By MOOK Travel Life Network Editorial Team
The Nikko Kaga Ya in Beitou has renovated its third-floor Tensho Restaurant and will reopen on October 1st to offer Taiwanese guests a brand-new dining experience.This upgrade not only expands the kitchen space and equipment but also incorporates premium and distinctive Japanese craft tableware. Additionally, it pioneers the creation of an “Edo-style Yatai Sushi Cart” across Taiwan, where skilled chefs provide omakase-style sushi service at the table, complemented by elegantly attired “Shiwa-ka” service staff delivering refined Japanese hospitality. The overall transformation in facilities, cuisine, and service delivers a fully immersive traditional Japanese dining experience.
“Kappo” cuisine represents the pinnacle of refinement in Japanese gastronomy. (Image provided by Nikko Kaga Ya)
Previously, the third-floor Tensho Restaurant at Nikko Kaga Ya mainly served guests staying for the “one-night-two-meals” package or those visiting the hot springs, resulting in relatively limited menu variety. Now, with the revamped kitchen, not only is the space larger but the equipment is also more comprehensive.The upgraded Tensho will relaunch as a premium kappo restaurant, allowing guests to savor not only exquisite Japanese dishes but also the beauty of traditional tableware, offering a fully authentic Japanese culinary journey.
The graceful, kimono-clad “Shiwa-ka” staff are the pride of the Nikko Kaga Ya Tensho Restaurant. (Image provided by Nikko Kaga Ya)
Furthermore, during the renovation period, Executive Chef Shibazaki Toru traveled across Japan to source rare and precious artisanal tableware such as Arita-yaki and Kutani-yaki. He also enhanced the professional knowledge and service approach of the restaurant staff, who now offer more refined Japanese service under the title “Shiwa-ka.” The term “Shiwa-ka” is derived from “Shi” (侍) meaning to serve and entertain, “Wa” (和) representing Japanese culture and spirit, and “Ka” (家) signifying professional artisans—collectively meaning “highly trained professionals who deeply understand Japanese etiquette and culture and provide service accordingly.” They will become a one-of-a-kind highlight at the Tensho Restaurant.
Executive Chef Shibazaki Toru of Nikko Kaga Ya. (Image provided by Nikko Kaga Ya)
Taiwan’s Only Yatai Sushi Catching Freshness in a Single Second
Executive Chef Shibazaki Toru (SHIBASAKI TOHRU) of Nikko Kaga Ya explained that Japanese kappo cuisine emphasizes using seasonal ingredients prepared fresh on the spot, especially for dishes like nigiri sushi that race against time. Even a one-second delay can significantly impact the flavor. With the restaurant’s renovation, a one-of-a-kind “Edo-style Yatai Sushi Cart” has been introduced. Guests won’t just imagine the chef making sushi—they’ll watch as the chef rolls out the specially designed yatai cart, expertly and swiftly shaping fresh ingredients into nigiri, which are then promptly served at the table by the Shiwa-ka staff. No time is wasted, ensuring the ingredients’ freshness and flavor are preserved.
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