Sakura Leaf Cafe Introduction
Chueh, born in Tainan, met Yvonne, the owner of Sakura Leaf, by chance. She resigned from her previous job and started serving as the manager of Sakura Leaf in a quiet alley at No. 366, Zhongshan Road, Chiayi City. Although Chueh did not come from a culinary background, her passion and interest in cooking drove her to develop new dishes in the restaurant based on the concept of "persistently using local ingredients from Chiayi." This journey led her to search for delicious ingredients, such as finding fresh and sweet oysters in Dongshi, searching for rich honey at traditional markets, and tasting high-quality sesame oil at oil factories. The hard work didn’t end upon her return to the restaurant, as she spent a considerable amount of time studying recipe books and watching cooking shows for inspiration, brainstorming how to combine these delicious elements into innovative local dishes. Through this repeated struggle with recipes, a series of creative and unique dishes came to life, including duck meat quiche, Dongshi oyster sauce noodles, lamb milk curry, Chiayi purple sweet potato panna cotta, and mousse latte, each carrying Chueh's thoughtful ideas and her emotional connection to the local area. In the restaurant's courtyard, there stands a cherry blossom tree, which is known to be difficult to survive on flat land, yet has steadfastly guarded the entrance of the restaurant since it opened over a year ago. The restaurant itself is an over 50-year-old residential building. During the Japanese colonial period, Zhongshan Road in Chiayi City was a hub for successful Japanese and Taiwanese merchants. Upon stepping up to the second floor of Sakura Leaf, one can see tatami mats extending from beneath the foot, covering the entire floor, with a strong sense of Japanese nostalgia extending to the Japanese paper sliding doors on the balcony and the rain shield outside, creating a beautiful retro scene alongside the cherry blossom tree. Chueh, dedicated to the spirit of original flavor cooking, along with the friendly and warm staff member, Chu Chu, continue to offer the most sincere dishes in the alley, with the same warmth as cherry blossoms.
