The chef, whose prolific Japanese cuisine career spans two decades, opened his first solo venture in 2023. The wood-clad space is inspired by Japanese traditions, but dotted with Taiwanese art. In the same vein, the food is a tasty amalgam of kappo cuisine with fermented items, local produce and flavours. The dinner tasting menu comprises 10+ courses that change according to the season. You can pre-order the pigeon main course instead of duck.