Maru Sushi

An assorted sushi platter prepared by the chef with the freshest ingredients of the day. Includes various types of fish and seafood, suitable for diners who want to try multiple flavors at once.

Large and plump raw scallops, extremely tender and sweet. Melts in your mouth with a rich oceanic sweetness.

Hand roll wrapped with seaweed, vinegared rice, and sea urchin. The sea urchin is creamy and rich, with a unique oceanic flavor and sweetness. It is recommended to eat as soon as possible after serving to maintain the crispness of the seaweed.

Purple sea urchin from Canada, with plump roe and a rich, sweet flavor. Usually served as a gunkan maki sushi, with a smooth texture.

Large sea eel (Ahnihgo), with delicate and soft flesh. Usually braised or grilled and brushed with a sweet and savory sauce, it has a mild flavor.

Fresh raw scallop, tender and elastic. Sweet taste, a classic high-end sushi ingredient.

A small sushi roll with grilled eel. The seaweed and vinegared rice are filled with sweet eel meat, easy to eat in one bite.

Sushi with eel grilled with a special sauce. The eel is rich in fat, tender, and the sauce is moderately sweet and savory.

Gunkan maki sushi with marinated salmon roe. The roe bursts in the mouth, releasing a fresh and salty juice, with a rich texture.

Ark shell nigiri sushi. The shell meat is reddish in color, with a crisp and chewy texture. It has a unique oceanic aroma and umami.

Small sea eel sushi, with delicate flesh. Tender and soft after cooking, served with sauce.

Crab stick sushi made from fish paste. The texture is tender and slightly sweet, a flavor loved by both adults and children.

Greater amberjack (Seriola dumerili) from Nanfang'ao, with firm and elastic flesh. The taste is fresh, sweet, and the fat content is moderate.

Hokki clam from Canada, with thick flesh. The texture is crisp and tender. The clam tip turns red after cooking, with a sweet and fresh taste.

Halibut fin from Keelung, very rich in oil. After a slight torching, the oily aroma is released, and it melts in your mouth.

Skewered tuna belly from Donggang, simply seasoned with salt and grilled. Preserves the freshness and oily aroma of the fish.

Tuna (Yellowfin or Bigeye) from Donggang, with bright red flesh. Tender texture, lower fat content, and a refreshing taste.

Boiled octopus sushi slices. The texture is chewy and springy, with a slight sweetness.

Gunkan maki sushi with marinated cod roe (mentaiko). Salty, slightly spicy taste with a distinct granular texture.

Crab miso gunkan maki sushi. The crab miso has a rich and mellow flavor with a unique umami, appearing as a grey-green paste.

Gunkan maki sushi with a mixture of lobster meat and mayonnaise. Smooth and sweet texture with the springiness of shrimp meat.

Salmon from Canada, with orange-red flesh. Evenly distributed fat, tender and sweet texture, a popular sushi item.

Salmon sushi topped with fresh onion slivers and mayonnaise. The spiciness of the onion and the richness of the salmon are perfectly combined, refreshing and palate-cleansing.

Barramundi from Pingtung, with white flesh. The texture is crisp and springy, with rich but not greasy fat.

Tuna chunks mixed with slippery yam paste. Unique smooth texture, the freshness of the yam complements the umami of the tuna.

Cod liver gunkan maki sushi. The cod liver has a smooth, foie gras-like texture, a rich flavor, and melts in your mouth.

Hosomaki sushi with tuna akami. A traditional Edo-mae sushi style, simply enjoying the original flavor of tuna.

Hand roll with chopped tuna and scallions. The aroma of the scallions and the sweetness of the tuna are a perfect match, with rich textures.

Gunkan maki sushi with diced mixed seafood and mayonnaise. Sweet and rich flavor, very popular.

Vinegared mackerel sushi. The acidity removes the fishy smell, the flesh is firm, and the flavor is unique.

Raw sweet shrimp sushi. The meat is sticky and has a natural sweetness.

Horse mackerel from Keelung, a type of shiny-skinned fish. The flesh is firm and flavorful, usually served with grated ginger and chopped scallions.

Bonito from Keelung, with deep red flesh. It has a rich flavor and is often lightly seared on the surface (tataki) to enhance its aroma.

Gunkan maki sushi covered with bright orange roe. The texture is crisp, with full granular sensation, and a sweet and salty taste.

Fish roe salad gunkan maki sushi, usually square-shaped. The texture is popping and sweet.

Raw octopus marinated with fresh wasabi stems and leaves. The texture is slippery and crisp, with the pungent spiciness of wasabi.

Hosomaki sushi filled with fermented natto. It has a unique sticky texture and aroma, a traditional Japanese flavor.

Rolled sushi wrapped in fish roe or seaweed powder, with a rich filling. Visually stunning with diverse textures.

Japanese thick rolled omelet nigiri sushi. Soft and fluffy like cake, sweet taste with egg aroma and dashi broth flavor.

Cooked shrimp nigiri sushi. The shrimp meat is firm and sweet, with a red and white color. It is a classic sushi item.

Inari sushi, with vinegared rice stuffed into simmered sweet tofu pockets. The tofu pockets are juicy and sweet, simple and delicious.

Hosomaki sushi filled with strips of tamagoyaki. Light and sweet flavor, suitable for children.

A large rolled sushi filled with various ingredients (such as egg, cucumber, pork floss, etc.). Generous portion size with rich textures.

Hand roll with crisp asparagus and mayonnaise. Refreshing texture with the sweetness of vegetables.

Hand roll filled with fresh shrimp, lettuce, and mayonnaise. A classic Japanese hand roll flavor, refreshing and appetizing.

Miso soup simmered with shrimp heads. The broth is full of the sweet and savory flavor of shrimp roe, rich and delicious.

Miso soup made with fresh fish chunks. The umami of the fish is infused into the soup, making it warm and smooth.

A luxurious rice bowl featuring a variety of high-end seafood ingredients. Ingredients may include sea urchin, large scallops, premium sashimi, etc., offering an extremely extravagant experience.

A rice bowl topped with a colorful assortment of fresh sashimi and seafood. Visually appealing, allowing you to taste the freshness of various catches at once.

A rice bowl with grilled eel (unagi) over white rice. The eel is tender and paired with a rich, sweet, and savory teriyaki sauce, making it very appetizing.

Beef short ribs, lightly seared and placed over rice. The beef has a captivating oily aroma and is tender and juicy.

A rice bowl topped with marinated tuna akami. The tuna is tender, and the marinade enhances the fish's sweetness, a classic Edo-mae donburi.

A rice bowl featuring both salmon sashimi and salmon roe. The sweetness of the salmon's fat and the salty, bursting texture of the roe complement each other perfectly.

A classic carbonated beverage with strong carbonation, sweet and refreshing.

A clear carbonated beverage with lemon-lime flavor, refreshing taste.

A well-known Japanese lactic acid beverage. Sweet and sour taste, smooth texture, suitable for pairing with various dishes.

A unique Taiwanese carbonated beverage. It has a distinctive herbal aroma and fine bubbles, offering a refreshing and cooling experience.

A Japanese brand of lager beer. It has a crisp and clean taste, with a malt aroma and moderate bitterness, suitable for pairing with sushi and fried foods.

Traditional Japanese rice wine. Can be served chilled or warm, with a rich rice aroma and a smooth mouthfeel. It is the best choice to pair with Japanese cuisine.