By MOOK Scenic Spots Family, compiled and reported
According to statistics from the United Nations Food and Agriculture Organization, Taiwan ranks 4th in the world for seafood consumption among its people. Seafood sashimi has always been the hallmark of "washoku"(Japanese cuisine), winning over countless food lovers with its tender texture and the natural sweetness of the ingredients; Nihonbashi Seafood N
The Intense Flame Valentine’s Set Meal. (Photo / Nihonbashi Seafood N<,)
Nihonbashi Seafood N< launched officially in Taiwan last July, opening at B1 of Taipei’s Breeze XinYi Mall. It introduced four types—“Plum,” “Bamboo,” “Pine,” and “Special Grade”—synchronized with Japan, and immediately sparked a queuing craze upon release.
Nihonbashi Seafood N<,,,.
The "Flame"set breaks through and innovates in cooking techniques, setting it apart from other seared seafood offerings on the market; most simply grill slices of fresh raw fish and lay them flat atop vinegar-seasoned rice. In contrast, Tsujihan, resembling a towering seafood mountain, faced unprecedented challenges during the development of its grilled offerings—how to achieve a perfect balance between the flavors of grilling and the overall visual appeal, aroma, and texture.
The "Flame" set carefully selects a variety of high-nutrition ingredients (including tuna, red shrimp, pine scallops, fish roe, squid, and other seafood types) rich in protein, Omega-3 fatty acids, and various vitamins. Diced tuna is quickly seared on the surface with direct flame, then combined with red shrimp, pine scallops, fish roe, squid, and other seafood to form a seafood tower, which is then seared again using the same technique. This meticulous process is designed to concentrate the flavors while fully preserving the nutrition and taste of the ingredients. It not only retains a rich mix of flavors—sweetness, crispness, and chewiness—but also allows the fish fat to release a delicate aroma through searing, elevating and blending the essence of the seafood delicacy to new heights.
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