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!

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～

一走進大門，撲鼻而來是木頭的香氣，實在舒爽 在寬敞舒適的環境中，看著師傅完成一道道的佳餚 真是舒服的一餐。 選擇酒水時，酒單上沒看見Wine Pairing 在詢問之後，服務人員也熱心的提供替代方案 從環境，食物到服務都非常用心。

「鮨 嘉仁」不是炫技的浮誇壽司，而是那種吃過之後，會在記憶裡留下滿滿美味的地方。 這頓飯讓我再次相信，食物可以帶你旅行，即使沒有跨出國境，一樣能嚐遍日本的海與山。 菜單上每一樣魚種、每一樣貝類，都清楚標示了產地，讓人彷彿跟著漁船從北海道一路航行到九州，再回到京都；當天最讓我驚艷的是來自京都府旋網漁法捕獲的本鮪——整尾重達143.2公斤，師傅細膩地將這份重量轉化為一貫貫入口即化的極致赤身。 整體餐點節奏掌握得宜，最後還端上我們自己準備的生日蛋糕，師父跟工作人員也很熱情的一起慶生 ＾＿＾，感謝這次的美好用餐體驗。

米其林一星最新入榜壽司 來慶祝生日 服務: 板前服務 氣氛: 環境很好 價位: 高價位 結論: 位子算好訂，這次吃的是中午 整體是好吃的 服務也很好 但是千交代萬交代說不要唱生日歌 還是硬唱了 讓I人很尷尬 有點不ok 然後最近因為深夜的關係 都會忍不住跟支豆比較 個人是覺得價錢部份吃支豆2次cp值比較高😂 但是不至於不回訪啦 還是好吃的