老闆你確定沒標錯價？宜蘭羅東這盤「滿到看不見底」的熟成生魚片，竟然只要450元！Yilan's Unbelievable $450 Aged Sashimi Platter. 宜蘭羅東265

老闆你確定沒標錯價？宜蘭羅東這盤「滿到看不見底」的熟成生魚片，

竟然只要450元。這還是大的，小的只要350元，綜合生魚片全預約制。

沒預約吃不到，記得從"小"開始，別太高估自己的胃容量嘿~

"Boss, are you sure you priced this right? This platter of aged sashimi in Yilan, Luodong, so loaded you can't even see the plate, is an unbelievable 450 TWD!

And that's for the large portion; the small one is just 350 TWD. This assorted sashimi platter is by reservation only, so you can't get it without booking ahead.

A friendly piece of advice: remember to start with the 'small' platter. Don't overestimate your stomach capacity, haha."

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這是我今年4月份機車環島進蘇花之前，台中兄弟姊妹殺到宜蘭陪我吃的

晚餐。會知道這家餐廳是偶然在FB滑到，沒有錯，就是被他們家那個招牌

熟成生魚片的份量及價格吸引，真的有那麼誇張的便宜嗎?還不預約就會

吃不到，既然人多好到銷，那就官方LINE殘殘給他四人訂下去。我很少

對這種要預約的餐廳有興趣，但是既然來了總是要好好的守規矩，第一

個規矩就是準時，雖然當天下著大雨，還好我台中有開上來一台車所以

倒還好。不誇張，我們到的時候鐵門還是拉下來的唷。對了，開車的朋友

請注意，這間店跟周遭的停車場都沒合作，如果嫌停車費太貴那就附近路

邊找車位，別再問老闆有沒有折抵了，老闆會生氣氣!

This was a dinner I had back in April, right before I was set to ride the Suhua Highway on my round-the-island motorcycle trip. My crew from Taichung drove all the way to Yilan just to have this meal with me. I found out about this place by chance while scrolling through Facebook. And yep, it was the portion size and price of their signature aged sashimi platter that completely hooked me.

I kept wondering, "Could it really be that ridiculously cheap?" Plus, you can't get in without a reservation. Since I had a group with me, which is always better for ordering, I just went for it and booked a table for four through their official LINE account.

I'm not usually one for reservation-only places, but since we were going, we had to play by the rules. Rule number one: be on time. Even though it was pouring rain that day, we had thankfully driven a car up from Taichung, so it wasn't a problem. And I'm not exaggerating, when we got there right on time, the shop's metal shutter was still down.

Oh, and a heads-up for anyone driving: this restaurant doesn't have any deals with the nearby parking lots. If you think the parking garage fees are too steep, just find a spot on a nearby street. Don't even think about asking the boss for parking validation... he'll get grumpy! 

因為餐廳採全預約制，所以日料店最具代表性的卡布里這邊已經變成備餐

出餐檯。也因為這樣，加上店裡的大份量，一個人要來這邊用餐好像不太

適合，除非你是大胃王等級就另當別論。

Perhaps because the restaurant is by reservation only and needs to maximize its efficiency, the iconic counter seating area (kaburitsuki)—often the heart of a Japanese restaurant—has been completely converted into a prep and serving station, meaning you miss out on the fun of interacting with the chef.

For this reason, combined with the restaurant's famously large portions, it doesn't seem very suitable for solo diners. Unless you're a competitive-level big eater, gathering a group of friends to share the meal is the best way to enjoy the food at Enshao.

店內座位由數張樸實的獨立桌子組成，適合二至四人的朋友或家庭聚餐。

雖然少了點與師傅互動的樂趣，但這種配置創造了一個更溫馨、更具隱私性

的用餐空間，讓客人可以專注於品嚐美食與輕鬆交談，整體風格就像一間

舒適的日式家庭料理店。不過我是夏天去，店裡冷氣噸數好像不太夠，所以

店家都有另外準備電扇給各桌使用。

The dining area consists of several simple, separate tables, suitable for groups of two to four friends or family. While this means you miss out on the fun of interacting with the chef, the setup creates a warmer, more private dining space. It allows guests to focus on savoring their meal and chatting comfortably, giving the place the overall feel of a cozy, family-run Japanese eatery.

However, I visited during the summer, and the air conditioning didn't seem quite powerful enough. To compensate, the shop had thoughtfully prepared an additional electric fan for each table.

猿燒的菜單，完整體現了一家以「真材實料」取勝的日式料理店風格。菜色

從招牌的預約制綜合生魚片，到握壽司、烤炸物、丼飯等一應俱全，品項豐富

且選擇多樣。貫穿整份菜單的，是其驚人的CP值，幾乎每道菜的定價都讓人

感覺物超所值。用餐前需注意店家有低消400元的規定，並且只收現金或

LINE Pay。這是一份讓顧客能自由搭配、豐儉由人，同時充滿誠意的菜單。

Enshao's menu perfectly embodies the style of a Japanese restaurant that wins customers over with its genuine, high-quality ingredients. The offerings are rich and diverse, ranging from the signature reservation-only assorted sashimi platter to nigiri sushi, grilled and fried items, and rice bowls (donburi). The common thread throughout the entire menu is its incredible value for money, with nearly every dish priced to feel like a fantastic deal. Before dining, it's important to note that the restaurant has a minimum charge of 400 TWD per person and accepts only cash or LINE Pay. It's a menu filled with sincerity, allowing customers to mix and match freely to suit any budget.

在主餐上桌前，店家先招待了一盤和風洋蔥沙拉，而往往就是這樣一道不收費

的小菜，最能窺見一家店的用心與誠意。

Before the main course arrived, the restaurant served a complimentary Japanese-style onion salad. It's often a small, free dish like this that offers the best glimpse into a restaurant's thoughtfulness and sincerity.

這盤沙拉絕不馬虎，以冰鎮過的爽脆洋蔥絲為基底，搭配清新的小黃瓜與蔥花，

最上方還點綴了碎牛番茄，最後再輕灑七味粉提香。酸甜開胃的滋味，恰到好處

地喚醒了味蕾，為接下來的生魚片饗宴做好了完美鋪陳。

This salad was anything but an afterthought. Built on a base of crisp, chilled onion slices, it was paired with fresh cucumber and scallions, topped with a garnish of chopped beefsteak tomatoes, and finally sprinkled with shichimi togarashi for extra aroma. The sweet and sour, appetizing flavor was just right for awakening the palate, setting the stage perfectly for the sashimi feast to come.

一道招待小菜都如此講究，讓人對後續的主餐期待值瞬間拉滿。

When even a complimentary appetizer is prepared with such care, it instantly raises your expectations for the main course to the absolute maximum.

鱈魚肝鮮橙醋(200元)

在猿燒，這道菜單上命名為「鱈魚肝鮮橙醋」的開胃菜，是展現師傅巧思的

絕佳範例。豐腴滑順的魚肝，搭配酸甜清爽的橙醋醬汁、爽脆的小黃瓜與各式

辛香料，口感濃郁卻不膩，風味平衡得恰到好處。

At Enshao, the appetizer listed on the menu as "Cod Liver with Ponzu" is a perfect example of the chef's ingenuity. The rich, smooth liver is paired with a sweet, sour, and refreshing ponzu sauce, crisp cucumber, and various spices. The resulting flavor is rich yet not at all cloying, balanced to perfection.

（順帶一提，就像我們熟悉的「海底雞」其實是鮪魚，市面上許多高品質的

鱈魚肝罐頭，內容物其實就是俗稱「海底鵝肝」的鮟鱇魚肝。）

(A quick note on terminology: In Taiwan, canned tuna is colloquially known as "sea chicken." Similarly, much of the high-quality canned "cod liver" on the market is actually monkfish liver, the "foie gras of the sea.")

而這道菜最驚人的，依然是它200元的價格。如同友人分享的，現在品質好的

罐頭批發價就要70元上下，店家在投入了這麼多心力、配料與巧思後，還能

維持這個價格，只能說是誠意滿滿，物超所值。

But what remains most surprising about this dish is its 200 TWD price. As a friend pointed out, a good quality can wholesales for around 70 TWD these days. For the restaurant to maintain this price after putting in so much effort, garnishes, and skill, you can only describe it as being full of sincerity and an incredible value for the money.

野菇山菜(110元)在開胃沙拉之後，我們點了一道熱騰騰的「野菇山菜」，

為接下來的海鮮主餐暖暖胃。這道菜的主角，是帶有花蕾的嫩芥藍，其特有的

微苦與清甜，完美詮釋了「山菜」那帶有野趣的獨特風味。師傅用最簡單的

清炒方式，搭配切片野菇，不僅保留了芥藍花的爽脆口感與翠綠色澤，也展現

了對火侯的精準掌握。

After the appetizer salad, we ordered a piping hot plate of "Mushroom and Mountain Vegetables" (110 TWD) to warm our stomachs for the seafood main course to come. The star of the dish is tender Gai Lan (Chinese broccoli) with florets; its characteristic hint of bitterness and clean sweetness perfectly captures the wild, rustic flavor profile of sansai (mountain vegetables). The chef prepares it with a simple stir-fry, pairing it with sliced wild mushrooms—a method that not only preserves the Gai Lan's crisp texture and vibrant green color but also showcases a precise mastery of heat.



香烤軟絲(240元)在猿燒的熱食菜單中，這道「香烤軟絲」同樣表現出色。

店家選用了肉質最為厚實軟嫩的頂級軟絲，切成方便入口的厚塊，光是

食材就誠意十足。師傅的燒烤功力在於火侯的精準拿捏，讓軟絲表面附上

了一層迷人的微焦香氣，內部卻完美地保持了多汁與Q彈的口感，完全不會

過硬或乾柴。搭配清爽的蔬菜絲與幾滴檸檬汁，更能襯托出軟絲本身純粹

的鮮甜海味，是一道火侯與食材俱佳的經典下酒菜。

Among Enshao's hot dishes, the "Fragrant Grilled Squid" (240 TWD) is another outstanding item. The restaurant uses a top-grade Bigfin Reef Squid (ruan si), known for its thick yet tender meat, cutting it into generous, bite-sized pieces—the quality of the ingredient alone shows their sincerity. The chef's grilling skill is evident in the precise heat control, which imparts a captivating, lightly charred aroma to the surface while perfectly preserving the squid's juicy and chewy (Q) texture on the inside, ensuring it's not at all tough or dry. Paired with crisp shredded vegetables and a few drops of lemon juice, it further enhances the squid's pure, sweet ocean flavor, making it a classic dish to go with drinks (otsumami) that excels in both its ingredient and cooking technique.



炸蝦天婦羅(290元)猿燒的「炸蝦天婦羅」一份290元，內容同樣展現了

店家絕不妥協的誠意。這裡的炸蝦，主角是蝦子本身，而非麵衣。每一尾

都是口感扎實、吃得到鮮甜蝦味的飽滿好蝦，完全不是坊間那種為了看起來

大隻而刻意拉長、入口卻滿是厚重麵衣的廉價品。

Enshao's "Shrimp Tempura," priced at 290 TWD, is another dish that showcases the shop's uncompromising sincerity. Here, the star of the shrimp tempura is the shrimp itself, not the batter. Every piece is a plump, high-quality shrimp with a firm texture and a distinctly sweet flavor—nothing like the cheap versions you find elsewhere, which are often stretched out to look bigger and end up being just a mouthful of heavy batter.

盤中還搭配了茄子、青椒等經典的蔬菜天婦羅，茄子的軟糯與青椒的微苦，
為整道菜增添了豐富的口感層次與清爽感。從麵衣的輕薄酥脆、絲毫不油膩，

也能看出師傅對油溫的精準掌控。以這樣的價格能享受到如此真材實料的

「天婦羅盛合」，再次印證了猿燒的超高CP值。

The platter is also accompanied by classic vegetable tempura, such as eggplant and green pepper. The soft, creamy texture of the eggplant and the slight bitterness of the green pepper add rich textural layers and a refreshing balance to the dish. From the light, crispy, and entirely non-greasy batter, you can also see the chef's precise control of the oil temperature. To be able to enjoy such a genuine "assorted tempura platter" (tempura moriawase) at this price once again confirms Enshao's incredible value for money.



鮪魚握壽司(260元/6貫)

熟成後的鮪魚赤身呈現出深邃的寶石紅色澤，而那誘人的油潤光澤，並非來自

長時間的「醬油漬」(Zuke)，而是師傅在上桌前，用刷子細膩地刷上特製醬油

的成果。

Tuna Nigiri (260 TWD / 6 pieces)

The aged tuna akami reveals a deep, ruby-red luster, and its alluring, luscious gloss doesn't come from a long 'soy marination' (Zuke), but is rather the result of the chef delicately brushing on a special soy sauce just before serving.

這個畫龍點睛的手法，是江戶前壽司的精髓所在。它既能精準地為魚肉賦予恰到

好處的鹹香甘醇，又完整地保留了魚肉本身的軟嫩口感與純粹鮮味，避免了過度

調味。這是一貫充滿自信的握壽司，代表著客人無需再沾醬油，只需全然相信

師傅的手藝，便能品嚐到食材在口中最完美的瞬間。

This finishing touch is the very essence of Edomae-style sushi. It precisely seasons the fish with a perfect balance of savory and mellow flavors, while completely preserving the fish's own tender texture and pure umami, thus avoiding any excessive seasoning.

This is a piece of nigiri that exudes confidence, signifying that the customer needs no extra soy sauce. They simply need to put their full trust in the chef's craft to experience the ingredient at its most perfect moment.

雖然一開始因為不知道後面餐點份量有比較控制點餐節奏，但是大干貝跟

鮭魚卵怎能缺席呢?雖然單價跟平常吃有落差較貴，但出來玩咩，開心就好!

At first, I was trying to pace myself with the ordering, since I wasn't sure how big the upcoming dishes would be. But how could I possibly skip the giant scallops and the salmon roe?

Even though the price per piece was a bit steeper than what I'm used to, hey, when you're out on a trip, being happy is all that matters!

干貝握壽司(150元/貫) 師傅選用了厚實飽滿的2S等級干貝，在表面進行了

炙燒處理。高溫不僅帶出了干貝本身的鮮甜，更增添了一股迷人的焦糖與

煙燻香氣。它的口感外層微熱焦香，內部依然保持著生食級的軟嫩，

呈現出豐富的層次感。

Seared Scallop Nigiri (Aburi Hotate) - 150 TWD/piece

The chef selects a thick and plump 2S grade scallop, which is then seared on the surface. The high heat not only brings out the scallop's natural sweetness but also adds a captivating caramelized and smoky aroma. Its texture features a slightly warm and charred exterior, while the inside remains perfectly tender, offering a rich, layered experience.

鮭魚卵軍艦(110元/貫) 這貫滿到幾乎要溢出來的「鮭魚卵軍艦」。海苔堡壘中，

每一顆鮭魚卵都像紅寶石般晶瑩剔透、飽滿欲滴，光是視覺上就是一場奢華的

饗宴，也代表了極佳的新鮮度。還有一個重點就是，這家採用的是比較大顆的

正鮭卵。一般日料店為了降低本，很多都是採用較便宜但也比較小顆的鱒鮭卵。

雖然說吃起來一樣好吃，但兩著的價差就有了。可以想見，入口後，鮭魚卵在

口中應聲爆開，瞬間釋放出濃郁的鹹香與鮮美海味，是壽司中最直接也最過癮

的味覺衝擊之一。

Ikura Gunkan-maki (Salmon Roe Battleship Sushi) - 110 TWD/piece

This Ikura Gunkan-maki is filled so generously it's practically overflowing. Inside the nori "battleship," each individual roe is like a ruby—crystal-clear and plump to the point of bursting. The sight alone is a luxurious feast and a clear sign of excellent freshness.

Another key detail is that this shop uses the larger, true salmon roe (ikura). To cut costs, many standard Japanese restaurants use the cheaper and smaller trout roe (masu-no-ko). And while one could argue they taste just as good, there is a significant price difference between the two.

You can just imagine the roe popping in your mouth, releasing a flood of rich, salty, and savory sea flavor. It's one of the most direct and satisfying sensory experiences in all of sushi.

炸雞親子丼(170元)




單點東北角胭脂蝦(80元/隻) 跟牡丹蝦是近親的胭脂蝦，我們台灣的東北角

海域就是產地。這類蝦生吃吃的不是他的爽脆，反而是帶著微無堅果香氣的

鮮甜風味加上"糯"的口感才是精隨。一樣規格的牡丹蝦，現在一尾沒有上百

元是很難吃到的。我們台灣就是等質量胭脂蝦的產地，新鮮的最美味!

This is the à la carte Northeast Coast Crimson Shrimp, priced at 80 TWD each. A close relative of the Botan Shrimp, this variety is sourced right here from the waters of Taiwan's Northeast Coast.

When you eat this shrimp raw, you're not looking for a crisp snap. Its true essence lies in its sweet and savory flavor, which carries a faint nutty aroma, combined with a uniquely 'glutinous' (nuò), almost mochi-like, texture.

To put it in perspective, it's hard to find a Botan Shrimp of a similar grade for under a hundred TWD these days. We're right here at the source for world-class Crimson Shrimp in Taiwan, and there's nothing better than eating them this fresh!

要認真跟大家介紹「猿燒」，就必須從這盤預約制的鎮店之寶

「綜合熟成生魚片」說起。當這樣一盤滿到看不見底、魚種多到懶得細數

的生魚片上桌時，你很難相信，它的標價竟然只要450元（大份）。

To properly introduce Enshao, you have to start with its crown jewel: the reservation-only "Assorted Aged Sashimi Platter." When a platter like this arrives at your table—so loaded you can't see the plate, with too many types of fish to even bother counting—it's hard to believe that the price is an astonishing 450 TWD (for the large size).

必須說明的是，照片正中間的三隻胭脂蝦是另外計費的加點項目，但即便

扣除它們，光是盤中其他所有經過熟成、處理得宜的魚肉，就已完全撐得

起「超值到吐」這個浮誇卻無比真實的讚美。

It should be noted that the three crimson shrimp in the center of the photo are an optional, à la carte add-on. But even without them, all the other masterfully aged and prepared fish on the platter are more than enough to justify the exaggerated, yet entirely accurate, praise of being "sickeningly good value."

店家以一個幾乎不合理的佛心價格，提供了一場讓饕客能盡情享受的生魚片

盛宴，再讓客人自由選擇是否要加點更高檔的食材。這不僅是CP值高，

更是店家對自身食材與手藝充滿自信的極致展現。想體驗這份震撼，記得，

只有提前預約才吃得到。

The restaurant offers a feast of sashimi at an almost unreasonably generous price, giving foodies a chance to indulge while also allowing them the freedom to add on more premium ingredients if they choose. This isn't just about great value; it's the ultimate display of the restaurant's confidence in its ingredients and skill. If you want to experience this for yourself, remember: it's available by reservation only.

接下來這些生魚片大家就加減參考，因為種類太多加上我當場也沒有請教

店家當天魚種，所以我就不假會硬要介紹。

Please take the following sashimi photos with a grain of salt. There were just so many different kinds of fish, and I didn't get a chance to ask the chef for the names of each one on the spot.

So, instead of pretending to be a know-it-all (jia-hui), I won't force an introduction for every single piece.

不過在這邊跟大家科普一下生魚片的常識，許多人吃海鮮總時觀念停留在

活體現捉現吃最新鮮。然而，在生食的領域，反而讓適當衛生環境的參數

控制下熟成過，吃起來的口感會更鮮甜。

Here, I'd like to take a moment to clear up a common misconception about sashimi. For many people, the belief is that when it comes to seafood, "freshly caught and killed on the spot" is always the best.

However, in the world of raw cuisine, the opposite is often true. Allowing the fish to age for a period under carefully controlled, hygienic conditions actually enhances its flavor, making it sweeter and more savory (umami), while also tenderizing the texture.

大家有沒有發現，沒有店家在宣稱他們家的鮪魚生魚片是當日現流無冷凍?

Have you ever noticed that no restaurant advertises its tuna sashimi as "same-day catch, never frozen"?

理由很簡單第一是因為會被笑!再來就是剛捕上的鮪魚肉質僵硬，也因為

運動量大所以肌肉裡面累積大量未排出的乳酸，原因是鮪魚游泳游一生，

透過大量海水過鰓取得氧氣，這是他們特殊的呼吸方式，因此會累積乳酸

跟你去健身房運動完肌肉痠痛一樣。所有的鮪魚生魚片一定要經過熟成或

是超低溫冷凍熟成等方法處理過，才會得到我們平常在吃的鮪魚生魚片。

The reason is simple. First off, because they'd be laughed at! Secondly, freshly caught tuna is stiff with rigor mortis. Due to their immense physical activity, a large amount of unexpelled lactic acid builds up in their muscles. (Tuna swim their entire lives, forcing massive amounts of seawater over their gills to get oxygen—it's their unique way of breathing. This causes lactic acid to accumulate, just like how your muscles get sore after a workout at the gym). All tuna sashimi must be processed through methods like aging or ultra-low temperature flash-freezing before it becomes the sashimi we typically eat.

也就是說，你我吃的許多大型魚的生魚片，其實都是冷凍過再解凍的產品，

而且非凍不可(某些魚種還必須經過超低溫來殺死寄生蟲)，除了保鮮訴求之外，

除非你想吃到一片看起來漂亮，但咬下去卻嚼不動，又有酸溜溜養樂多風味

的生魚片!

In other words, a lot of the sashimi from large fish that you and I eat has actually been frozen and then thawed. In fact, it must be frozen (some fish species must also undergo this ultra-low temperature freezing to kill parasites). Aside from preservation purposes, this is essential—unless, of course, you want to eat a piece of sashimi that looks beautiful but is tough and impossible to chew, with a sour, Yakult-like flavor!

最後再跟大家科普一下"熟成"生魚片的概念，這也是近年來在日料領域颳起

的顛覆傳統吃生魚片概念的旋風。剛剛已經說過，只要環境符合條件及衛生

標準，熟成過後的魚肉，風味會比現流活體來得更美味。再來就是熟成過的

魚肉口感，吃起來是舒服的"糯"，而不是腐敗的"爛"。況且腐爛的魚肉，

那腥味連煮過都令人感到噁心，你會拿來生吃嗎?

Finally, let me explain the concept of "aged" sashimi. This is a trend that has swept the world of Japanese cuisine in recent years, subverting the traditional concept of eating raw fish. As I mentioned before, as long as the environmental and hygienic standards are met, aged fish will have a more delicious flavor than freshly killed fish.

Furthermore, there's the texture. Properly aged fish has a pleasant, "glutinous" (nuò) texture, not the "mushy" (làn) texture of something rotten. Besides, the stench of rotten fish is nauseating even after it's been cooked—would you ever eat that raw?

有些不懂的裝懂，尤其是一些長者老人家到猿燒去吃，嫌店家端出來的魚生

不新鮮，口感軟等等，這些反饋以我的角度來看都是笑掉大牙的謬論。我只

能說不會吃、不懂吃就不要吃，後面排隊的還很多!

Some people who don't understand pretend that they do, especially some of the older folks who dine at Enshao and complain that the sashimi the restaurant serves isn't fresh, that the texture is too soft, and so on. From my perspective, this kind of feedback is a laughable fallacy.

I can only say this: if you don't know how to eat it and don't understand it, then don't eat it. There's a long line of people waiting behind you!

話說回來我反而滿佩服老闆主打熟成生魚片的勇氣及自信，因為在熟成的過

程中要注意的問題非常多，第一要務就是食安。一樣在餐飲界混飯吃，沒人

會拿石頭砸自己腳。

That being said, I really have to admire the owner's courage and confidence in making aged sashimi their specialty. There are so many critical factors to manage during the aging process, with food safety being the absolute top priority.

We're all just trying to make a living in the restaurant business; no one is going to deliberately shoot themselves in the foot.

看著這張杯盤狼藉的照片，給大家一個最誠懇的建議。這已經是我們四個人

拼盡全力的結果，但那盤巨大的綜合生魚片，最終還是剩下好幾塊。

Looking at this photo of the aftermath on our table, I have to give everyone a piece ofsincere advice. This was the result of four of us trying our absolute best, yet we still couldn't finish the giant assorted sashimi platter in the end.

雖然大份(450元)只比小份(350元)貴100元，人多時很容易讓人覺得

「點大份比較划算」，但請相信我的經驗，千萬不要高估自己的食量。

Although the large portion (450 TWD) is only 100 TWD more than the small (350 TWD), it's tempting for a group to think, "ordering the large is a better deal." But please, trust my experience: do not overestimate your appetite.

最關鍵的原因是：基於食品安全，店家不提供生魚片打包服務！ 剩下的，

就真的只能浪費了。

And here's the most critical reason: for food safety reasons, the restaurant does not allow you to take leftover sashimi to go. Whatever is left will simply be wasted.

所以，除非你們團隊裡都是大胃王，否則我強烈建議，第一次光顧，無論

幾個人，都先從「小份」的開始預約。如果吃完覺得意猶未盡、還吃得下，

那下次再來訪時，就可以安心地挑戰大份了。這才是最保險、最能享受美食

又不浪費的聰明吃法。

So, unless everyone in your group is a competitive-level eater, I strongly recommend that for your first visit, you start by reserving the "small" platter, regardless of your group size. If you finish it and find yourselves still wanting more, then you can confidently challenge the large platter on your next visit. This is the safest and smartest way to enjoy the meal without being wasteful.

最後，附上當天的結帳帳單。必須承認，在店家「用餐時間1.5小時」的規定下，
整場飯局的節奏相當緊湊。當一道道美食上桌時，真的會讓人只想沉浸在當下的

美味，而懶得一一拍照記錄——畢竟時間有限，東西很多，要趕快吃！這也造成了

帳單上有很多菜色，例如各種手卷、明太子山藥等，都沒有照片可以分享。

Finally, here is the bill from our meal. I have to admit, with the restaurant's 1.5-hour time limit, the entire dining experience was quite fast-paced. When the delicious dishes arrived one after another, you really just wanted to immerse yourself in the flavors of the moment and couldn't be bothered to photograph everything—after all, time is limited, the food is plentiful, and you need to eat quickly! This is also why many items on the bill, like the various hand rolls and the mentaiko with yam, don't have corresponding photos to share.

我們一行人總共點了20樣餐點，包含酒水在內，最終結帳金額為2975元，平均

一人消費約750元。以能品嚐到如此高品質的熟成生-魚-片、胭脂蝦、現做壽司

與各式精緻料理來說，這樣的價格實在是無可挑剔。這張帳單，為猿燒

「名不虛傳的超高CP值」，提供了最真實的證明。

Our group ordered a total of 20 items, including drinks, and the final bill came to 2975 TWD, for an average cost of about 750 TWD per person. To be able to enjoy such high-quality aged sashimi, crimson shrimp, freshly made sushi, and various other refined dishes at a price like this is simply impeccable. This bill serves as the most authentic proof of Enshao's well-deserved reputation for incredible value for money.

猿燒四季料理是專為「懂吃」的饕客而設的隱藏版美食秘境。如果您追求的是

最新鮮的食材、專業的料理手法，以及物超所值的用餐體驗，那麼這裡絕對

值得您專程探訪。

Enshao Four Seasons Cuisine is a hidden culinary gem designed for foodies 'in the know.' If you're seeking the freshest ingredients, professional culinary techniques, and a dining experience that offers incredible value, then this place is absolutely worth making a special trip for.

再次提醒，想吃綜合生魚片，務必、務必、務必在訂位時就先預約！

One final reminder: if you want the assorted sashimi platter, you must, must, must reserve it when you make your booking!

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考!
The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices,
and the prices posted by the restaurant shall prevail. The prices listed are for reference only.
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039558656

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