try, for people who don't eat sashimi, cooked sashimi taste, similar to cooked meat, not too soft and tender, more popping, very suitable for Japanese ingredients for introductory cuisine.

Very good Japanese cuisine, the service is very good, as long as the waiter is shown to be in place. This ingredients are very fresh, the sashimi platter is the most attractive color is bright, and the sushi pot is also very special. The roast is also delicious.

By Far, my top one sushi restaurant is also my most recommended Taipei restaurant. It is worth a special trip, but please make an appointment at least a week in advance. The chef is an uncle with a voice and a score, and you have to answer all questions. I have always been full of infinite curiosity about the taste and variety of fish, must ask understand, so this gave me a lot of points for the dining experience. The girl who ordered the meal was the same person as the girl who received the reception, and when she learned that I must drink a large bottle of wine, she asked me to try this one as shown in the picture, but the result was of course great and unfulfilled (the amount of wine in Ammi is unknown). Because the description of food in Chinese (Mainland) Chinese (Taiwan) does exist in places that are not easy to translate, the girl took a fish map to show me, she said "you see, this is Pingzheng" I saw yellow tail and nodded. Of course, because I watched Taiwan idol dramas when I was a child, I still know Taiwan people's food very well (smiling). The chef's temperature and seasoning of the food are the key to the success of this store. For sushi, this vulnerable food, the temperature difference is one degree. Half a drop of lemon juice is to make people roll their eyes. For example, I am a person who is extremely disgusted with purple sour, but the moderate use of the pickled radish in this store refreshed my understanding of purple sour, I ate a lot of pots (BTW this free) ended, leave more space for thinking for everyone...

SASA eats Japanese food, no menu, chooses the price of the package, made by the chef according to the ingredients of the day. The package includes a lot of sushi, and eats it for two hours each piece, no less than the fineness of eating French food. Hokkaido dried shellfish, sea urchin, salmon, sashimi are very fresh. Of course, this price is not what I paid hahaha

The environment is very quiet, there is a small courtyard, simple and unpretentious, the signboard is high, there is a private room and a bar location, the dining location surrounded the chef, watching a piece of meat cut off, the hand roll is very delicate, one bite, the ingredients are freshly shipped, and there are guidelines for any sauces. The price is fixed, the lowest outline is more than 300, very focused service, but there is not much communication, food is not to be missed.