在一個週五的夜晚，由於想吃肉，我們來到了《好食多大肉盤》，以肉為名的餐廳～
On a Friday night, since we want to have a lot of meat as our dinner. So we come to here, Shabu Shabu Daan.
點餐基本上和一般的涮涮鍋一樣，只是多了一兩個步驟：
1. 先點湯頭。
2. 選擇作為主餐的肉盤。
3. 這兒的海鮮或許不錯，不過今晚不想吃。
4. 選擇附餐。
5. 如果兩份主餐都選「肉」，這兒可以再加點一盤招待肉盤，可從牛魚豬鴨羊中擇一。
6. 最後則是點選菜盤，如果不想吃菜，還可以把菜盤再換成肉盤。
7. 沒有寫在菜單上的加點，由於我們和其他人併桌，又被招待了一盤肉盤；這樣一來，應該大家都想和別人併桌吧！
There are several steps to place an order here.
1. Choose the flavor you like for the soup. We both like the original taste.
2. Select meat.
3. Select starch. Here has rice and different kind of noodles.
4. If you have two plate of meat, you can have an extra one for free. Please pick from beef, fish, pork, duck and lamb.
5. Select the vegetables. Three options for the vegetables, a general one, one without the ingredients of Hot Pot, or you can change it to another plate of meat.
我們點了11盎司的安格斯無骨牛小排，還有一盤黃金松坂豬，加價70元還可以加量60%，於是就上來了兩盤的松坂豬。我覺得好吃的牛小排與松坂豬真的是火鍋良伴，牛小排稍微涮一下，五六分熟最棒，加一點鹽巴(這兒有附玫瑰鹽)，超級鮮美，牛肉味一級棒～松坂豬則是有嚼勁的美味，雖然本身味道淡了點，沾點沾醬，也是很好吃。
We ordered the 11oz of Angus Beef Short Rib. And pay NTD 70 for 60% more of Matsusaka pig.
由於點了兩盤肉，再加上與人併桌，我們獲贈兩盤招待肉盤，一盤點魚，一盤點豬肉，必須承認，招待的肉質還是差了點，還是單點的比較好吃。
Since we have ordered two set of meat, we can select an extra one. We chose the fish. The fish is just OK. And because we had a seat with another group, we can have another meat. We chose the pork. Obviously, the Matsusaka pig is much better, so I didn't have a photo for that.
兩盤菜盤，我們選擇不要「火鍋料」與「根莖類」的菜盤，於是青菜與菇類可能都比一般多，最讓人意外的是，兩盤的菜居然還不一樣，再加上青菜很新鮮，這兩盤菜盤很棒！
This is really unusal, we had different vegetables for each. Usually it's always be the same. The water snowflake is good.
免費的冬瓜檸檬冰沙，很適合解膩，總共應該叫了三四壺。
The smoothie of winter melon and lemon. It tastes really good with the hot pot.
最後則是明治的冰淇淋收尾，讓人滿足的一餐。
The ice cream of Meiji.
好食多涮涮鍋大安店：
106 台北市大安區大安路一段19巷8號
在一個平常日的中午，來到了捷運中山站附近的大師兄銷魂麵舖準備排隊，曾經在1145來此，卻沒時間等到一點半，兩點而放棄，故這次特地在開門前30分鐘就來排隊，十一點抵達，門口沒人，排到第一位，可惜女友十一點半趕不到，故只能直接登記第二輪的第一組客人(店家要求要全員到齊才能入內用餐)，大約在十二點半進入用餐。
The Master Spicy Noodle @ Zhongshan is a really famous restaurant. It opened at 11:30, there is already a line with around 30 people waiting. I arrived at 11:00 to be the first one. Because you can only get in when all the people in the group are arrived, I left my name on the list to wait for my partner.
銷魂麵舖基本上只賣一種麵，銷魂麵(也就是乾拌麵)，另外加上清燉湯或是麻辣湯，既然我們有兩個人，自然兩種都點，另外再單點了幾道小菜。
The menu is simple, here only serves two dishes, noodle with spicy soup or with classical soup. Since we are a group of two, we ordered both.
很快地麵就上桌了，一碗清燉半筋半肉，一碗麻辣半筋半肉，兩碗銷魂麵加糖心蛋，以及單點小菜，讓人看了就想趕快開動！
The noodle you can eat here is like Lo Mein, but not exactly. So the beef and the soup are in one bowl and the noodle is in another. The spicy soup is with the beef and tendon.
兩碗湯頭都嚐了嚐，清燉湯頭的味道真的挺淡，帶了點牛肉香在其中，很棒；麻辣湯頭的辣度其實還好，且「麻」「辣」的味道其實和牛肉湯本身融合得不錯，也挺好喝的，只是牛肉香就被蓋過了，所以我個人比較偏好清燉湯。
For myself, I prefer the classical soup because I can still taste the flavor of beef from it. The spicy soup is also good. It can work up your appetite but not by the strong spicy.
麵則是比較硬一點的手工麵，拌上含有大蒜的拌醬，非常有嚼勁，非常好吃。
The noodle is a bit hard which you may feel more chewy. With the garlic taste, it's delicious.
肉的部分應該是切片牛腱肉，雖然切得挺薄的，煮得相對熟了一點，但仍然很軟嫰，仍然帶有牛肉香；牛筋都切得挺大塊的，很Q，很好吃。
The beef and tendon are full of the bowl, not just three or four pieces as a usual beef noodle. Although the beef is sliced, it's still soft and I can taste the flavor. And the tendon is really chewy. Both of them are good.
小菜部分則是以麻辣鴨血和豆腐較為出色，在保有原味的同時，帶點麻辣味，好吃；另外點的小黃瓜與酸梅湯則是普普。
For the side dishes, the cucumber and suanmeitang are so so. The spicy duck blood and tofu are really good.
總之，我覺得這一餐值得排隊等待30分鐘，再加上花費台幣280元吃一碗牛肉湯加銷魂麵！
As a conclusion, I think it's worth to wait for 30 minutes and spend for NTD 280 to eat the beef soup and the noodle here.
大師兄銷魂麵舖 - 中山店：
10491 台北市中山區中山北路二段42巷36號
在個慵懶的午後，和女友在捷運中山站附近逛逛特色小店，發現了這間恩尼斯Onni's 韓式外帶專門店 (好長的店名～)，外觀上倒是相當簡單，招牌也只有小小一個，언니's，感覺有趣，於是就在這兒享用了這一天的午餐。
On a Saturday afternoon, we tried to find something to eat near the Metro Zhongshan station. This small Onni's catches our eyes. It looks tiny and interesting.
似乎因為人手不夠，基本上沒有服務生，連各桌的菜單都沒有，直接就貼在牆上，讓顧客自行選擇，選好再到廚房前點餐，付款即可。付款時注意到在廚房忙的兩位女士應該都是韓國人，有點期待等下的食物應該都會滿道地的。
When we get in, it only has the menu on the wall. I guess that's because it will be easier if the chef wants to change something to serve. By the way, the chef really looks like a Korean lady. The food should be really Korean style.
店面雖小，感覺得出來店主挺用心的，還滿有文藝氣息的小角落。
This cute restaurant has several cute corners.
我們總共點了三道菜，鍋盤烤豬肉拌飯，原味豬絞肉拌飯加豆腐鍋，以及炸雞套餐；這兒應該是主持拌飯，我們發現每一桌幾乎都有點，且牆上還有註明該如何享用好吃的拌飯，把食材攪拌均勻，這樣才能每一口都包含食材的鮮美，好吃；炸雞套餐則有原味與甜辣味，我本來以為會是像韓式炸雞店的全雞，沒想到是炸雞塊，炸得酥酥脆脆，很好吃，右邊的甜辣味更好吃，辣辣的，讓人想要會想要再多吃一點；另外，不得不提豆腐鍋，裡面真的是只有豆腐，豆腐的滑嫰加上濃湯，很好吃，只是不太容易喝，有點太辣了～
We have three meals for the lunch. The pork bibimbap, the pork bibimbap with tofu soup and fried chicken. The bibimbap is the classical food here, we found each group has it. The chef also reminds the customer to stir all the things thoroughly before eating it. It's good. The taste of the fried chicken is the orignal (on the left) and sweet & spicy (on the right). We like the sweet and spicy more.
恩尼斯Onni's 韓式外帶專門店：
103 台北市大同區赤峰街49巷25號
兩個多月前，日本有名的合點壽司來台開設第一家分店的新聞還滿大的，特別的是，店家居然選擇落腳內湖，就在捷運西湖站附近一百公尺左右，讓我也覺得可以找個時間去嚐嚐，沒想到，當時最晚在晚上六點左右時，號碼牌就發光了；兩個多月後的八月底，我在五點初頭再來嘗試一次，還好，大約只有11，12組客人，大約只等了30分鐘就可入座了，不知是不是因為內湖的交通畢竟不像市中心那麼方便，所以人潮很快地就開始下降了，呵～
It's about two months ago, Gatten Sushi opened the first branch in Taiwan, near the Metro Xihu station at Neihu district. There are so many people so you may not get the ticket if you came here around six o'clock PM for the dinner. After two months, it's not so hard. Maybe because it's at Neihu, which is not a convenient place for those live in the downtown or other areas of Taipei. The time I arrived is about five and there are about 10 groups before us. We can get in about waiting for 30 minutes which is not so bad.
一坐下來就先用抹茶粉泡了一杯熱茶，還不錯喝，前後大概喝了三杯吧。
The tea with the matcha powder, not so bad. I may drink for three cups.
吧台的每個座位前都有一台供作點餐的平板，老實說，使用過後，我真的不知道這對一家迴轉壽司來說是好的進步？還是壞的改變？
對我來說，透過平板，我可以很輕易地理解店家有供應哪些料理，又有哪些料理已經完售，不用在迴轉台上癡癡地等是好處，但這同時也是缺點，因為迴轉台上的驚喜同時也不見了！顧客之所以會將目光盯在迴轉台上，就是因為不知道壽司師傅會把什麼樣的驚喜放上迴轉台，必須盯著才不會錯過，才不會被坐在廚房出口處的前方客人就把想吃的壽司搶光(雖然被搶光的遺憾或許也是種體驗)，平板剝奪了這樣的樂趣。
知道了合點壽司有提供哪些料理之後，居然帶來了另一項失望，覺得品項好少，好像只有三四十樣，想吃的卻只有五六道，完全不像是走進一家迴轉壽司店應該體驗到的經歷，感覺好像應該應該要有一百道壽司可選，然後至少要有廿道想吃，還要碰運氣看能在迴轉台上拿到幾樣，吃到有點太撐地走出餐廳，可惜這不會發生在合點壽司。
平板還讓我的用餐方式做了調整，我幾乎不看迴轉台上有什麼壽司了，我不知道那道壽司已經在迴轉台上放了多久？是否還新鮮？看到想吃的壽司，我寧可用平板點餐，耐心地再等一下，至少是師傅手工現做，超新鮮的啦！
The tablet for you to place an order. I don't know if this is a advantage or disadvantage for the restaurant. For me, the advantage is that I can tell that what the restaurant have easily. But, as a Kaiten-zushi (also called Conveyor belt sushi, rotation sushi or sushi train), is it a benefit for the customer to know what exactly you have? The user may not have a chance to be surprised to find something he doesn't expect to see on the belt. Like me, I feel disappointed that the Gatten Sushi Taiwan only provide maybe less than 30 sushi, and I may just only want to try 5 or 6 of them. This is not what I expect when I go in a Kaiten-zushi. Another disadvantage of it is that I don't want to pick up the sushi on the train anymore, because I don't how long time it may be when it's on the train. I just want the totally fresh sushi by my orders.
甜蝦，剛坐下，依習慣從迴轉台上拿了一盤壽司，也就僅此一盤，很大一隻蝦，很甜，很好吃！
The sweet shrimp, which is also the only one I got from the belt. It's sweet and nice.
經典的推薦五貫壽司，由左至右依序是鰈魚鰭邊，鮭魚，赤海老，紅甘與黑鮪魚中腹，都挺鮮甜的，鰈魚鰭邊QQ挺好吃的，鮭魚相對比較沒有特色(不錯吃，只是不特別)，紅甘也是，我覺得最好吃的是赤海老與黑鮪魚中腹。
The classical five, the flounder, salmon, cocktail shrimp (or whiskered velvet shrimp), Greater amberjack and the chu-toro. The best of them are the cocktail shrimp and chu-toro.
於是我又單點了一盤赤海老，蝦子的甜味超棒，且蝦肉厚實，好滿足的一大口～
So I have another cocktail shrimp, it's sweet and it's big. I feel satisfied.
吃到很不錯的黑鮪魚中腹肉，馬上點一盤大腹肉來比較一下，我覺得這是在迴轉壽司店吃壽司最大的好處，可以用相對便宜的價格，同時比較相似的魚肉，無論是近似的魚種，還是部位的差異，藉此機會分辨互相之間的差異，增進自己對壽司的認識，像今天，我就完全理解為什麼大腹肉會比較貴？為什麼大家都說大腹肉是口味較重的魚肉，應該放在後面吃？它的油花比中腹肉更多，很濃郁，吃在嘴裡，油脂展現的肥美，真是好吃，且讓人覺得好滿足，覺得好像這一餐就該結束在這一道，真是一個完美的 Ending。
For me, the best things to eat in a Kaiten-zushi is they serve different level of the fish with cheap (or at least not so expensive) price. I ordered the otoro separately to compare the chu-toro and otoro. The otoro is more juicy since it has more oil. And I also got the point why people says you should eat the otoro later. You may feel satisfied and think this should be the end of this meal.
也許覺得就只是覺得，我還是多點了兩道─花枝與干貝，花枝的刀工不錯，肉質本身是比較有彈性的，QQ的，很好吃，干貝則非常軟，肉又很甜，真的是超棒的，就是我最愛的干貝。
Maybe not me, I order another two things, the squid and scallop. The squid is chewy and the scallop is so sweet and soft. So delicious.
女友則是加點了兩道炙燒壽司，蔥烤鹽味鮪魚和炙燒牛肉，這兩道廚師對肉的熟度都掌握地很好，讓肉散發了烤熟時的香，同時保留了肉質本身的甜味，很好吃。
My girl friend ordered the last two, roasted tuna and roasted beef. They both are good. The chef keep the natural flavor of tuna and beef and they're cooked.
最後結帳的金額有點超出預期，總共1,436元，其實在看菜單時已經有點心理準備了，這個價格只是超出了走進來前的預期，感覺迴轉壽司店好像不該花到這麼多錢，也不過吃個八分飽而已；雖然覺得C/P值有點低，但這兒的魚肉真的很好吃，新鮮，份量也足，再加上廚師的功力，真的是美味的享受。
We spent NTD 1,436 in total. This is not a price you may expect for two people when you walk into a Kaiten-zushi in Taiwan. I may say the food is good, but the price may also be higher than a customer's expectation.
合點壽司：
114 台北市內湖區內湖路一段306號
