Joel Robuchon has garnered an amassing 31 Michelin Stars for his restaurants worldwide and was also called as the “Chef of the Century” by Gault & Milau Guide in 1989 for passion and service towards the culinary world and he has carried on with his tradition with L’Atelier de Joël Robuchon in Taipei with the traditional red and black theme.

While many restaurants open with pomp and close out quickly without making an impression or not serving quality food, the reason Joel Robuchon could be able to sustain the quality and service for many years throughout all his restaurants according to Chef Olivier is that they keep things simple and doesn’t get side-tracked trying out too many things. Including too much fusion in the kitchen can alter your course and shake your very base foundation.

The décor at the L’Atelier de Joël Robuchon is similar to all other restaurants with their signature red and black theme with stools with red leather near the counters along with large sized and beautiful pebbles and sea shells neatly displayed in the show case. The master chef wants all his restaurants to have a uniform décor and atmosphere.

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The menu comes included with a Taiwan map indicating the places in Taiwan from where the ingredients were sourced from. RyuGin also boasts with an impressive wine collection as even many high-end restaurants doesn’t serve wine in Taiwan.

The cuisine at the RyuGin is certainly at the international level and the menu was well balanced without many bold flavors and detailing was excellent. The presentation was top class that exudes the detailing in the dish. Wine pairing in the menu was also brilliant as most of the wines were prepared by themselves and sourced from some of the top vineyards around the world.

The service was also excellent as the staff can speak very good English and also are very much knowledgeable with the dishes served. The main reason that the dishes stand out is because the some ingredients were sourced directly from Japan while some were sourced locally.

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In 2013, the Michelin Guide awarded RyuGin with 3 stars for its ultimate cuisine and excellent customer service. Chef Yamamoto is known for pushing the boundaries of culinary and hence can be able to create some of the finest dishes that you ever tasted. The menu is seasonal at the RyuGin as you can find a completely different menu every season and the meal also changes everyday based on the ingredients available in the market. But every single dish coming out the Master Chef is truly a piece of art. According to Chef Yamamoto, it is not only about eating, but fine-dining is all about making the customers appreciate what is provided in the plate right from its smell, its presentation and the flavor.

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And one more thing about Quintessence is that reserving a table at the restaurant is quite a daunting task as reservations are accepted 2 months ahead. In fact securing a table at the 3-Michelin star L’Astrance in Paris is much easier than booking a table in Quintessence. And only boking through telephone is accepted and no email bookings.

The interior of the hotel is well-designed with low-ceilings and slate tiled floors. There are total seven tables present in the dining room along with banquette along the wall and even a small private dining room. The wall above the banquette is beautifully designed with brown leather tiles and are dimly lit to provide a soothing atmosphere. The dark wood ceiling and the crisp linen tablecloths on every table adds to the environment.

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The restaurant in Tokyo allows the guests to interact with the chefs and also have a sneak peek at how they prepare the dishes in the open kitchen. The atmosphere is electrifying but yet still relaxed as you can see in most of the Joël Robuchon restaurants.

The restaurant is surrounded by huge skyscrapers common in Tokyo, but once you enter the restaurant you’ll be immediately transported to France with its amazing atmosphere and original French cuisine. The hotel comes with 3 sections where you can find the Table du Joel Robuchon in the ground floor, the gastronomic restaurant in the second floor and private dining rooms in the top floor. The dining hall is pretty awesome with high ceilings adorned with beautiful chandeliers and the floors with dark carpets.

Some of the signature dishes that you can’t miss out while dining in the Joel Robuchon are the Oscietra caviar that is served in a gorgeous jelly and the cold ravioli of lobster with honey dressing along with Japanese radish.

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Every detail is meticulous right from selecting the right ingredients to the plates, presentation along with exceptional customer service. The menu normally revolves around the kind of ingredients available on the day and they also help people to order dishes for special occasions like anniversaries, birthdays and all.

For a group of two or more, you need to have a reservation to have a set at the Kitcho Arashiyama. The founder of the restaurant Yuki Teiichi devoted his entire life to promote the magnificence of the Japanese cuisine and started opening several restaurants and now the Kyoto Kitcho group has a total of around 6 premium restaurants along with a couple of retail stores.

The name Kitcho has some kind of story behind it as when the founder Yuki Teiichi opened the restaurant couldn’t come with a suitable name and asked his friend to come up with a catchy name and he suggested “Kitcho” meaning charm that enhances the business prosperity.

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Opened in 2008, the Hajime restaurant strives hard to provide everything in proper detail and according to Chef Hajime Yoneda, the restaurant was designed with a theme that resonates a feeling in the guests to be a truly wonderful restaurant.

Equipped with the knowledge and extensive culinary skills gained from celebrated Michael Bras, Chef Hajime Yoneda has come up with a beautiful product in Hajime that represents the beauty of French Cuisine in his own and unique style. Some of his dishes are exclusively designed to exemplify the importance of gastronomy and lingers in your mind even after you leave the restaurant for a long time.

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Without an iota of doubt, the dishes delivered at the Toya is definitely an expression of the Master Chef himself. Headed by Chef Simone Cantafio, who has worked a lot under Michael Bras have developed an exceptional menu that embraces nature and also follows the principle laid out by the Master Chef.

Apart from few ingredients like foie gras, truffles and some other things, most of the ingredients are sourced locally. Chef Simone has extensive experience in the culinary scene and thus you can see his experience at play with his dishes. One example is the roasted duck that is smoked under the much celebrated Sakura wood from the Cherry tree in japan as the blossoming of a cherry tree calls for a celebration in Japan. Hence, guests can feel their favorite smell in one of the best dishes in the restaurant.

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Chef Pierre Gagnaire has been voted as the “Best Chef in the World” in 2015 and the Pierre Gagnaire is a 2-Michelin Star restaurant that cannot be missed out while you are visiting Tokyo. Situated in the 36^th floor of the Intercontinental Tokyo Hotel, the restaurant comes with a large and grand entrance that is well complemented with contemporary design and exclusive lighting techniques. The restaurant mainly comes with a purple theme that largely symbolizes a luxurious environment.

Even though the interior is minimalistic and simple, it is yet elegant. If you need to dine at the Pierre Gagnaire make sure to book your seats well in advance and try getting a eat nearby the window so that you can enjoy the beauty of the night-life of Tokyo from the top. The restaurant is pretty much spacious with large space between two tables and there are only a limited number of tables. There is also a couple of dining rooms along with a semi-dining area if you are looking for some privacy while you eat.

Similar to many restaurants in Tokyo, there menu is different for both lunch and dinner and so does the price. But the interesting aspect about Pierre Gagnaire is that you can create your own menu as you can adjust it like only including starter along with the main menu or dessert with the main course. Hence, you can see to that the price fits according to your budget.

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T’ang Court comes with a chic look but yet subdued and offers a quiet and serene environment. The tables are well positioned and has a good distance from the other table, so you can dine peacefully without any disturbance from others. The always busy shopping strip and business centre Huaihai Road is just nearby the restaurant and hence you can see lot of business people during the lunch time. The T’ang Court is a perfect place to have your business lunch and meetings in a secluded and refined private dining room.

The décor inside T’ang Court is mainly based on a delicate Chinese flavor and the fabrics boasting with dark red and yellow colors. The natural wood hues for the floor nicely complement the décor. With a total of 9 private rooms, each rooms provides stunning views of the Xintiandi area.

T’ang Court offers a menu combined with both traditional Cantonese cuisine along with Shanghainese dishes. You can everything from Cantonese barbeque to bird’s nest at much reasonable prices. Seafood shares a big place in the menu as there are lot of fish items including the abalone, many varieties of fish and lobsters. And if you are seafood lover, you would definitely love the seafood dishes offered at this restaurant.

When you are T’ang Court, you cannot miss enjoying their signature dishes including the signature lobster with cheese whole abalone and noodles and the delicious steamed grouper with mushrooms and shrimp roe in soy sauce, pan-fried pork buns with crab meat etc. Some of the other favorites in T’ang Court are the tender roasted beef ribs, deep-fried prawns with wasabi-mayonnaise and the brown-lacquered crispy chicken.

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