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HISHOU Japanese Dining - Washoku

A Seasonal Symphony of Japanese Cuisine
We adhere to the core principles of Japanese cuisine, following the flavors of seasonal ingredients. Blending sharp sensory perception with contemporary viewpoints, we create a modern sensory feast, encapsulating the essence of the harbor city's four seasons in each dish.

Introduction
Private Room

Kiji Room

・Seats: 8 (can be combined for up to 16)

・Minimum Spend: Lunch – NT$5,000 / Dinner – NT$8,000

Toki Room

・Seats: 8 (can be combined for up to 16)

・Minimum Spend: Lunch – NT$5,000 / Dinner – NT$8,000

Tancho Room

・Seats: 12

・Minimum Spend: Lunch – NT$8,000 / Dinner – NT$10,000

Seat Arrangement:78

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Kiji Room

・Seats: 8 (can be combined for up to 16)
・Minimum Spend: 　
Lunch – NT$5,000
Dinner – NT$8,000

Toki Room

・Seats: 8 (can be combined for up to 16)
・Minimum Spend: 　
Lunch – NT$5,000
Dinner – NT$8,000

Tancho Room

・Seats: 12
・Minimum Spend: 　
Lunch – NT$8,000

Dinner – NT$10,000

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More Business Information

Menu｜Lunch Course

Menu｜ Dinner Course

Menu｜À la carte

Lunch:

11:30 - 15:00 (Last Order: 14:00)

Dinner:

18:00 - 22:00 (Last Order: 21:00)

Private Rooms: 3 rooms (each accommodating 8–12 guests)
We recommend a smart casual dress code. Shorts and flip-flops are not permitted.
Gentlemen are kindly requested to wear shirts with sleeves, while ladies are encouraged to wear elegant attire.

Chef

Nagase Tsuyoshi

Chef Tsuyoshi Nagase, hailing from Osaka, Japan, boasts over 30 years of culinary experience. He has managed sushi restaurants and izakayas in Japan and served as the exclusive chef at the official residence of the Japanese Representative to Taiwan for nearly a decade, making a significant contribution to Japan-Taiwan cultural exchange through his exceptional craftsmanship.