Customizable omakase Japanese cuisine at Tianmu – feast on fresh, seasonal ingredients!

Text & photos byBurn-the-Midnight-Oil Nurse

If you ask anyone who burns the midnight oil in Tianmu where to go for Japanese food, they’ll definitely say Asahara. This place is a favorite among regulars, and every time I want to have a little drink, I just reserve a counter seat. Once I sit down, all I have to do is wait for the delicious food to arrive!

The soul of this restaurant, Chef Ah Long, originally worked in the printing industry but switched to Japanese cuisine after the industry moved overseas. With over 20 years in the trade, he previously worked as a manager at a high-end Japanese restaurant. He opened his own place in Tianmu because his wife is from the area, and that’s how my flavorful journey began.

To ensure the freshest catch, he heads to the market at 2 a.m. every day. Aside from local seafood, he also sources premium imports from Japan. Just thinking about the Kagoshima black tuna I had there makes my mouth water. The rice here is also incredibly delicious, thanks to the use of new-crop Koshihikari rice. The restaurant offers South African live abalone, yellowtail, sea urchin, Hokkaido scallops, American Angus beef, Australian lamb chops, Bairdi crab, snow crab, and geoduck, serving the freshest seasonal ingredients throughout the year – that’s what makes Asahara so good.

The seating includes a family-style dining area, my favorite counter seats, and private rooms.

Upon being seated, you’re immediately served hot towels and tea. Many might think that dining at the counter means getting overcharged, but not me – I’m no easy target, and I wouldn’t keep coming back if that were the case. Here, the meal can be tailored to your budget. Dinner usually costs around NT$1,500 per person, and that’s for a fully customized omakase menu. Plus, Chef Ah Long is such a great conversationalist, practically a built-in drinking buddy. Every time I come, I bring back some sake from Japan, and Chef Ah Long prepares the dishes while we chat and drink.

● ETtoday News Cloud reminds you: Don’t drink and drive.

But you thought it was only omakase? That wouldn’t earn it a spot in the gourmet festival. Beyond the set menu, you can also request dishes based on your budget and preferences, allowing you to fully enjoy the culinary experience.

First to arrive wasa platter of sashimi,and the presentation was absolutely stunning. Also, the wasabi at Asahara is freshly ground, so it’s not at all harsh.

Next up wasthe scallop trilogy,featuring scallops with hatcho miso, and scallops with duck prepared in two styles: soy-glazed and pumpkin sauce.

The Hokkaido scallops are naturally delicious, and after eating hatcho miso here so often, I even bought some when I visited Japan – it’s really that tasty. And the tender duck meat? It’s become my go-to drinking snack without me even realizing it.

Angus beef sukiyaki,and you’d think a place that looks this upscale would only serve raw fish and other sashimi. Well, the group I was with mostly avoids raw fish, so Chef Ah Long prepared cooked dishes. The Angus beef sukiyaki was incredibly tender and flavorful!

Especially when the broth starts bubbling, the aroma that wafts through the air is simply irresistible.

Today’s steamed fish was a redmouth grouper. I didn’t expect much from it at first, but it turned out to be surprisingly tender. The tofu underneath soaked up all the sauce, making it incredibly flavorful. Also, the soy sauce used here isn’t overly salty and has a hint of sweetness, which pairs perfectly with the dish.

Vegetable tempura,and with each dish, it feels like you’ve stepped into a fine dining restaurant. Yet the prices are only half of what you’d pay in downtown Taipei – truly a great deal.

After just a few dishes, it felt like a banquet, with everyone exclaiming in amazement!

I had a headache that day and didn’t bring any alcohol, but the person across from me brought a bottle of white wine. Really trying to get me drunk, huh?

● ETtoday News Cloud reminds you: Don’t drink and drive.

Think all California rolls are the same? We’re serving yougrilled salmon gold rollsandGrilled Beef California Roll.

The way the aroma of the meat and sweetness melted in my mouth was just amazing—I devoured it on the spot. Looking back at the photos now, I see there were also fish roe in there. No wonder it tasted so good~

The richly fatty salmon, after being grilled, releases its oily fragrance mixed with the vinegar rice. Everyone swallowed their bite with a look of pure satisfaction.

That day’sGrilled Lamb Chopscompletely overturned my previous impression. Not only were they free of any gamey smell, but their juicy and tender texture made it feel like Chef Aralong was secretly watching our reactions as we ate.

However, another must-try dish when visiting Asahon is thisHalibut Fin Edge Nigiri—the rich fat melts instantly in your mouth, making you think you didn’t even taste any fish at all~

This dish is just that delicious. We almost always order it every time we come. Another impressive thing about Chef Aralong is how he remembers what each guest has ordered before. For those who sit at the counter and let the chef handle everything, he prepares different dishes each time. Just for this halibut fin edge nigiri, I’ve had five different versions.

The perfect way to end the meal is with a bowl ofWild Clam Garlic Sauce!

When this bowl comes out, first-time visitors’ eyes widen—“The clams are so big!” “There are so many clams!” Ugh—you’re all so loud~ Every dish leaves everyone wide-eyed in amazement. I’m worried your eyes might pop out by the end of the meal.

Although we didn’t sit at the counter today, experiencing the other family-style dining service was also a great feeling. It had a lively, banquet-like vibe, and each dish not only tasted amazing but was also presented with elegance and flair. The prices can also be adjusted based on your budget, which is another reason why I, Ganxian, highly recommend this place. So if you’re at Tianmu Food Festival, this spot is an absolute must-visit!

Asahon Japanese Cuisine
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Location: No. 51, Lane 8, Tianshu East Road, Shilin District, Taipei City
Phone: 02-2874-7173
Business Hours: 11:30–14:00, 17:30–21:30 (Closed Tuesdays)

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