Sens

The 20-seater is not particularly spacious, but the clever use of shiny materials and vertical lines more than compensates. It only opens for dinner with a single tasting menu that changes according to the season (although the ever-popular pâté en croûte remains a firm fixture). The chef’s sauces are second to none and he uses fresh herbs to great effect. In echo of traditional French meals, small cheese bites are served after the main course.

Intimate Dining Experience

• SENS offers a cozy atmosphere with only about 20 seats, providing an exclusive and intimate dining experience for guests.

Artistic Plating and Floral Elements

• Chef Darius Wu emphasizes aesthetics in his dishes, often incorporating flowers and microherbs, creating visually stunning presentations that enhance the sensory experience.

Seasonal Tasting Menus

• The restaurant features a single tasting menu that changes with the seasons, showcasing local ingredients and innovative flavor combinations, ensuring a unique experience with each visit.

Signature Ingredients

• Bluefin Tuna: A central ingredient in dishes like the tuna with ricotta and shiso flowers, known for its rich flavor and buttery texture, sourced from sustainable fisheries.
• Coral Grouper: Featured in dishes paired with parsley purée and neroli foam, this fish is prized for its delicate taste and firm texture, often sourced from local waters.
• Duck Breast: A highlight in the menu, often served with tortellini, showcasing the chef's skill in preparing poultry with precision and flavor, typically sourced from local farms.
• Truffles: Used in various dishes to enhance flavor profiles, these luxurious fungi are sourced from regions known for their high-quality truffles, adding an earthy richness to the dishes.
• Foie Gras: A classic French delicacy that appears in the tasting menu, known for its rich, buttery flavor, sourced from ethical producers committed to humane practices.
• Fresh Herbs: Integral to many dishes, these herbs are often sourced from local markets, enhancing the freshness and aromatic qualities of the cuisine.
• Seasonal Vegetables: Sourced from local farms, these vegetables are used to create vibrant, colorful presentations that complement the main proteins, emphasizing the restaurant's commitment to seasonal dining.

Tasting Menus

• Lunch Tasting Menu (7 Courses): NT$3,980 + 10%
• Dinner Tasting Menu (10 Courses): NT$5,280 + 10%

Wine Pairing

• Wine Pairing (3 glasses): NT$1,880 + 10%
• Wine Pairing (5 glasses): NT$2,580 + 10%