A fusion of Japanese and Italian styles — the vegetarian restaurant VegeTable emphasizes low salt, low oil, and no MSG.

▲ Sweet pumpkin and vegetable risotto.

Reported and photographed by reporter Huang Shiyuan, Taipei

Recently, more and more people are paying attention to healthy eating, and vegetarian restaurants have been opening one after another. Quietly tucked away in an alley near Cathay General Hospital in Taipei, there’s a new vegetarian eatery called VegeTable (蔬桌). The owner, Chris, mentioned that due to the significant food safety issues in Taiwan in recent years, he went to study at vegetarian restaurants in Kyoto and emphasized that all dishes at VegeTable are prepared without any additives such as MSG or chemical seasonings.

With over a decade of experience in the wine business, Chris recalled his profound dining impression at a renowned vegetarian restaurant in Kyoto, Japan, several years ago, which ignited his passion for introducing Japanese-style vegetarian cuisine. Because of his discerning taste in food, he created a fusion concept blending veganism, raw food, macrobiotics, Japanese, and Italian elements. By combining various ingredients like seasonal vegetables, pasta, and wine, he has crafted a new vegetarian perspective that carries the essence of Japanese shōjin ryōri while exuding European aesthetic appeal. Chris said their restaurant uses over a hundred types of vegetables and offers more than 50 dishes.


▲ Spicy brown sauce mushroom pizza.

Regarding the preparation of all dishes, Chris explained that VegeTable meals do not use MSG or chemical seasonings. The broth base is made from Japanese kelp, and even the soy sauce used is a small-batch, preservative-free product brewed in-house. Chris said that after searching extensively for soy sauce without preservatives on the market, he ultimately decided to brew his own.

In cooking, the preparation methods aim to preserve the natural umami of ingredients without over-processing. No animal fats are used; flavors are created purely through the ingredients themselves. The menu features low salt and low oil dishes, all designed to offer diners the most natural dining experience possible. Chris added that even the ice cream is handmade using only soybeans, vanilla, and sugar, and its taste and texture rival those of commercial brands.


▲ Assorted appetizers.


▲ Sun Soup.


▲ Meat miso and Japanese eggplant. (The meat miso is made from soybeans.)

▲ Grilled potato and tomato.


▲ Mushroom and sun-dried tomato pasta.


▲ Garden salad.


▲ One of the seating areas.

Address: 1F, No. 2, Lane 8, Aly. 226, Ren’ai Rd., Da’an Dist., Taipei City
Phone: 02-2755-5080