Showcasing the abundance of winter with premium ingredients, the HowToTrip Winter Menu at Shōyun Ryūrin is truly stunning.
Last updated 2026-09-25 — “Winter is the best season to enjoy root vegetables, greens, and herbs. By combining different ingredients, their flavors can be highlighted even more,” says Chef Hirata of Shōyun Ryūrin. Having spent three years in Taiwan, the chef has been continuously seeking out local ingredients and utilizing...
By MOOK Scenic Family Editorial Team
“Winter is the best season to enjoy root vegetables, greens, and herbs. By combining different ingredients, their flavors can be highlighted even more,” says Chef Hirata of Shōyun Ryūrin. Having spent three years in Taiwan, the chef has been continuously seeking out local ingredients and utilizing the techniques of Ryūrin-style cuisine. By combining these methods with his own understanding of ingredients, he layers diverse flavors and accentuates the unique character of each one. His goal is to allow guests to experience the richness of Taiwan’s produce through exquisite culinary artistry.
“Winter is the best season to enjoy root vegetables, greens, and herbs. By combining different ingredients, their flavors can be highlighted even more,” says Chef Hirata of Shōyun Ryūrin. Having spent three years in Taiwan, the chef has been continuously seeking out local ingredients and utilizing the techniques of Ryūrin-style cuisine. By combining these methods with his own understanding of ingredients, he layers diverse flavors and accentuates the unique character of each one. His goal is to allow guests to experience the richness of Taiwan’s produce through exquisite culinary artistry.
Shōyun Ryūrin’s Winter Cuisine. (Photo / Shōyun Ryūrin)
Winter in Taiwan is the ideal time to savor root vegetables, greens, and herbs. These seasonal ingredients, nurtured by the earth, embody the essence of the land and offer flavors superior to other seasons. This season, Chef Hirata employs the philosophy that the whole is greater than the sum of its parts by thoughtfully pairing ingredients. This allows diners to not only appreciate the inherent qualities of each component but also to enjoy the heightened flavors created through layering. Chef Hirata combines various ingredients with fish and meat, enriching the overall taste while also highlighting the distinct characteristics of individual components. For instance, the restaurant’s signature eel dish is presented this season in unagi kabayaki style, paired with the sweet and tangy flavors of fresh and sun-dried tomatoes to bring out the eel’s natural umami. Meanwhile, tender winter pomfret is matched with the briny richness of dried mullet roe and the unique flavor of garland chrysanthemum, resulting in a seafood and vegetable dish bursting with bold, savory notes.
Shōyun Ryūrin’s Winter Cuisine. (Photo / Shōyun Ryūrin)
Additionally, drawing inspiration from Tainan beef soup, Chef Hirata prepares thinly sliced beef tongue served in a broth made from beef bones and sugarcane. The bone broth enhances the aroma of the beef tongue, while juicy, sweet white radish and the fragrant makrut lime come together to form an exclusive Shōyun Ryūrin creation—its rich taste lingers delightfully on the palate. For dessert, a granita is made from sugar apple and Asian pear, with the zesty acidity of lemon highlighting the unique flavor of the sugar apple, while the crisp texture of the pear adds another layer of enjoyment to the sweet course.
Shōyun Ryūrin’s Winter Cuisine. (Photo / Shōyun Ryūrin)
The HowToTrip Winter Menu — “Winter Abundance” — is now open for reservations. Through the dishes of this season, every guest can fully experience the richness of Taiwan’s winter produce, savoring the beauty of the season with every bite.
Shōyun Ryūrin’s Winter Cuisine. (Photo / Shōyun Ryūrin)
Shōyun Ryūrin’s Winter Cuisine. (Photo / Shōyun Ryūrin)
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