Experience the artful fusion of Taiwanese and Japanese cuisine at Ryugin Taipei, where exceptional service and locally sourced flavors create a memorable culinary journey.
"Rank: #45 "An offshoot of legendary Japanese chef Seiji Yamamoto’s flagship Nihonryori RyuGin, Shoun RyuGin specialises in kaiseki crafted not with Japanese but Taiwanese produce."
"Sister to the world-renowned RyuGin in Tokyo, this restaurant delivers similarly creative cuisine with a focus on Taiwan's own produce and culinary heritage. The 7 and 10-course menus are expertly rendered and come with a map to show where those ingredients come from. For example, one month-old squab from Pingtung City is grilled over Bincho charcoal and straw to accentuate its delicate texture. The restaurant doesn't take walk-ins." - The MICHELIN Guide
"One of the most expensive tables in town, RyuGin is also one of the city’s finest kaiseki destinations. It hails from the Roppongi district of Tokyo, where chef Seiji Yamamoto was awarded three coveted Michelin stars for his avant-garde take on Japanese fine dining. The Taipei location is appropriately fixated on Taiwanese ingredients — imagine lightly grilled fish sprinkled with mullet roe, or wax apple, a fruit unique to south and Southeast Asia, marinated in ginger syrup. [$$$$]" - Clarissa Wei
"The 37-year-old was handpicked by his mentor Seiji Yamamoto to helm Shoun RyuGin in Taipei. His masterful blend of classic Japanese technique with unique Taiwanese produce led to the restaurant being awarded two Michelin stars when the guide was launched in Taipei in 2018." - Rachel Tan
"The chef who clinched two stars for Shoun RyuGin in Taipei’s first MICHELIN Guide pays close attention to quality Taiwanese produce on his Instagram account." - Michelin Guide Digital-Hong Kong Macau
