Weekend Limited Set Menu: Enjoy a Japanese dish in Taichung packed with crab meat in chawanmushi!

It has a stronger fishy taste, so it’s paired with grated ginger. The texture is firm, and the flavor is simple and restrained.

Next came the hot dishes!! It’s half a Boston lobster!! Steamed to perfection and sprinkled with chopped scallions (also known as welsh onions).

So fresh that the meat is firm and easy to pick up. After lifting out a whole piece, I dipped it in the scallions before popping it in my mouth. Oh my gosh!! One bite and I was completely satisfied!!

Chawanmushi (steamed egg custard)

The top is loaded with crab meat!!

Inside, there are also visible chunks of fish. The rich aroma of scallions enhances the seafood flavor, making me suddenly fall in love with this small but important ingredient.

Halibut fin meat N<饭

Although it’s called N<饭，但分量不是很大。鳍边肉表面炙烧让油脂释放诱人香气，入口后油花慢慢化开再透过葱花解腻，伴随着鲑鱼卵在口中爆炸，看似简单一小碗，口感却极丰富。

Finally, the hot soup and fruit. The tofu skin skins are layered in the misty broth. This bowl of soup doesn’t come with a spoon—just drink it straight from the bowl, heartily and joyfully!!

Seasonal fruits

Below is the 2180-yen “Drunken Delight” course

Japanese red king crab claw and fig salad

This red king crab claw is so different from the frozen ones we bought a few days ago—not only is the meat firm and not mushy, but it also has the sweet, briny taste of crab. Delicious!!

Mandarin orange amberjack sashimi

The knife skills here remind you of the phrase “as thin as cicada wings.” Because the fish is fed mandarin oranges, the flesh has a fruity aroma. It’s recommended to eat it without any sauce, just letting your taste buds enjoy the pure flavor!!

The wasabi is freshly ground and used right away—just like coffee beans, freshness makes all the difference.

There are always these two small side dishes next to the sushi platter: slices of fresh ginger and the shop’s homemade young wasabi stems. They help cleanse your palate between bites, allowing you to better appreciate the next piece of sushi. I quite like the young wasabi stems—they’re chewy, slightly spicy, have the flavor of wasabi, but with less heat.

Cuttlefish

Thinly sliced and brushed with Japanese grilled sake sauce. Its unique sticky texture coats the mouth, and chewing brings out the savory umami of the seafood and sauce.

Red throat (a type of fish)

Especially seared to bring out the aroma of its fat, giving the skin a golden, crispy texture. A single piece of fish offers two distinct textures.

The flesh of red throat is delicious, popular whether eaten raw, grilled, or pan-fried.

Japanese black tuna akami (lean meat)

The fish is soft, smooth, and delicate.

Japanese black tuna chutoro (medium-fatty)

Compared to the bright red of the akami, the chutoro has a bit more fine marbling, adding extra fragrance and a smoother mouthfeel.

Pacific saury

It has a distinctive smell—some people love it, while others say it’s fishy. Few restaurants are willing to serve it as sashimi, which also makes it a test of the chef’s skill. The vinegar rice and minced ginger balance the fishy taste. Fish lovers say this is where you really get a unique flavor.

Hokkaido scallops

These are large, thick, and juicy scallops from Hokkaido, meant for raw consumption. Their salty-sweet taste pairs beautifully with the vinegar rice.

Red sea urchin and salmon roe

Consistency is key to adding variety to the dining experience. Some sushi here isn’t served as nigiri but is instead presented with a combination of multiple ingredients.

Japanese Botan Shrimp

The texture isn’t as bouncy as regular shrimp, but rather soft and tender with a rich ocean flavor. The smooth shrimp meat blends seamlessly with the rice in your mouth.

Eel

Glazed with sauce, grilled, and sprinkled with shichimi spice, this dish offers not just visual changes during the meal but also layered flavors for added variety—ensuring it’s more than just another piece of sushi.

Steamed Cod Milt Egg Custard

Wow!!! This is cod milt!! I’ve wanted to try it ever since seeing it on “Foodie Family.” When the chef brought it out, I was so excited!! It looks like the wrinkled surface of pig brain, but the soft, fluffy texture is actually quite similar too!! Isn’t that intriguing?? Come and give it a try!!

Sitting at the counter often has its perks—the chef usually serves some small dishes. That day, freshly made tamagoyaki was just out of the oven. Normally it’s served cold, but this time it was hot. Soft, bouncy like a mini trampoline, it’s filled with shrimp, fish, and yam paste, slightly sweet like cake, but you can clearly taste the shrimp and the texture of the fish.

Snow Crab (appetizer)

When the chef brought out these two, I thought they were models. Turns out they were the little crabs from the tank earlier. After being deep-fried, they were crispy and delicious!!

Shiitake Mushrooms (appetizer)

Also known among indigenous people as “lover’s tears,” these are only available on rainy days. They have a slight texture similar to coral grass.

Angus Boneless Beef

You can feel the richness of the fat melting on your tongue. Cooked to a perfect medium-rare pink, it’s delicious even with just a sprinkle of salt.

Finally, the dessert selection is more abundant, including fruits and pumpkin custard.

The miso soup has also been upgraded—it’s loaded with huge clams!! By the way, clams have been really expensive this year!!

The chef also treated us to extra beef tendons.<饭。这研发许久，目前每日限量的，虽然分量不是特大碗，要价三百元，乍听之下会觉得不便宜啊!但是吃过之后，对挑嘴的人来说会觉得吃得非常值得、甘愿。

Each piece of beef tendon is stewed until incredibly soft and flavorful. The beef itself remains tender and not dry, and the rich yet not overly salty broth is simply irresistible. Somebody call the kitchen—take away that pot of beef tendons!! Just this broth alone could have me eating bowls of plain rice.

Starting as a place that only served nigiri sushi, Ittan Ichimai has gradually evolved to now include hot dishes.<饭以及超值的假日限定套餐。也许你还没试过什么叫江户前寿司，快趁现在来尝鲜看看吧!不同于常见的白色微酸冷醋饭而是有着温度的赤醋握寿司。

Ittan Ichimai – Edomae Sushi
Address: 1F, No. 21, Lane 50, Jingcheng Rd., West District, Taichung City
Business Hours: 11:30–14:30, 17:30–21:30
Phone: 04-23291289

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