A Cut
Taipei, Taiwan
⭐1 Star
The Experience
From Michelin Guide
Diners are escorted past the open kitchen into the airy room drenched in natural light and dotted by pops of blue, perfect for business meeting or social gatherings. Set menus featuring premium beef cuts from the U.S. and Australia are served at lunch and dinner. The signature A Cut steak, a ribeye cap with even marbling and a tender texture, is the stellar choice. Oenophiles will be thrilled by rare vintages from Bordeaux and Burgundy on offer.
Unique Things
From Visitor Experiences
- Autumn Menu as a Treasure Map of Taiwan’s Seasonal Bounty
The autumn menu is described as a “treasure map” of Taiwan’s finest seasonal produce, featuring unconventional dishes like red prawn tartare with whiskered velvet shrimp from Yilan, paired with cucumber jelly made from cucumber, white grape juice, and lemon juice. - Emotion-Inspired Summer Menu with Culinary Storytelling
The summer menu is designed to evoke an emotional arc, from shyness to warmth, using dishes like chilled watermelon soup, snow crab with roselle, and live lobster lasagna with roasted peppers and goji berry puree. - Maitreya Statue and Luck Ritual
Near the restroom, a Maitreya (laughing Buddha) statue is placed for guests to rub its belly for luck and happiness, a unique and unconventional touch for a Michelin-starred steakhouse.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant A Cut, Taipei include:
Hokkaido Scallop: Featured in the first course, this ingredient is paired with parsnip, hazelnut, kohlrabi, and chorizo. The scallop is celebrated for its delicate and gentle flavor, enhanced by the crunchy and slightly spicy pickled kohlrabi, creating a dish with strong character.
Royal Oscietra Caviar: Used in a sea urchin tart, this luxurious ingredient adds a dense, rich flavor profile, complementing the seafood and elevating the dish's elegance.
Sea Urchin: Combined with caviar in a tart, sea urchin contributes a creamy, oceanic taste that pairs well with the caviar's briny notes, making it a signature seafood delicacy at A Cut.
Snow Fungus: Incorporated into a chiffon cake dessert with red date and Japanese soft brown sugar, the snow fungus provides a soft, gooey texture with an added crispy garnish on top, offering an unexpected crunch and unique mouthfeel.
Japanese Soft Brown Sugar: Used in the dessert alongside snow fungus and red date, this ingredient adds a deep, mellow sweetness that balances the textures and flavors in the dish.
These ingredients highlight A Cut Taipei's focus on refined seafood and innovative dessert elements, combining texture and flavor to create memorable signature dishes.