“Philosophy of Subtraction” – Tokyo’s Celebrity Chef Hiroyuki Kanda Makes Fifth Guest Appearance at Hyatt Regency Taipei

▲Flounder Sashimi with Sea Urchin, one of Chef Kanda Hiroyuki’s dishes from 2015. (Photo / Provided by Hyatt Regency Taipei)

Travel Center / Comprehensive Report

Hiroyuki Kanda, the Michelin three-star chef from Tokyo renowned for his “Philosophy of Subtraction,” will make his fifth guest appearance at KOUMA KOBA, the Japanese restaurant at Hyatt Regency Taipei. This year’s dining period runs from October 25 to October 30, with lunch priced at NT$8,800 per person and dinner at NT$16,000 per person. During this visit to Taiwan, Chef Kanda will also temporarily close his flagship restaurant “Kanda” in Tokyo’s Moto-Azabu district and will bring along all six members of his restaurant team to Taiwan, aiming to present the full essence of Michelin three-star cuisine on Taiwanese soil.

Chef Kanda’s restaurant “Kanda,” under his leadership, has been awarded Michelin three stars for nine consecutive years since 2007. This year marks his fifth guest stint at Hyatt Regency Taipei. In the past, he has served dishes such as lobster washed with Krug champagne, paired with premium ingredients like black truffle, caviar, and foie gras, as well as air-flown Japanese ingredients including Ishikawa Kaga lotus root, pufferfish milt, and Hiroshima Ohkunoshima oysters, alongside local Taiwanese elements like Yilan cherry duck and green bamboo shoots to create exquisite dishes.


▲Sakura Duck Smoked with Rice, one of Chef Kanda Hiroyuki’s dishes from 2015. (Photo / Provided by Hyatt Regency Taipei)