Inside 'mirei': Taipei's New Contemporary East Asian Fine Dining Restaurant (NT$3,680 Tasting Menu)

Taipei has gained another fine dining destination. The new brand 'mirei' is tucked away on the second floor of a residential building in the Datong District, helmed by Japanese chef Kenta Iizuka. Rooted in contemporary East Asian cuisine, it blends a Japanese chef's refined sensitivity to season and ingredients with the structure and technique of modern French cooking, set within Taiwan's terroir and produce. The tasting menu is NT$3,680 per person.

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Chef Background

'mirei' is written '未麗' in Chinese — '未' points to possibility and change yet to arrive, while '麗' signifies a sincere, natural beauty that needs no adornment. Chef Kenta Iizuka previously honed his craft at Tokyo's two-Michelin-starred Crony, rising from commis to sous chef, building exacting standards for quality, precision and finish.

Opening Menu Highlights

The menu opens with the umami of seaweed: 'Seaweed | Caviar · Scallop' layers the aromas and savouriness of different seaweeds with scallop and caviar to extend the ocean's flavour. 'Eel | Burdock · Perilla' continues this East Asian memory — Yunlin eel is prepared as tempura with a crisp shell and tender flesh, finished with burdock crisps and fresh perilla.

'Water Bamboo | Butter · Shichimi' reinterprets the Taiwanese everyday pairing of water bamboo with mayonnaise, with Puli water bamboo charred to bring out sweetness and topped with chilled butter. 'Japanese Amberjack | Perilla · Plum · Cucumber · Flower' keeps the fish raw to preserve its purest flavour.

'Abalone | Taiwanese Dried-stock · Pear · Aromatic Oil' swaps the Japanese katsuobushi dashi approach for Taiwanese dried ingredients to build a deeper broth. 'Sesame | Flying Fish Roe · Myoga' begins with a bowl of Taiwanese sesame cold noodles, pairing rich sesame with the crisp pop of flying fish roe.

'Tilefish | Melon · Sudachi' uses the Japanese tachiuo-yaki technique, with every element made from seasonal melons. The main course, 'Wagyu | Kimchi · Miso Pineapple · Yuzu Kosho', lets the beef's own juices shine with three condiments offering different flavour directions.

'Crab Rice | Snow Crab · Wenshan Baozhong Tea · Taiwan Peas' cooks rice in a broth of Pinglin Wenshan Baozhong tea. Desserts include 'Muscat Grape | Grape Sorbet · Herb Tea · Maqaw', 'Peanut | Sake Lees' and a chocolate-rosella bonbon to finish.

Bonus: LBC Sandwiches Return

LBC, once ranked No. 7 among 'Asia's Best Sandwiches' by an international travel site, has returned after a two-year hiatus in partnership with PUREBREAD Bakery, now inside Far Eastern Garden City B2 with five sandwich set meals at a flat NT$250 each — smoked beef, Mexican braised pork, lava burger patty, pulled pork and Cajun chicken.