Blending Japanese and Western elements, the style is anchored in a nostalgic, warm, and vibrant 'Showa-era' vibe, expanding the dining experience through traditional izakaya cuisine. With an emphasis on Kansai-style dishes, the menu features local specialties such as okonomiyaki, Hiroshima-style okonomiyaki, tonpeiyaki, takoyaki, and yuzu-marinated grilled dishes. Skewers, fried, steamed, grilled, and other bar food are also highlighted, each dish crafted to leave a lasting impression.

Offering rare seafood such as sashimi, donburi, nigiri sushi, and other prized delicacies, How丼 presents ingredients that are typically hard to find—all at accessible prices. Diners are invited to explore a diverse range of flavors, savoring new and unexpected tastes along the way.

Dadaocheng’s Table of Flavors The daughter of the Lee family, born into a dried goods shop on Dihua Street in the 1980s, grew up surrounded by her grandfather’s canned abalone business and her father’s mullet roe trade. These sea treasures became the backbone of the family’s festive feasts. Her love for cooking began as a child, helping her mother make XO sauce and abalone chicken soup, sparking a lifelong passion for quality ingredients. In 2018, The Carp opened its doors, bringing the rich flavors of Dihua Street to Da Dao Cheng’s tables. The wild mullet roe fried rice, fried with fish oil, delivers a distinctive aroma and texture, while premium abalone and fish maw slow-cooked in an 8-hour old hen broth highlight a deep respect for ingredients and culinary craftsmanship. The Carp introduces wild mullet roe to chic afternoon teas and brings abalone fish maw chicken soup into daily dining, creating a dining experience that invites both seasoned gourmands and new food lovers to explore its rich flavors.

Since 2011, Yuhau Yakiniku has introduced an innovative conveyor belt concept to the Yongkang Shopping District. Whether dining with friends or solo, it offers a variety of options that make enjoying yakiniku a more accessible and carefree experience.

Nestled in Taipei’s Nanjing East Road and Linsen North Road districts, SAN WANT TAIPEI RESIDENCES faces a sprawling park, surrounded by duty-free shops, luxury boutiques, and theaters. Its grand five-meter-high lobby, adorned with contemporary Taiwanese sculptures, evokes the ambiance of an art gallery, offering a refined blend of business, leisure, and culture.

This izakaya brings together the traditional and the modern, serving Taiwanese native chicken varieties such as “Kuei-Ting Chicken” and “Surfing Chicken”, known for their tender yet firm texture. Using high-grade Japanese Bincho Charcoal, the restaurant preserves the meat's juiciness and enhances its natural flavors, offering an exceptional dining experience.

Since 2013, EZ-MEAT has been committed to offering top-quality meat, symbolizing excellence and freshness. The brand's philosophy is that fine meat, like an uncut gem, needs only the right touch to transform into a masterpiece on the plate.

Buckskin Beerhouse signifies the unique golden coat of a stallion, symbolizing the Buckskin Group's dedicated stride toward excellence. Under the Buckskin Restaurant & Brewery Group, Brunch Bistro Buckskin offers European-style cuisine during the day. By evening, it transforms into a vibrant bistro and bar, providing a seamless dining experience throughout the day and night.

Thirty-three years ago, a dream took root in Alley 146, Section 4, Zhongxiao East Road. Nikko-House has become part of the East District's distinctive scene, which accompanying those born in the 1960s and 70s and witnessing the history of the Zhongxiao-Dunhua commercial area. Combining Western, Italian, and Japanese cuisines into innovative dishes, the restaurant is dedicated to quality and continuous improvement, striving to offer every customer a delightful fusion dining experience.