| MINHAN
HONKE
41, ZhongShan North Road, Sec
2, B3
(02) 2523-8000 ext. 3750
Hours:unch/12 pm-2:30 pm
12-2:30 pm(Fri-Sat)
dinner:6-10 pm
6 pm-12 am (until 12 midnight Fri/Sat)
Credit cards accepted with 10% service fee charged.
This is the only restaurant with
shabu shabu, robatayaki and yakiniku. The carefully-selected
meat and seafood choices are impressive, as they've
cooperated with the American Beef Association
to designate three grades of meat from 17 parts
of a cow. Seafood is delivered daily from the
harbor. Additionally, they've teamed up with Japan's
135-year old Kakiyasu Group, which is renowned
for its private shabu shabu sauce and broth recipes.
Minihan Honke's yakiniku specialty is a dressing
and marinating sauce created by renowned expert
Mr. Akiyama, who has designed dressings and sauces
for Gyu-Kaku. Kushiro--Hokkaido's authentic robatayaki
dishes--are also available. The decor exudes the
simple charm of Kyoto's old streets. Minihan Honke
also distributes for several Japanese sake companies.
A.
Wooden Steamer: Used in kaseki-ryori
cuisine. This delicious dish features thin slices
of beef, steamed on the cypress-wood steamer.
When almost done, sake is sprinkled on top and
the lid sealed for another two minutes.
B.
The spacious restaurant is divided
by a 36-meter-long hallway, with shabu shabu on
the right. On the left, admire the chefs as they
cook up robatoyaki and serve it with a 120-centimeter-long
paddle.
--By Josie Wu,
translated by Sho Huang |
