After honing his skills in Japan and France, the chef opened this inviting, wood-rich restaurant to serve creative French fare with Tainan and Japanese influences. The single omakase menu progresses from light, delicate bites to decadent flavours, concluding with a dessert inspired by the classic cheese platter. There are a few mains to choose from; ingredients such as milkfish, candied fruits and sencha reflect the local terroir and a Japanese touch.