Sho

Rooted in Japanese sensibilities and guided by the seasons, Sho prioritises ingredients from Japan and Taiwan, using diverse techniques to craft dishes rich in subtle layers of flavour – like the signature salad of local veg, grilled, smoked, fried or air-dried, then dressed in white sesame oil and kombu salt. The satisfying savoury courses offer two variations of kamameshi featuring glossy Taitung rice and seasonal seafood. The elegant yet relaxed interior sports a white colour scheme, shoji screens and a wooden counter around the open kitchen.