Mizue

Hinoki wood features prominently in this serene room, from the counter to the shelves and ceiling panels. Working under a mentor, Chef Katsunori learned his craft in Kanazawa, which explains the appearance of rare finds such as amaebi or koubako crab from that city in his 10-plus-course tasting menu. Exact items vary with the seasons but always include intricate sushi and refined cooked dishes made with ingredients from Kyoto and Shizuoka, Japan.

More in Taipei