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風小路 Kazekomichi

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繁体中文
台北市光復南路308巷32號
02-27710770
Tuesday-Saturday 17:30~23:00 Last order21:45
Sunday 17:30~22:00 Last order 21:00
Monday, First Sunday
From 800NTD Minimum charge: 400NTD per person

Run by Mr. and Mrs. Wakimoto from Japan, this is a Japanese restaurant where you can feel the warmth of the wooden surroundings. In this neighborhood, which is home to a large number of cafes and bars, the serene, unmistakably Japanese look of Kazekomichi catches the eye. Many Taiwanese families and Japanese residents of Taiwan frequent Kazekomichi, drawn in by the personality of the Wakimotos, the restaurant’s friendly, hand-crafted ambiance, and the food, including the “Daily Specials” that are made with fresh ingredients the proprietors procure at the market every day.

台北市光復南路308巷32號
02-27710770
週二~週六 17:30~23:00 最後點餐時間 21:45,週日 17:30~22:00 最後點餐時間 21:00
週一,第一个周日
800元~ 最低消費400元/每人

由來自日本的脇本夫婦所經營,是一家能感受到木頭溫暖的日本料理店。在許多咖啡廳與酒吧林立的區域,「風小路」的日式沉穩裝潢顯得醒目。「本日餐點」使用每天去市場進貨的新鮮食材製作而成,加上脇本夫婦的人情味還有店內溫暖的手作氛圍吸引許多台灣家庭與住在台灣的日本客人前來。

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As for sake and shochu (a Japanese spirit usually distilled from rice, barley, or sweet potatoes) to pair with the fresh, seasonal dishes here, Hakkaisan (960NTD), Dassai (1,680NTD), and Yukidoke (1,000NTD) are popular choices. Apparently, many Taiwanese guests also opt for Sakura Shiranami (1,300NTD) or Tenson Korin (1,300NTD). Recently, sake has become increasingly popular among the people of Taiwan. People with shochu bottles are also a more and more common sight here.

The Whitebait Rice Bowl (140NTD) makes a great follow-up to a drink. White rice polished at New Taipei’s Tawaraya Rice Mill, which brings the rice of Niigata to Taipei, is cooked in the pressured confines of a Japanese rice cooker and topped entirely with made-in-Japan flavors, including whitebait, shiso, katsuobushi (dried skipjack tuna), and nori (edible seaweed). The whitebait found around Taiwan are on the larger side, so Kazekomichi makes a point of sourcing whitebait from Japan in order to provide a gentle texture and mild flavor along with the white rice.

Kazekomichi is a Japanese restaurant where you can enjoy sake from Japan along with Japanese cuisine that reflects the season, the conditions out on the sea, and the weather that day. Mrs. Aiko Wakimoto keeps the restaurant running in cheerful fashion. Ask her, and she will tell you in detail about the contents of the Daily Special, her reasons for recommending it, and the sake that will pair well with your dish.

搭配當季新鮮料理的日本酒與燒酒則以「八海山」(960元)、「獺祭」(1,680元)、「雪どけ (yuki doke)」」(1000元)受到歡迎。「さくら白波 (sakura shiranami )」(1300元)與「天孫降臨」(1300元)據說也是台灣人常飲用的酒款。最近喝日本酒的台灣人增加,寄存整瓶燒酒的人也愈來越多。

酒後想吃的是「吻仔魚丼飯(しらすご飯丼)」(140元)。先將新潟的米拿到台北隔壁的新北市的「俵屋精米所」碾米,再用日本的壓力電子鍋烹煮,白米搭配吻仔魚、青紫蘇葉、柴魚片、海苔等,全部食材均為日本産,是充滿日本風味的一道料理。由於台灣產的吻仔魚較大隻,為能跟白米搭配出鬆軟的美味,店家堅持使用日本産的吻仔魚。

這是一家視季節、當天氣候與海況來製作日本料理,並可搭配日本酒一起品嘗的日式料理店。只須向將店內打理的清新明亮的脇本夫人藍子女士詢問,她便會詳細地為您說明「今日餐點」的内容、推薦的原因與跟其搭配的酒品。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.