Quietly located in a lane off Yitong street, Shimizu Sushi has been serving the stomachs of dainty eaters for 28 years. And in 28 years, the insistence on traditional Edomai (Tokyo) cuisine remains the same.
Chef Taro Lai (
If you are not a frequent sushi eater, or have never tried sushi, it is probably not a good idea to come here, as there is no compromising for taste.
Lai puts it straightforwardly. He says the restaurant insists on fresh, quality fish and he would not lower his standards to fit in with popular and fast-food sushi trends.
Old-fashioned classics might best describe sushi at Shimizu.
Among the dozens of items of fish at the bar, there are no fancy items or exotic tastes, no Euro-Asian or Nouveau French-Japanese cuisine as may be found in many other up-scale sushi houses in Taipei.
Vinegar-seasoned rice, topped with thin wasabi paste and strictly selected fish makes a sufficiently delicious sushi.
"This is a sushi-only house and only Tokyo-styled sushi is served," Lai said proudly, explaining that Tokyo is the birthplace of sushi.
For first timers coming to the restaurant, Lai advises the NT$500 or NT$700 assorted sushi plate. Both contain eight kinds of sushi, including bream, tuna, salmon, squid, scallop and spicy tuna rolls." The NT$700 sushi plate features two toro (tuna belly) from the Southern Indian Ocean and sea urchin.
For advanced (and big budget) eaters, you can trust chef Lai to prepare a set for you, priced between NT$1,000 and NT$2,000, depending on your budget.
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