Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
Known as Taiwan’s ‘Godfather of steaks’, the eponymous owner has been cooking meat for over 40 years. Prime cuts of U.S. wet-aged, Japanese and Australian Wagyu beef are grilled to perfection over lychee wood and rested properly before being served. Try USDA Prime ribeye dry-aged in-house for 14 days for its intense flavour and tenderness. Besides the high-ceilinged main dining room, there are several private ones for 4 to 12 people.