Trained by master chefs from top restaurants – budget-friendly Japanese cuisine at Yonghe with creative “Seafood N<”

Text and photos by /KUNI

(Seafood N< at Oedo)<)

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Oedo Sushi
Address: No. 109, Dehe Road, Yonghe District, New Taipei City
Phone: (02) 2920-8802
Hours: 11:00–14:30, 17:00–22:00
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A netizen mentioned an affordable Japanese seafood N< in Yonghe<，大江户寿司，一直没去，悬在待吃名单上好一段时间。位于得和路上，斜对面刚好是樱寿司：http://goo.gl/3neiEl

I made a last-minute reservation that day and arrived in the evening. The shop is simple, with a standardized, Japanese-style decor that’s becoming increasingly common. The sashimi laid out in the glass display case at the counter looked fresh and gave me something to look forward to.

(At the entrance)

(Sashimi in the display case)

I ordered the Seafood N<<(NT.360)，看黑板有黑鲔，顺便点一盘(NT.100)还有盐烤明虾(NT.180)

The first dish was yellowtail tuna belly – it turned out to be a complimentary offering from the chef, which was a nice surprise and a great appetizer. Nice. Looking around, I noticed every guest had received one. The front-of-house service was good, not pressuring, and the staff were calm and natural.

The first to arrive were two nigiri of black tuna (akami), served chilled – a good touch for the price. But the knife skills were weak, with lots of annoying sinew ruining the smoothness. The slightly soft vinegar rice lacked stickiness, and the overall presentation of the sushi felt unfinished.

(Chef’s complimentary yellowtail tuna belly)

(Black tuna akami nigiri)

The pacing of the meal was overly rushed today — grilled items, miso soup, and sushi all arrived at once. I hope that was just an oversight. The soup was part of the Seafood N<<附赠的，处理得却一点也不马虎，且里头鱼块给得很大方。盐烤明虾有着令人开心的丰富虾膏，虾壳剥开后又是juicy的鲜美肉质。

(N<饭附赠的味噌)

(Salt-grilled shrimp)

Finally, the main event of the visit — the Seafood N<<登场。比预期好，重点是看得到细心。光玉子烧就能拥有少见的清爽甜与柔软湿嫩，鱼生温度依旧恰到好处。渍鲑鱼卵与邻近的??风格完全不同，不以甜取胜，而是温润咸中逐渐引出来纤弱甘美。底下白饭微温，平淡拌醋风格，可惜压太紧。但上面鱼料处理不落俗套，好比选胭脂虾，比甜虾再软腻一些。或鲑鱼里卷洋葱，或山葵章鱼酱。

Thinking about it, I suddenly missed the great trio of Japanese eateries from years ago:http://goo.gl/KXT0e0Sadly, they’ve been closed for many years now, and their classic chirashi sushi has become a thing of the past.

(The Seafood N<, created by chefs from Hashi Sushi)<)

(The Seafood N<, created by...)<饭名店，却不墨守成规)

Before paying the bill, I was curious and asked the head chef, who also owns the place, about his background. Turns out he’s a first-generation chef from Hashi Sushi, who came from Take Sushi. The Seafood N< was...<饭名店，但却不墨守成规，连渍鲑鱼卵的配方都做了改变，展现新意，很爱这种店家啊。

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