Chicken essence broth infused with snow gum, white fungus, and ginseng root. Finished with seasonal vegetables—clear, refined and comforting.

Inspired by the Hassun course in Kaiseki, this presentation unites Taiwan’s terroir with Japanese precision and French elegance—an elegant harmony of land and sea, best savored with wine.
*Ruyi Mullet Roe Roll: With deep, savory richness, wild mullet roe from Taiwan’s abundant catch, refined through Japanese sun-drying techniques, is paired with hand-molded cuttlefish paste in the form of a ruyi, conveying auspicious wishes of prosperity and harmony.
*Smoked Bonito Tartare:Inspired by French tartare and refined with Japanese smoking techniques, walnut-smoked bonito is paired with pomelo-scented daikon, pickled mustard greens, and peeled chili, served with a sorghum–apple gelée for a refreshing, piquant finish.
*Crystal Chicken Terrine: Heritage chicken, prepared in the French terrine style with brandy and white wine vinegar, is gently set at low temperature to achieve a translucent, silky texture with a delicate brandy note.
*Amber Osmanthus Roll: Pork skin simmered for its natural collagen rests on a base of Yoshino No.1 sweet potato rice sake brewed from Japan’s Imperial rice, accented with the delicate aroma of Taiwanese osmanthus amazake for a translucent, tender finish.
*Seasonal Pickles:Pickled seasonal Taiwanese vegetables, crisp and refreshing, offering balance and a cleansing finish.
*Jinzhu Pine Nut Tofu: Chilled silken tofu from Jin Zhu (“Kin-ju”) soybeans of the Ten-shaku variety, richly aromatic with deep soybean notes, accented with shiso fish sauce and finished with toasted pine nuts for textural contrast.
*Wild Abalone Stewed in Tana Spice: Wild abalone steeped in Japanese-style stock with Atayal Tana spice for two days—tender and richly flavored.
*Salt-Roasted Ginkgo: Experience the crisp, tender, and fragrant delight of fresh ginkgo nuts, delicately roasted with a hint of salt. These seasonal gems are a cherished symbol of festivity and joy in Japan.
*Candied Osmanthus Chestnuts: A French dessert introduced to Taiwan in the Taishō era, chestnuts delicately candied with osmanthus—fluffy, rich, and gracefully sweet.

Pomfret marinated in Alishan coffee extract, fried, brushed with coffee oiland smoked over acacia wood. Using coffee and smoking techniques, both originating in Japan. First savor the tender flesh, then enjoy the crispy bones, served with Taiwanese-style tartar sauce—two distinct tastes in one dish.

Peeled heirloom tomato, one of the earliest varieties brought to Taiwan by the Dutch, paired with sun-dried tomatoes and preserved fruit, then drizzled with ginger purée and black sugar syrup—offering a sweet, tangy, and refreshing finish.

Inspired by Fujian traditions, this spring roll revives a classic from Taiwan’s historic Penglai Pavilion restaurant. Flounder, bean sprouts, and shrimp are wrapped in a golden, crisp shell—savory and tender within, symbolizing festive transition and heritage.

Inspired by the almond tea served at the Crown Prince of Japan’s banquet in 1923, this dessert marks the close of the feast. A blend of peanuts and apricot kernels is hand-stirred for over 40 minutes, then balanced with water to the perfect ratio—yielding a soft, elastic texture and a rich, aromatic finish.

Hand-selected, naturally grown fruits of the season—Taiwan’s sweetest gift of the land.