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Japanese cuisine is perhaps the most commonly consumed and widely accepted foreign cuisine among Taiwanese people, but the Japanese cuisine that Taiwanese people are accustomed to seems to have little variation. Daring to create innovative Kaiseki cuisine in Taiwan is already quite remarkable, and doing so in Yunlin, a place considered rural by many, is even more impressive.松屋's owner, Mr. Chang, is passionate about developing Japanese cuisine. Starting from a small Japanese street food stall on Donghua Road in Douliu 20 years ago, he has consistently pursued innovative Japanese cuisine. Although he and his friends have opened a large Japanese banquet restaurant, he ultimately returned to the path of creating his own unique dishes. Cooking is an art form, and this is fully evident in the cuisine at松屋. The owner changes the menu every week, creating new dishes based on the fresh, seasonal, and local ingredients. It's a feast for the senses, a culinary experience that combines visual aesthetics, beauty, and flavor. Some of the dishes include appetizers like sashimi made with high-grade Japanese fish such as peony shrimp and red snapper, impressive sea urchin and tomato jelly, salmon roe and roasted seaweed rolls, fried needlefish, and milk steamed eggs made without egg yolks for a healthier option. The main courses include French-style lamb chops with foie gras, yam and clam soup, and a sweet potato, avocado, mango, and crab salad. Each dish is not only visually stunning but also exquisitely delicious. Mr. Chang emphasizes that at松屋, "you can enjoy the delicacies without worrying about the portion sizes," as the servings are generous.