The miniature Japanese garden at the entrance aptly sets the mood for a cosy, tranquil dining experience. The two head chefs prepare dishes in the kappo tradition, with occasional sushi courses and some minor adjustments to cater to the Taiwanese palate. Most of the ingredients are sourced in Japan, but super fresh seafood from Taiwan’s northeastern coast also makes it to the dining table. The menu changes daily depending on the availability of top-notch ingredients.