富信酒店台北

logy, a sibling of the Florilège in Tokyo, moved to this location in 2025, whose handsome room is generously furnished in walnut wood. The over 10 courses omakase menu presents thrilling moments of creativity and pleasant surprises for an unforgettable experience. The kitchen seamlessly melds Japanese and Taiwanese elements, as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.

One of the 20-odd restaurants bearing the late master chef’s name, this tailored venue is instantly recognisable by its iconic red-and-black colour scheme dotted with white orchids. In addition to an à la carte menu, diners can choose each course from those on the set menu. From painstaking recipes like pâté en croute to what is said to be the most decadent mashed potato in the world, this workshop is defined by meticulous craftsmanship and balanced flavours.

The room sports a minimalist edge courtesy of light wood and slate grey hues. Chef Masa Chung deploys his deft craftsmanship and savvy skills, drawing on a 20-year career in Japanese cooking. He serves a single season-driven kappo menu. Chargrilling is his strong suit, but his uni and shiso tempura, as well as the famous kamameshi course are equally impressive. The meal unfolds like a page-turner, with compelling highlights and breathing spaces.

A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.

The pristine room affords stunning views of the city and Taipei 101. The three set menus highlight the well-honed skills and boundless creativity of the kitchen team covering various styles of Sichuan cuisine, ranging from home cooking to ancient recipes for imperial officials. You may also create your own set menu according to your preferences. Signatures like cabbage in consommé and snowflake chicken with lobster are subtle and delicate.

From the chirping of birds and crickets to the custom-made tableware by local artisans, everything in this strikingly designed room paints a vibrant portrait of Taiwan. In the same vein, a historic map of Taiwan adorns the origami-folded menu. The young chefs turn the locals’ favourite beer snacks, banquet dishes and rustic treats into memorable gems that are visually creative and delicious, such as quail with mushrooms or pork belly with fermented cabbage.

The encyclopaedic proportions of the menu may be a bit daunting, but the familiar and much-loved dishes of the group’s flagship outlets feature prominently. This branch serves the brand’s greatest hits from the past 40 years, such as the 70s classic, fish-shaped minced shrimp toast, alongside new creations like almond tofu dessert with peanut mochi and pu’er tea. Also check out the hidden items, previously only available to those in the know.