SakeMomo is a top choice for dates near the Sun Yat-sen Memorial Hall in Taipei. Hidden in an alley, this high-quality sake salon offers a more elegant and romantic atmosphere than an izakaya, making it the perfect choice for private gatherings. We pair our carefully selected sake with Japanese-style cuisine to add luster to your special day. SakeMomo symbolizes a relaxed and beautiful paradise, and we look forward to meeting you and embarking on a heartwarming sake journey.

Poetry, like a hidden urban oasis, allows the city's rhythm to fade into the distance the moment you step inside. Candle light flows gently along the grain of the wood and the layers of greenery, filling the 200-square-meter open space with the warm, woody scents of 101 Copenhagen and Audo European Furniture. Soft music and delicate floral arrangements intertwine in the air, like a gentle breeze from the South Pacific caressing a courtyard at dusk. The soul of the dining experience is helmed by Chef John Chang, who honed his skills in the team of Michelin three-star Juan Mari Arzak and also served as the head chef of the popular contemporary Italian restaurant CROM Taipei. He excels at using seasonal Taiwanese ingredients to connect global culinary memories, elegantly engaging with French techniques and Asian spices, unfolding layer by layer like a poem. This is not just a voyage for the senses, but a journey about seasons, land, and state of mind, leaving behind verses of poetry for each guest amidst the flickering glass.

TRANSIT, a dining brand under Marais Home Furnishings, is a chic space inspired by the European subway, where white leather and natural wood intertwine, exuding a casual yet elegant feel. With lifestyle aesthetics at its core, 'TRANSIT' signifies a seamless connection between taste buds and the senses, combining food with sipping-style cocktails to create a diverse yet harmonious atmosphere.

With music and arts as its core spirit, it combines local cuisine and beverage culture with Western culture in a traditional Taiwanese house.

Built from an old house, this multi-functional dining and art space creates a retro and nostalgic atmosphere. It continues the brand's original concept of a community activity center, introduces the imagery of foreign firms, and breathes new life into the old soul of the old apartment, bringing together a platform for art, performances, and cross-disciplinary exchanges.

Opened in Taipei in December 2006. Our Italian restaurant, "TRASTEVERE," is a direct translation of the Chinese name, meaning "Toraste," and is an Italian restaurant originating from Rome, passed down through Tokyo to Taiwan. We continuously strive to continue the passion from Rome and the consistent spirit of the original restaurant in our Taipei location. ~Enjoying good food is enjoying life~ We hope to have a place in our customers' hearts where this Italian restaurant, committed to quality, is remembered. Seeing our customers' satisfied smiles is our greatest sense of accomplishment.

A professional sake master will guide you through the stories behind sake. Take a break from your busy schedule to find your perfect sake, pair it with Japanese cuisine, and enjoy a relaxing evening.

Shanghai cuisine, born on the docks, has always been inclusive and diverse. Bei Fu Lou, rooted in classic Shanghai dishes, incorporates culinary techniques from around the world, reimagining nostalgic flavors with modern methods, earning it a place in the Taiwan Michelin Guide for two consecutive years. The depth of culinary skill lies not in the moment spent in front of the oven, but in the countless steps taken outside: selecting ingredients, air-drying, controlling color, and maintaining the fire—each step is a matter of time. The Peking duck is prepared two days before entering the oven; the amber-colored goose is colored three times—too dark and it becomes bitter, too light and it becomes bland; the Dongpo pork is simmered over low heat for a long time, the lid not lifted before it's done. Bei Fu Lou never compromises on dishes that cannot be rushed. The head chef maintains the habit of going to the market early in the morning, using seasonal ingredients, while the principles of cooking time and temperature remain traditional. The main private room, "Hu Ting," features a round table for twenty people, perfect for three generations or large family gatherings, where there's no need for separate seating, and Taipei 101 is right outside the window as you raise a glass. Important matters should be handled with care.

Taipei's connection with American cuisine runs longer than most people realize. Slab Stone continues this tradition: San Francisco fishermen's cioppino, Bay Area family-inherited crab and garlic noodles, Louisiana Kentucky Fried Chicken, Texas charcoal grilling—each dish was first recalled, then understood, before being prepared. As night falls, the connection remains; Old Fashioned, Manhattan, Whiskey Sour, prepared with the same old recipes; California wineries, pouring a glass for Bay Area memories. Taste remembers things longer than people; some friendships are hidden in the flavors.