Paris 1930 de Hideki Takayama

Paris 1930 de Hideki Takayama is led by the world-renowned Japanese Chef Hideki Takayama, who is committed to continue our tradition by offering innovative dishes while incorporating Japanese aesthetics.

 

Born in Fukuoka, Taka entered the world of French cuisine by working in Kyobashi Chez where he was trained by Chef Asahi Inoue before travelling to France to work in a series of Michelin-starred restaurants.  In 2007, he returned to Japan and joined Maison de Gill Ashiya in which began his culinary business in Maison de Taka restaurants in 2016.  Between 2013-2019, he led the Japan team to win awards at the Bocuse d'Or Asia-Pacific and Bocuse d'Or World Congress.

 

At this re-branded iconic Paris 1930, Chef Takayama will roll out his innovative dishes using specially selected quality tea with the freshest products. 

 

Paris 1930 de Hideki Takayama offers visually stunning dishes prepared using two most fundamental concepts of cooking - "cohesion" and "sharing" to entice our customers.  It places great emphasis in connecting the feelings and stories between people so that through cuisine, it may bring happiness to our patrons resembling a beautiful scenery which Paris 1930 de Hideki Takayama is looking forward to see.
 
** As the restaurant will be occupied with preparation and servicing guests, we would suggest that you click the reserve button to complete your reservation process.  ** 
 

 

Hours Sat and Sun
Lunch:12:00-14:00(Last order:13:30)
Thu~Sun
Dinner:18:00~22:30(Last order time:21:00)
Floor 2F
Cuisine Exquisite French Cuisine
Average Lunch from NT$1,200+10%
Dinner from NT$2,400+10%
Seats 60
Wine service The corkage charge per bottle is NT$1,000 for wines and NT$2,000 for spirits.
Precautions Child under 8 years old will not be admitted.
Crab Pudding, Ginger, Tarragon Essence

Crab Pudding, Ginger, Tarragon Essence
Back to Landis Dining