Matsu Western Style Japanese Restaurant Introduction
Kaiseki cuisine is probably the most commonly consumed and accepted foreign cuisine among Taiwanese people, but the Japanese dishes that Taiwanese are accustomed to seem to change very little. It is already not easy to create innovative kaiseki cuisine in Taiwan, especially in Yunlin, which many consider to be a rural area. Boss Chang of Songya is passionate about developing Japanese cuisine and has persisted in the path of innovative Japanese dishes since he started a small Japanese stall on Donghua Road in Douliu over 20 years ago. Along the way, he partnered with friends to open a large Japanese banquet restaurant, but ultimately returned to the path of his last creation. Cooking is an art, and one can fully feel this in the dishes at Songya. The boss changes the menu weekly, innovating dishes based on seasonal and locally sourced fresh ingredients, making it a feast for the eyes, aesthetics, and taste buds. There are appetizers like sashimi made with high-quality Japanese-imported ingredients such as botan shrimp and red snapper, stunning sea urchin and tomato jelly, salmon roe wrapped in Japanese nori with vinegar rice, fried needlefish, healthy steamed egg whites without yolks for those with high cholesterol, a main dish of French lamb chops with foie gras, yam and clam soup, and a dessert of salad in a cone made with avocado, mango, sweet potato puree, and shrimp roe, each dish is visually pleasing and exquisitely delicious. Boss Chang emphasizes that here "eating smart means eating enough," and the portion sizes are definitely generous.
