Paris 1930 de Hideki Takayama
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Every dish was incredibly ordinary. Not a single one was particularly delicious. I think the service staff needs to be more selective. The gentleman who explained the dishes to us needed to pay more attention to his appearance. If your job involves explaining the food, unkempt appearance will ruin a customer's appetite. If the restaurant sees this, please ask your front-of-house staff to be mindful of their appearance. I basically avoided looking at that gentleman as much as possible because listening to his explanations made me very uncomfortable, and his gaze was also unpleasant! At this price point, there are tons of much better restaurants in Taipei; there's no need to come here.
Exquisite and perfect, transforming dining into an art form; the service, wine pairing, food, and atmosphere are all impeccable.
Ultimate Deliciousness
``Ba Liang 1930'' A history of Taiwan's culinary cuisine, written by a person with a personal name and booklet. Prior to the creation of sophisticated dining and drinking in Weicheng city, the formal banquet ceremony, sake cabinet, samurai liquor service and classical ritual banquet, and the establishment of a multi-person luxury Western banquet were the first to be imagined. It is suitable for both upper and lower body clothing, so it is important to have a place where you can stay overnight. In the future, Hideki Takayama joined the main store, and the restaurant also established the original law ceremony, gradually introduced Japanese aesthetics, served Taiwanese tea with local ingredients, and formed the current ``Tomoe Hall 1930 × Hideki Takayama''. If you want to change your mind, why should you live in an old restaurant, and should you answer the following questions? Hideki Takayama was born in Fukuoka, Japan, where he lived in Tokyo, where he worked at a famous national cuisine restaurant, and then went to work at a national star-class restaurant. Established in 2019, officially takes charge of the restaurant, has a national cuisine structure, Japanese cuisine is seasonal and sensitive, and has also served as the same restaurant for Taiwanese tea and local food. The restaurant chain will continue to acquire rice chorin one star in 2022, and will be able to acquire rice lily wine master.對一闭牌闭店法食进一步，这一种獎设论为时阮譽、也證明它乃也未这杠歷的HISTORY STANDING IN THE PAST. Ba Lichen is the most careful, average and unique and luxurious ingredients, so it's not safe to have a dinner in the evening. At the time of three to three and a half small proposals from the government, the government was not excessively conservative. Entering the seat, water selection, pre-dinner area, noodle bao, appetizers, fish dishes, meat main dishes, sweets and post-dinner area, each step of Tsuru breathing. Young ordinary customs are completed in one evening, the first possible meeting is to be held; however, the kind of arrogance is not extended, and it is the important composition of the law-style banquet. The fragrance of the previous path was completely dissipated, and the ability of the lower path was slowly and slowly continued, and the rays of light and discourse were also present in this position. The price of the meal in front of you is from 3,600 yuan to more than 6,800 yuan per hour, and additional service fees; high-class dinner with young dragon shrimp, Wagyu beef and other rare ingredients, and the addition of natural ingredients. In 2026, the seasonal price will be increased to 3,600 yuan per year, and the actual internal capacity will be changed depending on the season. At the time of enthronement, a fee of 2,000 yuan will be paid each time, and when the incongruity of the current schedule is still undetermined, the first rank will be given; the proposal for the rules for the festival and memorial day will be proposed as soon as possible. In the first place, there is no pre-determined decision. A limited number of calculations or the first refined method of preparation, the beginning of the introductory meal, the understanding of the season of the meal, and the service festival; this is an important anniversary, a feeling of perfection, the technique of preparing ingredients at the time, and the selection of different colors of the meal. There is no need to use the road number difference, and the difference between high-class meals is usually also included in the grade of ingredients, soy sauce is different, and the main dish is also cheap. Due to the change of the seasonal cuisine in Paris, the famous cuisine on the road has not yet appeared. In 2026, from the end of winter to the beginning of spring, we will use fresh vegetables, shellfish and bamboo shoots, as well as ``fresh vegetables, bittersweet, sweet sweets, and Western food''. It is possible to design a species based on the ``seasons'' of Takayama, but it does not stop there. Sake Suiya is an important history of Tomoe Reiji. The five major wineries in the country, located in the country's five largest wineries, also serve refined wines in different formats. Young people always drink wine, and also look at the wine liquid and change the flavor of the soup, seafood and meat flavor, select and arrange the envoy's dinner and complete; the amount of young sake is normal, and the rules are not necessary. In recent years, Taiwanese tea has been developed as a non-alcoholic tea drink. A complete drinking and drinking experience for guests who don't drink alcohol. The young sake brewer is appointed, and the samurai sake master has a preference for the amount of alcohol he drinks. A direct explanation of acidity, taste, preference for white wine, red wine, and capital. Exquisite food and drink service is not a test, and the destination is not in high demand for guests. Genuine professional samurai service, correct and complex knowledge translation, customer human ability
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Last updated on 2 listopad 2026