Japanese bar ikra combines Shibuya cuisine and style, and was transplanted here because owner Mr. Wu Jia-hong (Charles) loves it so much. Charles is also owns 3 Coins, whose modern antique-style touches, such as a warm wooden interior, different layers of green and bright blues, poetic cherry blossoms, candles and old-style furnace, can also be found in ikra. The Japanese chef designs seasonal menus, synchronized with the ones in Japan. Fresh ingredients and Japanese-style cooking creates European-flavoured cuisine. However, to cater Taiwanese customers' eating habits, ikra prepares lunch set meals (NT$380-NT$480).

A. ikra's elegant dining space brings huge smiles to Japanese wives residing in Tienmu.
B. Japanese love eels. Fresh Eel Poeler Pie with Balsamico Cream (NT$380) is prepared with crispy eel and asparagus, stuffed in a cheese pie and garnished with Italian wine vinegar. Alaskan King Crab with Spinach in Gratin (NT$680) is made with steamed, fresh crab legs. Red Wine Braised Eel in Oriental Salad (NT$380) uses freshly-killed eels soaked in red wine. Instead of the typical sidekick role for salad, this dish provides a fusion of Japanese and European flavours.