[TAIPEI - 起上小法師 - 牛舌炭燒專門店 😌]
台北名氣牛舌專門店。這𥚃的牛舌不是不好吃，但無論中午或晚上都是以便當形式來賣，不能單點牛舌。便當給人的感覺是快而且不貴，但只有幾塊牛舌的便當收的價錢一點都不便宜。所以餐廳的方向有點模糊。
記得在東京六本目的一家牛舌專門店，我跟朋友吃完晚飯才去継續吃喝。因為已飽所以只是點了幾款特別牛舌菜式，加上不貴的酒也要接近一人二萬日元買單，但餐廳的牛舌真的不錯所以還是覺得值得。
所以既然是專門店，餐廳其實不防考慮是不是可以以更高品質的定位針對客人。來吃中午便當還可以，但晚上如果用單點形式來賣，讓客人一邊點一邊配酒或其他飲料，不但可以更明確確立專門店的定位，同時也可收取更高的價格。當然這樣客人的要求也會提高酒單也要加強，所以最重要是餐廳是不是真的有能力成為真正的牛舌專門店！
A famed beef tongue specialty restaurant in Taipei. It’s not that the quality of beef is not good or doesn’t taste good, but I wonder why only be to set is available? Bento gives the impression of fast food and inexpensive, but with only a few pieces the bento here is not cheap at all. So the positioning of the restaurant is kinda confusing.
This reminds me of a beef tongue specialty joint at Raponggi Tokyo. Me and my friend went there for late supper. As we had dinner and quite full already, we only ordered a few special beef tongue dishes. Adding to basic wines the total bill ended up close to 20,000yen per head, but as there dishes are really tasty I think it still worth it.
Since they are positioned as specialty shop, this Taipei restaurant could consider whether they should also target a different client segment with higher quality beef tongue. Bento for lunch is acceptable but they could offer a la carte beef tonque dishes, customer could order more quality dishes to match with drinks or wine, not only the restaurant can enhance its image, but also able to bring in more business/ profit. Of course expectation of customers will certainly increase and wine list has to be improved, so the main issue is whether the restaurant has the ability and capacity to become a real beef tonque specialty restaurant.
味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
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