I was invited by a friend and taken to a place looking for delicious mapo tofu, so I chose the mapo tofu set meal! It was the sweet and spicy type that I like. The spice level was mild enough for children to eat, but I would have preferred it to be a bit spicier to be perfect. I wonder if I can request a spicier version suitable for adults? If I have the chance to go again, I plan to ask about that before I visit. I didn't try the dessert, but the menu looked really tempting!

A new style of rendezvous, Taiwanese cuisine at Laoponyou. The 8-hour aged sanma (saury) confit is a delicacy that you can enjoy from head to tail. The lunch set is 1,200 yen and includes katsuo (bonito) mikiwi, shiitake mushrooms, konjac, and a salad, followed by mapo tofu and rice. I enjoyed it deliciously.

I was astonished that after eating and drinking this much, the total came to just over 6,000 yen—it's unbelievable how cheap that is! I had one glass of beer and two glasses of Japanese wine. The spring rolls made with a whole female snow crab were delicious. Chewing on the legs and spitting out the shells to eat is a distinctly Taiwanese experience. All the other dishes were great too. I believe that one of the biggest issues with Chinese food in Japan is the customers. Many customers seem to only want mapo tofu; it’s as if they think they’ll be satisfied just by having that. While I'd happily substitute mapo tofu for shark fin soup or sweet and sour pork, the reality is that to run a restaurant in Japan, you often have to cater to these customers. Sadly, even Michelin-starred restaurants face this issue. This menu seemed to reflect the struggle of the restaurant owner. I sincerely hope they continue to provide authentic Taiwanese cuisine without relying on what Japanese customers perceive as "spicy" in a negative light. I believe true Taiwanese food is delicate and straightforward, and I personally think wine and spicy dishes don’t pair well. I want to support this restaurant as they strive to remain true to their roots. Thank you for reading to the end. Please consider saving, liking, and following!

Invited my friend out for lunch for the second time. Today's lunch was Mapo Tofu. The Mapo Tofu was so delicious that it made me want to keep eating rice. It wasn't too spicy, yet it had a distinct flavor. The spiciness was just right, with a pleasant, well-defined taste of "ma" (numbing spice). The gentle heat made it enjoyable to finish. The side dish of vegetables really highlighted the natural flavors, featuring yam and cauliflower topped with peanuts for a gentle Taiwanese touch. The natural yellowtail was also delicious, while the daikon and white fungus had a mildly sweet and sour flavor. I liked the balance between the rich Mapo Tofu and the refreshing side dishes. We also ordered stir-fried hair crab and glass noodles as an additional dish, which was tasty. For dessert, we enjoyed a crème brûlée that had a strong aroma of jasmine tea. Once again, it was a delightful meal.

I was aiming for another restaurant, but as I passed by, I saw the menu and thought, "Wow, Taiwanese Chinese cuisine, and they have a sweet and spicy dish with pork and deep-fried tofu, plus tea eggs and appealing desserts!" So I decided to go in. The restaurant is clean and cozy. They provide detailed explanations of the dishes. Everything was delicious. The rice was also great. The shiny stir-fried pork and thick tofu paired perfectly with the rice. There were plenty of vegetables. The smoked tea eggs added just the right amount as a salad accent. The sweet and sour daikon and white fungus salad was refreshing. I also ordered dessert – the douhua topped with sweet peanuts was simply delightful. The Dong Ding Oolong tea was soothing. I found a great restaurant and will definitely come back again.

I had the special lunch offered on weekends and holidays. I ordered Taiwanese tea, and it was incredibly delicious! You can tell that they brew it with great care. The tea alone raised my spirits, but the food was all so tasty and full of surprises, making for a wonderful dining experience. The appetizer, "yodare chicken," had a fragrant sauce and the meat was tender. The steamed mussels with chawanmushi (savory egg custard) were delightful, with the flavors of the shellfish broth and mushrooms blending beautifully for a comforting taste. The highlight for me was the hairy crab with tomatoes served with vermicelli. Not only was it visually stunning, but the crab legs and meat were packed inside, allowing for the fun of digging in and mixing the vermicelli with all that crab goodness. The mapo tofu had a robust spiciness and fragrance that I absolutely loved. The Chinese tea served with dessert was also very delicious, leaving me completely satisfied until the end! I definitely want to visit again.

I enjoyed a dish of pear and chicken salad, followed by a small plate with six different appetizers, all of which were delicious. The luxurious crab beehoon had a rich flavor thanks to the crab miso from the hairy crab, and one dish featured large milt cooked in a Taiwanese style. There was also a pork dish that was crispy on the outside and tender on the inside, finished with sweet black vinegar. From the appetizers to the main course, I was very satisfied with the healthy and hearty Taiwanese cuisine. I definitely want to visit this restaurant again.

At Nansenchō, there's a newly opened Taiwanese restaurant called "Taiwan QQ Restaurant Old Friends," which just opened on August 8, 2024. This restaurant offers "traditional Taiwanese cuisine combined with seasonal ingredients and French techniques," creating innovative modern Taiwanese dishes while maintaining a sense of authenticity. From the very first dish, you might find yourself wondering, "Is this Taiwanese cuisine?!", especially with a stunning dish that beautifully incorporates Japanese pear both as a vessel and an ingredient, yet retains the juicy flavor of Taiwanese-style chicken. Right from the start, there’s a surprising element—some dishes, like the exquisitely cooked foie gras, look completely French at first glance. One fish dish had a surprisingly brown appearance, but then you realize it was delicately wrapped in thinly sliced truffles. There was even a moment that made me chuckle when I came across the term "…kui (cuit = cooked)" in the description, naturally recalling some French vocabulary. What sets this restaurant apart is that it is not just a casual attempt at making "stylish Taiwanese food." It has a solid foundation, as the restaurant's chef has 16 years of experience running a French restaurant in the area. After training in Michelin-starred establishments in Paris and Spain, the chef, who loves Taiwanese cuisine, decided to start anew with this concept. This background shines through in every dish, which is far from haphazardly thrown together—it's genuinely delicious. The highest course here is priced at 8,800 yen (there's also one at 5,500 yen), and I can't help but feel overjoyed at the value for what you get. I believe that many people are still unaware of this wonderful place, so right now, it’s quite easy to get a reservation (laughs). This pricing also makes it a fantastic option for a casual gathering among friends, so if you’re in the area, I highly recommend checking it out!

My friend and I made a reservation for a 5500 yen course. It's run by a couple who previously had a French restaurant called Rendez-vous Ami, but now it’s a Taiwanese restaurant. My personal image of Taiwanese cuisine is influenced by places like Din Tai Fung and the spicy pepper buns from night markets, which are a bit more casual. However, this place has a stylish and refined atmosphere with dishes that are perfect for pairing with drinks. The small plates and the soup dumplings had rich flavors and were delicious! They also offer a good selection of Japanese wines. The ambiance is lovely, and the staff are friendly, providing excellent service. It’s a sophisticated spot that definitely satisfies an adult palate!

I was extremely satisfied with the dinner at this restaurant last time, so I was really curious about their lunch menu. As expected, it was amazing! They offer a daily special along with several items from the dinner menu. Today, I had the roast pork set. It came with the main dish plus two small side dishes and a soybean milk soup. I had the soybean milk soup during my last visit at night, and it's incredibly rich and just delicious. The small side dishes were: white fungus with nagaimo, pickled dragon fruit, and hamachi sashimi in a Chinese style—both were delicious and beautifully presented! They really know how to use vegetables and fruits well! The roast pork was seriously delicious too! Highly recommended!

On the west side of Nishitenma Park, a new Taiwanese restaurant called "Lao Pengyou" has opened in the former location of the delicious bistro, Rendez-vous des Amis. It seems that Rendez-vous des Amis will be moving to Kitashinchi. I ordered a lunch set for 1,200 yen, which included one main dish, two small sides, and rice. That day, the main dish was Mapo Harusame (glass noodles). There were also Mapo Tofu and Goya (bitter melon) served. The small sides were black fungus and pickled radish, along with sashimi of yellowtail. You can also order additional small dishes, as well as beer, Shaoxing wine, and wine. It’s a great spot for a leisurely lunch. The restaurant was always full, creating a nice atmosphere.

I've been going to this restaurant since its French cuisine days, and I was surprised to find it had changed to Chinese. They seem to incorporate some French elements, resulting in creative Chinese dishes that were elegant and delicious! Even though it's Chinese food, the flavors were unique and enjoyable. The mapo tofu had a nice amount of Sichuan pepper that added spiciness without being overwhelming, making it well-suited for Japanese tastes. It paired perfectly with the sweet potato porridge!

The owner of a restaurant that served French cuisine for 16 years transformed it into a Taiwanese restaurant due to their deep love for Taiwan. Is that even possible? With great curiosity, I decided to visit. They skillfully blend ingredients and seasonings from Chinese, French, and Japanese cuisines, including seafood, melon, basil, fish sauce foie gras, dried jujubes, peaches, berry eel, figs, nuts, chicken with sudachi, corn, five-spice congee, crab, celery, lemon soy milk, Shine Muscat wagyu, greens, and sha cha sauce. And it’s truly delicious. I want to see and taste even more of their dishes. The owner seems reserved, while the staff, who might be his wife, has a gentle demeanor and a bright, pleasant manner. This is not just a place with great flavors, but also a very comfortable restaurant. I will definitely come back. Very soon.

In general, many people are on holiday for the Obon festival, but my wife’s company is still open, so we opted for dining out again, making it two nights in a row at our favorite restaurant. We had originally planned for Japanese cuisine last night and bistro tonight, but unexpectedly, the format has changed to Taiwanese cuisine. I had heard before that the chef intended to change the style, so when I found out it had already happened, I quickly made a reservation. Currently, it’s a set menu priced at 8,800 yen including tax, but there are plans to expand it further when things settle down. The meal consisted of nine dishes. They provided proper explanations for each dish, but my knowledge of Chinese cuisine is quite limited, so I struggled to keep up. It’s not traditional heavy Chinese food; instead, it left me with the impression of gentle flavors that merge with French influences. Here’s the flow of the meal: tuna and eggplant, a soup with something reminiscent of xiaolongbao, a dish like spring rolls but wrapped in a crepe, sweetfish, soy milk soup, beef with chives, pike conger eel, porridge, and panna cotta with peach and tea. I recognized all the ingredients, but I had never tasted them this way before. My wife particularly enjoyed the beef and porridge. I view my food reviews simply as a personal record, so I encourage others to check out photos and descriptions from those planning to write reviews. Nonetheless, I can confidently say that even with the change to Taiwanese cuisine, the food remains delicious. I had expected the beverages to lean more towards traditional Chinese options, but they instead emphasized Japanese wines. I had noticed that during our previous visit to the bistro as well, so this seems like it was part of their plan. I usually believe that wine doesn't pair well with Chinese food, so I was curious about this, but surprisingly, it matched quite well. We ordered two bottles of Heartland beer, one bottle of orange wine, one glass of red wine (for my wife), and one glass of Shaoxing rice wine. The total bill came to 26,210 yen, which was lower than usual since we didn’t drink as much. We definitely plan to go back again.

Everything was delicious! The spicy chicken was incredibly tasty, and the black vinegar sweet and sour pork was also wonderful. The dessert pudding had a rich, adult bitter flavor, and I even added a little Shaoxing wine to change the taste... it was the best!