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The Sherwood Taipei Welcomes Chef Hiroyuki Kanda Of Tokyo For 25th Anniversary Celebration At KOUMA

April 28, 2015 Food & Beverage No Comments Email Email

和知軍雄_神田裕行_台北西華飯店Highlighting its longstanding commitment to culinary innovation, The Sherwood Taipei celebrates 25 years of exceptional epicurean experiences this year with a one-year long food and beverage promotion, launching with a special event featuring Michelin three-star Chef Hiroyuki Kanda of Tokyo. The world-renowned Chef Kanda will bring his entire Tokyo staff to Taipei from May 12 – May 17 for a series of special limited-seating dinners.  Chef Kanda will partner with Chef Wachi Isao, the Head Chef at The Sherwood Taipei’s KOUMA restaurant, to create a singular Michelin three-star epicurean experience – the first of its kind in Taipei.

Chef Hiroyuki, who hails from the prestigious Kanda restaurant in Tokyo, has received the highest possible Michelin rating for an impressive eight consecutive years. Whether conjuring up his latest culinary creations in Tokyo or Taipei, Chef Hiroyuki Kanda has become one of the most popular chefs in the world, and reservations to sample his harmonious balance of flavors and textures are in high demand. Chef Hiroyuki will partner with Chef Isao to orchestrate a delectable symphony of Michelin-worthy meals. Masterful cooking skills will be incorporated with Hiroyuki’s seemingly endless inspiration to transform the best seasonal ingredients into gastronomic pieces of art. A master of his craft, Chef Hiroyuki believes “less is more” and specializes in rendering the elegance in cuisine with simplicity. Every dish served during this much-anticipated feast will be sure to surprise diners and indulge their senses.  Limited seating is available for dinners between May 12th and 17th 2015. Prices start from NT$8,800, plus 10% service charge.


2015 Marks Chef Hiroyuki Kanda’s Fourth Visit to The Sherwood Taipei

This year marks Chef Hiroyuki’s fourth visit to The Sherwood Taipei. During his 2009 visit, he delivered the ultimate Japanese daintiness with the “Michelin Three-Star Feast.” In 2010, his “Sea of Ice” theme combined top-quality rice from the Niigata Prefecture in Japan with the freshest seafood from the icy waters of the region. In 2014, Chef Hiroyuki took center stage at the newly-renovated KOUMA and invited guests to sample his “One-Heart Feast,” which featured a range of first-class western like Oyster, black truffle, caviar, foie gras, and champagne, along with Taiwan local ingredients like Cherry Duck from Yi-lan and ingredients from Japan such us lotus root, pufferfish soft roe, and Japanese oyster. To mark the 25th anniversary of The Sherwood Taipei, Chef Hiroyuki returns to KOUMA to offer guests an opportunity to experience the highlights of his talents and his unique partnership with Chef Wachi Isao.

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