An absolutely fantastic Japanese restaurant is opening in the Neihu area (Dazhi district)! It's currently in soft opening!
The location is the magnificent "Grand Mayfull Hotel TaipeiLocated on the 3rd floor, it is called "Haruyama".
In a stylish shop filled with the scent of cypress wood, the chef trained for several years in Japan and for two and a half years at "Kagaya" in Beitou.
Yu Chen (Yu-san), who speaks fluent Japanese with a Kansai accent, is the head chef.
Enjoy a visually appealing and lively charcoal-grilled kappo (traditional Japanese cuisine) experience at our central counter!
As the sous chef, A-lin Cho (Taku-san) will be making sushi himself, so he will be working at the sushi kappo restaurant that is scheduled to open right next door!
Taku-san is a great demon who resembles pitcher Sasaki!
This restaurant will offer a triple threat of Japanese cuisine, including charcoal-grilled kappo, sushi kappo, and teppanyaki, with more openings planned.
Regarding the charcoal-grilled kappo cuisine we had this time, we were able to enjoy carefully selected ingredients and delicate Japanese flavors.
We at lade can confidently recommend this!
Many of the staff members, including Weng Ziqing and Tiffany Yang, speak fluent Japanese.
The meticulous attention to detail of the female staff who dress themselves in kimonosKana Service also plays a vital, behind-the-scenes role.
The overall balance of the store is well maintained♪
Now, let's take a look at the ingredients box and enjoy some recommended dishes! It's a treasure trove of fresh ingredients!
This time tooLade Gourmet & Hotel Web MagazineAs part of the project [Traveling with Tableware Series, Part 2],
Two artists based in Toyama Prefecture who are active on a global scale.
「Shimoo DesignWooden vessels by Kazuhiko Shimoo & Saori Shimoo
"Syouryu/Yoshinori Shimatani (Yoshinori Shimatani)I'm traveling with my tinware!
My work was also featured at "Haruyama" in the "Grand Mayfull Hotel Taipei," where it was presented in collaboration with exquisite Japanese cuisine!
When you pair the appetizer "sesame tofu" with "Suzugami" from "Syouryu," it enhances the coolness and shine.
Adding kudzu starch creates a smooth, thickened sesame tofu that tastes even better!
The homemade sesame vinegar paired perfectly with the green figs, waking up my taste buds, stomach, and brain right from the start!
Chef Yu also commissions tableware from Kyoto artists, and avoids excessive decoration.
They emphasize the inherent beauty of the ingredients and strive for simple presentation!
Even without any elaborate decorations, the ingredients, perfectly cooked over charcoal, look incredibly delicious! I'm genuinely impressed!
The "fuyou series" from "Shimoo Design" was paired with the tempura of sillago, and the inherent qualities of the wood create a gentle and cohesive feel!
The fish dish, "Grilled Sweet Snapper with Pine Cone Design," also showcases the power of charcoal grilling, with crispy scales and a wonderfully tender and moist interior.
For the meat dishes, I chose Australian fillet and short ribs from the selection box. I enjoyed the fillet with smoked salt and the short ribs with truffle salt!
And to top it all off, we enjoyed a delicious earthenware pot of eel with sansho pepper, with the skin perfectly crispy! Absolutely fantastic!
The Taiwanese mango dessert was also uniquely prepared, and I thoroughly enjoyed the authentic Japanese cuisine right to the very end!
You might wonder, "Is this really Taiwan!?" because the food at Haruyama is so perfectly suited to the Japanese palate!
This restaurant shines with the wonderful personalities and excellent taste of the head chef, Yu-san, and the sous chef, A-lin Cho (Taku-san).
The warm and welcoming service from the female staff, including Koharu-chan and Tiffany Yang, was very pleasant.
This restaurant has received lade's seal of approval! I'm also really looking forward to the "Sushi Kappo" and "Teppanyaki" restaurants that are scheduled to open soon♪
