The Ryugin restaurant in Taipei doesn’t look familiar like one in Japan. But the menu structure is the same when compared with Nihonryori RyuGin and the only difference is that here the dishes are mainly done using Taiwanese ingredients. Even though Michelin doesn’t star restaurants in Taiwan, it would be better if they rethink it again, as RyuGin does really qualify for a star. Even though the prices are very much reasonable when compared to other Michelin star restaurants elsewhere, it is certainly a way high when you compare with other local Taiwan restaurants. But you won’t get the quality and service like the RyuGin in local restaurants though.

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.

Q In the Kitchen

Chef Ryohei Hieda was born in 1981 and began his culinary career at the age of 19 at the famed Kyoto restaurant Gion Nakagawa where he started working as an apprentice. It is there he started to learn the basics and techniques about the traditional Japanese cuisine.

During his time at the Itaru restaurant, Chef Hieda learnt the process of making artisanal salt and how to use it expertly while seasoning dishes. He also gained deep knowledge about the importance of using seasonal ingredients that are freshly sourced from local farms and how they add to the taste and flavor of the dishes.

Chief Hieda joined the RyuGin in 2008 under the leadership of Chef Seiji Yamamoto and he was amazed at the culinary knowledge and techniques of the master chef. To further broaden his vision and gain experience with international cuisine, Chef Hieda left to San Francisco to work at Michelin starred restaurants Benu and Manresa restaurants. After returning to Tokyo, Chef Seiji Yamamoto called him back and handed him the position of Chef de Cuisine at the RyuGin restaurant in Taiwan in 2014.

Q Awards and Achievements

Michelin Guide Taipei 2018: Two Stars ☆☆

Q The Menu

Set Menu NTD 6'500++

Q Dress code, children and other policies.

Dress Code: Semi-formal T-shirts are not allowed for both men and women. Short pants and sandals are not allowed for men.

Children Policy: Children from 10 year and older are accepted. The basis is they must be able to eat the same portions in the course as adults.

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  • Tuesday18:00 - 21:30
  • Wednesday18:00 - 21:30
  • Thursday18:00 - 21:30
  • Friday18:00 - 21:30
  • Saturday18:00 - 21:30
  • Sunday18:00 - 21:30

Additional Details

  • Signature Dish:?
  • Meals served:Dinner
  • Cuisine Style:Kaiseki

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