{"id":87211,"date":"2014-07-21T10:42:00","date_gmt":"2014-07-21T02:42:00","guid":{"rendered":"http:\/\/jonathansin.com\/%e3%80%90%e5%8f%b0%e7%81%a3%e3%80%91%e5%8f%b0%e5%8c%97%e7%be%8e%e9%a3%9f-%e5%8a%8d%e6%8c%81%e5%b1%8b-%e9%b0%bb%e9%ad%9a%e9%a3%af\/"},"modified":"2026-04-10T10:45:50","modified_gmt":"2026-04-10T02:45:50","slug":"%e3%80%90%e5%8f%b0%e7%81%a3%e3%80%82%e5%8f%b0%e5%8c%97%e7%be%8e%e9%a3%9f%e3%80%91%e5%8a%8d%e6%8c%81%e5%b1%8b-%e9%b0%bb%e9%ad%9a%e9%a3%af","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/%e3%80%90%e5%8f%b0%e7%81%a3%e3%80%82%e5%8f%b0%e5%8c%97%e7%be%8e%e9%a3%9f%e3%80%91%e5%8a%8d%e6%8c%81%e5%b1%8b-%e9%b0%bb%e9%ad%9a%e9%a3%af\/","title":{"rendered":"[Taipei Cuisine. Taiwan] Kenjiya Eel Rice"},"content":{"rendered":"

\"\"
\nThe last restaurant in the Taipei eel rice project, I went to a farther away restaurant, Kenjiya, to have their eel rice with kamaboko (grilled eel). Kenshoya doesn't have any three course meals, nor does it have any steamer eel dishes, so there are only two choices, kamaboko and shirataki. The set meals are all kamaboko style, while the shirataki ones are mostly skewered, and the kamaboko is served with soy sauce, which makes it a good match for rice.
\n
\nThe Kenshoya's kabayaki eel was thicker than the Kyoto House and Hamamatsuya's of the previous two days, but the eel had a lot of fat, which was surprising, and it was richer and more flavourful than the Hizenya's, with a crispy texture that only comes from extremely fresh eel.
\nKenshoya's chef's barbecue is also the best of the four. The eel is grilled to perfection, with the skin a little charred, but the flesh is tender without being overcooked and retaining its juices.
\nThe soy sauce is fresh and fragrant, and you can taste the bean flavour as well, and the best part is that the chef has this delicious soy sauce on hand and doesn't overdo it by adding a lot of it to the eel.
\nThe rice is made from the finest pearl rice, and the grains of rice are dry and springy, which is my favourite texture, and it's very appealing. Perhaps the quality of the eel itself is better, the oil from the eel seeps into the rice, and the rice is covered with the eel's oil, making every bite of the rice a treat.
\nThe whole eel rice dish is of the same calibre as what I've had in Japan. Kenshoya is the best out of the four I've had in Taipei!
\n\"\"
\nThe eels are thicker and fattier than the Kyoto House and Hamamatsuya of the previous two days.
\n\"\"
\nThe grains of rice are wrapped in eel fat, making every bite of rice a treat!
\n\"\"
\nAppetisers are very well thought out, a thick piece of tamagoyaki and a bit of kimchi, all of which are of a high standard, no cheating!
\n\"\"
\nA small bowl of black bean soup is also included in the set menu.
\n\"\"
\nThe best thing about this appetiser is the Kanto Boil, with daikon (radish) and meatballs, very tasty!
\n\"\"
\nGrilled eel liver - not available at any of the previous eel restaurants, but Kenshoya does have it here, but it is not grilled well enough, so it can be grilled more dryly, and the eel liver is fresh and does not have a bitter flavour.
\n\"\"
\nKirin beer is a basic drink at Japanese restaurants, and of course it's served here!
\n\u25bc White-grilled eel - Compared with last night's Hamamatsuya, I prefer Hamamatsuya's white-grilled eel because there are three ways to eat it at the same time, and the main point is that you can add your own salt, so you can control how salty it is. But here, the taste of kenjiya is more like salt grill, the difference is that the salt is smaller.
\n\"\"
\nThe eel was grilled in one piece and salted, which made it a little too salty.
\n\"\"
\nKenjiya's eels are the best and fattest of the four.
\n\"\"
\nThe grilling technique was good and even, but I think it could have been a little more charred.
\n\"\"
\nAt the end of the order, you will get an extra red bean soup for dessert, which is very tasty, as the Hong Kong people say: the red bean is dissolved and sandy.
\n\"\"
\nKenshoya's eel restaurant has its own story, and it is a restaurant that is dedicated to making good eel dishes.
\n\"\"
\nKenchikuya is more expensive than Fat Mae Uk, but cheaper than Hamamatsuya, and the quality is the best among the four.
\n\"\"
\nNot much in the way of snacks, but they are all high quality baked goods at a cheap price.
\n\"\"
\nThe \"Kemono House\" big sign in front of the entrance.
\n\"\"
\nThe entrance is actually quite discreet, so you have to be careful to look for it.
\n\"\"
\nThe interior is decorated in a new style of Japanese cuisine, with a number of private rooms of different sizes as a special feature.
\n\"\"
\nWhen you walk along the road, you pass by some old residential areas, so it's a bit different from the style of the restaurant.<\/p>\n

\n

Kenjiya Eel Rice
\nAddress.
\nNo. 31, Lane 258, Sec. 2, Jianguo N. Road, Taiwan 104, R.O.C.
\nTelephone.
\n+886 2 2516 0951<\/p>\n

https:\/\/www.facebook.com\/kenmochiyaa4<\/a><\/p>\n

 <\/p>\n

\n

Related articles.<\/b>
\nTaiwan. Taipei Gourmet Eel Rice Tour - Hizenya, Kyotoya, Kenjiya, Hamamatsuya - Map Masterclass<\/a>
\nTaiwan. Taipei Cuisine Fat Front House Eel Rice<\/a>
\nTaiwan. Taipei Cuisine Kyoto House Eel Rice<\/a>
\nTaiwan. Taipei Cuisine Kenjiya Eel Rice<\/a>
\nTaiwan. Taipei Cuisine Eel. Japanese Restaurant Hamamatsuya Eel Rice<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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