店長 廣部祐之

經典的傳統就應該繼續堅持

30年資歷的板前壽司經歷,在30年的料理歲月中,堅持守護江戶前壽司的精神,將傳統發揮到經典,堅持食材的新鮮度,讓台北的饕客們也能享用到經典的江戶前壽司

Restaurant Director Hiroyuki Hirobe

Tradition is an everlasting pursuit
With over 30 years of experience in Japanese cuisine, the Restaurant Director instills the spirit of Edo style sushi in everything, adhering to the traditions of classic dishes. Freshness in ingredients are absolute, allowing connoisseurs taste a long, strong tradition of Edo style sushi.

料理長 王禮揚

再好的刀功,沒有好的食材,都是白費!

業界知名的海鮮食材達人,對食材的把關有極嚴格的標準,不只新鮮,還要最好,只有最好的食材才能進入 鮨 松濤的食材庫裡

Chef Li-Yang Wang

No matter how technical your skills are, without fresh quality ingredients, your dishes are doomed to fail!
It is no secret that freshness in seafood is the gold standard in the hospitality industry and our standards do not fall behind in this aspect. Our ingredients are not only fresh, but must adhere to our scrupulous inspection the ensure quality for our diners. Only the best ingredients may be served to our connoisseurs at Sho-u To Japanese Restaurant.