“Some flavors linger in your heart long after the meal ends—so unforgettable, so moving, that you wish to share them with the world.” This was the heartfelt impression of the founder of Longyue upon first tasting the exquisite craftsmanship of renowned Hong Kong chef Chien Chieh-Ming. Their connection, born from a shared passion for food, soon blossomed into a deep friendship. Driven by the desire to bring this pure and unforgettable flavor to Taiwan—and to share that sense of joy with discerning diners—the founder spent years carefully planning a culinary dream. Chef Chien was invited to lead the kitchen, joined by four esteemed Hong Kong chefs: Hu Fu-Chun, Chang Yi-Chi, Huang Wei-Ming, and Jen Pao-Sheng. Together, their arrival marked the beginning of Longyue.

Sushi Nakazawa upholds the philosophy of “Innovation, Heart, and Art”, blending the essence of traditional Edomae sushi with a spirit of creativity. With a deep respect for the true nature of each ingredient, the team masterfully balances technique and timing—treating every element with precision and sensitivity. By honoring classical Edomae traditions while embracing a contemporary culinary vision, Sushi Nakazawa presents a refined harmony that defines its unique expression of modern sushi artistry.

Michelin-starred Chef Kin and restaurateur Po-Hsien Tseng, founder of Shiyu Hospitality Group and a longtime friend in the culinary industry, have joined forces to launch a new modern casual-luxury dining brand, Golden Restaurant. Located on the B2 level of Regent Galleria, Golden brings a vibrant new energy to Taipei’s Zhongshan District—offering a relaxed yet refined space for contemporary Asian cuisine. Inspired by the spirit of sunlight, vitality, and joy, Golden reflects Chef Kin’s signature fusion of Eastern ingredients with global perspectives. The menu showcases playful creativity rooted in the familiar flavors of pan-Asian cultures, resulting in beautifully crafted contemporary Asian dishes and vibrant weekend brunch offerings. It’s a welcoming space where families, friends, or colleagues can gather and share borderless culinary experiences in a stylish, minimalist setting. To elevate the experience, Golden offers a curated wine program featuring premium champagnes, wines, and sake. A rotating selection of champagne by the glass is available daily, starting at just NT$420—making fine sipping accessible any day of the week.

French restaurant

Established in 2014, Restaurant Ephernité is a modern French restaurant that places ingredient quality above all. Known for its light, clean flavor profiles and a vegetable-forward, farm-to-table philosophy, Ephernité offers an omakase-style French menu that celebrates seasonal organic produce. Since its opening, Ephernité has been featured in leading culinary publications such as France's Food & Sens and Omnivore, as well as Travel + Leisure, Tatler Asia (Singapore), and Hong Kong TV among other international media outlets. Head Chef Vanessa Huang was invited by the French Office in Taipei to serve as Executive Chef of the French Pavilion at the 2018 Taipei International Food Show, and in 2020, as Guest Chef for the Goût de France (Good France) culinary celebration. She has been recognized by the French Ministry for Europe and Foreign Affairs, with Ephernité named one of Taiwan’s Best Modern French Restaurants under the Good France campaign for four consecutive years. The restaurant has also received consistent praise in Taiwan’s local culinary awards, including three consecutive honors in the “500 Plates: Taiwan Gourmet Awards”, and has been recommended in the MICHELIN Guide Taipei every year since 2018. In 2024, Ephernité was named one of the “Top 20 Restaurants in Taiwan” by Tatler Dining Awards, and earned a place among the “Tatler 100 Best of Asia”.

Since ancient times, the word “scent” (xiang) was also used to describe the color of skin—a tone that is earthy, unadorned, and full of warmth. Named after this poetic notion, Xiang Se invites guests to step away from the bustle of daily life and return to life’s essentials—to rediscover the simple, sincere connections between people, space, and food. Discreetly tucked away in Taipei’s southern district, Xiang Se is an oasis of quiet elegance. Housed within a thoughtfully transformed old residence, the space is artfully curated with European antiques and vintage pieces, creating an exceptional dining atmosphere that is both refined and otherworldly. At the helm is Chef Steve Chiu, who brings a wealth of international experience and the finesse of fine dining to every plate. Drawing from Taiwan’s seasonal bounty and cultural depth, Chef Chiu explores ingredients through the lens of contemporary technique, offering creative, ever-evolving menus that delight and surprise with every visit.

La Vie by Thomas Bühner is a contemporary European fine dining restaurant led by legendary German Michelin three-star chef Thomas Bühner and executive chef Xavier Yeung from Hong Kong. Known globally for his distinctive Three-Dimensional Culinary Philosophy, Chef Thomas brings his visionary approach to Taipei, shaping the foundation of La Vie’s refined cuisine. Building on this philosophy, Chef Xavier contributes his own signature "3S Sauce Theory"—a balance of Sourness, Style, and Structure—to further elevate the flavor architecture of each dish. Together, the chefs craft innovative tasting menus using the finest seasonal ingredients, sourced both locally in Taiwan and from around the world, delivering a dining experience rooted in European haute cuisine yet distinctly modern and ever-evolving.

L’ATELIER—French for “the workshop”—is not only a name, but a philosophy: a culinary stage where chefs perform with artistry and precision. The signature counter-style seating and open kitchen concept invite diners to witness each dish come to life, as chefs work deftly before a backdrop of vibrant, seasonal ingredients. Set against the striking contrast of red and black tones, every visit begins with a visual feast before the first bite is even taken. True to the spirit of its 2003 relaunch, Joël Robuchon envisioned L’ATELIER as a joyful, dynamic space—a modern-day workshop inspired by his acclaimed restaurants in Paris and Roppongi. At the Taipei location, this philosophy lives on. Each dish highlights the natural essence of its ingredients, showcasing Robuchon’s refined yet uncomplicated approach to cuisine. Seamlessly blending French culinary traditions with Asian influences, the restaurant crafts a menu that is both global in vision and precise in execution. With its acclaimed creations and elevated popularity, L’ATELIER de Joël Robuchon Taipei captivates the palates of discerning diners in Taiwan. It offers more than a meal—it fosters an interactive, immersive relationship between guest and chef, redefining expectations and constructing a rich, multi-sensory dining experience unlike any other.

A CUT Steakhouse at Ambassador Hotel Taipei derives its name from the idea of excellence—“A” standing for top-tier quality in steak, style, and service. The term “A CUT” refers to the finest cuts of beef used in steak preparation, symbolizing the Ambassador Hotel’s commitment to delivering a premium steakhouse experience. The chef meticulously selects world-class beef, applying tailored aging techniques to enhance the natural flavor and tenderness of each cut, based on its unique characteristics. Complementing the steak offerings is a thoughtfully curated wine list, featuring labels from the world’s most renowned wine regions. Year after year, A CUT has been honored with the Wine Spectator Award of Excellence, a mark of international acclaim. Whether at the Taipei or Hsinchu location, A CUT Steakhouse invites guests to savor the ultimate in steakhouse dining.

A Michelin Plate–recommended restaurant, renowned for its refined European cuisine, offering an exceptional selection of grilled specialties, premium steaks, and fresh seafood dishes. The elegant dining room features a striking marble fountain and abundant natural skylight, creating a serene and sophisticated atmosphere. The restaurant is also home to the famed “Proposal Table”, situated romantically in front of the fountain—a beloved spot known for unforgettable moments. Custom services and tailored experiences are available to make every occasion truly special.

As night falls, de nuit redefines the essence of fine dining. Located in Taipei, this Michelin-starred restaurant is rooted in contemporary French cuisine, weaving classical techniques with seasonal ingredients to craft a flavor experience deeply attuned to Taiwan’s unique terroir. To us, “night” is not merely a shift in time—it is the awakening of the senses. De nuit, meaning “of the night,” reflects our devotion to rhythm, attention to detail, and emotional connection with every guest. We believe that cuisine is a language of exchange—sometimes sparked by a journey, sometimes stirred by a line in a book. Each creation speaks with refined technique and aesthetic clarity, expressing the contemporary soul of this city. At de nuit, every dish is a whispered bloom in the darkness. When you enter this evening’s feast, you’ll taste a quiet tenderness—an intimacy of flavor that is gentle, intricate, and deeply resonant.

The name LOPFAIT is a newly coined word inspired by two French terms: “développe”, meaning to develop or pioneer, and “au fait”, signifying deep familiarity and understanding. Combined, they embody a spirit of innovation grounded in knowledge—a philosophy that defines LOPFAIT French Restaurant. Set within a luxurious dining space, LOPFAIT blends refined French techniques with Taiwan’s local ingredients to create a contemporary culinary experience. The restaurant’s design draws heavily from nature: rounded archways, floor-to-ceiling windows, and a panoramic view of Jiannan Mountain to the north offer a serene contrast to the bustling urban landscape visible to the east. Here, diners can enjoy a quiet moment, savoring each dish while taking in the view—an experience both tranquil and indulgent. The open-plan dining area features primarily two-person square tables, elegantly set in classic French style. Bold, textured wall patterns add a touch of drama, while crystal chandeliers by the eastern windows bathe the space in warm, ambient light, perfectly framing an atmosphere of understated sophistication.

MiraWan is a sky-high dining destination where the logic of French cuisine forms the foundation, seamlessly interwoven with the spirit and ingredients of Taiwan. Each dish—created by Chef Josh Cheng (Cheng Yu-Chun)—is a refined blend of land and sea, French technique and Taiwanese soul, elevated by the chef’s playful originality. In every elegant composition lies a trace of the familiar—a taste that resonates instinctively. MiraWan offers all-day service, from lunch and afternoon tea to dinner and a vibrant night bar, and is proudly Taiwan’s first restaurant to define itself as “New Native French Cuisine” in a high-rise setting. Delivering a distinctive five-sense experience, MiraWan’s culinary team—led by Chef Josh—quickly gained acclaim, earning a Michelin Plate recommendation in the Michelin Guide Taipei & Taichung just one year after opening. With a graceful yet expressive personality, MiraWan invites you to explore a new dimension of food, wine, and wonder.

This omakase-style restaurant centers around chicken, weaving together seasonal flavors and the elemental allure of open-fire cooking. Each course offers a fresh perspective—an elegant interplay of precision, smoke, and the pure essence of poultry.

Fire is our language—our attitude. We don’t chase the noise. We don’t plate for applause. Every flavor is a declaration—of flame, of focus, of resolve. Blazing heat kisses each ingredient, leaving behind char, aroma, and memory. The taste unfolds slowly—lingering, resonant, unforgettable. Flavor is not a moment. It builds, simmers, stays. We speak little. Waste nothing. Less is our rhythm. Less is our strength. This is FirePlay. Every dish must stand on its own. If it’s not bold enough—it doesn’t belong.

FRASSI, led by Chef Iacopo, is a culinary dialogue where inspiration meets intuition—where flavors speak of memory, emotion, and place. With refined modern techniques, Chef Iacopo reinterprets Italian classics, infusing each creation with insights drawn from his personal culinary journey. Every dish reflects a thoughtful layering of taste and meaning, guiding guests into the soulful heart of Italian cuisine. Rooted in the warmth of home, FRASSI evokes the laughter and comfort of the Italian dining table. Embracing a Farm-to-Table philosophy, the restaurant selects only the freshest seasonal ingredients—bringing to each plate the pure flavors of nature, imbued with the sun, soil, and spirit of Italy. At FRASSI, guests are invited to embark on a sensorial journey—one that travels from the heritage of tradition to the expressions of the present. Through the hands and perspective of Chef Iacopo, discover the stories and soul behind every Italian dish.

The chef, originally from Fukuoka, founded this restaurant drawing upon extensive culinary experience gained in Tokyo and Taipei, with a vision to present refined and layered French cuisine. The restaurant’s name is derived from the French language, evoking the idea of natural, unembellished beauty—a return to simplicity and authenticity. It also symbolizes a neutral, earthy palette that embraces inclusivity and calm, creating a serene, harmonious atmosphere that reflects the chef’s culinary philosophy. Rooted in classical French recipes, the cuisine is thoughtfully infused with seasonal ingredients from Japan and Taiwan, and presented with curated tableware and ceramics from Kyushu and beyond, adding a delicate touch of Japanese aesthetics. We offer carefully crafted menus paired with wines and sake from around the world, delivering a dining experience that is both nuanced and balanced—where every flavor resonates with intention and grace.

Tucked away in a quiet corner of the city, Brisé Contemporary French Cuisine takes its name from the French word “Brisé”, meaning “broken” or “shattered”—a nod to the restaurant’s philosophy of breaking away from tradition to reinterpret the classics. Led by rising-star chef Pili Chiang, whose 11 years of experience span acclaimed Italian and French establishments—including former positions as Sous-Chef at L'Atelier de Joël Robuchon and Head Chef at Le Beaujour—Brisé presents a distinctive culinary vision rooted in mastery and deep respect for ingredients. Through precise technique and thoughtful reinvention, Chef Pili deconstructs and reconstructs each dish into visually evocative, multi-layered creations that carry both depth and warmth. The restaurant’s atmosphere reflects the elegance and rhythm of contemporary French dining—light, open, and composed. Working closely with Executive Chef Sam, the team fosters creativity through open dialogue, drawing inspiration from Taiwan’s terroir and shifting seasons. Each seasonal tasting menu is a symphony of color, scent, and flavor—an immersive sensory journey where every dish offers a moment of discovery.

Among Taipei’s fine dining scene, Restaurant A has become a benchmark for modern French cuisine. Helmed by Chef Alain Huang, the restaurant delivers a dining experience that meets the highest standards of international gastronomy, from dish design to service precision. Since its opening in September 2023, A has quickly become a top choice among discerning diners and is now one of the most sought-after reservations in Taiwan. The restaurant’s all-white aesthetic creates a bright, commanding presence, reflecting elegance and intention in every detail. From custom-designed artistic tableware to its curated Champagne bar—featuring a cellar of over 500 labels of Champagne and fine wines—every element speaks to a refined, original vision. A has garnered critical acclaim both domestically and internationally, earning a Michelin one-star distinction in the 2024 Michelin Guide Taiwan, a coveted spot on the 2025 World’s 50 Best Restaurants “50 Best Discovery” list, and repeated recognition on fashion and lifestyle media’s Top 20 Restaurants of the Year awards.