"Ryohei Hieda's two-Michelin-star kaiseki — book Eika in Dadaocheng for a 15-course Taiwan-Japan menu and an anniversary worth the splurge."
Eika sits on Minle Street in Dadaocheng, the old quarter of Taipei's Datong District. Chef Ryohei Hieda, from Nagasaki, opened the room in 2024 and cooks what he calls a Taiwanese expression of Japanese cooking. It was awarded one Michelin star in its first year and promoted to two stars in 2025.
It sits among Taipei's finest tables. Compare the Japanese Shoun RyuGin, the sushi counter Sushi Nomura and the modern RAW, or browse the wider Japanese picks.
The 12-to-15-course tasting menu leans on seafood and local vegetables, grounded in Japanese technique but shaped by Hieda's ties to Taiwanese producers. The signatures play on local memory — a soymilk tart with tofu skin, pickled cabbage and whitebait, another with fermented cabbage and caviar, and monkfish liver prepared with fig. The plates change with the season and the market.
It is a tasting-menu-only room, priced in the several-thousand New Taiwan dollar range a head, with drinks extra — a Taipei special-occasion spend.
The room is small and counter-led, the focus on the kitchen and the procession of courses rather than on grand decor. Service is precise and well-versed in the menu and its references. The pace is long — set aside an evening — and the mood quietly celebratory. Book well ahead; seats are few and go quickly.
Eika suits a milestone — the two-star tasting menu and the intimate counter make it a memorable anniversary or a place to propose in Taipei. For more of the city's tables, see RAW or browse the full Taipei dining guide.
Not for a casual, quick or budget meal, and not for a large group — Eika is a tasting-menu-only counter built for a long, dressed-up evening for two.
It is chef Ryohei Hieda's two-Michelin-star restaurant in Dadaocheng, Taipei, known for a Taiwanese take on Japanese kaiseki — soymilk tarts and monkfish liver with fig among the signatures.
Ryohei Hieda, a Nagasaki native who opened Eika in 2024; he earned one Michelin star in the first year and a second in 2025.
It serves a single 12-to-15-course tasting menu, priced in the several-thousand New Taiwan dollar range a head, with drinks extra.
There is one set tasting menu; the signatures to look for are the soymilk tarts — one with tofu skin, pickled cabbage and whitebait — and the monkfish liver with fig.
On No. 58, Minle Street, in the Dadaocheng quarter of Datong District, Taipei.
Book via the restaurant; seats are limited and release in advance.
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Our editors map Taipei — the kaiseki counters, the tasting rooms and where to eat the best of the city.
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