Banqiao Sushi Creative Cuisine Seafood N
Last updated 2026-09-25 — About a month ago, I heard from our “Diva” that a new Japanese restaurant had opened at the intersection of Wenhua Road and Hansheng Road, and since both she and Bird Guy gave it good reviews, I’ve been wanting to give it a try. After all, Japanese cuisine has always been one of my favorites, and it’s been ages since my “I-can’t-survive-without-nigiri” condition flared up (laughs).
Photos & Text /Xiao Hu’s Dream-Eating Blog
About a month ago, I heard from our “Diva” that a new Japanese restaurant had opened at the intersection of Wenhua Road and Hansheng Road, and since both she and Bird Guy gave it good reviews, I’ve been wanting to give it a try. After all, Japanese cuisine has always been one of my favorites, and it’s been ages since my “I-can’t-survive-without-nigiri” condition flared up (laughs).
I came once before heading to Thailand, but it was fully booked and I didn’t have time to wait, so I had to give up. This time, afraid I’d be turned away again, I made sure to come on a weekday right when they opened at 5 PM—and sure enough, we were the first guests of the evening.
The shop’s decor is small and cozy, not much different from your average Japanese eatery. The lighting is slightly reddish-yellow, though perhaps a bit brighter than usual.
The tableware is predominantly Japanese ceramic and dark in color, giving off a fairly standard impression.
I’ve heard quite a few people mention this place’s seafood N<俗又大碗，但小虎今天偏偏很想吃握寿司，而且早就设定好要是有握寿司套餐肯定就选它，于是坐下不到半分钟我就决定了“晚间套餐”520元。
The whiteboard behind the counter lists the day’s freshly caught seafood, which changes daily depending on the supply. But compared to the “creative” label on the door and the menu offerings, there don’t seem to be too many particularly unique dishes?
Before this generously portioned salad, there was an appetizer of “blanched bracken fern” sprinkled with something like yellow finch powder—it was quite refreshing and appetizing, but I accidentally deleted the photo by mistake... This Japanese-style salad was also pretty good, with a good variety of vegetables and colorful presentation. But it’s just your typical Japanese salad—the only thing you could say is special might be the few whole cashews scattered in =)
The daikon radish had a pleasantly sweet flavor, and its crisp texture was quite enjoyable to bite into. The red ginger slices were also slightly sweet, which I quite liked. As for the freshly grated wasabi, it was pretty good—aromatic without being overly pungent or spicy. I usually use it between pieces of nigiri to cleanse the palate and refresh the taste.
For the sashimi, the scallop had a firm texture and good bite, the slightly blanched kingfish had a nice sweetness and chewiness, and the salmon was naturally sweet, tender, and delicious.
The set around 500 NT included a rather rare akagai (ark shell) nigiri. It had a surprisingly delicious crisp, chewy texture and sweetness, though the sauce was a bit heavy and sweet. The vinegar rice looked a little damp but actually tasted quite good—there was a faint vinegary acidity and rice sweetness, with the seafood flavor slightly faded.
The first piece—the chef mentioned a fish name, and even after asking twice I still didn’t catch it clearly, except that I think it had the character “rock” in it? When I bit into it, the texture was solid, and despite a light brushing of sauce, I could still taste the rare sweetness of white fish. There was a hint of yuzu wasabi that added a nice aroma.
The third piece was karei (flounder) with a bit of milt roe on top. The overall presentation was appealing, and the texture was slightly firm with a two- to three-second melt-in-your-mouth feel. The fish’s sweetness was satisfying.
The fourth piece was “? fish” (couldn’t catch the name), lightly torched with some fruity-tasting radish mash on top. The gradually sour fruit aroma slightly overpowered the flavor, affecting the fish’s sweetness a bit. By this piece, I started to feel the chef might have gone a bit heavy-handed with the sauces and toppings—in terms of my personal taste, that is.
After the fourth piece came an intermission grilled item. The chef said the grilled fish is always made with the freshest daily catch, and it varies week to week. That day, I had miso-grilled wild sea bass. When I tried to pry off a piece of flesh with chopsticks, I realized the skin—and even the flesh—had an astonishingly firm, chewy texture. For a moment, my chopsticks couldn’t even separate the flesh. The actual texture was somewhat surprising. Maybe I’d just never had such firm, tender, and chewy sea bass before? There was plenty of juice, the sweetness was just right, and there was a slight borderline fishy sweetness from the skin. The brushed miso was aromatic without overpowering the flavor—it was delicious, and the portion was generous, with two large pieces.
Usually, if I’m at a place serving nigiri and the set doesn’t include flounder engawa, I’ll often order it as an add-on. This piece had a good oily richness and sweetness, but somehow it still felt like something was missing—maybe I was hoping it would be oilier and sweeter.
Someone asked me whether I prefer my scallops soft or slightly firm. To be honest, I love the combination—the initial firm bite that melts after a bite or two, followed by the scallop’s sweet, refreshing flavor. This scallop definitely hit about 80% of that mark, and the brushed sauce and torching were just right.
The crab roe gunkan had an initial taste—or sensation—of “cold”... followed by the aroma of crab roe. When it melted in the mouth, it didn’t bring the sweetness I expected, but rather a faint hint of saltiness. I can’t say it wasn’t tasty, but it didn’t leave much of an impression.
The same “cold” sensation also came from the sea urchin in this piece, but fortunately it had a decent level of sweetness. Another plus is that SHOW’s nori doesn’t stick awkwardly to your tongue—it practically melts in your mouth along with the ingredients and vinegar rice, unlike some gunkan where the rice and filling seem to disappear, leaving the nori stuck to the roof of your mouth.
The final piece, an extra-order unagi (eel) nigiri (90 NT), was slender slices of eel that melted almost entirely within two seconds of entering the mouth, followed by sweetness. The slight charred aroma and sweetness upon entry were quite enticing. The brushed sauce added a touch more sweetness without overpowering the eel’s own natural flavor—delicious.
This bowl of seemingly ordinary miso soup was actually very much to my taste—especially the balance of miso aroma and saltiness. It wasn’t too much or too little—simple but delicious.
The coffee jelly had a smoother, less chewy texture, and the drizzled fresh cream wasn’t overly fake or heavy. As a finale, it was decent, though not exactly mind-blowing.
Overall, for a dinner priced at 520 NT, I wouldn’t say the value is extremely high, but it’s not too expensive either. The freshness and textures of the dishes were pretty good. Maybe next time I’ll try the lunch set for 320 NT to see if the value is better.
【SHOW Sushi Creative Cuisine】
Address: No. 130, Section 1, Wenhua Road, Banqiao District, New Taipei City
Phone: 02-2256-1612
Business Hours: 11:00–14:00, 17:00
Xiaohu's Dream-Eating Web
If "eating" is just about filling your stomach, then "food" would be far too boring~~~
Share
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source.
Article URL: https://www.howtotrip.net/views-22537
Photos & Text /Xiao Hu’s Dream-Eating Blog
About a month ago, I heard from our “Diva” that a new Japanese restaurant had opened at the intersection of Wenhua Road and Hansheng Road, and since both she and Bird Guy gave it good reviews, I’ve been wanting to give it a try. After all, Japanese cuisine has always been one of my favorites, and it’s been ages since my “I-can’t-survive-without-nigiri” condition flared up (laughs).
I came once before heading to Thailand, but it was fully booked and I didn’t have time to wait, so I had to give up. This time, afraid I’d be turned away again, I made sure to come on a weekday right when they opened at 5 PM—and sure enough, we were the first guests of the evening.
The shop’s decor is small and cozy, not much different from your average Japanese eatery. The lighting is slightly reddish-yellow, though perhaps a bit brighter than usual.
The tableware is predominantly Japanese ceramic and dark in color, giving off a fairly standard impression.
I’ve heard quite a few people mention this place’s seafood N<俗又大碗，但小虎今天偏偏很想吃握寿司，而且早就设定好要是有握寿司套餐肯定就选它，于是坐下不到半分钟我就决定了“晚间套餐”520元。
The whiteboard behind the counter lists the day’s freshly caught seafood, which changes daily depending on the supply. But compared to the “creative” label on the door and the menu offerings, there don’t seem to be too many particularly unique dishes?
Before this generously portioned salad, there was an appetizer of “blanched bracken fern” sprinkled with something like yellow finch powder—it was quite refreshing and appetizing, but I accidentally deleted the photo by mistake... This Japanese-style salad was also pretty good, with a good variety of vegetables and colorful presentation. But it’s just your typical Japanese salad—the only thing you could say is special might be the few whole cashews scattered in =)
The daikon radish had a pleasantly sweet flavor, and its crisp texture was quite enjoyable to bite into. The red ginger slices were also slightly sweet, which I quite liked. As for the freshly grated wasabi, it was pretty good—aromatic without being overly pungent or spicy. I usually use it between pieces of nigiri to cleanse the palate and refresh the taste.
For the sashimi, the scallop had a firm texture and good bite, the slightly blanched kingfish had a nice sweetness and chewiness, and the salmon was naturally sweet, tender, and delicious.
The set around 500 NT included a rather rare akagai (ark shell) nigiri. It had a surprisingly delicious crisp, chewy texture and sweetness, though the sauce was a bit heavy and sweet. The vinegar rice looked a little damp but actually tasted quite good—there was a faint vinegary acidity and rice sweetness, with the seafood flavor slightly faded.
The first piece—the chef mentioned a fish name, and even after asking twice I still didn’t catch it clearly, except that I think it had the character “rock” in it? When I bit into it, the texture was solid, and despite a light brushing of sauce, I could still taste the rare sweetness of white fish. There was a hint of yuzu wasabi that added a nice aroma.
The third piece was karei (flounder) with a bit of milt roe on top. The overall presentation was appealing, and the texture was slightly firm with a two- to three-second melt-in-your-mouth feel. The fish’s sweetness was satisfying.
The fourth piece was “? fish” (couldn’t catch the name), lightly torched with some fruity-tasting radish mash on top. The gradually sour fruit aroma slightly overpowered the flavor, affecting the fish’s sweetness a bit. By this piece, I started to feel the chef might have gone a bit heavy-handed with the sauces and toppings—in terms of my personal taste, that is.
After the fourth piece came an intermission grilled item. The chef said the grilled fish is always made with the freshest daily catch, and it varies week to week. That day, I had miso-grilled wild sea bass. When I tried to pry off a piece of flesh with chopsticks, I realized the skin—and even the flesh—had an astonishingly firm, chewy texture. For a moment, my chopsticks couldn’t even separate the flesh. The actual texture was somewhat surprising. Maybe I’d just never had such firm, tender, and chewy sea bass before? There was plenty of juice, the sweetness was just right, and there was a slight borderline fishy sweetness from the skin. The brushed miso was aromatic without overpowering the flavor—it was delicious, and the portion was generous, with two large pieces.
Usually, if I’m at a place serving nigiri and the set doesn’t include flounder engawa, I’ll often order it as an add-on. This piece had a good oily richness and sweetness, but somehow it still felt like something was missing—maybe I was hoping it would be oilier and sweeter.
Someone asked me whether I prefer my scallops soft or slightly firm. To be honest, I love the combination—the initial firm bite that melts after a bite or two, followed by the scallop’s sweet, refreshing flavor. This scallop definitely hit about 80% of that mark, and the brushed sauce and torching were just right.
The crab roe gunkan had an initial taste—or sensation—of “cold”... followed by the aroma of crab roe. When it melted in the mouth, it didn’t bring the sweetness I expected, but rather a faint hint of saltiness. I can’t say it wasn’t tasty, but it didn’t leave much of an impression.
The same “cold” sensation also came from the sea urchin in this piece, but fortunately it had a decent level of sweetness. Another plus is that SHOW’s nori doesn’t stick awkwardly to your tongue—it practically melts in your mouth along with the ingredients and vinegar rice, unlike some gunkan where the rice and filling seem to disappear, leaving the nori stuck to the roof of your mouth.
The final piece, an extra-order unagi (eel) nigiri (90 NT), was slender slices of eel that melted almost entirely within two seconds of entering the mouth, followed by sweetness. The slight charred aroma and sweetness upon entry were quite enticing. The brushed sauce added a touch more sweetness without overpowering the eel’s own natural flavor—delicious.
This bowl of seemingly ordinary miso soup was actually very much to my taste—especially the balance of miso aroma and saltiness. It wasn’t too much or too little—simple but delicious.
The coffee jelly had a smoother, less chewy texture, and the drizzled fresh cream wasn’t overly fake or heavy. As a finale, it was decent, though not exactly mind-blowing.
Overall, for a dinner priced at 520 NT, I wouldn’t say the value is extremely high, but it’s not too expensive either. The freshness and textures of the dishes were pretty good. Maybe next time I’ll try the lunch set for 320 NT to see if the value is better.
【SHOW Sushi Creative Cuisine】
Address: No. 130, Section 1, Wenhua Road, Banqiao District, New Taipei City
Phone: 02-2256-1612
Business Hours: 11:00–14:00, 17:00
Xiaohu's Dream-Eating Web
If "eating" is just about filling your stomach, then "food" would be far too boring~~~
Share
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source.
Article URL: https://www.howtotrip.net/views-22537
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