Ad Astra
Taipei, Taiwan
⭐1 Star
The Experience
From Michelin Guide
An alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course tasting menu in omakase style. Dishes are precisely executed with Asian ingredients and a Japanese culinary ethos, especially in the kamameshi course that melds Japanese and European techniques. Also try his non-alcoholic temperance flight with an ingenious mix of Nordic fermented fruits and veggies.
Unique Things
From Visitor Experiences
- Incorporation of Smoked Longan Wood: Ad Astra incorporates unique elements like smoked longan wood into their dishes, inspired by classic cocktails like Penicillin.
- Hyper Seasonal Menu Concept: Unlike traditional seasonal menus, Ad Astra changes one dish on the menu every week, ensuring a dynamic and locally sourced dining experience.
- Ad Astra Logo on Ice Cubes: The restaurant creatively incorporates its logo into large, square ice cubes used in their beverages.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ad Astra in Taipei include:
Japanese rice from Yamagata Prefecture: This rice is carefully selected and cooked in a claypot, forming the base of a highly praised dish. It is served with garlic butter, nori, arrowhead bamboo, fern, Chinese chive flower, shiitake, and more. The rice's unique fragrance and texture are highlighted by mixing with confit egg yolk and house-made chili oil, showcasing the chef's attention to detail and ingredient quality.
Sea urchin: Featured in a signature dish combined with crispy waffle and Serrano ham, this ingredient is celebrated for its delicate flavor and is a favorite among diners, remaining on the menu for an extended period due to its popularity.
Sudachi citrus: Used as a fresh green citrus squeeze to add an aromatic boost to dishes, emphasizing freshness and enhancing flavor profiles.
Yellow fin tuna aged for three days: This ingredient is prepared with Nordic techniques of pickling and fermentation, resulting in a texture and freshness similar to high-end Japanese sashimi. It is paired with rose oil, cashews, and fermented peach and grapefruit sauce for a balanced sweet and tangy flavor.
Papaya: Used in dessert, torched papaya is paired with sijichun oolong tea ice cream. Taiwan's papayas are noted for their dense sweet scent and juicy texture, highlighting local fruit excellence.
These ingredients reflect a blend of Nordic culinary techniques and Taiwanese local produce, emphasizing freshness, fermentation, and balanced flavors in Ad Astra's signature dishes.