thewanderingeater:
View from the elevator to the entrance of Ryugin
thewanderingeater:
Entrance to Shoun Ryugin Taipei
thewanderingeater:
Wine cellar at the waiting reception room
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Sencha tea to welcome
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Table setting
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My menu
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2005 Grand Cru Millesime, Blanc de Blancs, Champagne Drappier to start
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Pouring 2005 Grand Cru Millesime, Blanc de Blancs, Champagne Drappier
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Main dining room
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1st course - Clam, Taiwan basil, Crown Daisy
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Condessa de Sauter
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Course 2 - Prawns, potato, kale flower
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Course 2 - Prawns, potato, kale flower
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Course 3 - Harvest fish, mullet roe, maitake
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Sake cups to choose
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My first sake pairing
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My sake cup paired with the sake carafe
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Course 4 - Sashimi of Japanese lobster, sailfish, grouper, squid
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Second sake pairing and my cup is made with a special silver alloy that retains the cool temperature for a long time
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My second sake
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Course 5 - Eel, Chinese yam, plum
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Course 5 - Eel, Chinese yam, plum with my sake pairing and other beverages
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Course 6 - Sea urchin, crown daisy, nameko
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Course 6 - Sea urchin, crown daisy, nameko
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Chateau Talbot Saint-Julien 2010
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My beverages so far (up to course7)
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Course 7 - Squab, fig, consomme
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Piping hot cup of sencha tea
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Presenting course 8 - Koshi-hikari rice, sea perch, salmon roe (ikura)
thewanderingeater:
Course 8 - Complete tray of Koshi-hikari rice, sea perch, salmon roe (ikura), sencha tea, mushroom broth and pickled vegetables topped with bonito shavings
