謙安和 Ken Anho

"The Japanese chef is well known for his insistence on freshness and the skilful juxtaposition of different flavours. Only omakase menus are served and the exact items depend on the catch of the day. The menus feature prominently raw fish and nigiri sushi at lunch, while more cooked kappo dishes are served at night. Precise attention is paid to every detail, down to the blended vinegar in the sushi rice and the kelp bonito stock." - Michelin Inspector

"This refined omakase Japanese restaurant in the posh enclaves of Da’an is part of the Yukari group, which also runs Yun Sushi and Yunhoshi Sushi, both in Taipei. The menus have included dishes such as chilled chawanmushi with caviar and squid ink, wagyu don, unadon and grilled karasumi (dried mullet roe) with mochi. Prepare to fork out TWD 3,000 to 5,000 a person." - Kenneth Goh