2023.01.12

辰壽司割烹會席 Sushi Kappou 》二訪吃雙活蟹會席料理

台北市 Taipei City, ., 松山區 Songshan District, 日式料理 Japanese, 台北小巨蛋 / Taipei Arena G17

Last Updated on 2023-01-14 by Foodelicious

這次二訪海峽會辰壽司割烹會席 , 多了一個新類別 – 會席 , 品嚐日籍料理長門間賢彥準備的雙活蟹會席料理美食, 日本鱈場蟹與松葉蟹一次吃好吃滿!
This is my second visit of Taipei CS Club Sushi Kappou Kaiseki restaurant. They have a new category -Kaiseki. The new Kaiseki Chef’s name is Momma Tadahiko. We tried Seasonal Crabs Special Menu, which includes Japanese King Crab and Snow Crab cuisines.

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前言 Preface – Must Read ⭐

二訪是因為「辰壽司割烹」現在更新為「辰壽司割烹會席」, 多了一個「會席」類別. 2022.12月才上任的會席料理長是日籍師傅 – 門間賢彥( Momma Tadahiko ) . 這次也特別詢問「壽司, 割烹與會席」三個類別的差異. 以下資料為餐廳提供:

✅「辰壽司」阪口琢磨料理長
生食 90% + 熟食 10%
✅ 「辰壽司・割烹」鍾謦謙料理長
生食 50% + 熟食 50%
✅「辰壽司・割烹・會席」門間賢彥料理長
生食 20 % + 熟食 80%

CS Club adds one more category, which is Kaiser , to their Japanese restaurants . The updated restaurant name is「 CS Club Sushi Kappou Kaiseki 」. The new Japanese chef is Chef Momma Tadahiko.

There are three categories of Japanese restaurants at CS Club
✅ CS Club Sushi
Raw 90% + Cooked10%
✅ CS Club Sushi Kappou
Raw 50% + Cooked 50%
✅ CS Club Sushi Kappou Kaiseki ⭐
Raw 20% + Cooked 80%

延伸閱讀: 一訪辰壽司割烹 Sushi Kappou 》在海峽會品嚐日式無菜單料理美食

Remark: 2nd picture is provided by The Website

辰壽司割烹會席訂位

CS Club Sushi Kappou Kaiseki Reservation

海峽會辰壽司割烹會席地址為台北市松山區敦化北路167號B1 , 離小巨蛋捷運站 1 號出口約 10 分鐘路程. 請記得海峽會的餐廳都需要事先預約 , 不能 Walk-in. 辰壽司割烹會席訂位專線為 02-7707-6666 . 不用擔心, 即使不是海峽會的會員也可以用餐!
CS Club Sushi Kappou Kaiseki Restaurant’s address is B1 , No. 167, Dunhua North Road, Songshan District, Taipei City. It is about 10 minutes walking distance of Exit 1 of Taipei Arena MRT station. Please note that you would need to reserve seats in advance. The reservation phone number is 02-7707-6666. No worries, you don’t need to be the CS Club member to dine there.

ღ 台北例年新開幕餐廳 Taipei New Restaurant List

延伸閱讀: 2024 台北新開幕餐廳》2024 Taipei New Restaurant Guide

延伸閱讀: 台北朋友聚餐餐廳推薦》Taipei Restaurant Recommendation For Group Dining

娜姐專屬讀者優惠折扣》Foodelicious Exclusive Discount

辰壽司割烹會席菜單與價位

CS Club Sushi Kappou Omakase Menu and Price

辰壽司・割烹・會席網站有標三款類別的價格細節, 而且午間套餐與晚間套餐是不同價格. 我吃的是季節性「雙活蟹會席料理菜單」, NTD $8800 / 人, 最特別且重要 – 餐廳說「一人也能成行」. 請記得訂位!
CS Club Sushi Kappou Kaiseki Restaurant has three types of prices. And lunch menu and dinner menu price are also different. I tasted「 Chef Momma Tadahiko ’s Seasonal Special Crab Menu 」. The price is NTD $8800/person. The most special and important part would be – The restaurant mentioned that「 One Person can also dine this special crab menu 」. Remember to Reserve seats!

⭐ Website: http://www.csclub.com.tw/new/dining2.php?c=206

雙活蟹會席料理菜單內容

Review and Omakase Menu Content

以下是辰壽司・割烹・會席的雙活蟹會席料理菜單, 菜單以日本鱈場蟹與松葉蟹為主. 雙活蟹會席料理菜單價為是 NTD $8800/人. 截止日期: 2023/1/31. 需訂位, 目前一人可成行. 實際菜單內容依當天日本進口食材為主

The following is「 Chef Momma Tadahiko ’s Seasonal Crab Special Menu 」. The crabs include King Crab and Snow Crab. The menu content is based on dailyd Japanese imported ingredients. The price is NTD $8800/person. Special Crab menu ends at 2023/1/31. You can reserve and dine alone.

活體鱈場蟹與松葉蟹照片

Live King Crab and Snow Crab Pictures

印象深刻且不錯吃的菜餚

Impressive and Delicious Dishes

日本松葉蟹刺身

Japanese Snow Crab Sashimi

我一直是刺身愛好者, 可是我沒有印象吃過螃蟹刺身. 在台北高級日料餐廳吃到的都是其他烹調方式 – 例如在“花蕉”, 吃到的則是螃蟹半熟, 用涮涮烹煮方式. 會席料理長門間賢彥解釋製作這一道松葉蟹刺身並沒有泡冰水. 這一道松葉蟹刺身有著嫩口感, 蟹肉並不會緊實, 搭配細緻芥末帶給味蕾微些刺激, 適量螃蟹原始鮮味不錯吃, 這是當天我最喜歡的菜餚.
I am always a sashimi lover. However, I don’t remember that I tasted crab sashimi. In other Taipei high-end Japanese restaurants (for example: “Hanasho” ) , I tried the half cooked crab with shabu shabu. Chef Momma Tadahiko said that the Japanese Snow Crab sashimi isn’t soaked into the ice water. This crab sashimi has tender texture instead of dense texture. The mustard/wasabi brings the stimulation to the tastebuds. The fair amount of original crab seafood flavor is delicious! This dish is my favorite dish of the day.

延伸閱讀: 花蕉 Hanasho 》關於這家台北 omakase 日料餐廳的五件事

蟹肉土鍋飯 & 味噌湯

Japanese Crab Rice in Claypot & Miso Soup

我大部分時間在都是吃日式釜飯, 例如 “Hana Bi 居酒屋” , 甚至在 “ RAW “ 之前的菜單都可以吃到穴織碳釜飯. 我上次吃土鍋飯是在台北 “和蒔炭火割烹 “. 反觀辰壽司・割烹・會席的這一道蟹肉土鍋飯, 沒有花俏的調味, 只有單純的蟹肉, 高湯與蔬菜. 蟹膏與生筋子添增多層次的微鹹海鮮風味, 料理長還會詢問需不需要續飯. 也會搭配一碗熱騰騰的味噌湯.
I ate Kamameshi most of the time , for example “ Hana Bi restaurant”. Even at “RAW” , I tasted the Beef Rice in Kakugama Cook Pot. Last time I had Rice Claypot was at “Wamaki Taipei”. This dish doesn’t have any fancy flavor. Instead, this dish only has simple crab meat, broth and vegetable. The crab paste and sujiko enhance the seafood flavor with a bit of saltiness. Chef will also ask the customers if they want more rice. This dish comes with the hot miso soup as well.

延伸閱讀: 和蒔炭火割烹 Wamaki Taipei 》台北中山條通美食

延伸閱讀: Hana Bi 居酒屋》中山捷運站商業午餐推薦 | Taipei Zhongshan Restaurant

延伸閱讀: RAW TAIPEI 》台北米其林二星餐廳美食 ( ANDRÉ IS BACK 菜單 )

蟹肉茶碗蒸

Japanese Steamed Egg with Crab Meat and Consommé

我那天最喜歡的 Top 3 菜餚名單裡有蟹肉茶碗蒸 ! 這一道沒有像 “logy “ 的 fancy 特別風味組合. 會席料理長門間賢彥著重在蟹肉茶碗蒸低溫烹飪溫度控制 ( 86-88度C ) 與蛋液 vs 高湯比例 ( 1: 3.5 ) , 讓高湯與蟹肉的風味相輔相成, 這一道蟹肉茶碗蒸不錯吃且非常細緻.
My top 3 dishes include this Japanese Steamed Egg with Crab Meat and Consommé. This dish flavor combination is not as fancy as “logy”. Kaiseki Chef Momma Tadahiko uses low temperature ( 86 ~ 88 C ) and egg vs consommé (1:3.5). The tastebuds can sense both crab and consommé flavors. This dish is quite delicious.

延伸閱讀: Logy Taipei 》2022 台北米其林二星 logy 餐廳美食

松葉蟹腿涮涮鍋

Snow Crab Leg Shabu Shabu

活體新鮮螃蟹只需要簡單的烹調方式就很好吃. 季節性「雙活蟹會席料理菜單」當然也少不了涮涮烹調方式. 這一道是專注在高湯裡涮的松葉蟹腿蟹腿.

菜餚做成兩種方式
✅ 沾橙醋食用
✅ 搭配鮮味濃郁的蟹膏
兩種方式都不錯, 而且是截然不同的風味. 我個人是比較喜歡搭配蟹膏.

You only need the simple cooking method to make the live fresh crabs delicious. Seasonal Crab menu of course includes the Shabu Shabu method. This dish focus on the Snow Crab Leg that cooked in the consommé.

There are two ways for this dish
✅ Eat with dipped orange flavor vinegar
✅ Eat with crab paste with fair amount of seafood flavor.
Both ways are quite good with different types of flavor. I personally prefer the crab paste.

鱈場蟹腿肉天婦羅

Japanese King Crab Tempura

趁熱咬一口, 紫蘇裹著鱈場蟹腿肉有著酥脆的口感. 辰壽司會席料理長門間賢彥準備天婦羅醬汁與特製咖哩鹽, 兩種截然不同的調味, 比預期地好吃.
Taste it when this king crab tempura is hot. Perilla Leaves wrapped around the crab meat has crispy texture. Kaiseki Chef Momma Tadahiko prepares Tempura Dipping Sauce and curry salts. Two complete different flavors are quite good unexpectedly.

松葉蟹肉鱈白子柚子釜燒

Grilled Shirako with Snow Crab Meat and Grapefruit

我不常吃白子, 目前只在 “樂魚” 與 “聚苑”吃過截然不同烹調方式的白子. 主廚以進口日本黃柚當作容器, 再將鱈白子疊在松葉蟹肉上與一起燒烤, 品嚐時建議白子與蟹肉一起吃, 味蕾可同時品嚐到豐富柚香與白子的鮮味, 很特別的搭配.
I don’t eat shirako much. Now, I only taste shirako“Leyu Ryotei“ and “Ju Yuan” with complete different types of cooking method. The chef uses grapefruit as container. The shirako is grilled and Snow Crab is at the bottom. I would suggest to eat shirako with crab meat together, which the tastebuds can sense both grapefruit flavor and seafood flavor. It is quite a special combination.

延伸閱讀: 聚苑 Ju Yuan 》關於這家台北無菜單料理餐廳的五個重點

延伸閱讀: 樂魚料亭 Leyu Ryotei 》關於這家中壢日式無菜單料理的四個重點

其他不錯吃的菜餚

Other Delicious Dishes

鱈場蟹腿肉鹽燒

Grilled Japanese King Crab Leg Meat

活體海鮮最大的特色是原始且簡單的風味, 將蟹腿肉連殼燒烤避免肉燒焦, 而且還能與蟹肉汁一起烤, 吃的時候並不會平淡無奇只有鹽味, 也帶有些許海鮮風味, 可搭配置放於一旁的飽滿燒烤的香菇.
The selling point of Live seafood is that original and simply flavor. The chef grills the crab meat with the shell on the bottom. While tasting, you can sense not only saltiness but with small amount of seafood flavor. You can also eat with the grilled mushroom on the side.

馬糞海膽豆漿凍

Sea Urchin with Soy Bean Custard Jelly

這一道馬糞海膽豆漿凍沒有蟹肉, 豆漿凍作成類似細緻布丁口感, 佔據味蕾如預期是上層的海膽風味.
This dish doesn’t have crab meat. The soy bean custard jelly texture is as smooth as flan. The tastebuds mostly sense the sea urchin seafood flavor on the top.

松葉蟹肉佐醋凍

Snow Crab with frozen vinegar and crab paste

松葉蟹肉絲搭配蟹膏, 置頂的醋凍冰且微酸.
The crab meat pairs with crab paste. The frozen vinegar is icy and brings hints of acidity to the tastebuds.

飛龍頭

Fried Tofu Fritter, Fish Paste and Veggie

這一道是繼茶碗蒸後上桌,內餡並沒有蟹肉 , 豆腐看似關東煮搭配柴魚高湯.
This Ganmodok dish is served after steamed egg with crab. This dish filling doesn’t have crab meat. The dish looks similar like oden and pairs with the Consommé.

甜點

Dessert

會席料理長門間賢彥準備兩道甜點 – 橙雪酪與栗子地瓜, 紅豆 & 白玉. 不僅份量多, 料理長也發揮巧思, 將白玉做成類似台式炸小湯圓.
Kaiseki Chef Momma Tadahiko prepares two desserts – Orange Sorbet and chestnut sweet potato, red bean and fried rice ball.

辰壽司割烹會席重點 ⭐

CS Club Sushi Kappou Kaiseki Restaurant Summary

辰壽司割烹會席不用海峽會的會員就可以訂位與用餐. 請記得要訂位, 無法 Walk-In

辰壽司・割烹・會席重點如下

✅ 「辰壽司割烹」現在更新為「辰壽司割烹會席」, 多了一個「會席」類別
我這次去的是 “會席”類別. 辰壽司・割烹・會席的比例是生食 20 % + 熟食 80% , 喜歡吃高級日料熟食很適合這裡.

✅ 可接受剛到位的日籍料理長準備的菜單
通常剛到位的外籍料理長或主廚都需要一些時間適應台灣人的口味, 如果你可以接受正宗的日式會席料理菜單, 你適合現在去

✅ 會席料理也有分午間套餐 (NTD $3500 ) 與晚間套餐 (NTD $5500 )

✅ 雙活蟹會席料理只到 1/31/2023
雙活蟹會席料理價格是 NTD $8800/人, 日本鱈場蟹與松葉蟹一次吃好吃滿! 我有問過餐廳, 一人也可以訂位吃雙活蟹會席料理, 不用揪人.

You don’t need CS Club membership to reserve and dine at CS Club Sushi Kappou Kaiseki restaurant.

✅ CS Club adds one more category, which is Kaiser , to their Japanese restaurants . The updated restaurant name is「 CS Club Sushi Kappou Kaiseki 」
CS Club Sushi Kappou Kaiseki percentage is Raw Food (20%) vs Cooked Food (80%). If you like high-end cooked Japanese cuisine, this restaurant is for you. .

✅ You can accept the new Japanese chef ’s un-adjusted and original menu.
New foreign chef usually need some time to adjust the menu based on Taiwanese’s taste. If you can accept the original menu, you should visit the restaurant now.

✅ CS Club Sushi Kappou Kaiseki menu has lunch set (NTD $3500 ) and dinner set (NTD $5500 )

✅ Seasonal Live Crabs Special Menu only will be served until 1/31/2023
Live crabs special menu is NTD $8800/person, which includes Japanese King Crab and Snow Crab. I asked the restaurant. One person can also reserve and dine this Seasonal Crabs Special Menu.

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♛ This is a promotion article, but state the true and sincere review.

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(Picture is provided by CS Club Restaurant Website)

辰壽司割烹會席資訊

CS Club Sushi Kappou Kaiseki Information