Matsu Western-Style Japanese Restaurant Introduction
Kaiseki cuisine is probably the most commonly consumed and widely accepted foreign cuisine among Taiwanese people, but the Japanese cuisine that Taiwanese are accustomed to seems to have little variation. It is already quite a feat to offer innovative kaiseki cuisine in Taiwan, especially in Yunlin, which many consider to be rural. Boss Zhang of Matsugoya has been passionate about the development of Japanese cuisine since starting a small Japanese stall on Donghua Road in Douliu over 20 years ago, insisting on the path of Japanese creative 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 this is fully reflected in the dishes at Matsugoya. The owner changes the menu every week, creating innovative dishes based on seasonal and locally sourced fresh ingredients, making it a feast for the eyes, aesthetics, and taste. From the starter sashimi of premium imported Japanese seafood like botan shrimp and red snapper, the stunning sea urchin tomato jelly, salmon roe wrapped in roasted seaweed and sushi rice, to the fried needlefish, a milk steamed egg that caters to the health-conscious by using only the egg white, the main course of French lamb chop with foie gras, yam and clam soup, and a unique cone salad made from avocado, mango, sweet potato puree, and sakura shrimp, every dish is visually appealing and exquisitely delicious. Boss Zhang emphasizes that here, "eating smart means eating enough," with generous portions guaranteed.
