Hidden in a quiet lane of Taipei East District, Tsuki no Yu offers a calm space where the city fades away and the focus returns to flavor, craft, and presence.
Supervised by Chef Hideo Mochizuki of Tokyo restaurant Tagetsu, a Michelin one-star restaurant for seven consecutive years, Tsuki no Yu carries forward the rhythm and spirit of Japanese craftsmanship through seasonal course dining.
Using carefully selected ingredients from Japan and Taiwan, each dish is prepared with precise heat control and refined knife work to reveal the natural character of the season. Dashi, slowly drawn with care, forms the heart of the meal and opens a layered dining experience.
The restaurant features an eight-seat chef’s counter and private dining rooms, suitable for gatherings, business occasions, and intimate celebrations.
We look forward to welcoming you to a quiet corner of Taipei for a thoughtful encounter with seasonal Japanese cuisine.
Born on November 21, 1979 in Hadano, Kanagawa, Hideo Mochizuki grew up in a family that once operated the shabu-shabu and teppanyaki restaurant Tagetsu. As a young man, he first pursued baseball, but later found a new path in the kitchen, inspired by his father.
After graduating from high school, he trained at respected restaurants including Ryoun-an in Shinjuku, Genyadana Hamadaya in Ningyocho, and Kappo Kisaku in Azabu-juban, building a strong foundation in Japanese cuisine.
In 2013, he opened Nihon Ryori Tagetsu in Tokyo, carrying on the family name. Known for refined seasonal flavors and elegant composition, the restaurant received a Michelin star for seven consecutive years.
Chef Shinobu Doi, the Japanese chef stationed at Tsuki no Yu in Taipei, was born in Nanao, Ishikawa in 1977. After graduating from high school, he began his career at the renowned ryokan Kagaya, later continuing his training at The Westin Tokyo and Japanese restaurant Kamogawa.
He subsequently studied under Chef Hideo Mochizuki at Nihon Ryori Tagetsu in Omotesando, deepening his understanding of seasonal cuisine and Michelin-level precision. Recognized by Chef Mochizuki, he was specially appointed to lead the kitchen in Taiwan.
At Tsuki no Yu, Chef Doi brings together years of experience in each dish, presenting the purest expression of the season with the spirit of ichigo ichie.
At Tsuki no Yu, dashi is the foundation of the cuisine. Matured honkarebushi is shaved in front of guests so its aroma can be experienced at its most vivid moment. It is then paired with kombu stock prepared with soft Japanese water and Rishiri kombu from Hokkaido, soaked for 36 hours to draw out clear, deep umami. Each day begins with a pot of dashi, adjusted with sensitivity to temperature, humidity, and the condition of the ingredients.
Tsuki no Yu inherits Tagetsu Tokyo's deep attention to grilled dishes, where heat, temperature, and aroma are held in fine balance. Seasonal ingredients are selected and prepared through marination, searing, and precise fire control, revealing layers of umami and fragrance. Behind a seemingly simple grilled dish lies the discipline and rhythm of cha-kaiseki cuisine.
We look forward to sharing a quiet and memorable seasonal dining experience with you.
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