toh-a Review

The more creative cuisine is made, the Japanese beef inside is delicious, and which environment is very comfortable, in Taipei is definitely a better environment, the latte has the feeling of winning the award.

Although it is only a Michelin plate, it is worth a star rating regardless of the decoration service. The old house was transformed into a magical space. The garden was not turf but tiles. From the gate, I only felt "elegant". The menu was also elegant. It was printed on the fan. It was just taken away after ordering, and there was no way to blow the wind. The dishes are not flowery, and they are all trying their best to highlight the original flavor of the ingredients. Bread mini but full of flavor, rosemary or carrot, just like wheat. Small appetizers are Korean abalone with steamed abalone and truffle oil sesame leaves, but acid is not salty, moderate fresh enough to appetize. Hot pre-duck liver taro cake is really interesting, if the taro cake is fried to crispy, the taste may be higher, but the first time I try this combination feels reasonable, the richness of duck liver and the simple taste of taro cake help each other. The rouge shrimp with red curry has subtle strength and rich sweetness, which makes people like it.

Although it is French food, I think there are more elements to integrate. The bread inside is delicious. Every dish is exquisite and meticulous. It has a Japanese style. The ice cream inside tastes very good.

台湾第一私厨阿布的新店。 店内装饰与器皿精致到惊艳来形容，软装、插花与摆件绝对诚意之作，连菜单都是把扇子，至于菜品居然是中西合璧的法餐，的确花了心思，食材相对稳定，菜品融入了中、西、日式几种菜品混搭，而且摆盘和餐具也同样混搭，严格意义来说应该是创意菜。 这家餐厅不做翻台，而且为了要保证服务质量，来之前请一定反复确定人数。 是一家用餐好去处。

开在老房子的桌藏（Toh-A''），听说是台湾第一私厨a-bu开的，光菜单是一把扇子，已颇有创意，总而言之，比内湖的Raw有过之无不及，尤其鸭肝萝卜糕，龙虾浓汤担仔面值得推荐，甜点OK～

人生初见，何事画扇。被台湾第一私厨布秋荣经营的“Toh-A’桌藏”私房餐厅所惊艳。身临这极富禅意的时髦餐厅，主厨阿布将台菜的东方韵味和法餐的西方仪式感融合，由一面画扇娓娓道来……