Matsu Western-style Japanese 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 already challenging to create innovative kaiseki dishes in Taiwan, particularly in Yunlin, which some people consider to be rural. Boss Zhang of Matsugoya has been passionate about developing Japanese cuisine since starting a small Japanese stall on Donghua Road in Douliu over 20 years ago, and he has adhered to the path of creative Japanese cuisine. Although he partnered with friends to open a large Japanese banquet restaurant during that time, he ultimately returned to his own creative route. Cooking is an art, and it can be fully felt through the dishes at Matsugoya. The boss changes the menu every week, innovating dishes based on seasonal, local, fresh ingredients, creating a feast for the eyes, aesthetics, and taste. Dishes include sashimi appetizers made with high-quality imported Japanese fish such as Botan shrimp and red grouper, the stunning sea urchin tomato jelly, salmon roe wrapped in nori with sushi rice, fried needlefish, a healthy steamed egg white dish removing the yolk for health-conscious diners, French-style lamb chops with foie gras, yam and clam soup, and a salad cone made from avocado, mango, sweet potato puree, and sakura shrimp—each dish is pleasing to the eye and exquisitely delicious. Boss Zhang emphasizes that here "we eat smart and also eat enough," ensuring that servings are absolutely generous.
