回顧我們的YOUTUBE影片殘編上次去吃CP值超高石川日本料理已是七個月以前的事了。這兩天外國朋友來台造訪台北景美,跟我這個殘地主請教文山區在地美食,身為美食家的我慌了,義大利餐法國餐、西班牙餐、印度餐、甚至非洲料理等等的跑馬燈都在我腦中掃過一遍,用力想到都要二次中風了,還是想不到這附近真正值得推薦又不的影響我「美食家」信譽的「好餐廳」。

英文/ English:
Looking back at our Youtube video, the last time I visited Ishikawa, a Japanese joint providing excellent value for money was already seven months ago. A couple of days ago, a foreign friend, R, came to Taiwan to visit Taipei Jingmei, and asked me, the local (supposedly) foodie, for recommendations for food in the Wenshan District.
I panicked: Italian cuisine, French cuisine, Spanish cuisine, Indian cuisine, and even African food. I thought real hard and the words scrolled like a marquee in my mind., maybe it was a flashback of a second stroke from thinking too hard or a PTSD (Post Traumatic Stress Disorder) symptom. I still couldn’t think of a “decent restaurant” that was really worth recommending and risk sabotaging my credibility.

記憶中,文山區一帶僅存印象還不錯的餐廳,就只剩CP值超高的「石川日式食堂」了。 儘管上次經驗不錯,但殘編終究不喜歡「粗飽」飲食,所以至今仍未再訪。幸好這位外國朋友除了怕辣外,什麼都敢吃,包括生魚片、動物內臟等。在時間緊迫的逼問及壓力下,我們決定再訪石川日本料理

英文/ English:
The only “okay” restaurant I can think of within the Wen Shan area is Ishikawa Japanese eatery for its value for money. Since I’m stingy with my stomach’s room for food, I always value quality over quantity, so I haven’t revisited the place yet.
Luckily, R isn’t reluctant to eating exotic food besides wasabi. Sashimi, beef tripe or pork intestines are all within an acceptable range. Under time pressure, we decided to settle for Ishikawa Restaurant.

上回造訪時,開門前二十分鐘石川日式料理門口已排滿飢腸轆轆的饕客,因此人還在醫院復健的我,請友人早點到場搶位置。這次是週三去,並沒有人排隊,因此我們順利的被分配到了餐桌。
雖然上次點的餐點沒有一道踩雷,但是還是有很多道菜沒試過。上山跳海樣樣來的殘編勇於嘗試的個性,當然是要點以前沒點過的。

英文/ English:
Ishikawa starts at 5:00 pm for dinner service. Last time, there was already a huge line-up 20 minutes before opening. We arrived at 4:40 and were lucky to get the last table; so I asked R to arrive early to get a table while I’m still doing physiotherapy at the hospital. We visit on a Wednesday this time, and there is no lineup.
Although none of the orders disappointed last time, there are still many items on the menu that I haven’t tried yet, so I opt for those.

食物 (The Food):

豪華生魚片拼盤 ($440) / Deluxe Sushi Platter ($440)

豪華生魚片拼盤 ($440) / Deluxe Sushi Platter ($440)

豪華生魚片有鮭魚、鰤魚、鮪魚、干貝、鮮蝦等生魚片,魚類都是厚切,ㄧ片約有1-1.5公分厚,右邊還有花枝捲小黃瓜,鮭魚媽媽的左邊便是牠正在跟小黃瓜玩耍的小孩「鮭魚子」。厚切生魚片下面擺了兩片紫蘇葉,和一床的蘿蔔絲。這道跟上次的「豪華閃壽司」比起來,稍嫌遜色,如果石川能跟打扮上次的「豪華閃壽司」一樣用金箔加以點綴,賣相應該升級不少。

英文/ English:
Deluxe sashimi set includes salmon, amberjack, tuna, scallop, and shrimp
sashimi
, all fish are thick cut, each piece is about 1-1.5 cm thick, with another 2 cucumber squid rolls on the right. A scoop of salmon roe lies beside its mother along with cucumber. The sashimi is served with 2 pieces of shiso leaves on a bed of radish. The dish seems a bit ordinary compared to the “Deluxe Chirashi” I ordered last time. If Ishikawa could garnish the dish the same way they did the Deluxe Chirashi by adding a sprinkle of gold leaf, it would give this item an instant upgrade.

山葵章魚 ($150) & 鱈魚肝沙拉 ($180) / Tako Wasabi ($150) & Cod Liver Salad ($180)

山葵章魚 ($150) & 鱈魚肝沙拉 ($180) / Tako Wasabi ($150) & Cod Liver Salad ($180)

山葵章魚是用細長的盤子盛裝的,哇沙比味不像一般的山葵章魚濃,怕辣的老外朋友也安心食用。

英文/ English:
Tako Wasabi is served on a long plate. The wasabi taste is not as strong as the regular tako wasabi, even R find it acceptable.

櫻花蝦高麗菜 ($130)/Stir-fry Cabbage with Sakura Shrimp ($130)

櫻花蝦高麗菜 ($130)/Stir-fry Cabbage with Sakura Shrimp ($130)

櫻花高麗菜的高麗菜是用清炒的,口味自然清甜,再加上櫻花蝦提味。

英文/ English:
Cabbage is stir-fried with sakura shrimp and retains its natural sweetness the addition of the sakura shrimps accentuates the flavors.

海苔青蔬 ($100)/ Green Veggies with Seaweed Paste ($100)

海苔青蔬 ($100)/ Green Veggies with Seaweed Paste ($100)

海苔青蔬」殘編上次已經點過,所以知道它是我最愛的青花椰菜。花椰菜新鮮清脆,灑上芝麻,再沾甜海苔醬,跟上次ㄧ樣好吃。

英文/ English:
I’ve ordered this dish last time, so I know it’s made with my favorite broccoli. The broccoli is as fresh and crisp as last time, sprinkled with sesame and served with a sweet seaweed paste for dipping.

酥炸雞軟骨 ($110)/ FRIED CHICKEN CARTILAGE ($110)

酥炸雞軟骨 ($110)/ FRIED CHICKEN CARTILAGE ($110)

酥炸雞軟骨份量頗大,每一根軟骨都是ㄧ般居酒屋/串燒餐廳的2-3倍大,不止皮酥炸至完美的金黃色,裡面的雞軟骨也是無需吐骨的脆!愛吃皮、吃骨的殘編居然一人把它嗑光光(超心虛)。

英文/ English:
The fried chicken cartilage is served in a generous portion. Each cartilage is also about 2-3 times larger than the ones served at a regular izakaya. The skin is deep-fried to golden perfection with the chicken cartilage inside remaining crisp and snaps when you bite into it! I’m a big fan of chicken skin & chicken bones, so I demolish the dish without sharing *guilty*

厚切豬排丼 ($160) / Thick-cut Katsudon($160)

厚切豬排丼 ($160) / Thick-cut Katsudon($160)

厚切豬排約有2公分之厚,是名符其實的「厚切」。夾在白飯與豬排中間的是加大量洋蔥、炒至鮮甜的炒蛋。蛋汁上菜時還帶一點生,食用時像果凍般一起滲透入白飯中,甜蜜了整頓晚餐,吃到底也不會「乾」尬。豬排上面加海苔絲點綴,有畫龍點睛的效果。

英文/ English:
The “thick cut” katsu don is really “thick cut.” The pork cutlet is about 2 cm thick. Sandwiched between the white rice and the pork chops is a layer of eggs scrambled with a lot of onions to make it sweet. The eggs are still a bit raw and runny when served. The slimy texture allows it to be completely soaked into the rice and sweetens the whole bowl until the last bite. Pork chops are topped with a pinch of seaweed, adding a nice finishing touch.

很遺憾的,這次沒有上回服務生推薦的可以連殼帶肉吃的「季節性烤蝦」,看來真是可遇不可求的季節性食物。幸好「酥炸雞軟骨」也提供給我相似的食人族快感,殘編過足了癮。

英文/ English:
Sadly, there is no “grilled shrimp” recommended by our server last time. The shrimp could be eaten whole with its shell. It was seasonal. Although it’s no longer shrimp season, the “fried chicken cartilage” makes up for it and provides me with a similar cannibal pleasure, I still get my fix.

台北文山區石川日本料理上菜迅速、份量也大。殘編覺得這家餐廳是給行程、荷包都緊湊,卻又人生地不熟的背包客「安全」又快速的好選擇。

英文/ English:
Ishikawa Japanese Restaurant in Wenshan District, Taipei offers quick service and large serving portions.
It’s always a safe bet ” and a fast choice for backpackers who are on a budget or travelers on a tight schedule.