{"id":1039,"date":"2015-09-01T05:36:00","date_gmt":"2015-09-01T05:36:00","guid":{"rendered":"https:\/\/eatingintaipei.wordpress.com\/2015\/09\/01\/taipei-city-tsubaki"},"modified":"2022-12-01T10:25:24","modified_gmt":"2022-12-01T02:25:24","slug":"tsubaki","status":"publish","type":"post","link":"https:\/\/eatingintaipei.com\/tsubaki\/","title":{"rendered":"Taipei restaurant – Tsubaki"},"content":{"rendered":"
The area around \u6c38\u5eb7\u8857 YongKang street is a very popular place to get good food around the DongMen area of Taipei. Tsubaki is slightly closer to \u5e2b\u5927 ShiDa University, but within walking distance from DongMen MRT and also Taipower MRT. If you haven’t walked around this area before, I’d highly recommend it.<\/div>\n
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\"Tsubaki\"<\/div>\n
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Tsubaki is not a huge restaurant, but I much prefer it for that fact. The table you can see to the left of the door is actually a fire pit. However, that wasn’t on when we were there.<\/div>\n
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In the background, the building you can see is \u5e2b\u5927, you really are that close. However, Tsubaki doesn’t really attract a huge amount of students as it isn’t the most inexpensive of places.<\/div>\n
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The menu at Tsubaki on the door allows you to get a sneak preview of what the dishes look like. So even if you can’t read Chinese, it’s still easy to decide what you want.<\/div>\n
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Inside Tsubaki, there are plenty of tables: enough to seat 20-22 people at any given time.<\/div>\n
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There is a big chalk menu on the wall, however, there are also regular menus with pictures, too.<\/div>\n
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Check out Tsubaki’s FB page<\/a> for the menu.<\/div>\n
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What we ordered at Tsubaki:<\/div>\n
1. \u71fb\u9d28\u8d77\u53f8\u6d0b\u8525\u6c99\u62c9 x\u016bn\u00a0<\/span>y\u0101\u00a0<\/span>q\u01d0 s\u012b\u00a0<\/span>y\u00e1ng c\u014dng\u00a0<\/span>sh\u0101 l\u0101<\/span> Roasted duck, cheese and onion salad<\/div>\n
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2. \u7d2b\u8607\u6d77\u81bd\u98ef\u7cf0 z\u01d0 s\u016b\u00a0<\/span>h\u01cei d\u01cen\u00a0<\/span>f\u00e0n tu\u00e1n<\/span> Perilla leaf and uni rice roll<\/div>\n
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3. \u548c\u98a8\u86cb\u6372 h\u00e9 f\u0113ng <\/span>d\u00e0n\u00a0<\/span>ju\u01cen<\/span> Egg roll<\/div>\n
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4. \u70e4\u5976\u6cb9\u5e72\u8c9d k\u01ceo\u00a0<\/span>n\u01cei y\u00f3u\u00a0<\/span>g\u0101n b\u00e8i<\/span> Roasted butter scallop<\/div>\n
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5. \u5e36\u9aa8\u9999\u8178 d\u00e0i\u00a0<\/span>g\u01d4\u00a0<\/span>xi\u0101ng ch\u00e1ng<\/span> Sausage<\/div>\n
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6. \u70b8\u4e09\u89d2\u8edf\u9aa8 zh\u00e0 s\u0101n ji\u01ceo ru\u01cen g\u01d4 Deep fried chicken cartilage<\/div>\n
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7. \u849c\u5473\u85af\u689d su\u00e0n w\u00e8i sh\u01d4 ti\u00e1o Garlic fries<\/div>\n
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8. \u5c71\u8c6c\u8089 sh\u0101n\u00a0<\/span>zh\u016b\u00a0<\/span>r\u00f2u<\/span> Mountain pork<\/div>\n
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\u00a09. \u67da\u5b50\u9152 y\u00f2u zi\u00a0<\/span>ji\u01d4<\/span> Pomelo drink<\/div>\n
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1. \u71fb\u9d28\u8d77\u53f8\u6d0b\u8525\u6c99\u62c9 x\u016bn\u00a0<\/span>y\u0101\u00a0<\/span>q\u01d0 s\u012b\u00a0<\/span>y\u00e1ng c\u014dng\u00a0<\/span>sh\u0101 l\u0101<\/span> Roasted duck, cheese and onion salad<\/div>\n
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5 thick cuts of smokey duck breast, resting on top of a tomato and mixed lettuce leaf salad – what is not to love? The meat was cooked to perfection, it really was. It was succulent, it was smokey (but not overpowering), the fat melted away and it was just moreish. The mixed lettuce leaf salad was also quite good, compared to a lot of the iceberg lettuce that we are all so accustomed to. The addition of the cheese was good, however, the cheese was a soft processed cheese likened to Dairylea triangles in England. It did just give the salad a bit of tang and give it a different dimension.<\/div>\n
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2. \u7d2b\u8607\u6d77\u81bd\u98ef\u7cf0 z\u01d0 s\u016b\u00a0<\/span>h\u01cei d\u01cen\u00a0<\/span>f\u00e0n tu\u00e1n<\/span> Perilla leaf and uni rice roll<\/div>\n<\/div>\n
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Perilla leaf? Yeh, I had to do some research to ascertain exactly what that was. Apparently, it is part of the mint family (which would explain the shape and texture of the leaf). It doesn’t taste of mint, however, I would say more like nettle. It has a slight taste of iron, deep green but crisp freshness. It helps to compliment the buttery texture of the uni and also the salted nori and rice.<\/div>\n
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3. \u548c\u98a8\u86cb\u6372 h\u00e9 f\u0113ng <\/span>d\u00e0n\u00a0<\/span>ju\u01cen<\/span> Egg roll<\/div>\n
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As you may know: egg roll is a staple for any Japanese<\/a> eating when I am concerned. We watched the chef cook the egg roll in front of us, and the precision and delicateness of the rather young scooter boy-looking chef was quite something. It arrived on the table – still warm! This hasn’t happened an awful lot, so it was nice. It was very good: soft but with a thick texture, sweet but not too sweet, creamy, well seasoned.<\/div>\n
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4. \u70e4\u5976\u6cb9\u5e72\u8c9d k\u01ceo\u00a0<\/span>n\u01cei y\u00f3u\u00a0<\/span>g\u0101n b\u00e8i<\/span> Roasted butter scallop<\/div>\n
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It looks lonely, I know. Just one scallop sat in its own bowl of buttery juices. The scallop itself wasn’t massive, but the coral (scallop roe) was at least twice the size of said scallop! I prefer the scallop itself, purely from a texture standpoint. But, it’s hard to argue with the richer-tasting coral. The sauce is quite rich, but if you shake the scallop of a little, the remaining residue clinging to the scallop as you put it in your mouth is just enough to compliment the meat without masking the flavour.<\/div>\n
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5. \u5e36\u9aa8\u9999\u8178 d\u00e0i\u00a0<\/span>g\u01d4\u00a0<\/span>xi\u0101ng ch\u00e1ng<\/span> Sausage<\/div>\n
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The sausage was dry, it didn’t taste of a lot and it was a complete waste of an order.<\/div>\n
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7. \u849c\u5473\u85af\u689d su\u00e0n w\u00e8i sh\u01d4 ti\u00e1o Garlic fries<\/div>\n
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Something as simple as crushing some garlic, frying it shortly and then smothering it over some fries seems too simple. It is, but it’s also very tasty. It’s not Earth-shatteringly new or amazingly innovative, but it’s delicious.<\/div>\n
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8. \u5c71\u8c6c\u8089 sh\u0101n\u00a0<\/span>zh\u016b\u00a0<\/span>r\u00f2u<\/span> Mountain pork<\/div>\n
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Presented on what looks like a kidney dish, is a plate of belly pork, it’s from wild\/mountain roaming pigs. It has a stronger flavour to that of normal pork, with a fairly similar fat content. This one at Tsubaki was cooked in a dry rub which was delicious, topped with scallions and a huge amount of finely sliced (for the most part) garlic. I’ve still not grown accustom to the taste of raw garlic on this level, however, paired with the rich and salty pork it goes together remarkably well.<\/div>\n
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\u00a09. \u67da\u5b50\u9152 y\u00f2u zi\u00a0<\/span>ji\u01d4<\/span> Pomelo drink<\/div>\n
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The word \u9152ji\u01d4 in Chinese means ‘alcohol’, and quite clearly the pomelo juice has been created in a liqour, then served over ice with a mint leaf and lemon wedge. The Pomelo is a citrus fruit native to the southern parts of Asia and East Asia. The texture and the taste of pomelo are both similar to that of grapefruit. The drink is more bitter and sour than it is sweet and it has a flowery aftertaste. It’s perfectly enjoyable, albeit with a fairly strong taste of alcohol.<\/div>\n
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Overall, I was pretty impressed by Tsubaki. From the outside it looked great, the inside was really nice, the food was great and the staff were really friendly. One of the staff members tries to speak English (albeit it not the best, but makes a little bit of sense) and the food in the menu is well photographed, making it a lot easier to pick the dish.<\/div>\n
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Best dish at Tsubaki: 8. \u5c71\u8c6c\u8089 sh\u0101n\u00a0<\/span>zh\u016b\u00a0<\/span>r\u00f2u<\/span> Mountain pork- moreish, plentiful, delicious, salty, barbecued = what’s not to like?<\/div>\n
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The dish I won’t order again at Tsubaki: 5. \u5e36\u9aa8\u9999\u8178 d\u00e0i\u00a0<\/span>g\u01d4\u00a0<\/span>xi\u0101ng ch\u00e1ng<\/span> Sausage. I think the reason that it dried out was that it must have been cooked with the bone already haven been taken out – so the gap in the centre of the sausage meant that during the cooking process it has just dried out. Not a fan.<\/div>\n
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Tsubaki<\/strong><\/div>\n
\u81fa\u5317\u5e02\u5927\u5b89\u5340\u6c38\u5eb7\u885746-1\u865f<\/div>\n
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No. 46-1, YongKang Street, DaAn District, Taipei City.<\/div>\n
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Happy Eating!<\/div>\n\n\n