This mansion, dating from the 1960s, has been restored to its former glory. The chef serves Taiwanese seafood classics, with omakase menus offered at three price points, typically starting with sashimi and ending with starch like bi tai bak in pumpkin sauce. For mains, first-timers usually order crab or lobster, but the chef is happy to entertain requests. The wine list stars mainly French vintages, but BYOB is welcomed. Reservations are mandatory.