Matsu Western-style Japanese Restaurant Introduction
Kaiseki cuisine is probably the most commonly eaten and accepted foreign cuisine among Taiwanese people, but the Japanese food that Taiwanese people are accustomed to seems to have remained relatively unchanged. It is not easy to create kaiseki innovative cuisine in Taiwan, especially in Yunlin, which many consider rural. Boss Zhang of Matsusuke has been passionate about the development of Japanese cuisine since he started a small Japanese stall on Donghua Road in Douliu over 20 years ago, and he has consistently pursued this path of creative Japanese cuisine; although he once partnered with friends to open a large Japanese banquet restaurant, he eventually returned to his own creative journey. Cooking is an art, and this can be fully felt in the dishes at Matsusuke. The owner changes the menu weekly, innovating based on seasonal, locally sourced fresh ingredients, offering a feast for the eyes, aesthetics, and taste. The menu features high-quality imported Japanese seafood such as botan shrimp and red sea bream sashimi appetizers, stunning sea urchin tomato jelly, salmon roe and lettuce rolls with Japanese roasted seaweed and vinegared rice, fried needlefish, milk steamed egg made with egg whites for the health-conscious, French-style roasted lamb chops with foie gras, yam and clam soup, and a salad made with avocado, mango, sweet potato puree, and sakura shrimp—each dish is visually appealing and exquisitely delicious. Boss Zhang emphasizes that here, "eating cleverly means eating well," and the portions are definitely generous.
