Bamboo Fish Trap is a Japanese restaurant located on the fringe of the East district hidden in an alley way off the Fuxing and Shi Ming Blvd intersection. Bamboo Fish Trap is a type of restaurant where there aren't any traditional menus, but they serve whatever is fresh and will provide a full-course meal for you. Their full course meals cost around 2000 NT. Pay this restaurant a visit if you would like to try fresh local fishes in a Traditional-esque Japanese style sushi bar.
Take out: no
Waiter Service: yes
Outdoor seating: no
Food Quality: 4.5 out of 5
Decor: 3.5 out of 5
Service: 4 out of 5
Overall: 4 out of 5
Recommendation: Good place for regional and fresh sushi.
When you walk in the whole space is mostly this sushi bar set up with only one table in the back for a party of 8. The interior is designed like the archetypical sushi bar. The bartop probably only sits about 10 people, and a full course meal probably runs for about an hour, so they do not expect to cater to a big crowds of people. The atmosphere in here is very private and the chefs converse with the customers and explain the dishes. The decor isn't very awe inspiring, but the service here is very personal and efficient. The space is just a little small and cramped. When we sat down we were not presented with menus. They will prepare a full-course menu for you. For 2000 NT you can get a lot of fresh nigiri and their own special dishes. Don't come here with the expectation to devour all the familiar sushi you know and love, but come with curiousity to try the what it set before you.
The first dish was sliced duck with a paired with bit of fresh mustard in side an onion sauce. The duck meat was tender and just gamey enough. The sauce is light, slightly salty and sweet from the onion. There is only a bit of kick that is contributed by the mustard.
牛蒡 katsu, which has the oils and meatiness from the pork and a hint of sweetness from the root-type vegetable. It isn't archetypical Japanese food that you were brainwashed with, but divorced from my presumptions, these were delicious appetizers. They are safe and not too out there.
cornetfish. I've never had it before, and I was quite amazed to see the wierd elongated corpse of the cornetfish. The meat is pretty elastic and chewy. It is a very lean fish with a crisp taste to it. They paired this with a shiso flower so that flavor permeated throughout the meat.
trick-sy sushi bar. At some point of the meal, they also presented us with a grilled shrimp head from this piece of shrimp stuffed with rice in it. The rice absorbed all the flavor from the shrimp head and was a good preparation method. I forgot to snap a picture of it though...
白甘. I can't seem to identify this one in english, but it might be some sort of fish related somehow to the yellowtail if they share a similar character to describe it. Regardless of what its called,, its tasted similar to the yellowtail except that they seared this piece so it was also oilier on the surface, giving it a more immediate burst of flavor than the raw form. It seems like the raw forms taste a bit of chewing to get into the taste, but the seared version are more upfront and in your face/mouth.
The last morsel of nigiri for the night is this piece of mackerel. It was lean and more elastic ad had a stronger more fishy taste, it was a perfect at the end because it would be more overpowering that the earlier fishes. In retrospect, they served the fish from lighter flavors to heavier. I didn't know it at the time, but I guess it makes sense to do it this way so your palate isn't too messed early on in the meal.