Matsu Western-style Japanese Restaurant Introduction
Kaiseki cuisine is perhaps the most commonly enjoyed and accepted foreign cuisine among Taiwanese people, but it seems that the Japanese cuisine familiar to them has not changed much. It is no small feat to create innovative kaiseki dishes in Taiwan, especially in the countryside area of Yunlin. Boss Chang of Matsukawa has been passionate about developing Japanese cuisine since over 20 years ago, starting with a small Japanese stall on Donghua Road in Douliu, and has consistently pursued the path of creative Japanese cuisine; even though he once partnered with friends to open a large Japanese banquet restaurant, he ultimately returned to his own creative journey. Cooking is an art, and this is fully reflected in the dishes at Matsukawa. The menu changes weekly, with innovative recipes based on seasonal and locally sourced fresh ingredients, creating a visual, aesthetic, and flavorful feast. There are appetizers such as sashimi made from high-quality Japanese-imported botan shrimp and red sea bream, stunning sea urchin tomato jelly, salmon roe lettuce rolls with vinegared rice wrapped in Japanese roasted seaweed, deep-fried needlefish, healthy steamed milk egg using only egg whites for those with high cholesterol concerns, the main course of French-style lamb chop with foie gras, yam and clam soup, and a cone salad made from avocado, mango, sweet potato mash, and sakura shrimp, each dish is delightful, exquisite, and delicious. Boss Chang particularly emphasizes that here, "eating smart means eating well," and the portions are definitely sufficient.
