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Tainan CityNorth DistrictItalian restaurant
A tasting menu presented as a work of art, designed around the chef's personal direction.
At a Glance
Signature Dishes
Rabbit and Chayote Tart
The filling combines fresh rabbit, scallion, candied citrus peel, and pine nuts; chayote is rolled, and the pastry has a full buttery aroma.
White Cauliflower and Scallop
White cauliflower in several textures is served as purée and slices, with clean sweetness and layered sweetness, alongside mint oil; the scallop is seared to just-right doneness.
Charred Cabbage
A vegan cabbage dish is charred over fire, giving the outer layer a smoky aroma and slight bitterness while the inside stays sweet and crisp; fermented mushrooms, rye beer, honey wine, and horseradish temper the bite.
Blue Lobster Pasta
The lobster meat is sweet and cooked just right; house-made durum-wheat pasta absorbs the mussel-flavored cream and stock, concentrating the umami.
Tomato and Caper Risotto
Clarified tomato broth made from several kinds of tomatoes is cooked into the rice; dried capers bring gentle acidity and savory fragrance, the tomato flavor permeates the grains, and the texture is full.
At a Glance
- Reservation
- Reservations are required.
What you should know
Best for
- For diners open to the chef's explanation
What you should know
- On one occasion, the meal ran from 6:00 p.m. to 11:00 p.m., about five hours.
- Reservations have at times been extremely difficult to secure.
- No accessible seating or accessible parking is provided.