JAPAN was on the travel list. It was the next destination after Taiwan. I was in Taipei but even before I set foot on Japanese soil, I was already feasting on its cuisine in a most delectable way at Ibuki, Shangri-La’s Far Eastern Plaza Hotel’s Japanese restaurant.
“And this is Ibuki, our Japanese restaurant,” said Carloyn Lee, the hotel’s communications manager, to end the tour of the hotel, “This is where we are having a Teppanyaki lunch.”
“Ibuki by Takagi Kazuo is Taiwan’s first Japanese restaurant to operate in concordance with Michelin standards. The restaurant follows and practices the culinary concepts of Consultant Chef Takagi Kazuo, the owner and head chef of Takagi in Japan, a restaurant that has earned two Michelin stars since 2010, when the first Kyoto, Osaka, Kobe, and Nara version of the Michelin Guide was published.”
The chef specializes in Kyoto cuisine, thus Ibuki prides itself with “exquisite Kyoto cuisine with a Michelin-starred approach” and leading the culinary team in Taiwan is the former sous chef of Takagi, Kudo Masakazu.
Kyoto cuisine, Teppanyaki, Sushi, and Tempura are four styles of authentic Japanese cuisine that the restaurant places emphasis on to allow diners to enjoy a wide variety of delicacies prepared with a modern Kyoto touch.
The cuisine Ibuki promises may be first-rate but the restaurant is relaxed and the atmosphere, casual. It’s a place where an entire family can enjoy good food and good company.(MORE)