TRANSLATION | Eugenia Yang
The colorful copper wires represent the inextricable depth of the ocean, while the changing lights and shadows, the soothing melody, along with the jellyfish projection welcome us to embark on a delicious journey. Using fresh ingredients delivered straight from Japan and his impeccable knife skills, Chef Jian is persistent about his own excellence. Not only pursuing the delicacy of the taste, but also showing his understanding towards art, he incorporates ingredients with aesthetics. A mutual sublimation, together Chef Jian takes his work to the next level, devoting himself to creating a theory of art—Jiansushi.
Thirty Years of Craft
Hidden amidst the bustling streets of Taipei’s East District, Jiansushi’s understated entrance is built with rough, masculine concrete and traditional Yakisugi, a perfect alignment with Chef Jian’s humble personality. After working at several famous restaurants—Shintori, Nanatori, Yesushi—he traveled to Shanghai, Beijing and Japan to take his culinary skills to the next level and truly master the art of sushi. With his background in kaiseki, Chef Jian was able to acquire the skills needed for an itamae easily. In the blink of an eye, thirty years have passed and he believed passion is the key to his perseverance. Eyes beaming with a burning passion, he said that despite rarely having days off for the past thirty years, he never felt tired. Every time he picks up his sashimi bōchō and takes his place in front of the cooking station, Chef Jian is ready for a performance that strives for perfection, and perfection only.
When Taste and Art Unite
Walking into Jiansushi is like entering an art museum. Not only using projectors with the same level as that of the Southern Branch of the National Palace Museum, the interior also displays works from artist Julia Hung’s collection, An Unusual Knot. Every single piece is one of a kind, just like the sushi dishes created by Chef Jian. The temperature of each sushi made is so on point that it’s simply unable to be replicated. To him, the romantic curves swerve like a fish’s tail swimming freely in the deep blue ocean, while the tastes bloom with freshness as if we are directly enjoying the vitality of life. Consisting of wild Oma Tuna, Hokkaido Bafun Uni, minced Japanese shrimp, pickled cucumber and shiso flower, the most luxurious Monaka is filled with the freshest, most luxurious ingredients, an ultimate delicacy that cannot be missed.
With Absolute Determination
The four main elements—architecture, paint, casting, shadow—illustrate the indoor and outdoor décor of Jiansushi. They also symbolize the four different set menus offered that will satisfy all kinds of customers. Perfectly connecting delicacy and artistic concept, the tableware used in the restaurant are the chef’s decades of beloved collection, with the Bizen plates from Okayama, Japan being his favorite. Like Chef Jian said, life is like the Gunkan-Maki, which is on Jiansushi’s secret menu; the delicious fillings dance in the mouth and surprise our senses the same way our future encounters can never be predicted correctly. Withholding absolute determination, he continues to take on life with persistence, passion and a heart that never forgets.