2020.03.13

nku 餐廳》二訪台北柴火餐酒館多了些不同的飲食風格

大安區 Daan District, 信義安和 / Xinyi Anhe R04, 餐酒館 Bistro, 台北市 Taipei City, 北歐料理 Nordic, 其他西式料理 Other Western Cuisine, 東南亞料理 South East Asia

Last Updated on 2020-03-22 by Foodelicious

具有北歐風格的 nku Taipei 餐廳是台北米其林餐盤推薦餐廳之一, 2020 二訪發現 nku 菜單改為無菜單方式.
nkụ Taipei is one of the Taipei Michelin Plate restaurants. At my second visit of nku restaurant, I found out that nku menu has changed to omakase style.

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關於 nku 訂位 About nku Reservation

nku 訂位採用網路訂位 (Link: https://pse.is/QBRYC ), 訂位規則與需知大概是我看過最多的餐廳. 我初訪 nku Taipei 柴燒餐廳是在 2018 年, 當時已經是台北米其林餐盤餐廳, nku Taipei 最靠近信義安和捷運站, 鄰近餐廳有 “Sugar Pea”, 門外的Ladurée 淺綠色背景, NKU 亮金色立體 Logo 相當搶眼, 與同樣是柴燒餐廳的“台北Wildwood 餐廳“ 相比, nku Taipei 餐廳風格反而比較內斂. 開放式廚房前有吧台座位, nku Taipei 餐廳改成無菜單, 但是並沒有像 “Wild Donkey 野驢小餐館“ 將每天例行將菜單印出. 我跟朋友吃的是晚餐 NTD $2500, 水資$100/人, 我沒有點 Wine Pairing NTD $1800/6杯酒, 不侷限於葡萄酒, 跟 “logy” 一樣可能會有清酒與精釀啤酒之類.
You would need to reserve online (Link: https://pse.is/QBRYC ). Please note that there are plenty reservation policies. My first visit of nku Taipei is at the year of 2018, which it already received its Micheline Plate. nku restaurant is closed to Xinyi Anhe MRT station. Nearby restaurant includes “Sugar Pea”. nku Taipei restaurant style is different and less aggressive than “Wildwood Taipei”. nku restaurant has bar counter seats. Even though the menu changes to omakase menu, they didn’t print out the menu daily like “Wild Donkey Restaurant”. My friend and I dined during dinner time, which the price is NTD $2500. The water fee is NTD $100/person. Wine Pairing is NTD $1800/6 glasses but not limit to wines. The pairing menu may include craft beer or sake, just like at “logy Taipei”.

延伸閱讀: Wild Donkey Taipei 》野驢小餐館菜單是 Farm To Table 的最佳代表作

延伸閱讀: Logy Taipei 》台北米其林一星 logy 餐廳美食

延伸閱讀: 一訪 nku Taipei 》First Visit nku Taipei Restaurant

延伸閱讀: Sugar Pea Taipei 》別低估這間優雅純白裝潢的信義安和站美食

nku 晚餐 nku Dinner

Price: NTD $2500

綠豆派 & 湯

Green Bean Tart & Soup
Foodelicious 美味程度: 👍👍👍

當天用餐時, nku 餐廳環境的迴音依舊大聲吵雜, 店員帶著口罩講話, 我完全聽不清楚他們的解說. 右邊是七種蔬菜高湯, 湯的簡單風味就跟 “山男“的玉米湯有異曲同功之妙, 左邊的派皮是綠豆做成,表層撒著菊花瓣, 內餡具體我沒有聽清楚. 一口品嚐吃起來有明太子海鮮味與美乃滋奶油風味.
The dining environment is very noisy. The staffs wear facial mask, which is difficult to listen clearly. The broth, which is at the right hand side, is brewed with 7 vegetables. The simple flavor concept is similar with the corn soup at “Yamasan restaurant”. The tart crust is made with green bean with chrysanthemum on the top. I didnt hear clearly about the filling. Overall, the tart tastes with seafood flavor and mayo flavor.

延伸閱讀: YAMASAN TAIPEI 》山男菜單料理可獨享也可多人刷菜單

潤餅,炸蒲燒鰻

Po Paih, Fried Eel
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nku 主廚 Ernest 跟 “Fireplay” 主廚 Nick 一樣是來自新加坡, 料理靈感皆來自新加坡美食, 新加坡潤餅又叫做 “薄餅Po Paih”. 金黃色炸鰻魚外型方正且不乾扁, 視覺感不錯, 吃法就跟台灣潤餅一樣卷起來入口, 咬下時有ㄎㄠˇ的酥脆聲響,再搭配乳白色的豆腐奶油, 品嚐起來除了炸海鮮風味外, 也有些許來自山葵的溫和辣味, 就簡單兩種主要風味.
Both nku Chef Ernst and “Fireplay” Chef Nick are both from Singapore. Most nku concept is based on Singapore Cuisine.The correct way to eat this dish is to wrap the fried eel “Po Paih” and eat together. The filling also includes tofu cream/butter?! The taste is full of fried seafood flavor along with hints of wasabi flavor.

延伸閱讀: FirePlay Taipei 》炭燒柴燒料理都難不倒新加坡籍主廚 Nick

山藥, 素魚子醬

Mountain Yam with Vegan Caviar
Foodelicious 美味程度: 👍👍👍👍

nku 餐廳店員神秘兮兮將魚子醬圓形容器放在桌上, 等菜餚上桌後, 店員打開容器將素魚子醬放置在山藥表層, 蒸秋葵籽再加上一些松露油造就一顆顆亮白色素魚子醬, 蒸山藥讓結構變得更綿密細緻, 做成像馬鈴薯的形狀用炸的方式呈現,焦化鮮奶油與味噌醬混搭有堅果香味且偏甜, 再撒上些咖啡粉, 醬讓人記憶深刻. 創意,視覺, 美味程度頗佳.
nku Taipei staff placed the vegan caviar on the top of the Mountain Yam. The vegan caviar is made with steamed okra seeds. The mountain yams are steamed in order to soften the texture to become creamy. The fried yam shape looks like potato though. The sauce is mixed with cream and miso, which is a bit sweet with nutty flavor. The final touch would be the coffee powder. The sauce is definitely impressive and delicious.

酸種裸麥麵包

Sour Dough
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一人一片. 店家自製裸麥麵包外圍頗硬, 但是沾焦化味噌奶油醬後不錯吃.
One person would have one slice. It tastes a bit hard on the outside. But after dipping into the sauce, it tastes pretty good.

宜蘭熟成鰹魚生魚片

Aged Bonito Sashimi from Yilan
Foodelicious 美味程度: 👍👍👍

nku 餐廳名稱裡的 N 為Nordic(北歐), K 是 Keep(堅持), U 則是 Unique(獨特).店員將發酵番茄水注入碗裡, 發酵食材頗具北歐風格, 很難想像 nku 餐廳有像”旨樂”等級的生魚片食材, 主廚採用宜蘭鰹魚, 由於濃郁海鮮風味, 讓底層的檸檬葉油變得不太明顯.
Nku definition: N stands for Nordic, K stands for Keep, U stands for unique. The staff pours the fermented tomato water, which is Nordic style, into the bowl. It is surprising to see that nku has raw fish ingredient like at “Taipei Sushi Sensation”. The chef uses the bonito fish from Yilan, Taiwan. Due to the thick seafood flavor, it covers the lemon grass oil flavor though.

延伸閱讀: Taipei Sushi Bar 》旨樂是少數不太傷荷包的台北壽司吧

柴燒屏東乳鴿

Grilled Pigeon
Foodelicious 美味程度: 👍👍👍👍

我以為只會在龍吟或是RAW等級的餐廳才會有乳鴿, nku居然有! 有適量鹹度的乳鴿吃起來比鴨更帶有咬勁, 表皮有酥脆口感, 非常加分, 整體的肉質吃起來算是嫩, 螃蟹辣椒醬讓整道菜餚更加鹹香, 我個人蠻喜歡這道菜餚.
I am surprised to see pigeon in Nku Taipei. The meat has fair amount of salty flavor. The appearance is crispy and delicious. Overall, the meat texture is tender. The crab spicy sauce enhance the meaty flavor, which is a great success. I like this dish!

♛ 台北餐酒館 Taipei Bistro List

連結 (Link) :台北餐酒館懶人包 (分區) 》Taipei Bistro Guide (By District)

連結 (Link): 台北五大餐酒館推薦》Top 5 Taipei Bistro Recommendation

連結 (Link): 台北朋友聚餐餐廳推薦》Taipei Restaurant Recommendation For Group Dining

警語: 禁止酒駕, 飲酒過量, 有害健康 No Drink and Drive. Excessive drinking is hazardous to health

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

澳洲草飼和牛橫隔膜

Australian Pasture Fed Wagyu Hangar
Foodelicious 美味程度: 👍👍👍👍

我個人本來就很愛柴燒牛排的煙燻風格, 外層焦香更襯托出肉質的嫩度, 澳洲草飼和牛橫隔膜吃起來口感Q 彈, 上面的醬是泡菜與德式醃酸菜調和辣醬, 搭配的蔬菜是山東白菜與茼蒿菜, 這道是我當天最愛的一道料理.
I personally like the smoky style flavor of grilled steak. The grilled and crispy appearance would enhance the tenderness of the meat texture. The Australian Pasture Fed Wagyu Hangar tastes tender with fair amount of meaty flavor. The sauce on the top is mixed kimchi and pickled sauce. The vegetable is Chinese cabbage and romaine. The steak is my favorite dish of the day.

♛ 2023 米其林餐廳列表 2023 Michelin Restaurant List

延伸閱讀👉 臺灣米其林指南 2023 》2023 Taiwan Michelin Guide ( Google Map)

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

Kaya

Foodelicious 美味程度: 👍👍👍👍

這道甜點的概念與 “Saffron 46” 印度香料冰淇淋的概念類似, 都是用地域性招牌香料或食材當作主軸, 脆餅搭配斑蘭葉與椰漿做的冰淇淋, 勾勒出東南亞風格, 再撒上一些咖啡粉, 咖啡粉不至於蓋住全部椰漿冰淇淋風味, 我希望這道甜點一直留在 nku 菜單上.
The dessert concept is similar with “Saffron 46” Indian spice ice cream. The chef would use local ingredients/spice as main character of the dessert. The crispy cookie pairs with the ice cream that made with Pandan leaf and coconut milk. The coffee powder on the top wouldn’t cover all the coconut milk flavor. I wish that this dessert can always stay at the nku menu!

延伸閱讀: Saffron 46 Taipei 》這家台北印度料理餐廳除了美食也有高水準調酒

雞蛋豆花

Tofu Pudding
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水梨蒸餾搭配康普茶, 甜多過於酸, 口感吃起來很像布丁般滑順.
The fermented pear pairs with Kombucha. There are more sweet flavor over acidity. The texture is silky, just like flan.

蜜糖醬油麻糬

Mochi
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其實吃起來就像蕨餅, 方正形狀加上花生, 外觀很像花生糖, 一口Size不錯吃. 總結我就直接寫在這裡好了, 其實 nku可以學習 Anima 把簡單菜餚名稱印出來, 畢竟在這非常時期, 店員都帶著口罩講話, 聽不太清楚, 客人沒聽清楚就不會記得當天吃了哪些菜.
One bite size of the mochi with candied peanut on the top. It is quite delicious. The conclusion would be that nku restaurant should print out their daily menu, just like “Anima restaurant”. Since now it is the time that staffs wear masks to explain the cuisine. The customer would prefer to understand what they ate. Or else no one would remember what they ate.