Japan’s National T< Alliance Gold Award Winners — 4 of These Taiwanese Spots Serve Them Too

Reported by Huang Shiyuan / Taipei

The renowned Japanese katsu curry rice shop from Kobe, Yoshieihachi, will officially open on December 10th. Its exclusive sauces and batter are all imported from Japan to replicate the exact taste and texture as the flagship store. Yoshieihachi has also won the National T< Alliance’s Tonkatsu (fried pork cutlet)

▲▲ Yoshieihachi’s Special Katsu Curry Rice. (Photo / Huang Shiyuan)

Yoshieihachi (Tonkatsu Gold Award)
The Japanese katsu curry rice shop Yoshieihachi imports both exclusive sauce and batter from Japan since suitable ingredients couldn’t be sourced locally, aiming to perfectly recreate the flavors and textures of the flagship store. The menu includes three types of katsu curry rice: Yoshieihachi Special Katsu Curry Rice, Classic Japanese-style Katsu Curry Rice, and Korean-spiced Katsu Curry Rice. The Yoshieihachi Special Katsu Curry Rice features the restaurant’s original recipe since its founding — the fried pork cutlet is simmered in a secret broth before being served with a soft-boiled egg, delivering sweetness even without onions. The Classic Japanese-style Katsu Curry Rice is topped with a carefully selected sauce and crisp cabbage, along with a hot spring egg. Meanwhile, the Korean-spiced Katsu Curry uses a Korean chili sauce developed by Head Chef Ino Yukiyuki, paired with mayonnaise, offering a sweet and spicy fusion of Japanese and Korean flavors with layered tastes.

Address: 1F, 22 Songshou Rd., Xinyi District, Taipei City (NEO19 Mall, Songren Rd. side)
Tel: 02-2723-3313

▲ Kaneko Hannosuke Edo-style T<<.(／)

Kaneko Hannosuke (Gold Appreciation)
The popular Japanese dish "Kaneko Hannosuke" opened its specialty shop last November and currently has locations at Taipei Main Station and MITSUI OUTLET PARK. A new Shin Kong Mitsukoshi branch is set to open on December 28. The popular shop offers a menu that includes not only the "Edomae tempura" from the Taipei Main Station branch, but also "Upper tempura" and "Tempura" for a total of three types of dishes. The "Conger eel (fat eel)" used in the Edomae tempura is imported from Japan, and is longer than a palm. As for the secret sauce that is key to Kaneko Hannosuke, it is also prepared in Japan and then shipped to the popular shop.