Matsu Western Style Japanese Cuisine Restaurant Introduction
Kaiseki cuisine is probably the most commonly eaten and accepted foreign cuisine among Taiwanese people, but the Japanese cuisine that Taiwanese are accustomed to seems to have little variation. It is not easy to create innovative kaiseki dishes in Taiwan, especially in Yunlin, which many consider to be a rural area. Boss Zhang of Matsugoya has been passionate about developing Japanese cuisine, starting with a small Japanese stall on Donghua Road in Douliu over 20 years ago, and has persisted on the path of creative Japanese cuisine; during this time, he partnered with friends to open a large Japanese banquet restaurant, but ultimately returned to his own creative path. Cooking is an art, and one can fully experience this from the dishes at Matsugoya. The boss changes the menu weekly, innovating dishes based on seasonal, locally sourced fresh ingredients, creating a feast for the eyes, aesthetics, and taste. The menu features imported high-quality seafood from Japan such as botan shrimp and red snapper sashimi appetizers, stunning sea urchin tomato jelly, salmon roe and seaweed salad rolls with vinegared rice, fried needlefish, milk steamed egg with only egg whites for health-conscious diners, a main course of French lamb chop with foie gras, yam and clam soup, and a dessert salad made with avocado, mango, sweet potato puree, and sakura shrimp—each dish is exquisite and delightful. Boss Zhang particularly emphasizes that here, "it's not just about eating cleverly but also being full," and the portions are definitely generous.
