Nestled in Kaohsiung, Hābu redefines Japanese kaiseki with a distinct Taiwanese soul, earning a Michelin star for its poetic precision. Each dish is a quiet ode to the island's seasonal bounty, crafted with masterful restraint.
Chef & Philosophy
Chef believes in the pure dialogue between 'season' and 'terroir,' personally sourcing the freshest seafood and produce daily. His minimalist techniques—precise knife work and subtle heat—let each ingredient's essence shine without embellishment.
Signature Experience
The 'Seasonal Appetizer Platter' is a must, featuring sea urchin, abalone, and wild greens unified by a delicate vinegar jelly and dashi. The 'Charcoal-Grilled Japanese Whiting' boasts crispy skin and succulent flesh, elevated by a house-pickled plum sauce.
Ambiance
An intimate hinoki counter seats only eight, offering a front-row view of the chef's artistry. Warm amber light and handcrafted ceramics evoke the serene elegance of a Kyoto ryotei.
Practical Information
Reservations are essential via official Line account, two weeks in advance, with two evening seatings. Ideal for anniversaries or business dinners; smart casual attire is recommended, and avoid strong fragrances.