Taiwan Premium & MICHELIN‑Starred Restaurants Reference Cases
CUSTOMER CASE
鮨天本 登龍門 Sushi Touryuumon
From the renowned members-only sushi restaurant Sushi Amamoto, known for its hard-to-get reservations, a new brand, “Tōryūmon”, is about to be born. Chef Shogo Amamoto launched Tōryūmon with the mission of nurturing the next generation of sushi chefs in Taiwan. Disciples who have thoroughly trained at Sushi Amamoto will take the counter stage, inheriting his uncompromising culinary philosophy while showcasing their own skills. Tōryūmon is the stage for these young chefs to rise and challenge themselves.
鮨崤
Sushi Kō” is an Edomae sushi restaurant featuring 12 counter seats and one private room. Blending Tokyo’s postmodern sushi style, it highlights seasonal ingredients carefully sourced from Japan, Taiwan, and around the world. The dining experience is entirely omakase, with the menu crafted daily based on the freshest market selections. Each dish enhances the natural essence of the ingredients with refined techniques, offering guests a rich and memorable culinary journey.
Samurai Yakiniku
“Samurai Yakiniku” embodies the spirit of Japanese Bushidō. Chefs, wielding their skills like swords, carve wagyu beef with precision and grace. Guests enjoy premium Ōmi beef served yakiniku-style over the counter, where each dish is crafted with sincerity and pride. The smoky aroma of charcoal draws out the beef’s finest flavors, transforming the meal into more than dining—it becomes a live performance of strength and beauty.
梵 燒肉 VANNE
“VANNE Yakiniku” is a premium yakiniku brand created by Hideyuki Kuwahara, president of Japan’s famed “Yoroniku,” together with an elite team in Taiwan. It inherits the highly acclaimed techniques and philosophy of Tokyo while adapting to Taiwan’s unique food culture and dining needs. Every detail, from meat selection to slicing and grilling, is perfected to deliver exquisite flavor and melt-in-your-mouth texture. In a refined space, VANNE offers a next-generation yakiniku experience that bridges Japanese and Taiwanese culinary excellence.
日和 A5和牛專賣店
“Hiyori” is a premium specialty store dedicated exclusively to A5-grade wagyu beef. Only champion wagyu from Japan is selected. Japanese artisans visit Taiwan to directly supervise precise butchering techniques, ensuring quality control for each cut. Fresh beef is delivered straight from the source to maintain peak freshness. Unlike a restaurant, Hiyori is a retail shop offering chilled raw wagyu for home cooking—bringing professional-grade quality into your kitchen.
阿鑫小料理 Ashin
Ashin Cuisine, led by Chef Ashin, embodies both the strength of his robust appearance and the refined sensitivity honed through Japanese training. Each day’s fresh ingredients are prepared with respect and meticulous care, resulting in dishes that radiate both beauty and warmth. Every bite carries the chef’s heartfelt craftsmanship. His strong dedication to culinary excellence drives him to continuously refine and innovate beyond the existing menu, reaching ever greater heights. Embracing the rhythm of the seasons, Ashin delights guests with flavors unique to each moment in time.
青杉燒肉 aosugi.yakiniku
Located in Taipei’s Eastern District, Aosugi Yakiniku offers a refined yet luxurious dining experience. The restaurant features the finest selection of premium wagyu beef and fresh seafood, highlighted by its signature tableside grilling service by dedicated staff, ensuring perfect doneness and flavor every time. Private dining rooms provide an intimate and comfortable setting. In addition to A5-grade wagyu directly sourced from Japan, the restaurant also houses live aquariums, allowing guests to indulge in the freshest premium seafood at any moment.
態芮 TAÏRROIR
Tairroir is a uniquely coined word that embodies the philosophy of showcasing the rich diversity of Taiwanese cuisine to the world. The restaurant emphasizes a delicate balance between tradition and innovation, fusing Taiwan’s terroir and ingredients with the techniques of French gastronomy. Each dish tells a story, allowing guests to experience the boundless possibilities of Taiwan through all five senses. More than just dining, Tairroir offers a one-of-a-kind gastronomic journey that serves as a cultural bridge through food.
Fleur de Sel
Fleur de Sel in Taichung is a renowned French restaurant led by Chef Lai Yu-Ju, Taiwan’s first female Michelin one-star chef. With carefully selected ingredients and refined techniques, she crafts innovative French cuisine infused with Asian flavors. Her creations honor tradition while embracing modern sensibilities, captivating gourmets with dishes that are both elegant and distinctive.
梅村日本料理
Umemura Japanese Cuisine (Hengyang Branch) was established in 1978 and has been cherished for over 40 years as a beloved traditional Japanese restaurant. Known for its reasonable prices, approachable flavors, and extensive menu, Umemura offers everything from freshly caught seafood from Taiwan’s coastal waters to premium ingredients imported directly from Japan. It is a trusted dining destination that continues to be loved across generations.
禾壤 SOIL
SOIL returns to the essence of cuisine, valuing sincerity over extravagance and sharing heartfelt dishes with its guests. Each ingredient is deeply understood and elevated to highlight its purest flavors, resulting in creations where simplicity meets refinement. Every plate carries quiet passion and meticulous craftsmanship. SOIL offers an honest and profound gastronomic experience that invites diners to rediscover the true origin of food.
方蒔 the Front House
the Front House is the creation of Chef Tsai Chung-Ho, who honed his expertise in Michelin-starred restaurants, together with restaurant manager and sommelier Kiky. Inspired by their shared journey of growth as a team, the restaurant combines refined French culinary techniques with professional wine pairings to offer guests a holistic dining experience that delights all five senses.
Thomas Chien Restaurant
Thomas Chien Restaurant stands as one of the premier French restaurants in Southern Taiwan. Specializing in Nouvelle Cuisine, it masterfully combines the finest ingredients from around the world with Taiwan’s exceptional local produce, presenting a light and refined style. Chef Thomas Chien draws on his extensive experience in Paris and Hong Kong, applying his unique aesthetics to reinterpret Southern Taiwan’s culinary culture in a contemporary way. Each dish harmonizes visual elegance with delicate layers of flavor, captivating discerning gourmets. Set within an elegant space, the dining experience resonates with all five senses, offering a truly world-class gastronomic journey.
Restaurant A
Led by Chef Huang Yi-Lun, Restaurant A has officially opened on the 4th floor of Shin Kong Mitsukoshi Diamond Towers, Building II. Every detail is carefully crafted under the chef’s vision to create an extraordinary dining experience. The opening season’s tasting menu is themed “Born from Nature: Inner Dialogue,” inspired by ten of Taiwan’s leading designers and artisans, paying tribute to their artistry and collaboration. This unique feast, where cuisine, art, and culture converge, offers guests a multisensory journey that celebrates the miracle of nature’s beauty and dialogue.
侍肉餐酒館
Samurai Steak & Wine Bar sets a new benchmark for dry-aging restaurants. Featuring champion-grade meats sourced from around the world, the restaurant uses EU-certified aging facilities and masterful craftsmanship to deliver the finest aged beef. Guests can enjoy their meal alongside a curated selection of premium red, white, and natural wines, all within an intimate and refined setting. A Chef’s Table is also available, offering dishes worthy of the name “Ultimate Luxury Feast.” This is a destination crafted for true meat lovers.
慢慢弄乳酪工坊
Manmano Cheese Workshop is Taiwan’s first artisanal Italian-style cheese atelier. Cheesemaker Isabella, having trained in traditional workshops in Italy and Japan, has mastered the craft often called the “Art of White.” Exceptional fresh cheese requires only four elements—water, salt, rennet, and milk. With quality ingredients, it is the artisan’s skill that defines the flavor. These simple yet profound handmade cheeses are breathing new life into Taiwan’s culinary culture.
Gien Jia 挑食西餐廳
Gien Jia Bistro is powered by a highly skilled culinary team offering a diverse selection of creations, including dishes, wines, desserts, meal kits, and curated dried goods. With a focus on aged ingredients and seasonal produce from Taiwan, the restaurant presents imaginative and distinctive menus. Each dish combines refined craftsmanship with the warmth and passion unique to Southern Taiwan, delivering flavors that resonate deeply. Striving for harmony between tradition and innovation, Gien Jia is devoted to celebrating the art of “aged flavors.”
拾旬熟成精肉專門店
Shíxún Aged Meat Specialty Store is dedicated to the art of aging, a profound technique that not only enhances preservation but also elevates flavor and texture to new heights. The system integrates the expertise of Japanese sushi masters, Spanish and Chinese ham artisans, and American aging chefs. Powered by high-precision aging refrigerators manufactured in Taiwan by Kingson Technology, it recreates a snow-cellar-like environment with constant temperature, humidity, and meticulously controlled air circulation. Using specialized cultures tailored for premium ingredients such as wagyu beef, freshly killed fish, and sea urchin, Shíxún delivers an unparalleled aging experience with flavors found nowhere else.
直火1954 AURA
AURA | Direct Fire 1954 is a new brand created by the culinary team of Leputing, named in tribute to the history of the Air Force Sānchóng First Military Village and the year 1954, when the community was established. Designed as a unique “restaurant-within-a-restaurant,” it merges two contrasting atmospheres into a dynamic space where vibrant design meets refined cuisine and crafted cocktails, creating an experience full of surprises. With a deep respect for craftsmanship and attention to detail, AURA brings a fresh wave of gastronomy to the Sānchóng area.
豐里海鍋物
Fenglihai Hotpot brings the spirit of Japan’s Satoumi philosophy to life, offering Japanese-style hotpot crafted with freshly caught fish delivered directly from Yilan’s local fishing harbors and seasonal local ingredients. Each pot unites the blessings of the sea and the harvest of the land, prepared with meticulous care to highlight the pure flavors of the ingredients—satisfying even the most discerning gourmets who value freshness. Carrying forward the ethos of its sister restaurant, Satoumi Café, Fenglihai Hotpot celebrates a food culture that lives in harmony with the sea.
癮燒精食 INN RYORI
INN RYORI is a yakiniku brand devoted to creating flavors so captivating that just one bite leaves a lasting impression. With sincerity toward both ingredients and guests, every step—from selection to preparation and presentation—is meticulously crafted as part of a holistic experience. Each dish reflects dedication and responsibility, offering unforgettable bites. At INN RYORI, being true to yakiniku is not only our craft but our way of life.
職牛 Zhi Niu
Zhi Niu is one of Hualien’s rare high-end steakhouses, distinguished by its lavish NT$3.5 million interior design and 60-day dry-aging process. The price range runs from NT$1,200 to NT$6,500. The owner, a true steak enthusiast, sources premium SRF American Wagyu from renowned meat supplier Mayfull and invested the cost of a domestic car to install a professional aging system. Known as the “Rolls-Royce of Steakhouses” in Hualien, Zhi Niu continues to captivate gourmets with its uncompromising quality.
Jocha 吼呷
Jocha — Aged Kitchen carries on the traditional techniques of Spain, honoring the natural transformations brought forth by time and ingredients. Operating strictly by reservation only, Jocha offers an omakase-style private kitchen where food and wine are thoughtfully paired. With simplicity yet profound depth, we aim to share the “magic of happiness” with every guest. Each dish and drink is infused with care, creating a serene and enriching gastronomic experience.
熟成韓式燒肉店
Tucked away in the alleys, this Aged Korean BBQ restaurant is dedicated to freshness and quality, equipped with precision aging refrigerators by Kingson to strictly control temperature and humidity, bringing out the ultimate flavor and tenderness of the meat. Featuring beautifully marbled aged beef and pork paired with freshly grown “live lettuce” from a plant factory, the dishes achieve perfect harmony. The owner couple, having experienced authentic Korean dining firsthand, faithfully recreate traditional sauces and eating styles. Every interaction reflects their passion, making this restaurant a warm and heartfelt destination.
錨隱廚 MAO INN
Hygge—a Danish word meaning “a simple life filled with contentment.” It is the warmth of candlelight, the aroma of coffee and wine, freshly baked pastries, cherished moments with loved ones, and the comfort of simply being yourself. At Mao Inn, this spirit of Hygge is brought to life through a dining experience centered on lobster steaks and fine wine. Within a space where cuisine, wine, flowers, and books harmonize, guests can indulge in the luxury of traditional thick-cut steaks and fresh lobster—perfect for dates, birthdays, or special occasions that deserve to be remembered.
天和鮮物 Tianhe Fresh Market
Tianhe Fresh Market is a pesticide-free supermarket specializing in its own aquaculture, livestock, and organic produce. Expanding beyond retail, it also operates diverse ventures such as “Island Canteen,” “Tianhe Bakery,” and “Safe Dining Table,” offering customers authentic food experiences. From farm to table, Tianhe upholds consistent quality, supporting consumers in living healthier lifestyles. It stands as a symbol of Taiwan’s sustainable food culture, rooted in safety, trust, and integrity.
義式熟成餐廳
At this Italian-style Aged Cuisine Restaurant, flavor is not drawn out through sous-vide techniques, but instead through the art of ingredient aging. While it would be easier to rely on imported goods for international dishes, the restaurant chooses to invest additional time and cost into in-house preparation. This commitment ensures cuisine that is low in salt, free of additives, and preservative-free, showcasing the ingredients’ true essence. The philosophy of balancing both flavor and health is evident in every dish served.
Percent Shabu
Percent Shabu is a premium hotpot restaurant specializing in aged meats, featuring cuts aged for over 21 days. Guests can distinctly savor the difference in flavor and texture compared to non-aged meats. The aged wagyu boasts heightened sweetness and tenderness, releasing layers of rich umami with every bite. Beyond its signature meats, the restaurant offers thoughtfully composed appetizers, side dishes, and seafood platters. With its meticulous attention to detail, Percent Shabu has earned its reputation as one of the finest hotpot destinations in the Taoyuan area.
熟成餐酒館
Located near Kaohsiung’s MRT Xinyi Elementary School Station, this Aged Bistro & Wine Bar embodies true craftsmanship. Nearly all ingredients—from bread and noodles to meats—are made in-house, with only the fishing left to others. Unlike restaurants that rely on sous-vide, this establishment highlights flavor through aging techniques that unlock depth and richness. While it would be easier to rely on imported products, the choice to invest time and cost reflects a commitment to low-salt, additive-free dishes that honor the natural essence of ingredients. Each plate is infused with passion for authenticity and a pursuit of genuine flavor.
禾盒弁當HO-HO BOX
At HO-HO BOX (Tainan Bento Shop) in Tainan, each day begins with the owner personally selecting seasonal ingredients at the morning market, then collaborating with her chef husband to plan the day’s special menu. By 7 a.m., she shares a photo captured in the morning light along with a warm message on social media: “Let’s welcome today with a positive and gentle heart.” This daily ritual, always accompanied by a freshly brewed drip coffee, is the source of her happiness and the inspiration behind the “flavor of joy” infused into every bento she creates.
高麗肉
Goryeo Meat is Taiwan’s first Korean barbecue restaurant specializing in aged pork. The owner traveled to Korea to study contemporary Korean barbecue and took on the challenge of mastering the difficult art of pork aging. After more than six months of visiting pig farms across Taiwan in search of the ideal meat, and countless rounds of research and testing, the restaurant finally opened in 2016. In addition to authentic Korean cuisine, it showcases the rich umami of aged pork. For those seeking the finest aged pork experience in Tainan, Goryeo Meat is a must-visit destination.