因緣際會來到板前握壽司餐廳壽司謙晚餐，據網路資料，主廚曾經在多家日本料理名店修習，因此用餐前很是期待
有12席板前座位和一個4人包廂，裝潢明亮現代，不過最靠近門口的座位放置了播著音樂的音響，介意的話也許可於訂位時詢問可否選位
這天的食材大多是日本進口海鮮，調味簡單乾淨，醋飯酸度中等、顆粒感明顯；自己尤其對香箱蟹肉內外子搭配白花椰菜泥、松茸鮑魚茶碗蒸、明蝦握壽司及銀杏年糕烏魚子感到印象深刻
與他店不同的的是套餐內含三種佐餐茶pairing，愛喝茶的我特別欣喜，最喜歡末杯冰龍眼花茶，冰涼帶甜香！必須要找來作家裡的茶葉囤貨
整體風味不算驚喜，但品質符合對價位的預期、穩定發揮，是能舒服用餐的地方
A chance brought me to Sushi Chian, a omakase sushi restaurant, for dinner. According to information I found online, the chef had trained at several renowned Japanese restaurants, so I arrived with high expectations.
The restaurant has 12 counter seats and a private room for four, with a bright, modern interior. A speaker playing music is positioned right next to the seat closest to the entrance. If that might bother you, it could be worth asking whether you can choose your seat when making a reservation.
Most of the seafood was imported from Japan, with clean, straightforward seasoning that allowed the ingredients to shine. The sushi rice had a moderate level of acidity and a pleasantly distinct grain texture. I was particularly impressed by the snow crab meat, roe, and tomalley paired with cauliflower purée; the chawanmushi with matsutake mushrooms and abalone; the kuruma prawn nigiri; and the mochi with ginkgo nuts and bottarga.
One thing that sets Sushi Chian apart from other omakase restaurants is that the course includes tea pairings. As a tea lover, I was especially delighted by this! My favorite was the iced longan flower tea, which is refreshing with a floral sweetness.
Overall, while the flavors didn’t deliver any major surprises, the quality lived up to expectations for the price, making Sushi Chian a enjoyable place to dine.
· 訂位方式：Inline
· 價格：TWD 6,500/人（也有其他價位可選）
· 是否可刷信用卡：可以
· 地址：https://maps.app.goo.gl/HZHMSK8aMTBDafPX8?g_st=ic
· Reservation: Inline
· Price:
· Credit cards accepted: Yes
· Address:https://maps.app.goo.gl/HZHMSK8aMTBDafPX8?g_st=ic
Female Snow Crab Meat, Roe (Both Inner and Outer), Fresh Salmon Roe, and Cauliflower Purée
Pacific Saury Sashimi
近期吃了兩次秋刀魚刺身
確實都沒有去年肥
I’ve had saury sashimi twice recently, and neither was quite as fatty as the ones I had last year.
Beltfish, Ginkgo Nuts, and Mentaiko
Ingredient Showcase — Matsutake Mushrooms
Ingredient Showcase — Abalone (Slow-Cooked for 7 Hours)
Matsutake and Abalone Chawanmushi
溫暖鮮香
鮑魚保有口感卻柔軟到一咬即斷
Warm, delicate, and full of umami.
The abalone retained a pleasant bite yet was so tender that it could be bitten through effortlessly.
Deep-Fried Spring Roll with Snow Crab and Shark Fin
Yellowtail
Ark Shell Clam
Kuruma Prawn Nigiri
蝦肉和醋飯有不錯的溫度差
入口特別驚喜
There was a lovely temperature contrast between the prawn and the sushi rice, making it especially delightful.
Sea Urchin
Bottarga and Ginkgo Mochi
用銀杏做的年糕
搭配烏魚子好好吃啊！
The mochi is made from ginkgo nuts.
It paired incredibly well with the bottarga. So delicious!
Otoro
Akami
Sweetfish and Matsutake Kamameshi
Tamagoyaki
Surf Clam Miso Soup
Caramelized Fig and Black Sesame Ice Cream
由於前面餐點份量大
用到甜點時已經十分飽足
因此覺得脆餅稍微多餘
The preceding courses were quite generous, so I was already very full by the time dessert arrived. As a result, I found the crispy wafer a little filling.
Tea pairings
（最右）石乳·武夷岩茶搭配前幾道酒肴
（中間）阿里山烏龍搭配壽司
（最左）有機龍眼花茶冰飲搭配甜點
無糖但有甜香 喜歡這杯！
(Right) Wuyi rock tea, paired with the opening appetizer courses.
(Middle) Alishan Oolong Tea, paired with the sushi courses.
(Left) Iced Organic Longan Flower Tea, paired with dessert. Unsweetened yet naturally sweet and fragrant. Loved this one!
Sake we brought to pair with dinner