Japan’s hardest-to-book Italian restaurant cuisine is now available at Han Lai Harbor.

▲Han Lai Harbor has invited Chef Rokusuke Ochiai of LA BETTOLA, dubbed “Japan’s hardest-to-book restaurant,” to present 15 special dishes.

Reported and photographed by Huang Shiyuan, Taipei

Han Lai Harbor Restaurant’s final food festival event of this year (2016) invites LA BETTOLA, known as “Japan’s hardest-to-book restaurant,” where Chef Rokusuke Ochiai has selected 15 dishes from the menus of his five restaurants in Japan that are best suited to Taiwanese tastes—allowing locals to enjoy some of the most exclusive Italian cuisine without having to travel abroad or wait in long lines.

This time, Han Lai Harbor Restaurant has teamed up with Japan’s hardest-to-book restaurant, LA BETTOLA, to offer authentic traditional Italian cuisine. The selection includes 15 dishes ranging from appetizers and hot dishes to pasta and desserts. Wu Ruoning, deputy manager of Han Lai Cuisine, said that even if you only try these 15 dishes at Han Lai Harbor, it’s worth the price. The event runs from September 15 to September 30 and is available at all Han Lai Harbor Restaurants across Taiwan.


▲Truffle croquette balls.

Among these 15 dishes, a few are particularly special. Take the truffle croquette balls, for instance—they look dark and almost like whole wild black truffles. This is a delightful surprise created by Chef Ochiai, who blends Japan’s popular street food, croquettes, with Italy’s premium ingredient, black truffle. The first bite reveals a creamy mashed potato texture, but soon the rich aroma of truffle spreads through your mouth.


▲Butter sea urchin pasta.

When it comes to Italian cuisine, pasta is a must. This time, Chef Ochiai presents three pasta flavors, one of which is butter sea urchin pasta, which also incorporates Japanese elements—and it’s actually one of Japanese Prime Minister Shinzo Abe’s favorite pasta dishes. Butter sea urchin pasta is a signature dish at LA BETTOLA, where tender raw sea urchin meets butter-coated pasta strands in an irresistible combination that draws many diners.

Other offerings include classic Italian dishes such as red wine vinegar marinated fish fillet platter, Italian-style stewed beef tripe, red wine tomato beef cheek, roasted lamb chops with pesto sauce, Italian vegetable soup, and the signature dessert lemon tart.


▲Red wine tomato beef cheek.


▲Layered octopus and potato salad.


▲Roasted lamb chops with pesto sauce.


▲Chef Rokusuke Ochiai of LA BETTOLA.