Hosu

Hosu moved here in 2024, and the decor revolves around eco-friendly principles – a native five-needle pine adorns the courtyard; the walls are covered in oyster shell paint. The chef's 14-course set menu is a compilation of the greatest dishes of Taiwan's five major group of population. Featuring gems from local mountains and waters, it follows the seasons. Interactive elements make for a fun experience.

• The restaurant is in Taipei’s Da’an District at No. 17, Aly. 20, Ln. 300, Sec. 4, Ren’ai Rd.
• HOSU’s current menu chapter is branded as “Episode 02: Mother Land.”
• The concept emphasizes a circular sustainability model, including food-waste composting and top-to-tail ingredient use.
• The space uses eco-minded design elements such as oyster-shell paint and a native five-needle pine courtyard.

Signature Ingredients

• Seasonal local produce from Taiwan
• Ingredients from local mountains and waters
• Fermented, dried, pickled, and sauce-based preparations
• Native crops
• Oyster shells, used in the restaurant’s sustainability-focused interior story
• Compost-fed, closed-loop food-waste inputs

HOSU presents a seasonal tasting menu titled “Episode 02: Mother Land”. The menu highlights soil, fragrance, fermentation, sauce making, and extraction, and the current chapter is marked as coming soon. Dinner is served Tuesday to Saturday, with Saturday lunch service. The meal fee is NT$1,100 per person for cancellations or no-shows under the stated policy. Dietary restrictions must be communicated in advance, and some restrictions cannot be accommodated.