Restaurants in Kaohsiung

Anchovy takes its name from the tiny Taiwanese ikan bilis as a statement of intention: hyperlocal sourcing, honest technique, and a focus on the overlooked flavors of southern Taiwan's coast. It's become a destination for food-literate travelers exploring Taiwan beyond Taipei.

The Kaohsiung sister of Tokyo's Bon.nu, founded by Kurusu Kei, with Head Chef Michael Lee's minimalist tasting menu distilling the terroir of southern Taiwan's ingredients in a philosophy of pure essence that makes it one of the city's most quietly original fine-dining restaurants.

Chef William Kang's Michelin-starred Kaohsiung restaurant where French technique and Japanese sensitivity meet southern Taiwan produce.

Den restaurant's first overseas outpost earned a Michelin star in Kaohsiung by transplanting Tokyo's celebrated tasting-menu sensibility to Taiwan, building its dishes around outstanding local produce interpreted through traditional Japanese technique.

A French restaurant in Kaohsiung's Gushan District bringing serious French cooking to Taiwan's second-largest city, adjacent to its major cultural institutions.

The Ukai group's first overseas teppanyaki restaurant brings the Japanese brand's premium wagyu and counter cooking approach to the Silks Club in Kaohsiung, transplanting a Tokyo fine-dining format to Taiwan's second city for the first time.

A seafood and wine restaurant renovated from an old warehouse at Kaohsiung Harbor, its vintage-industrial bones given a contemporary overlay of interactive art installations, the setting creating a destination as much about the space as the fresh seafood from the adjacent port.