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EIKA 盈科

Taipei CityDatong DistrictRestaurant

4.4/ 5
133

Local ingredients shaped by the spirit of Japanese cuisine and French techniques

At a Glance

Reservation required
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Signature Dishes

  • Wood-fired rouge pigeon

    Wood-fired aroma and crisp skin; tender, juicy meat with sticky rice inside the pigeon leg

  • Threadfin with fermented bean curd

    Thick yet tender fish; sweet roasted fermented bean curd, balanced by the sweet-sour cape gooseberry and lemon

  • EIKA sashimi

    Very thinly cut and carefully handled sashimi; chewy, sweet soft squid, with seared kichiji and mackerel skin turned crisp

  • Monkfish liver with sweet corn

    Rich, full-bodied liver; tomato and black vinegar add sweet-sour relief, and the seafood is handled without a fishy odor

  • Fig tempura

    Thin, crisp batter keeps the fig's freshness and sweetness; floral aroma, shiso, and white miso add lift

At a Glance

Value verdict
High-priced, so expectations rise
Reservation
Reservations are required

What you should know

Best for

  • Those who value ambience and service details

Hidden costs

  • Set menu plus 10% service charge

What you should know

  • Tea is served on the first floor before dining upstairs, with a view of the open kitchen
  • A past arrangement allowed solo dining: reserve first, then call to adjust the booking