Secret sauce recipe passed down from the Edo period!! The super-popular "Tian N" by Kaneko Hannosuke

Text & Photos /Mi’er

With an increasing number of Japanese dining brands opening branches in Taiwan, I can’t help but wonder if it’s because Japan’s economy isn’t doing so well — many renowned eateries that were previously reluctant to expand overseas are now setting their sights on Taiwan. They emphasize serving the same great taste as in Japan, allowing Taiwanese food lovers to enjoy these famous establishments without having to travel far.

It’s just that the first wave of famous brands to come to Taiwan mostly focused on noodles like ramen and udon, which didn’t appeal much to me since I’m not particularly a noodle enthusiast. To me, while different ramen shops may excel in broth or noodles, the basic flavor profiles are quite similar. So as more and more ramen shops opened, few really tempted me to make a visit. Thankfully, there was finally something more appealing to me — the “Heavenly Rice Bowl” specialty shop, and that was “Kaneko Hannosuke.”

Kaneko Hannosuke is certainly not the first Japanese brand to bring the “Heavenly Rice Bowl” specialty to Taiwan. There is also the Tenjiya (Heavenly House) in the Dong District, which has been open for a while, but after trying it, Mi’er didn’t leave with a particularly strong impression. The food was decent, but nothing felt especially memorable. So although Mi’er took some photos, she couldn’t even be bothered to write a review. In contrast, this Kaneko Hannosuke, despite having a very simple and unchanging menu, reveals its attention to detail once you start eating. Although Mi’er hasn’t eaten at the original location in Tokyo, being able to enjoy such high-quality “Heavenly Rice Bowls” in Taiwan is already cause for celebration.

The menu here is very simple — just three types of rice bowls: Edo-style tempura bowl, premium tempura bowl, and standard tempura bowl. The difference lies in the main ingredients. The most expensive, the Edo-style tempura bowl, comes with a whole 30-centimeter-long conger eel (rice eel), the premium version features tender Japanese whiting, and the standard one is topped with maitake mushrooms along with shrimp, scallops, squid, seafood tempura, green chili peppers, half-boiled egg, and seaweed. The portion is huge and very satisfying to look at.

But the downside is that the air conditioning at Breeze Taipei Station is really terrible!! So eating tempura bowls can feel a bit stuffy, especially when the fried items are hot and fresh — they are absolutely delicious. But for someone like Mi’er, who takes photos while eating and often doesn’t start eating seriously until the food has cooled down, halfway through the meal it starts to feel a bit greasy. A big reason is the poor air conditioning — the air is always filled with the smell of frying oil. When you’re hungry, it smells great, but once you’re full, it becomes unpleasant.

It’s a pity that the next Kaneko Hannosuke branch will be in Linkou — it’s a bit far. Looks like I’ll have to wait until they open another branch somewhere else in Taipei City to enjoy this deliciousness again. Because I really don’t want to eat at Breeze Taipei Station again; it’s just too uncomfortable............XDDD~~

Edo-style large tempura bowl, 390 NTD. The longest item is the popular conger eel, which has tender and smooth flesh that’s very satisfying to bite into. The ingredients are directly sourced from Tokyo’s Tsukiji Market and delivered to Taiwan via quick-freezing, making them relatively affordable. The sauce is salty with a rich and sweet aftertaste, which adds a lot of depth to the overall flavor. Although everything is fried, you can still taste the distinct deliciousness of each ingredient!

Once seated, you can help yourself to delicious black bean tea and two types of special pickled side dishes. Paired with the “ultimate flavor” of seven-spice powder, it helps cut through the grease when eating fried foods.

There’s a way to enjoy your Tian N

Devouring your N, 320 RMB. Actually, after frying, when a bunch of them are piled up in a bowl, it's hard to tell what's what, but those round half-cooked fried eggs are amazing (I actually forgot to take a picture of the yolk flowing out when cut... XXXDD~~). Once cut open, the yolk flows out, moistening the rice, making it even more delicious.

This little seven-spice powder jar from Japan is just too cute~~ I wonder if it’ll get stolen one day, haha~~

The first ten millionth passenger, Manuele Christopher (pictured above on the right), is visiting Taiwan for the first time with his wife."/travel/pic/20171201/0f15aefdff442d8fa1e9a902003cce9f.jpg" alt="" height="450" width="300"

The “small scallop and squid seafood fritter” in the rice is the hardest part to fry because it consists of small, scattered ingredients. It takes some skill to fry them into a cohesive patty shape. The flour used here comes from Japanese wheat mixed with red eggs, and the frying oil is mainly sesame oil, giving off a rich aroma. The result is a crispy outside and juicy inside—really tasty.

These are the ingredients used in the Tian bowl. Because the ingredients are of good quality, the taste after frying is also excellent.

The secret to Kaneko Hannosuke’s deliciousness also lies in this sauce recipe passed down since the Edo period. Just drizzle it over the rice, and it’s incredibly tasty~~

The small open kitchen is bustling with many busy staff members.

Besides frying, the technique and amount of sauce poured at the end also need to be carefully controlled to achieve the perfect level of deliciousness.

Kaneko Hannosuke
2F, No. 3, Beiping West Road, Zhongzheng District, Taipei City (2F, Breeze Taipei Station)
Phone:02-2314-029802-2314-0298
Business Hours: 10:00–22:00 (No reservations, meals served all day)

"Article by: Mi’er, who transitioned into food journalism after graduating in Chinese Literature from National Chengchi University. Raised under the guidance of her chef mother, she has a keen sense for food — not only loving to eat but also to cook. Due to her work, she frequently travels around the country in search of delicious eats, sharing her experiences on her blog and often organizing group food outings. She is the author of the book 'Group Food Tasting Reports'.

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