After stints at some top restaurants in Japan, chef-owner Yuan opened this dining concept in 2013. In 2024, it moved to this spot with a compact dining room gracefully decorated with floral arrangements. The single menu with three main course options is inspired by Taiwan's culinary history. Banquet classics such as eel rolls with salted egg yolk and ham are given a fresh spin. House-grown herbs and edible flowers add colour to the attractive plating.