Kohaku kappo menu overview in Taipei's Xinyi District.
Starters that awaken the senses
胡麻豆腐 : A silky white sesame tofu crafted with pure Tenryosui water, enriched with flavors from Rishiri kelp and thickened with kudzu starch, offering a smooth and elegant start.
山藥細麵 : Delicate fine noodles made from Japanese yam served in a savory broth infused with dried bonito flakes and Rishiri kelp, topped with velvety okra puree, fresh sea urchin, and fragrant shiso flower buds.
章魚柔煮 : Tenderly simmered Kumamoto octopus gently bathed in a savory dashi broth, balancing rich texture with subtle oceanic flavors.
松葉蟹真丈 : A refined crab cake featuring succulent Hokkaido snow crab, sea eel, and mountain yam harmonized in an exquisitely light preparation.
Mains showcasing the art of kappo
鰻魚印籠燒 : Grilled eel prepared in the traditional Inrō-yaki style, delivering a perfect balance of tender, smoky, and savory notes.
蓮根饅頭 : A steamed lotus root bun bursting with a medley of flavors including Baihe lotus root, sweet shrimp, ginkgo nuts, black fungus, snow crab, turnip, Ezo scallion, sea urchin, and fresh scallions.
釜飯 : A classic kamameshi rice dish made with Yamagata Prefecture's Yumehime rice, complemented by Yunlin white eel and glazed with a flavorful eel sauce to finish.
Unique dining experience at kohaku
- Reservations recommended for a personalized omakase journey in an elegant setting.
- Authentic Japanese ingredients and meticulous preparation techniques.
- Ideal for discerning diners seeking a quiet and refined kappo experience.
