Taiwan’s first and only Japanese restaurant to follow Michelin-starred culinary concepts
Shangri-La's Far Eastern Plaza Hotel, Taipei presents Taiwan’s first and only Japanese restaurant to follow Michelin-starred culinary concepts. The rebranded ibuki by TAKAGI KAZUO will serve authentic Kyoto cuisine comprising only the freshest ingredients prepared with great care. Michelin two-starred Consultant Chef Takagi Kazuo from Kobe, Japan, has received two Michelin stars since the first Kyoto, Osaka, Kobe, Nara version of the Michelin Guide was published in 2010.
Soup is one of Chef Takagi’s specialities. He only selects bonito that is half a millimetre thick to produce the best broth, while the kelp he uses is only retrievable in warmer months when the temperature of the seawater becomes tolerable. Most chefs no longer practice this method due to the cost and time associated with making soup this way. The hassun - the an intermission platter of assorted items - is also a highlight, featuring mitame, when in which ingredients are used to imitate another item.
Newly appointed Japanese Head Chef Kudo Masakazu of ibuki by TAKAGI KAZUO was Takagi’s sous chef in Kobe, Japan. Chef Kudo is stationed in Taiwan to lead and train the culinary team. He is, responsible for the restaurant’s daily operations, and is committed to implementing Chef Takagi’s food philosophy. Three chefs from Taipei also travelled to Japan to train at Takagi for three months, and training at ibuki by TAKAGI KAZUO will be an ongoing process.