Wara Japanese Bistro at InterContinental Kaohsiung

Dining at Wara Japanese Bistro, located within the InterContinental Kaohsiung, was a delightful experience blending traditional Japanese elegance with modern creative flair. The overall dining atmosphere exuded sophistication, with warm lighting and a space design rich in Japanese aesthetics, creating a sense of understated luxury the moment you step in. Our party of three ordered a variety of dishes, each offering its own surprises.

The Tomahawk Pork Chop was a feast for both the eyes and the palate, featuring a thick cut that was crispy on the outside, tender and juicy on the inside, with a smoky aroma and generous portion size. The Scallop Kamameshi was my personal favorite of the evening, with plump, sweet scallops paired with perfectly cooked rice infused with the fragrance of broth, delivering layers of flavor in every bite. The steak was cooked to perfection, tender and juicy, and complemented beautifully by the house-made sauce. The sushi leaned towards a refined style, with each piece showcasing exceptional freshness, especially the seared varieties, which were incredibly aromatic. The most impressive dish was their signature seasonal appetizer crafted by the chef—this time, it was a sea urchin and yam mousse, which was creamy, smooth, and perfectly balanced in savory flavors, truly a masterpiece.

The three cocktails we tried were the perfect finishing touch. Whether it was the refreshing fruit-forward options or the more robust classic cocktails, the bartender's meticulous craftsmanship was evident, with complex flavors and well-balanced profiles. They paired wonderfully with the meal but were equally enjoyable on their own.

The total cost for the three of us came to around 6,000 TWD, which is reasonable and well worth it for a fine dining experience in a high-end hotel. Wara is not just a meal but a refined culinary journey, making it highly recommended for both romantic dates and gatherings with friends. I look forward to visiting again to try the chef's seasonal specialties in the future.

Post by 李丹丹123 | May 22, 2025