Paris1930 de Hideki Takayama
Centered around Culinary Director Hideki Takayama's passion for Taiwanese tea, the restaurant analyzes the characteristics of various teas to complement the dishes. The dining experience engages the five senses—sight, smell, touch, taste, and hearing—immersing guests in a beautifully elegant journey. The comprehensive wine list covers the five premier cru estates of France, Europe, and the New World, with sake also featured in the pairings. The harmony between food and beverage echoes the understated and warm culinary style of the Japanese chef.
Culinary Director Hideki Takayama, is a two-time Asia-Pacific champion of the Bocuse d'Or—often hailed as the "Olympics of the culinary world"—and achieved a remarkable fifth-place global ranking in 2015. By combining the purest ingredients with rich Taiwanese teas, he connects a spectrum of flavors that tantalize the palate. Our highly trained, elegant, and meticulous service, rooted in genuine warmth and hospitality, aims to ensure this feast is treasured in your memory.
Features
Information
11:30-15:30 (Last order at 12:30)
17:30-22:00 (Last order 19:30)
Saturday to Sunday
18:00-22:30 (Last order 19:30)
Restaurant Introduction
Michelin 1-Star × World-Class Chef's French Culinary Sanctuary.
Awarded a Michelin 1-Star for four consecutive years since 2022, as well as the inaugural Sommelier Award and Best Wine List in 2022, Paris 1930 de Hideki Takayama is a pioneer in Taiwan's high-end French fine dining. It is dedicated to presenting a perfect visual and gustatory experience in culinary art, remaining a paradigm for gourmets seeking the craftsmanship of gastronomy. Culinary Director Hideki Takayama is a two-time winner of the Asia-Pacific Bocuse d'Or, known as the "Olympics of Gastronomy," and achieved an outstanding 5th place globally in 2015.
A Five-Sense Gastronomic Art Infused with the Soul of Taiwanese Tea
Centered around Culinary Director Hideki Takayama's passion for Taiwanese tea, the restaurant analyzes the characteristics of various teas to complement the dishes. Amidst the harmony of ingredients and cuisine, an elegant fragrance of the tea garden wafts through the air. The dining experience engages the five senses—sight, smell, touch, taste, and hearing—immersing guests in a beautifully elegant journey. Not only awarded a Michelin star, the restaurant also received the inaugural Michelin Sommelier Award in 2022, making it the first in Taiwan to offer professional sommelier services. The comprehensive wine list covers the five premier cru estates of France, Europe, and the New World, with sake also featured in the pairings. The harmony between food and beverage echoes the understated and warm culinary style of the Japanese chef.
A Culinary Philosophy Born of Sincerity, Returning to the Purest Flavors.
Raised in the countryside of Fukuoka, Hideki Takayama brings his refined yet natural approach to cuisine, emphasizing authentic "cohesion" and "sharing." Echoing his restaurant 'entre nous' in Kobe, he offers heartfelt hospitality, leaving guests with a deeply satisfying culinary experience and a lingering smile of happiness. By combining the purest ingredients with rich Taiwanese teas, he connects a spectrum of flavors that tantalize the palate. Our highly trained, elegant, and meticulous service, rooted in genuine warmth and hospitality, aims to ensure this feast is treasured in your memory.
Restaurant Information
* Smart casual attire is requested (please avoid shorts, slippers, and sandals).
* Dining time varies depending on the set menu ordered, but please allow at least 3 to 3.5 hours to fully enjoy the gastronomic feast presented by Paris 1930 de Hideki Takayama.
* To ensure a pleasant dining experience, we will seat your party once all guests have arrived. If you arrive early, exceed your reservation time, or your party is incomplete, we will escort you and your guests to an exclusive waiting area to enjoy a complimentary pre-dinner beverage.
* Please inform us of any dietary restrictions at least 3 days prior to your dining date (excluding the dining day), and we will do our best to accommodate your needs.
* You are welcome to take photos of your dining experience, but flash photography and taking photos of other guests without permission are strictly prohibited.
* For food safety and health reasons, takeout is not available for any dishes.
Latest Menu
![[Summer Menu] Mango Mille-Feuille](https://taipei.landishotelsresorts.com/upload/dining_classic_list_pic/enL_dining_classic_26H11_4AFDncP2zp.png)
![[Summer Menu] Amuse-Bouche](https://taipei.landishotelsresorts.com/upload/dining_classic_list_pic/enL_dining_classic_26H11_49WjTFNZmI.png)
![[Summer Menu] Burdock Root Soup](https://taipei.landishotelsresorts.com/upload/dining_classic_list_pic/enL_dining_classic_26H11_g2cKJOUohE.png)
![[Summer Menu] New Zealand Lamb](https://taipei.landishotelsresorts.com/upload/dining_classic_list_pic/enL_dining_classic_26G07_FiLJFRjcaq.jpg)
![[Summer Menu] Seasonal Fish with Vinaigrette](https://taipei.landishotelsresorts.com/upload/dining_classic_list_pic/enL_dining_classic_26H11_UfH5UblNBq.png)
[Summer Menu] Mango Mille-Feuille
[Summer Menu] Amuse-Bouche
"Tomato & Mint Aspic": Crafted through a meticulous clarification process, this jelly features pureed Black Persimmon Tomatoes to retain their original sweetness. The clear jelly is infused with collagen-rich watershield, cherry tomatoes, and yellow carrot purée for a rich texture, finished with a touch of mint for a refreshing flavor.
"Squid Ratatouille": Based on the classic Provençal ratatouille, this dish incorporates both raw and semi-cooked squid. The contrast between the crisp and tender textures showcases completely different levels of doneness in a single bite.
[Summer Menu] Burdock Root Soup
[Summer Menu] New Zealand Lamb
For this dish, we use the most tender saddle of lamb, seasoned with rosemary and garlic, then shaped into a roulade and wrapped in bread. The bread absorbs the rich meat juices, creating a crisp exterior and soft interior with an enticing aroma of lamb fat. Enjoyed together with the lamb roulade, it further enhances the meat’s rich and mellow character.
[Summer Menu] Seasonal Fish with Vinaigrette
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