[Taiwan] 台北，捷運國父紀念館站，小倉屋鰻魚飯 (Kokuraya)

某天晚上和朋友約在附近碰面，由於經過時發現人不多，照片上又挺吸引人的，便決定今晚在這兒吃晚餐，嚐嚐鰻魚飯。 
One night, my friend and I just passed this restaurant and we found there are not so many people here. We should be able to eat something in a short time. We decided to try it.

很少見到會另外製作店名的包裝袋，某種程度上代表了這間餐廳的嚴謹吧。 
The name of this restaurant, Kokuraya.

菜單上的選擇並不多，基本上都是以鰻魚為主的料理，點了應該是主打的鰻重定食，特地問了侍者，松竹梅等級只代表不同的份量，都是使用相同等級的鰻魚，從大到小分別是台幣580，480到380元。 
The menu, the unadon set is the most famous. From big, medium to small size that cost NTD 580, 480 and 380. And also provides some side dishes.

另外單點了三品刺身，其實不確定是哪三種魚，都嚐得出很新鮮，並帶著食材的甘甜味，很不錯，其中我最喜歡的是花枝，很Q，稍稍有點韌，不那麼容易咬斷，不過我喜歡。 
The sashimi with three kinds of fish. I may not able to tell what the fish is, but it tastes really fresh and sweet. My personal favorite is the squid. It's chewy and sweet.

鰻肝燒，稍微有點與照片不符，只有一串，雖然點餐時侍者有預先提醒，但還是覺得應該要把照片換掉；回到鰻肝的味道，口感不錯，有點Q，應該帶了些醬汁的甜味，算是挺好吃的單品。
The grilled liver of eel. 

鰻重定食(松)，跟朋友點的梅定食相比，大約多了30%，CP值有點不那麼划算的感覺；米飯煮得不錯，粒粒分明，再加上醬汁，相當地好吃，感覺光吃就可以吃個兩三碗；但烤鰻魚部分我就有點不太滿意，右邊那塊對我來說烤過頭了，太乾，太脆，或許這是另一種美味，酥脆的口感也是不錯，只是我還是喜歡左邊那塊的軟中帶點Q的口感及帶點甜的味道，或許相對傳統一點，但我覺得更好吃。
The unadon set. This is the big size one. I may say it's about 30% more compares to the small one. The left piece of eel is better than the right one. The right one is over cooked for me, too dry and crispy. Which may still be good but that's not what I expect. The left one is yummy, soft and can taste the sweet of eel.

小倉屋鰻魚飯地址：
106 台北市大安區光復南路280巷27號