The chef garnered 10+ years of experience in Japan and Taiwan before starting his own venture in his hometown. The menu is essentially Japanese, but jazzed up with creative twists. Grilled fish is seasoned by salt laced with dried salmon roe for extra umami. Champion rice from Taitung is cooked in spring water from Mt Fuji in a donabe. For a sweet finale, koya tofu mousse is drizzled with toffee sauce and sprinkled with strawberries and pistachios.