K酒店天津

Formerly a members-only dining club, it excites not by its decor, but by shrewdly executed Huaiyang and Sichuan classics, alongside Taiwanese favourites. The veteran head chef cuts back on oil and salt without sacrificing flavour. The main room is quiet and spacious; private rooms are perfect for banquets. Arrive early if you wish to enjoy a long lunch.

Chef Paul Lee leads a talented young kitchen team in presenting a tasting menu that elevates Taiwanese street food to the level of haute cuisine. Asian and European flavours mingle harmoniously in refined dishes made with quality local produce and imported ingredients are perfected by modern techniques. Non-alcoholic beverage pairings by the mixology virtuoso enhance the experience. On top of the tasting menu, add-ons are available.

An alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course omakase-style tasting menu. From your counter seat, watch the hushed team skilfully prepare every dish with Asian ingredients and a Japanese culinary ethos. A standout is the kamameshi course that melds Japanese and European techniques. For the full experience, try the wine pairings or temperance flight.

A Taiwanese cypress counter, Japanese lacquerware and warm lighting set the mood for a feast of edomae sushi made with the freshest catch flown in from Tokyo's Toyosu Market. With almost 30 years of experience, the head chef ensures each fish is properly aged for optimum flavour. In spring and summer, his silky kohada marinated in salt and vinegar is not to be missed. Even his rice and vinegar blends are meticulously fine-tuned to excellent effect.

Having had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. Only omakase menus are available; the monk fish liver sushi is a standout.

Spanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight.

With a Japanese façade and a Scandinavian-inspired interior, NOBUO is all about breaking boundaries. Born in Taiwan and raised in Japan, the head chef revisits his cultural roots, marrying Franco-Japanese techniques with Taiwanese produce. The single tasting menu is visually minimalist but packed in intensity. The scallops stand out in texture and umami, the meat demonstrates well-honed French technique and the curry is inspired by his childhood memories.