"We had a wonderful dinner experience. The staff were exceptionally accommodating, and the food was outstanding. Everything was perfectly executed, and we even enjoyed a nice chat with the chef about our favorite dishes."

Cleve Sarmogenes

"SHO is Kaohsiung’s first Michelin-starred restaurant, proudly holding a one-star rating. Both the dining environment and the dishes truly live up to Michelin standards. Reservations can be made through Inline, and there is no dress code. If you have any dietary restrictions, you can communicate with the restaurant in advance. For example, one of our elders doesn’t eat beef, so the restaurant kindly substituted it with Taiwan’s premium choho Pork(究好豬).

The cuisine combines elements of Japanese kaiseki and French fine dining, but most of the ingredients are locally sourced, featuring seasonal seafood and vegetables from Taiwan. The full course consists of eight dishes, with options to pair with either wine or tea.

I highly recommend the kamameshi! Today, we had two different variations: Hokkaido salmon roe and Australian beef/Taiwanese pork. The beef version was particularly impressive, seasoned with Sichuan pepper, adding a unique and delicious twist. Pairing it with the restaurant’s yuzu-pickled daikon gave it a refreshing contrast, making for an interesting flavor experience!

The sashimi was aged, resulting in a delicate texture that melted in my mouth—I really enjoyed it. As for the other dishes, I found them to be safe and somewhat unremarkable. The most highly praised dish online, the salad, was just okay for me. It featured a variety of vegetables prepared in different ways—raw, fried, and pickled—creating a complex mix of flavors and textures. However, it almost felt too complex, making the overall taste a bit confusing.

For dessert, I preferred the monaka(最中) over the strawberry lavender mousse. However, I personally felt that neither dessert matched well with the courses. I would have enjoyed a tea-based dessert pairing instead."

Jo aisen

"IG: @jojo_gourmand

Following the overwhelming success of Den (傳) in Tokyo, where Chef Zaiyu Hasegawa redefined Kaiseki cuisine as "Fun Dining," he has embarked on a new culinary journey in Kaohsiung, Taiwan. This sequel, named Sho (承), when combined with Den, forms 傳承, meaning "inheritance." Sho seamlessly blends Taiwanese and Japanese culinary traditions with the innovative touch of head chef Fujimoto Shoichi.

Standout dishes like the garden salad, which transforms a simple dish into an experience, incorporating over a dozen types of vegetables prepared in nearly ten different ways—from frying and pickling to grounding and grilling. The grilled octopus, paired with Taiwanese fermented tofu, is a celebration of local flavors. The true highlight, however, is their Kamameshi (Kettle Rice), made with fresh local ingredients like sweetfish from Yilan and oysters from Taiwan's southern coast. The enticing aroma alone had me reaching for seconds, and thankfully, refills are welcome.

(FYI Some dishes are hauntingly small in portion size)

🗺️ Japanese
⭐️ Michelin One-Starred
🏷️ NT$4000+"

Jordan Li