等了一年，迎來阿鑫二訪，街角的店面亮著溫暖的光，進門聽到輕快的日文歌、食客們坐在板前高腳椅上輕鬆談笑，心情瞬間明亮了起來
這天的菜色與季節相應，以品質好的冬季漁獲、蔬菜為主體，每一道料理均以不同風味、口感堆疊，層次豐富也相互協調，自己覺得整體比上次的菜單更美味！幾道魚類、炸海老芋和雙蟹釜飯都好好吃啊
餐點食材和烹調都好、用餐氛圍輕快，是這裡最大的亮點；只是預約仍舊困難，下次再見面又是一年後了
After a year of waiting, it was time for a second visit to Ashin. The restaurant still glowed with warm light on the street corner. Stepping inside, I was greeted by upbeat Japanese songs and the easy chatter of diners. My mood instantly brightened in the cold winter.
The menu that day followed the rhythm of the season, centering on high-quality winter seafood and vegetables. Each dish was built with layers of flavor and texture—rich in depth yet beautifully balanced. The food was even more delicious than my last visit. Everything was so good especially the fish dishes, fried shrimp taro, and double-crab clay-pot rice!
With excellent ingredients, thoughtful cooking, and a relaxed atmosphere, these are the restaurant’s greatest strengths. The only downside is that reservations remain just as hard to secure—so the next visit will likely be another year away.
食記👉🏻
· 訂位方式：用餐者現場訂位
· 價格：TWD 5,000+10%
· 是否可刷信用卡：可以
· 地址：https://maps.app.goo.gl/AyPcXBR7o2pxy5Kg9?g_st=ic
· Reservation: Book in person
· Price: TWD 5,000+10%
· Credit cards accepted: Yes
· Address: https://maps.app.goo.gl/AyPcXBR7o2pxy5Kg9?g_st=ic
Yamagata Masamune Inazo —
New Year Edition
發現偏辛口的清酒佐餐好像更不搶味
越來越喜歡！
（新年包裝真是可愛）
I’ve come to realize that slightly dry sake pairs better with food. I’m liking it more and more!
(And the New Year packaging is just adorable.)
Such a beautiful sake carafe
Turnip
煮高湯芡汁、白味噌等
柚子皮點綴
Simmered in dashi with a light glaze, finished with white miso. Accented with yuzu peel.
Fugu Shirako Risotto
米、奶油、洋蔥做成味道單純的燉飯
搭配香濃的碳烤河豚白子、土佐醬油、山葵
份量給得剛剛好
A simply flavored risotto made with rice, butter, and onion. Paired with rich, charcoal-grilled fugu milt, Tosazu soy sauce, and wasabi. The portion was just right.
Japanese Bonito
生魚片魚皮卻是焦脆的
淋上加了橙醋、赤酒等等調味的蘿蔔泥
脂肪鮮香中有酸味中和 相當美味
Served sashimi-style, yet the skin was crisply seared. Topped with grated daikon seasoned with citrus vinegar, akazake, and more. The acidity cut through the rich fattiness beautifully—truly delicious.
Toyama Yellowtail
薄麵衣炸過
中間保持生魚狀態
再以八丁味噌加醋、白味噌點綴
冬季的鰤魚本來就肥美
巧手烹調後更好吃了
Lightly battered and fried, left rare in the center, finished with Hatcho miso mixed with vinegar and white miso. Winter yellowtail is naturally rich, and with such skillful cooking, it was even better.
Matsuba Crab Shinjo
滿滿蟹肉的丸 十分鮮甜
A ball packed full of crab meat—wonderfully sweet and delicate.
White Pomfret
簡單鹽烤
脆皮襯出肉質細嫩
Simply grilled with salt. Crispy skin highlighting the fine, tender flesh
Ebiimo
柴魚高湯裡煮透、泡一晚
再裹薄麵衣炸
香氣透徹
而且口感超級綿密
Simmered thoroughly in bonito dashi and left to soak overnight, then lightly battered and fried. The texture is incredibly smooth and creamy.
Cherry Duck Shabu-Shabu
鴨肉柔軟 湯頭清澈有味
裡頭還有文昌雞肉丸
Tender duck meat with a clear yet flavorful broth, also included chicken meatballs
Horesehead fish
配蒸蓮藕漿、生湯葉和山葵
Served with steamed lotus root paste, fresh yuba, and wasabi.
Koubako Crab & Matsuba Crab Clay-Pot Rice
放上海量蟹肉、蟹膏、蟹黃的釜飯
鮮味爆擊
Clay-pot rice topped generously with crab meat, crab paste, and crab roe. An umami explosion—utterly delicious.
Clam Soup
Strawberry Daifuku
草莓是有少許汁水的類型
甜度夠 皮餡比滿剛好
The strawberry was nicely sweet, with just the right balance between the mochi skin and filling.
janetfoodhunt 