三月來鮨二七用餐時就訂好十月的位子，即使是第五訪，用餐前還是超級期待！
進門被領到座位，外場一如既往貼心，送上相機墊布，適時補上熱茶；板前12席高腳座位原本就相鄰不遠，在師傅全程寒暄之下顯得更沒有距離
這次酒肴部分融入比以前更多中餐元素，可以感覺到師傅的匠心獨具，不過自己這次特別喜歡的還是各式江戶前握壽司、季節感的烤銀杏/ 太刀魚、以秋刀魚重製的招牌棒壽司，還有最後的滿餡鐵火卷
來這裡用餐不知不覺變成半年一次的儀式感，不知道下次會吃到什麼新菜色？
Made October reservation back in March during our last visit to Sushi 27, and even though it’s already our fifth time dining here, I was still so excited!
As soon as we walked in, we were guided to our seats. The staff were as thoughtful — placing a cloth for my camera and refilling hot tea at just the right moments. The 12 counter seats are set quite close together. With the chef’s warm conversation throughout the meal, the atmosphere feels intimate rather than crowded.
This time, the cuisines incorporated more Chinese elements than before, showcasing the chef’s creativity and craftsmanship. Still, my personal favorites were the Edo-style nigiri, seasonal grilled ginkgo and cutlassfish, signature pressed sushi reimagined with Pacific saury, and the final, the generously filled tekka maki.
Dining here has become a personal ritual. I can’t wait to see what new creations await next time!
食記👇🏻
· 訂位方式：用餐者現場訂位/ Instagram偶爾釋出座位
· 價格：主廚套餐 TWD 6,580+10%
· 是否可刷信用卡：可以
· 地址：https://maps.app.goo.gl/af8KU6mQ1PtyoDkDA?g_st=ipc
· Reservation: Book in person / Occasionally available via Instagram
· Price: Chef’s tasting menu TWD 6,580 + 10% service charge
· Credit cards accepted: Yes
· Address: https://maps.app.goo.gl/af8KU6mQ1PtyoDkDA?g_st=ipc
Snow Fungus and Pear Sweet Soup
（深海石斑魚）
Kanagawa – Kue
(Deep-sea grouper)
搭配三種菇類及魚骨高湯
Served with three kinds of mushrooms and fish bone broth
Toyama Bay – White shrimp
Aichi – Pen shell clam
Kochi – Spanish mackerel
Hokkaido – Fresh salmon roe
搭配芡實、紹興酒沙巴雍
With gorgon fruit and Shaoxing sabayon
Aichi – Ginkgo nuts
烤銀杏沾鹽
美味又有季節感
Lightly roasted and sprinkled with salt — delicious and seasonal
Pacific saury pressed sushi
這次以秋刀魚取代鯖魚
個頭較小 但美味程度不減
This time using saury instead of mackerel; smaller in size but just as tasty
Sake of the day
Hokkaido – Wild yellowtail
佐蘿蔔泥味道很好
Served with grated daikon, excellent flavor!
Bonito
用醬油、麻油、山椒粉調味
搭配柿子醋凍
Seasoned with soy sauce, sesame oil, and sansho pepper, topped with persimmon vinegar jelly
Largehead hairtail
簡單鹽烤
配蘿蔔泥和檸檬汁就很棒
Simply grilled with salt — perfect with daikon and a touch of lemon juice
Tuna – fatty belly
Tuna – Akami marinated in soy sauce
Kohada (gizzard shad)
Miso soup
Hokkaido – Bafun sea urchin
（今天的軍艦特別高？）
Conger eel
Tekkamaki
肥美的鮪魚加醃蘿蔔
十分速配
Fatty tuna and pickled radish — a perfect pairing
Caramel tamagoyaki
布丁口感
淋焦糖滿療癒
Pudding-like texture, topped with caramel — simply comforting
Shine Muscat mochi
Matcha
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