Kogetsu Course
8,000 NTD
Seasonal Kaiseki Menu
Satsuki · Early Summer
Following the rhythm of the seasons, each menu brings the beauty of nature into the dining experience.
Through layered composition and careful arrangement, every meal becomes more than taste alone. It is a meeting of flavor, presentation, and culture. The menu changes monthly, with seasonal ingredients flown in from Japan twice a week.
Chef Hideo Mochizuki of Tokyo Nihon Ryori Tagetsu also visits Taipei each month to personally present seasonal dishes. Please contact us via inline for available dates and limited seating.
8,000 NTD
Japanese tiger prawn tempura, jade eggplant, red sorrel
Crab shinjo, egg tofu
Bluefin tuna, grunt fish, shutou, Tosa soy sauce
Kinmedai, corn ankake sauce
Sansho baby sardines, onsen egg, simmered beef, grated yam
Chilled shiratama, matcha cheesecake, almond monaka
6,800 NTD
Octopus, new burdock, mitsuba, pine nuts, sesame vinegar dressing
Grilled anago, egg tofu, kogomi
Bluefin tuna, grunt fish, shutou, Tosa soy sauce
Sea bass, kinome corn ankake sauce
Sansho baby sardines, onsen egg, simmered beef, grated yam
Chilled shiratama, matcha cheesecake, almond monaka
The menu changes monthly. Actual dishes and ingredients may differ from photos.
Dessert items require advance reservation. Please contact us via official LINE for reservations.
Chef Hideo Mochizuki of Tokyo Nihon Ryori Tagetsu visits Taiwan once a month for limited service. Please contact us via official LINE for dates and availability.
The menu changes monthly. Actual dishes and ingredients may differ from photos. Please refer to the seasonal menu.
The opening of the meal, where seasonal gifts are gathered into a small vessel and the character of each ingredient quietly emerges.
A clear first dashi drawn from Rishiri kombu and honkarebushi, carrying refined umami to the bottom of the bowl.
Seasonal fish flown in from Japan, shaped by the knife and served with Tosa soy sauce.
A conversation between fire and ingredient, where marination and searing create layers of aroma and umami.
A miniature portrait of the season, composed in small dishes that invite both reflection and sake.
A dish that deepens with sake, carrying the gentle richness of the ingredients inward.
A moment when seasonal ingredients show their purest form through delicate heat and restraint.
Rice slowly cooked in a hagama pot, each grain distinct and carrying the final lingering warmth of the meal.
A final bite that preserves the afterglow of the season and gently closes the evening.
We offer selected Japanese sake, shochu, and wine, carefully paired with the rhythm of the cuisine. Wine pairing is also available to bring greater depth to the relationship between aroma and seasonal flavor.
Please contact us via official LINE or by phone during business hours. Our staff will be happy to assist. Corkage applies for guests who bring their own bottles.