Dazhi’s Foodie Battle Zone: These Two Buildings House 8 Popular Restaurants

Travel Center / Comprehensive Report

Recently, a steady stream of restaurants have opened around Dazhi’s Miramar area, but two buildings in particular are home to eight popular eateries offering ramen, high-end Japanese cuisine, modern Taiwanese dishes, and American-style steaks. One of them even holds the title of “hardest restaurant to book.” These two buildings are the Heshimeng Building and the EAT-T Building. Let’s take a look at what culinary gems they have to offer.

Heshimeng Building (No. 301, Lequn 3rd Road, Taipei City)

▲ RAW. (Photo / Huang Shiyuan)

First Floor: RAW
Operated by Chef Jiang


▲Buffalo Chicken Fajitas at Chili’s. (Photo courtesy of Chili’s)

Second Floor: Chili’s American Casual Dining Restaurant
The second floor is home to the American casual dining restaurant Chili’s, a popular spot for group gatherings. Recently, they’ve launched a Fiesta Fajitas promotion. Traditional Mexican fajitas come with fresh vegetables, a variety of sauces and cheeses, along with different meat options—you can mix and match to create thousands of combinations, letting you enjoy them however you like. Chili’s has introduced five exclusive new fajita flavors: Shrimp Fajitas, Honey-Spicy Tender Chicken Fajitas, Buffalo Chicken Fajitas, U.S. Sirloin Fajitas, and Dodiyaka U Tacos. The new fajitas will be available from September 1 to October 2, with prices ranging from NT$310 to NT$810.


▲Q Poga’s one-day limited edition “Nikudaku King” launched on 9/16. (Photo courtesy of Heishimeng)

Second Floor:Q Poga Buta King Ramen Shop
Tonkotsu ramen chain “Q Poga (Buta King)” has six branches in Taiwan, and its biggest draw is the weekly release of a limited-edition ramen flavor. In fact, from June 2006 to March 2009, its Shibuya store even evolved into a “One Ramen Per Day” concept, creating over a thousand different ramen varieties. In Taiwan, customers can customize their own favorite flavors—this feature became a huge online trend. Aside from the Four Heavenly Kings flavors, there’s also a daily limited “King Edition.” The latest King Edition is the “Nikudaku King,” which debuted on September 16 and is available for just one day, with only 300 portions available and sold exclusively at the Ren’ai branch.


▲Ruth’s Chris Ribeye Steak. (Photo by Huang Shiyuan)

Third Floor: Ruth’s Chris
Ruth’s Chris is inspired by the “New Orleans skyline,” using city silhouettes to create a visual focal point. Most notably, the pillar-free space features flexible partitioning that can accommodate up to 150 guests for large Western-style banquets. The beef used at Ruth’s Chris is all U.S. Prime grade, and it undergoes 21 to 28 days of wet aging to develop a unique flavor. To fully preserve the optimal taste of the steak, brand founder Ruth Fertel patented a specialized grill that reaches 982 degrees Celsius. Each steak is cooked to its ideal doneness based on cut and texture, then served on a heated ceramic plate maintained at 500 degrees Fahrenheit, sizzling as it arrives at the table. It’s seasoned simply with salt and pepper—no sauces needed.



▲One of the new winter menu items: premium Yilan duck, aged to concentrate its flavor, paired with chopped scallions and ground yellow mustard seeds, served with a clear duck broth—just one bite reveals the richness of autumn. (Photo courtesy of Heishimeng)
 

Fifth Floor: Shiang Yun Long Yin
Shiang Yun Long Yin is the Taiwanese branch of Japan’s three-Michelin-starred restaurant Ryugin. Taiwanese Shiang Yun Long Yin offers an authentic kaiseki dining experience in the form of an approximately 12-course evening set menu, including several cold and hot appetizers, soup dishes,

EAT-T Building (No. 299, Lequn 3rd Road, Zhongshan District, Taipei City)

Second Floor: Sanheyuan Dazhi Flagship Store
Sanheyuan is a recently popular Taiwanese cuisine restaurant that preserves the warmth of Taiwanese flavors while removing the old-fashioned "tacky" image often associated with Taiwanese food, giving Taiwanese cuisine a fresh new look. It is a creative, stylish Taiwanese-style gastropub. The brand currently has four restaurants in Taiwan, with a fifth one set to open soon in Shanghai.


▲ Jinshui TAIPEI offers traditional Japanese kaiseki cuisine. (Photo / Huang Shiyuan)

Fifth Floor: Jinshui TAIPEII
The highest-end hotel in Japan and a ryokan that has received a five-star rating in the Michelin Guide for nine consecutive years, Tokyo’s Hotel Chinzanso Tokyo, will officially open its first overseas high-end Japanese kaiseki restaurant, “Jinshui TAIPEI,” on January 21 in Taipei’s Dazhi area. It will fully present the traditions of Japanese kaiseki dining. Hirofumi Tezuka, the head of Jinshui TAIPEI, stated that the goal is to help more people in Taiwan get to know and taste authentic Japanese kaiseki cuisine, and to appreciate the cultural significance it represents. This is also the main reason why Ryotei Jinshui chose to expand into Taiwan.

Sixth Floor: Taïrroir (态芮)
This is a French restaurant with the soul of Taiwanese cuisine. Head Chef Hsieh Shun-Kai, formerly the head chef at Eslite Spectrum The First, uses authentic local Taiwanese ingredients to present Taiwanese dishes through French culinary techniques, bringing Taiwanese cuisine to a whole new level.