Since both my wife and I have work, our weekdays are pretty packed — and my nights usually belong to the hospital.
After work it's either gym, seminary, classes, or catching up with friends.
So when we realised our Thursday night was finally free… of course, it called for a date night ❤️
Tonight we went for some Taiwanese-style Japanese sushi and sashimi — cheap, local, and with that everyday Taiwan feel 🇹🇼🍣.
Taiwan was once under Japanese rule from 1895 to 1945, so Japanese food culture really sank deep here.
You'll find sushi places everywhere, from proper omakase counters to small family shops in night markets.
This one was a fish-roe salad, but my wife doesn't like mayonnaise, so we asked for the no-mayo version.
The colour came out darker, and it actually had a bit of that “bloody” taste — so better pair it with some wasabi.
Honestly… not my top pick. You can skip this one 😅.
This is famous for : super-thick-cut sashimi — very Taiwanese style. No fancy knife work, just big, honest slices that match the price tag. 💪🇹🇼
From the left — the swordfish had a clean, mild taste. If you just wanna “taste fish” without anything too strong, this one's for you.
The white squid roll with cucumber had that soft, chewy texture with a touch of ocean saltiness. Not exactly sweet, but cheap and generous in portion.
Next, the amberjack — rich, oily, and fragrant. I liked it, but my wife thought the aftertaste was a bit too fishy.
Last one, the seared flounder. Ideally it should be seared over burning straw to get that roasted aroma on the skin — smoky outside, tender inside, full of umami.
Have to say again — my wife loves abalone 😂.
The Japanese-style abalone here was so good we almost ordered a second plate.
Outside, you'd usually get just one piece, but here it's a whole plate!
The sauce was beautifully done — that classic mix of salty, savoury soy, a hint of sweetness, and a rich umami finish that really brought out the abalone's bouncy texture.
We also tried the baby abalone (九孔) — just a small bite to taste. Maybe it's not her thing, ‘cause my wife didn't really go for it this time. 😄
This shop is in Keelung Market. It open since 9pm to 4am.
There are night fish market there. Most restaurants in North Taiwan will be there to buy the fish.
However, it is very local and very Taiwan style. That mean NO ENGLISH.
Sahimi is price base on weight. You may order how many as you want.
The weight unit is Tael "兩". 1 Tael is equal to around 37.5g.
Usually minimum order is 1 Tael for each type of fish.
You may choose like NT100 for salmon, NT100 for Tuna, etc.
The price is written on the whiteboard below the fridge.
This is the menu for sushi, rice, cold dishes and soup.
The price is per piece of sushi.
Sushi is in Taiwan Style. But big, cheap and fresh.
Here is some tips for translate. Or you may let the boss see this to order your food.
| 腹 | Belly, usuall more oily, rich and intense | ||
| 魚 | Fish | ||
| 鮭魚 | Salmon, but usually imported, not local | ||
| 紅甘 | Greater amberjack , intense, I like this one | ||
| 黑鮪魚 | Tuna, I love this, but usually only in Summer, they will export to Japan | ||
| 黑鮪魚中腹 | Chutoro , Tuna Middle Belly, Oily, full of Flavor,Less Tendon. I love this the most. | ||
| 黑鮪魚上腹 | Otoro, Tuna Front Belly, very Oily, but more tendon. Most expensive. | ||
| 赤身 | Akami, Tuna back, less oily, less flavor, common in all japanese restaurant | ||
| 鰤魚 | Japanese amberjack/ Yellowtail. Buttery and slightly sweet. I love this one. | ||
| 嘉魶 | Japanese seabream. Clean, delicate, mild and slightly sweet. I love this one. | ||
| 甜蝦 | Sweet Shrimp. common in Japanese restaturant. | ||
| 天使紅蝦 | Langostinos. Usually imported. | ||
| 蝦 | Shrimp | ||
| 生干貝 | scallops | ||
| 海膽 | Uni. sea urchin. Very rich, sweet. There many species and in diffirent flavor. I love this one. |
Map:
https://maps.app.goo.gl/vHxXwTacPj3RH6h5A
Name: Zhutian 朱添鮮魚號
Address: No. 45, Ren 4th Rd, Ren’ai District, Keelung City, 200
Tel: 0224249832
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