鮨二七吃著吃著就來到六訪，由於在台灣沒有特別認真探索其他壽司店，每幾個月來這裡吃吃當季海鮮便成習慣
可能食量變小了？這次吃得特別飽，仍舊最喜歡握壽司滿滿鮮味的魚生搭配偏酸的舍利；其他料理比上次少了一點點中菜元素，大多是合口味的，如鱈魚白子茶碗蒸、松葉蟹唐揚真丈、油泡胭脂蝦等口味都不錯，還吃到這個冬天第一顆香甜草莓大福🍓
適合想在台北吃江戶前握壽司、偏好活潑用餐氛圍，並且可接受較高餐價的朋友
This was my sixth visit to Sushi 27. Since I haven’t been particularly diligent about exploring other sushi spots in Taiwan, coming here every few months to enjoy seasonal seafood has become a habit.
Maybe my appetite has gotten smaller? I felt especially full this time. As always, my favorite remains the nigiri, where aged fish meets slightly acidic shari. Compared to my last visit, the other dishes leaned a bit less toward Chinese elements and were mostly very much to my taste—standouts included the cod milt chawanmushi, deep-fried matsuba crab shinjo, and oil-poached botan shrimp. I also had my first strawberry daifuku of this winter, sweet and fragrant.
This is a solid choice for those looking for Edomae-style nigiri in Taipei, who enjoy a lively dining atmosphere and are comfortable with a higher price point.
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
（無酒精）
Saicho Sparkling Tea
(Non-alcoholic)
氣泡感的葡萄汁加茶
滿喜歡！
Sparkling grape juice infused with tea—quite enjoyable!
Simmered Daikon
Chu-toro
（北海道）
Matsukawa Karei
(Hokkaido)
Hokkigai
（宜蘭南方澳）
Juvenile Bluefin Tuna
(Nanfang’ao, Yilan)
搭配青蘋果味噌、紫蘇油、核桃
青蘋果味噌酸酸甜甜
是這天唯一比較吃不懂的
Served with green apple miso, shiso oil, and walnuts. The green apple miso was sweet and tangy. However this is the only dish of the day I couldn’t quite wrap my head around.
（宜蘭南方澳）
White Swordfish
(Nanfang’ao, Yilan)
Cod Milt Chawanmushi
（兵庫淡路島）
Pressed Mackerel Sushi
(Awaji Island, Hyogo)
Deep-Fried Matsuba Crab Shinjo
薄粉炸蟹肉滿滿的真丈、淋蟹膏
鮮甜美味
Lightly battered crab-filled fish cake, finished with crab miso. Sweet, rich, and delicious!
Oil-Poached Botan Shrimp
搭配酸味醃漬萵筍、蝦膏
Served with pickled celtuce and shrimp roe
（富山）
Himi Yellowtail
(Toyama)
搭配柴魚醬油、麻油
With bonito soy sauce and sesame oil
（宜蘭南方澳）
Threadfin Fish with Tomato Saikyo-yaki
(Nanfang’ao, Yilan)
O-toro
Soy-Marinated Akami
Island Horse Mackerel
Kinmedai
Miso Soup
Bafun Uni
做成迷你丼
Served as a mini rice bowl
（對馬海峽）
Anago
(Tsushima Strait)
Inari Sushi
Caramelized Tamagoyaki
抹茶
Strawberry Daifuku
Matcha
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