食旅臺灣味！全臺餐飲老店大特蒐

In 1980s, Founder Jiang and Wu started out selling sushi and Japanese boutiques at the central market on Zhongshan Road in Taitung. They already insisted in using handmade salad, egg roll and selected local ingredients for the sushi they sold. Their products are still popular in customers after 30 years of tests. Later the two opened a restaurant in the night market of Guangmin Road in 1985, which also established a solid foundation for future business. Nonetheless the property owner recalled the right to use and hence they relocated to the current address on Zhongzheng Road in 1994 and invited Japanese designer to design a classic Kansai Japanese style for the restaurant, which also becomes the top choice for many politico and business people.

After 36 years of test, the assorted sushi is still proved to be the best-selling item.

Bullet mackerel raw fish salad is a dish that burns the edge of bullet mackerel and drizzle with sauce for a special texture.

After 20 some years, the owner still upholds to his initial intent by selecting local ingredients such as Chishan Champion Rice, Taitung Fugang fresh fish, vegetable, pork and chicken from Guangshan, Luye, directly delivering the freshest ingredients to customers. To make up for the shortage in local ingredients, the owner even imports fresh Seriola quinqueradiata from Japan, pacific saury from Hokkaido, Hokkaido sea urchin, salmon roe, and sweet shrimp…. Fresh ingredients, sophisticated skills and organized cooking process bring the savor of all ingredients into full play and satisfy the gourmands fully.

Selected Alishan wasabi and manually shredded turnip strips can bring out the texture and savory in raw fish.

Steamed fish combo meal uses the freshest fish for different season.

BBQ Pork uses healthy pork and the sauce braised from eel bone for that traditional touch.

Selected Taitung local ingredients, using exquisite cutting skills to provide “local ingredients and Japanese-style cuisine.”

As time evolved, the old restaurant also transformed in 2015. The second-generation brother and sister with innovative ideas took over the business. The brother is good at financial analysis management and the sister is specialized in marketing and process optimization. Moreover both have traveled overseas and have nearly a decade of work experience, their horizon and practice different distinctly from the past. They not only upgrade the restaurant hardware and software in order to take consideration of basic customers but also lead the old restaurant to use new communication APP such as FB, Line and others. They can communicate with young people directly while actively expand the tourism market, so that all visitors to Taitung could taste the local cuisine.

The restaurant owner has innovative ideas and is quite open to take the old restaurant into the new era.

Kansai style has survived over the years and remains to be the same quality-dining environment for customers.

【賞味老舖】 At the beginning “sushi” which was made by enveloped grain rice with salted fish, was imported to Japan from China in 7th century. Afterward Japanese improved it to stir rice with vinegar and prepared with raw fish which results in today’s “Nigirizushi”. The common known “roll sushi” is meant to use the seaweed paper to roll vinegared rice representing a diverse taste according to the inner ingredients.

Taitung Da Che Lun ( Big Wheel)Japanese Restaurant