Ken Anhe: The Supreme Aesthetics of Subtraction

On Anhe Road in Taipei, Ken Anhe (謙安和) is so low-key that it's almost easy to miss. There is no loud signage, only a steady wooden door. Pushing it open, you are greeted by absolute silence and Zen.

---

1. Cuisine: The Magic of Water

The head chef has an extreme insistence on the use of "water."

• Irizake (煎酒): Unlike the heavy soy sauce found in typical sushi restaurants, Ken Anhe uses "Irizake" (a reduction made from dried plums and sake) as a dipping sauce, a tradition from the Edo period. Its faint acidity perfectly draws out the sweetness of white fish without overshadowing its flavor.
• Hair Crab Rice: This is the favorite of many regulars. The meat and roe of Hokkaido hair crab are meticulously removed and spread over Kamameshi (kettle rice). Every grain of rice absorbs the essence of the crab, simple yet luxurious.

---

2. Space: Still as Water

The restaurant interior features only a few counter seats and private rooms. The silence here is so profound that even the sound of ice hitting a glass sounds crisp. It's a tension-filled quietness that forces you to focus on the food before you and the chef's every movement.

---

3. Real User Insights

Connoisseur's Notes:

• Budget: This is definitely one of the highest-priced Japanese restaurants in Taipei. But for diners seeking "extreme purity," the top-tier ingredients air-freighted to Taiwan and the chef's expertise are absolutely worth the price.
• Privacy: This place is very popular among business and political elites due to its high level of privacy.

---

4. Practical Information

• Location: No. 4, Lane 127, Section 1, Anhe Road, Da’an District, Taipei City.
• Style: Authentic Kappo, which goes beyond sushi to emphasize the performance of cooked dishes.

---

Love this feeling of storytelling in an old residence? Experience Chinese elegance at Le Maison de Win (文公館) in Taichung.