Food
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★★★★★
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Setting
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Service
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Total
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15/15
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Personal Favourite: Otoro - Supreme Tuna belly, one of the tastiest raw fish you can eat. All the seafood at 旬採鮨処 Shunsai are brought in fresh daily, with the majority air shipped from Japan. This ensures the ingredients are fresh, which is important when you are eating them raw.
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| Otoro |
Another Favourite: Fugu Shirako - The milt of a blowfish. It takes great skill to knife up and remove the poisonous parts of a blowfish. The creamy blowfish milt is quite similar to sea urchin roe but without the fishy taste.
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| Fugu Shirako, Japanese Mushrooms |
旬採鮨処 Shunsai opened it's door in Jan 2011. An authentic traditional Japanese setting runs through the restaurant. Many chefs here are trained in Japan. Most of the ingredients are air shipped fresh from Japan. 旬採鮨処 Shunsai prides itself for the wide range of rare and unique ingredients they use.
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| 旬採鮨処 Xun Cai Yi Chu |
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| Sashimi |
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| Sea Urchin |
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| Pacific Saury |
Their prices are as follows.
Lunch Dinner
AUD $45 per person AUD $70 per person
AUD $60 per person AUD $100 per person
AUD $80 per person AUD $130 per person
You can choose a pricing category and the chef will ask you if there is anything you don't eat and what you prefer. After that what they serve is up to the chef.
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| Sashimi |
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| Hokkaido Clams |
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| Shrimps |
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| Sashimi Shrimp |
There is another dinning option that we went for, this has no pricing limit, the chef again asks you what you like and don't like, and will serve you dish after dish of their best ingredients of the day until you say stop. I was amazed at the food being served and have forgotten that I am already full, so we finally stopped at around 20 dishes. This meal costed us around AUD$170 per person. Not cheap but well worth it.
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| Sushi |
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| Something amazing but I forgot what it is |
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| Sashimi |
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| Chestnut and Ginkgo |
Here the food is prepared the authentic way. Grilling is done over coal, not with a blow torch you see in so many other sushi restaurants. Wasabi is prepared freshly by hand with traditional shark skin board, not made in a factory with colours and flavouring.
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| Shark Skin Wasabi Board |
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| Wasabi Board in action |
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| Making Otoro Sushi |
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| Quick and Efficient |
The head chef was head hunted by the owner from a well established Japanese restaurant in Taipei.
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| More Sushi |
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| Rice stuffed in a soft shell crab |
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| Sushi |
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| Succulent Grilled Fish |
The staffs here are very friendly and love to share their knowledge. Here are two different types of sea urchins imported from Japan.
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| Two types of Sea Urchin - Purple and Green |
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| Making Sea Urchin Sushi |
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| Sushi in a bowl with Purple and Green Sea Urchins |
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| Clam Miso Soup |
And now time for dessert.
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| Sweet Egg |
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| Seasonal Fruits |
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| Jelly |
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| Sorbet |
For more information on 旬採鮨処 Shunsai visit
https://plus.google.com/Shunsai
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