Flexibly Showcasing the True Essence of Kappo Cuisine: A Newly Opened Omakase Japanese Restaurant in Taipei

Mi’er really likes this very atmospheric shop sign design, which feels elegant and graceful like flowing clouds.

The first appetizer was seasonal green bamboo shoots, prepared as tataki with katsuobushi and soy sauce. The shoots absorbed the umami of the bonito flakes and the saltiness of the soy, resulting in a crispy, tender, and appetizing bite.

Hokkaido scallop garden salad with Italian vinaigrette. This dish felt quite Western, which was a bit unexpected in a kappo meal—but the scallops were sweet, lightly seared to perfection, and the overall flavor was refreshing and delicious.

Today’s sashimi platter included five types. This was the flounder, enhanced with orange vinegar for flavor, and further accented with shiso leaves and scallions to bring out unique notes from its otherwise mild taste.

Yellowfin tuna akami from Taitung Chenggong Harbor, with three days of aging, offered a uniformly smooth and tender texture. Served with green shiso, it’s my favorite way to enjoy it. Then, after photographing this piece, I completely forgot to take pictures of the following hamachi, shrimp, and Japanese sea bream (ugh—did I get too dizzy from eating??? zzz) Maybe I was so focused on shooting video that I…...

There were two grilled items, including L? and rabbit dish.

Ebi uni nabe-yaki, which is grilled prawns with sea urchin. The slightly charred prawn shells added extra aroma, and the umami of the sea urchin enriched the sweetness of the shrimp. Paired with the tender grilled bamboo shoot tips in the middle, it created yet another delightful flavor.

L? and another dish. Previously, this style of simmered ingredient was enhanced with umami, fermentation, and richness. But today’s version felt lighter, perhaps aiming to express a more delicate technique the chef wanted to showcase. It was a bit surprising, but still flavorful and left a lingering aftertaste. It might be the technique the chef intended to highlight.

Dragon fruit flower and sea urchin new-ji tempura. The dish name may sound a bit complex. The term “new-ji” in Japanese is しんじょう, also written as 真丈 or 真薯, referring to a type of fish or shrimp paste mixed with ingredients like yam, formed into balls that can be made into...

These are just-sprouted dragon fruit buds—small, adorable, and sweet with a hint of slimy texture.

The umami from sea urchin fish paste elevates the flavor of the dragon fruit buds to another level. It’s a truly unique tempura ingredient that showcases Chef Lin’s exceptional skill in handling ingredients.

Flower carp sake angel shrimp koshihikari udon served with French-style vegetable and fruit consommé. This is an incredibly impressive noodle dish. The seemingly light broth is actually a clarified vegetable and fruit chicken soup made using French techniques, rich and flavorful. It’s drizzled with flower carp sake upon serving to enhance the aroma, making the naturally slippery koshihikari udon even more enjoyable. Paired with the umami-packed angel shrimp, it leaves a deep impression and brings the entire meal to its climax.

That day, as Sister f^ mentioned she was still hungry, the head chef served wild mushroom donburi to fill her up. The head chef said that if the portion sizes weren’t enough, he would use some simple, readily available ingredients to satisfy guests—but if someone specifically requested something like sea urchin...<饭这种高价食材，就要另外收费啦~~

Ice cream made with Sun Moon Lake Assam milk tea. Even Mi’er, who doesn’t usually eat ice cream, couldn’t resist sneaking a small taste. The texture isn’t particularly smooth and creamy, but it carries a refreshing milk tea aroma.

Sesame tofu with added bird’s nest—soft, tender, and slightly chewy, bursting with sesame fragrance, leaving one feeling very satisfied.

The design of the shop entrance has a very Japanese flair.

Upon entering, the minimalist yet stylish bar counter is the head chef’s performance stage, which is always the first to fill up.

The guest seating area is also designed in a low-key, elegant style and can be converted into private rooms.

Yuigui Kappo Japanese Cuisine
Address: 1F, 208-1, Section 4, Zhongxiao East Road, Da’an District, Taipei City (directly behind Mingyao Department Store)
Phone: 02-2711-3538
Business Hours: 11:30–14:30; 17:30–21:30

"Author: Mi’er, who embarked on a career as a food journalist after graduating with a degree in Chinese Literature from National Chengchi University. Raised under the guidance of her chef mother, she has a keen sensitivity to food — she not only loves eating but also enjoys cooking. Due to her work, she frequently travels around the country in search of delicious food, sharing her culinary experiences on her blog and often organizing group dining events. She is the author of the book “Group Food Tasting Reports”.

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