Michelin two-star chef takes the helm at Far East Shangri-La   Eel dishes launched on June 13

▲ The chef’s special octo-dish looks vibrant and enticing (Photo provided by the establishment)

By Hsiao Wan-ning / Staff Reporter

From June 13 to 14, the Far East Shangri-La restaurant invites renowned Michelin two-star chef Kazuo Takagi to present a variety of conger eel dishes, followed by a limited-time Summer Japanese Conger Eel Feast available until July 15. The lunch experience is available early at just NT$1,580+10% per person, while the kaiseki dinner is NT$2,800+10% per person. The kaiseki dinner includes an appetizer of green jade and white tofu aspic soup, a soup course of conger eel chirashi nabe, a seasonal sashimi platter of five varieties, the chef’s special octo-dish, conger eel sushi, shiitake shrimp balls, and Boston lobster. The early summer lunch features asparagus and tofu with fresh shrimp and sea urchin, crispy conger eel fish cake balls with bamboo shoot consommé, a trio of sashimi, American beef, grilled shiitake and sweet pea skewers, conger eel sushi, delicacy aspic soup, and sweetfish enoki tofu skin rolls.