Summer vacation has always been peak season for family travel, and restaurants in Taichung are competing to cash in on the dining boom by rolling out attractive promotions. Among them, Juanjuan’an, located in Taichung’s Caotun Avenue commercial district and renowned for its refined Japanese creative cuisine, is offering an exquisite Japanese-French fusion lunch set from now until the end of August. Originally priced at NT$800, the set is now available for just NT$680. Customers can also add on a salt-grilled live lobster with miso bamboo shoots (originally NT$780) for just NT$299. That’s quite the deal!
Despite the tempting discounts, Head Chef Chang Yun-hsiang of Juanjuan’an maintains his high standards for food quality. Take the “Japanese-style fried chicken with balsamic vinegar” in the lunch set, for instance: the chicken thighs are marinated overnight in a cold blend of fresh vegetable juices to absorb their natural sweetness and aroma. They’re then lightly coated in a thin layer of flour and deep-fried to order, and finally topped with crisp greens, seaweed, and tomatoes dressed with balsamic vinegar—adding a refreshing European-style touch of fresh vegetables and fruits to the crispy yet juicy Japanese fried chicken. Another standout dish, the “Salt-grilled Seasonal Sea Fish with Spicy Cheese Mashed Potatoes,” uses either wild-caught fish from local deep-sea fishing or imports fresh from Tokyo’s Tsukiji Market. The fish is grilled with salt to preserve its original flavors, then served with mashed potatoes blended with truffle oil and cheese. A spicy sauce made from over ten fresh ingredients—including vegetable juice, soy sauce, and garlic—is drizzled on top, enhancing the rich umami of the grilled sea fish.
Another highlight is the “Salt-grilled Seasonal Sea Fish with Spicy Cheese Mashed Potatoes,” which uses either wild-caught deep-sea fish or imports directly from Tokyo’s Tsukiji Market. The fish is salt-grilled to preserve its fresh, natural flavor, and served alongside mashed potatoes mixed with truffle oil and cheese. The dish is then finished with a spicy sauce made from over ten types of fresh ingredients such as vegetable juice, soy sauce, and garlic—making the grilled sea fish even more flavorful and satisfying.
A must-try is the “Charcoal-Grilled Handmade Eel with Hualien Fragrant Rice.” Seafood expert Chang Yun-hsiang explains that while many Japanese restaurants use cheaper frozen eel or pre-grilled unagi, Juanjuan’an sources live eel directly from Pingtung—the same variety exported to Japan. The eel is first grilled to set its shape, then steamed until tender, and finally grilled again over charcoal while basting with sauce, bringing out its rich, delicate umami. “At Juanjuan’an, we prepare this eel rice with the standards of a specialty eel restaurant!”
Hidden within a bustling urban area, Juanjuan’an is a Japanese creative cuisine restaurant featuring solid wood furniture, wooden lattice accents, and greenery, creating a tranquil forest-cabin ambiance. In operation for over a year, it has gradually built a strong reputation and is especially popular among business professionals and office ladies. Luxury residential developers have even purchased Juanjuan’an meal vouchers to give as birthday gifts to residents.