Go apply for an international student ID today and get ready to study abroad. Whimsical, come and eat upstairs at Zhongxiao SOGO
Noticed a restaurant hidden under the curtain. Don’t they all like high-profile restaurants?
This "tempura" attracted my attention.
There is a Japanese-style minimalist design landscape beside the restaurant.
The restaurant is divided into an open kitchen, a bar area and a guest area.
Bright and spacious. Gives a comfortable and relaxing environment.
The handsome waiter takes a seat. After the seat is set, he will be on the menu and explain the meals in the store.
The menu structure is simply divided into packages, a la carte, and drinks. Three parts.
The package includes: Sky Package $ 680, Kiri Package $ 880, Rich Package $ 1180, and Deluxe Package $ 580.
The difference lies in the side dishes and staple foods. The main body is mainly fried, Japanese-style tempura.
Today I chose the luxury Teana. The beauties on the side chose the Kat course.
Simple furnishings on the seats. Full of Japanese style.
In the sauce cup in front, there are sea salt, Qiwei powder and curry powder in order. With a jar of wonderful flavor Tabasco ...
In fact, it is not Tabasco, but a light yuzu flavor and peppery sauce. Isn't it amazing?
In fact, this wonderful jar of "YUZUSCO" is thought-provoking. How to say?
Working in the kitchen, I work hard all day and night, hoping to improve my cooking skills. Sometimes when I go out for a meal, I can find more different taste buds. When you need to create, you can have more different permutations and combinations of tastes in your brain.
Side dishes attached to the table, yuzu-flavored kimchi. I deeply feel that the taste of Japanese loves yuzu-flavored ...
The first to play is steamed eggs . good to eat!
The ratio of egg liquid to broth is just right, and the steaming time and fire control are just right.
Smooth, Q bomb, moderate salty.
Today's highlight, luxurious nature!
The contents are: fried shrimp, shrimp head, eel, glutinous rice pepper, sweet potato, maitake, fried egg.
Hidden focus in risotto, sauce. Delicious cuisine always requires sauce.
There was a Japanese chef who worked with me. He mentioned to me that the Japanese-style sauce is composed of water, soy sauce, maltose, chicken bone, onion, ginger, garlic and other ingredients.
Roast chicken bones first, and place all ingredients in a pot and cook until thick. The method of French cuisine is reduce. Condensed concept.
according from WIKI : https://zh.wikipedia.org/wiki/%E5%A4%A9%E5%A9%A6%E7%BE%85
The earliest Japanese pronunciation of tempero from Latin Portuguese was introduced to Japan by Portuguese missionaries in the 16th century. It was originally the Portuguese during the Lent (Lent, Catholic festival, six and a half weeks before Easter). Because it is forbidden to eat animal meat, only seafood can be eaten, and fish is used instead of meat for cooking. Among them, the Latin "ad tempora quadragesima" means "to keep the fast". Later it became popular in Japan. Traditional Japanese tempura is deep-fried with starch or flour (like flour) wrapped in seafood or vegetables.
Common tempura is made of fish, shellfish, shrimp, or vegetables, and is wrapped in wheat flour and egg sauce, and fried Japanese dishes such as fried shrimp and fried sweet potatoes.
Tempura's tempura, thin flour tops, frying temperature is just right, showing the crispy texture of the ingredients inside and outside.
Had to admire the kitchen master, amazing!
Looking at this fried egg is a picture that makes people lose their senses.
Once again I admire the chef of the tempura kitchen, I ca n’t make such fried eggs without certain skill.
This is a set of sweet dishes.
Sashimi, Oden boiled, flax kapok tofu, seared salmon.
Recommend Kapok Tofu!
Dessert: Matcha raw jelly. Smooth and tender, matcha tea is full of flavor.
Coffee with meals.
Kichi tempura KICHI. delicious.
電話： 02 2731 2518
Address: SOGO 11F, Zhongxiao, Taipei
Phone: 02 2731 2518
Official Website: http://www.kichi.com.tw/
【Chef Michael Kuo】1985年生，有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作，創業開店。毅然決然放下手邊穩定的工作，決定跳脫舒適圈，前往法國巴黎藍帶餐飲學院求學。
Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.
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