A.
B.
|
Sake-show
370, DongXing Rd, Sec 3, Xitun District
(cater-corner to Tempus Hotel); (04) 2310-2366
Hours:
Weekday lunches need to reserve in advance,
dinner 5-11 pm;
weekends & holidays
lunch 11:30 am-2:30 pm;
dinner 5-11 pm
No service charge. Credit cards not accepted.
Sake-show is a Japanese establishment offering Okonomiyaki (Osakayaki) and Monjayaki--both savory Japanese-style pancakes. Surprisingly, its chef is a Frenchman who previously operated a restaurant in his home country. After learning how to make teppanyaki from his Japanese friend, he decided to move to Taichung and open a business with his Taiwanese wife. Okonomiyaki and Monjayaki come in various flavors and new varieties are periodically added. Sake-show also offers Yakisoba (Japanese fried noodles), Sake and Shochu (both Japanese alcoholic beverages), cocktails, Creme Brulee and ice cream. --By Ruby Wu, translated by Angel Pu
A. Each table has an embedded metallic plate for cooking and the waiters offer table-side service. It's possible that the French owner himself may serve you.
B. Monjayaki with Mentaiko, Homemade Mochi, and Cheese (NT$250): To create this dish, the mochi is first heated on a plate, and cabbage, mentaiko (Japanese marinated pollock roe), corn, cheese, dried shrimp and spring onions are added. The batter is poured twice into the center of the ingredients before the waiter begins stir-frying everything repeatedly in a figure "8" pattern. Finally, some seaweed powder, mochi and shredded seaweed are sprinkled on top to finish off this delicacy. The bottom of the Monjayaki will slowly form into a crust, so that diners can cut it into pieces with small spatulas. The savory mentaiko is also a perfect match with ice-cold beer.
 C. Okonomiyaki Mix No. 1 (NT$280) contains the mixture of squid, shrimp, pork, spicy chicken and batter. The batter is slowly cooked on the metallic plate, flipped over and fried until it's totally cooked. Then it's brushed with some Japanese soy sauce, and drizzled with mayonnaise and sprinkled with seaweed powder, shavings of dried skipjack tuna and chopped spring onions. The fresh, delicate seafood flavors are best enjoyed hot.
|
July 2011
