写真を追加
40 枚の写真
常にこのレストランで完全に 小エビ, エビパスタ と 豚肉を味わうことができる。この店は美味しい ワインを提供します。かっこいい スタッフ は一年中 Herring Studio 鯡魚工作室 であなたを迎えます。壮観な サービスは、ここの大きな長所です。ほとんどの場合、お店は心地よい 雰囲気を提供します。Googleユーザーはこのレストランに4.7を与えました。
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すべて見る少ない
Herring Studio 鯡魚工作室 に関する訪問者のレビュー
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njy li
１年前 Google に
一つ一つのお料理が丁寧に調理されており、材料も新鮮で良い店だと思う。2、3人でシェアするといろいろ楽しめるだろう。お店の雰囲気も好き。. Food: 5 Service: 5 Atmosphere: 5
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Rob
3 ヵ月前 Google に
If you want to understand the shifting culinary landscape of Taipei, you don't go to the glittering night markets or the hyper-serviced towers of Xinyi. You get into a cab and you drive. You drive all the way out to the quiet, moneyed, slightly sterile high-rise residential pockets of Neihu. It feels isolated—almost aggressively suburban. People call it the most remote bistro in Taipei. But tucked away in this concrete quietude is Herring Studio, a tiny, fiercely independent bunker of flavor that flies in the face of its clean-cut surroundings. The Smoke and the Sanctuary Walk through the door, and the sterile suburban air disappears. It’s a tight, intimate space—just a few tables and a coveted counter. The air is warm, thick with the intoxicating, honest aroma of kitchen smoke and rendering fat. It feels less like a commercial establishment and more like the private kitchen of a hyper-talented, slightly obsessive friend. The chef looks cool, intensely focused, working at a breakneck pace, yet there is a distinct lack of pretense. This is a neighborhood joint that has mutated into a culinary destination. It is chronically booked out, a treasure fiercely guarded by locals who desperately wish outsiders wouldn't find out about it. The Plates The food here doesn't cater to a specific corporate identity; it’s a collection of the kitchen’s absolute obsessions. You start with the Burrata with Spring Fruit. It sounds simple, almost cliché, but then you hit the structural curveball: shards of deeply smoky, charcoal-kissed bacon tearing through the sweet, watery fruit and the creamy, luxurious pull of the cheese. It’s a brilliant, salt-and-sweet wakeup call to the palate. Or perhaps the Pan-Seared Zucchini, blistered with char, sitting in a heavy, complex red pepper and hazelnut sauce that demonstrates real technical maturity. But the absolute centerpiece—the dish people whisper about—is the Pork Fan Meat (豬扇子肉). Pork is so often abused, overcooked into dry, structural boredom. Not here. It arrives at the table a perfect, blushing pink. It is incredibly juicy, fine-textured, and shockingly tender—possessing a mineral depth and chew that practically mimics high-end ox tongue. Paired with a sharp, bright mint sauce that cuts right through the fat, and flanked by simply sauteed greens that carry a nostalgic flick of Taiwanese wok-hei, it is a magnificent, triumphant plate of food. It’s the kind of dish that makes you shut up and just chew. Wash it down with an intensely concentrated, briny Shrimp Pasta that tastes like the kitchen compressed an entire ocean of shells into a single reduction, and finish with a fresh, buttery Financier. It’s honest, uncompromising cooking. Meal type: Dinner Price per person: $2,000+ Food: 5 Service: 4 Atmosphere: 5
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Yunen
3 ヵ月前 Google に
Second time here, and it’s still as delicious as ever. Food: 5 Service: 5 Atmosphere: 5
すべてのレビュー
ヨーロッパ
$$$$
一人当たりの価格範囲
TWD 800 - TWD 1,600
住所
昆陽駅
Lane 451, Section 6, Nanjingdong Road, 511樓, 台北, 台北市, 台湾
特長
クレジットカード利用可
配達なし
予約可
車椅子でのアクセス不可
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 定休日 |
| 火曜日火曜 | 12:00-14:30 18:00-21:00 |
| 水曜日水曜 | 12:00-14:30 18:00-21:00 |
| 木曜日木曜 | 12:00-14:30 18:00-21:00 |
| 金曜日金曜 | 12:00-14:30 18:00-21:00 |
| 土曜日土曜 | 12:00-14:30 18:00-21:00 |
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