In this 1960s mansion that has been restored to its former glory, the chef serves omakase menus that are priced according to the ingredients, typically starting with sashimi and ending with a starch dish. Portions and ingredients can be tailored to preferences. For first-timers, crab or lobster is the natural choice of main. Seafood is sourced with particular care, drawing on fresh catches from partner fishing boats across Taiwan and select imports from Japan. The wine list stars mainly French vintages, but you are welcome to BYOB.