Hilou New Japanese Cuisine

uphold to initial intent and stay true to original flavor

Information

Address:No. 726, Zhongzheng Rd., Taoyuan Dist., Taoyuan City ．TEL：03-3578018、03-3559018．Business Hours:Lunch 11:30-14:30, Dinner 17:00-22:00．Style:Japanese cuisine ．Website：link．Directions:Get off Taoyuan Train Station, take No. 151, 117, and MRT green line introductory bus (GR) to get off Ciwen Junio High School Stop. ．Credit Card: Credit card accepted for spending over NT1,000.

Attractions

Taoyuan Confucian’s Temple． Sanmin Sports Park．Taoyuan City Martyrs' Shrine．Hutou Mountain Environmental Protection Park．Xinmin Old Street．Taoyuan Tourism Night Market.


Under one incidence, Jie-Kai Zhang was 17 years old at the time had received the opportunity to exchange as chef to learn in Ikebukuro, Japan After one year of training, he acquired excellent skills and soon had a booth in Taoyuan Yonghe Market with his brother after returning to Taiwan. Due to the quality ingredients, excellent skills and the word-of-mouth effect, the small booth eventually established its reputation. In 1.5 year later, Jia-Kai Zhan started his own business and opened the Hai Lou New Japanese Cuisine in addition to owning his own restaurant. He is even more committed in improving his culinary skills, which not only win praises from customers while Hilou also becomes a famous Japanese restaurant in Taoyuan area.


Beef Pate and Young Lettuce together gives a surprising texture.

Crab Mango drizzle special mango sauce on fried crab to refresh and bring the taste out through sour and sweet taste.


Japanese cuisine values the freshness the most. Hi Lou not only selects seasonal fresh ingredients, all meals are made by order that day. Jie-Kai Zhan reveals that the key to tasty sashimi and sushi lies on the maturity of fish. Allowing the fish to sit in the refrigerator for over 8 hours and dry-maturing approach transforms the amino acids will enhance fish radiance, oil and sweetness, accomplishing the most perfect state. Due to the influence from Japanese chef’s persistence in original flavor, Jie-Kai Zhan has not forgotten his initial intent for years and upholds to the principle of “presenting the original flavor.”

The chief chef uses spinach and white miso to mix the sauce, using green garnishing to decorate the nuts, and then grilled into green bamboo shoot.

This pork chop steak selects tender pork chop steak with bone. Holding the pork chop with hands and eating directly is the boldest approach.


Assorted sushi platter offers different layer of texture and flavor.

Full view


Although Zhan started out in Japanese cuisine, Hi Lou’s grilled green bamboo shoot, pork chop steak and vegetable and beef pate salad, as well as other creative cuisines, are also distinct in preparation and texture, while the garnishing is overwhelming. This restaurant offers comfortable space for dining alone, with friends or gathering. Customers can also sit by the bar to watch the chef demonstrating sophisticated cutting skills and the serious attitude of processing the ingredients, experiencing the surprises in taste and vision.

Chefs

Restaurant Environment


【賞味老舖】 The rib steak looks like a battle ax, and is served with a knife stabbed on it. They also have “Battle Ax Pork” to offer a chance for customers who don’t eat beef.