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Casual french in the middle of Taipei. The local fresh ingredients really shine with some of the best seafood from Japan. Taiwan eel cooked for perfection with red wine is a must-try. There is a choice of ten and 14 courses available. For me ten was enough, too much food. LOL. It satisfied my every tastes buds.

On my first visit, I tried the 14-course chef's menu and liked it overall, especially the clay pot rice and the accompanying chili oil. However, I was a bit disappointed with the pairings; I didn't enjoy the wine or cocktails. If I have the chance to come again, I suggest they offer the tasting menu with à la carte options for your favorite drinks.

Japanese 🇯🇵 and Taiwanese 🇹🇼 multi-layered creative cuisine, amazing and delicious!

The food remained excellent; Kevin Rose's culinary prowess is undeniable. While the restaurant's small size and slightly cramped seating weren't a major concern for me, the real issue was the sheer number of sharply dressed servers—at least a dozen—staffed in such a limited space. This overcrowding, coupled with their uniform formal attire, created an atmosphere akin to security personnel, making diners feel noticeably pressured and unable to truly relax. Having visited numerous Michelin-starred restaurants worldwide, this was truly a first for me. I visited several times during the restaurant's early days, and both the food and the overall ambiance were excellent. Back then, the staffing wasn't so dense, making the experience much more natural. Now, while the food remains of a high standard, the atmosphere detracts from the overall experience, which is a real shame. I sincerely suggest that the chef and management team re-evaluate the number, positioning, and attire of the servers. High-end service is not just about being attentive; it should also make guests feel comfortable. With appropriate adjustments, I believe the overall dining experience would be much more complete.

I really like this restaurant, but recently there's been a bug problem, which has greatly affected the dining experience. The recent desserts haven't suited my taste; they tasted like toilet paper. I wonder if I'll have a chance to order their classic dishes again. 🥲

A culinary feast; a perfect fusion of sight and taste.

Soooo disappointing… That I can’t eat this every week! For the third consecutive year, this remains the best meal I’ve had. 💪💪💪💪🫶🫶🫶🫶 Words can’t fully describe how incredible this experience was. Every meticulous detail was noticed and executed with purpose. Every flavor, every texture, every component felt thoughtful and perfectly placed. Chef Kevin — amazing, brother. I’m so happy I had the chance to dine with you again. Every dish was stellar, but if I had to pick one, it would be the abalone with pomme purée, prickly ash, Kaluga caviar, and sweet peas. An absolute flavor bomb—layered, complex, and packed with contrasting textures that somehow came together in perfect harmony. A very close second was the uni with pumpkin purée. Completely out of this world. Rich, elegant, and deeply satisfying. Truthfully, I could write an essay about every dish, the flavors, and the memories they created. Every course had something special, but these two stood out just a little more. They’re the kind of dishes I could happily eat every single day and never get tired of. Thank you for an unforgettable meal. Thanks as well to Justin and the entire team for the warm hospitality and flawless execution. And a special thank you for the extra caviar love. Still, without a doubt, the best meal I’ve had for three straight years. ⭐️

It was delicious; the original flavor of each ingredient was perfectly brought out, allowing you to experience the purest taste. The service was excellent, and the environment was comfortable and beautiful. 🥰

A spacious L-shaped bar surrounds the open kitchen, the space filled with a calming wood tone; there's ample staff both inside and outside the kitchen, with 11 out of 24 seats. However, having the out-of-house staff standing upright about a meter behind you while you dine is a bit intimidating 😅. The food has a distinct Japanese kappo style, meeting one-Michelin-star standards, with the desserts being particularly excellent; however, considering its relatively high price for a one-Michelin-starred restaurant, the level of detail in the dishes feels somewhat lacking, and it's puzzling why reservations are so difficult to obtain. By the way, while the restaurant has an online reservation system, it's very difficult to get a table; you need to email the chef to make a reservation. The menu can be booked in advance, but you'll have to wait several months. Snow Crab Mini Tart: The description isn't very clear, but it was incredibly juicy and sweet, with a slightly fermented flavor and aromas of yuzu and pepper. Fish Maw/Steamed Egg: A familiar shark fin soup flavor, but made cleanly. The fish maw was smooth, while the scallops and cordyceps had a slightly crunchy texture. The steamed egg was smooth and tender. Pancake/Monkfish Liver/Sherry: Small pancakes resembling takoyaki, with a nice aroma and fluffy texture; paired with monkfish liver infused with sherry, the liver pâté flavor was rich, but the small pancake wasn't quite enough to complete the meal. Horsehead Fish Maw: Made with horsehead fish, prawns, and yam, this maw dish is served in horsehead fish soup. The soup is fresh and flavorful, with a stronger presence than the maw itself. Sea Urchin with Horse Dung: The sea urchin had a slightly firm texture, paired with pumpkin cream and flaxseed oil. Sea buckthorn oil and sea urchin oil, rich and sweet, complement the sea urchin perfectly, with a hint of fruity flavor, making for a surprisingly delicious sea urchin dish. Firefly Squid However, I was a bit surprised when it was served. Four firefly squid lined up and drizzled with sauce felt rather coarse. The squid itself was naturally sweet and chewy, and the Shaoxing and garlic milk sauce flavors weren't overpowering, adding a touch of richness, but it was a bit too salty. Caviar There was a good amount of caviar, with a creamy texture. The saltiness balanced the bitterness of the stir-fried bean sprouts underneath. It was served with a little Shaoxing black-boned chicken soup, which was quite good, but I didn't quite understand the main focus of the dish. Kichiji The outer skin was very crispy, the fish meat was flavorful, and the refreshing sour and spicy fermented green chili sauce was quite nice. The lettuce provided some texture variation. Abalone/Mashed Potatoes The abalone was cooked to a good consistency, chewy but not tough, and didn't have much flavor on its own. The rich flavor of abalone liver paired well with the chocolate taste of Morley sauce, served on a smooth base of fermented mashed potatoes. Caviar is an optional extra, but the server didn't mention it was already on the menu, which felt a bit unnecessary. Kagomejima A4 Wagyu Beef: Served with a smoky aroma, the beef was slightly crisp, rich in fat with a nutty flavor. The berry notes from the rose petals and the blackcurrant sauce complemented each other well. Probably the best steak I've had recently. Kamameshi (rice in a clay pot): The rice was plump and springy with a hint of creaminess. The fermented pudding added a pleasant aroma, the water lily was crisp, and the bamboo shoots were sweet and crunchy. A pleasant aroma of cypress oil permeated the dish. A very nice bowl. The provided chili oil had a strong star anise flavor; add it sparingly, otherwise... It overpowers the other flavors. White Peach/Cherry Blossom: White peach sorbet paired with salted cherry blossom sorbet, a seasonal sweet and sour taste. The bottom layer of sweet rice wine and cheese adds depth. I quite liked this dish. Green Apple: Red wine stewed green apple, soft texture and rich berry aroma, lemon yogurt balances the flavor, and there's a nutty aroma of walnut oil and some crispy biscuits for added texture. The main dessert is also quite good. Tea Treats: The cantaloupe, marinated in tarragon, is as translucent as jade. The full sweetness is followed by a wonderful herbal note. The chocolate is also of good quality and melts in your mouth, almost like a whole ganache. The porcini madeleine is excellent. The sugar-coated outer shell is slightly crisp, while the inside is soft and fluffy. The mushroom flavor is full but not overpowering, with a hint of spice.