Sushi Kajin

Sushi Kajin just provided one of the most impressive omakase experiences I've had in a long while. This is saying a lot for Taiwan, where most omakase chefs are locals who have never formally trained in Japan, churning out what can only be described as "localized Taiwanese Japanese" fare. It's no wonder they were awarded a star so quickly. The raws were, expectedly, incredible: A nice mix of luxurious (double layered uni, o-toro) to bold silver skinned fish (horse mackerel, shad, sardine) to innovate (mantis shrimp with sweet soy glaze). Additionally, the cooked dishes were just as impressive. The airy, crispy skin on the barracuda and the crispy, buttery texture of the grouper are dishes that will stay with me for a long time. And this is coming from someone who usually prefers raws over cooked omakase items. Sushi Kajin is definitely on the higher end cost-wise, but what you're getting is an authentic Japanese omakase experience that is often imitated but almost never duplicated here in Taiwan. Thanks again to Chef Okuchi Taichi and the rest of the team at Sushi Kajin for an unforgettable evening!

Best omakase I've tried in Taipei and have tried quite a few of the more well known ones! Every piece was excellent, comparable to top sushi counters in Japan

Pleasant meal with some stand out items - Surf clam with sweet soya sauce , smoked young tuna, toasted mochi with dried mullet (which they made themselves) wrapped with seaweed and creme brûlée like dessert. The uni sushi looked like it needed a construction permit because it was stacked so high. Paid TWD 6,600 for lunch omakase.

One of the best Omakases i have had. Loved the interation between all the chefs and the customers. Highly recommend when you visit Taipei. Make reservation in advance.

Outstanding from start to finish - beautiful craftsmanship from appetizer to dessert, a quiet, dignified and spacious seating and of course, succulent cuts of fresh seafood from Japan (with each dish's geographic origin laid out in the menu). Parking is very difficult in the neighborhood.

A masterclass in Edomae sushi, Sushi Kajin in Taipei impresses with meticulous craft, elegant ambience, and deep respect for seasonal Japanese seafood. From the gentle woody scent of the cypress counter to the subtle smokiness of straw-grilled Japanese kanpachi, each course is calibrated with precision — the head chef, with nearly 30 years of experience, has ensured every fish is properly aged for peak flavour and the rice-and-vinegar balance is flawlessly tuned.  The result is a transcendent omakase where even seemingly modest ingredients (like kohada marinated in salt and vinegar) command full attention, and standout moments (such as melt-in-your-mouth ootoro and delicate whelk with crisp texture) feel wholly justified in their premium pricing.  For a special evening during your Taipei itinerary, this one-star spot is a refined choice well worth booking ahead.

這次是四訪，因料理長奧地太一堅持江戶前壽司傳統，用心款待每位客人，開店才半年就得到一星，真的是實至名歸，恭喜🎉🎉 現在是秋季，也是漁獲最肥美的時候，魚的油質豐富讓每道料理更添加不少風采～ 這次有幾道料理讓我長不少見識，例如： 頗開後六指寬的野生星鰻極少見，用微烤和炙燒手法呈現，肉質細緻且脆口和鮮甜～ 還有日本剝皮魚比台灣小一點，用握壽司擺上魚肝呈現，魚肉鮮美脆口，魚肝鮮美軟嫩，一起碰撞真是絕配～ 還吃到料理長去日本出差特地帶回的千葉黑鮑魚，現在還是控管中，量少無法進口的食材，鮑魚先處理過，在切片搭上鮑魚醬鮮美可口無法言喻～ 我是一位對海膽極為挑惕者，今晚海膽一入口明礬味一閃而過，立馬爆開淡雅的甜味，甜味在味蕾中揮之不去，也太好吃了吧！ 今晚的料理、環境氛圍和服務都非常滿意，讓我留下美好用餐愉快的回憶～

台北日本料理，目前吃過最好吃！食材高檔新鮮…料理長的手藝高超！完美的晚餐體驗…