Practically impossible to book since it opened in 2015, this 12-seat omakase restaurant is hard to beat. One can’t create sushi this precise without serious dedication; although it has won numerous awards, chef Amamoto Shogo never attends ceremonies in person because he prefers to stay in the kitchen serving his guests. If you’re lucky enough to score a seat at the cypress counter you can expect to feast on a prix-fixe menu consisting of 20 exquisite courses, including 12 nigiri. Seasonal fish is sourced mostly from Kyushu and hand-pressed on sushi rice cooked in natural spring water from Nagano. The end results are as pure as the snow on the top of Mount Fuji – if significantly more expensive.
371, Section 4, Ren'ai Road, Da’an District, Taipei, Taipei & Taichung,