[Michelin Guide] The MICHELIN Guide Taiwan 2026 Shines with 9 New One MICHELIN Stars and 2 New Two MICHELIN Stars

Michelin is delighted to unveil the full 2026 restaurant selection for the MICHELIN Guide Taiwan. Stepping into the nineth edition, this year’s selection features 434 establishments across Starred, Bib Gourmand and Selected categories — a notable rise from 419 establishments in 2025. This includes a total of 156 establishments in Taipei, 63 in Taichung, 61 in Tainan, 56 in Kaohsiung, 44 in New Taipei City, 27 in Hsinchu County, and 27 in Hsinchu City. The increase in the number of restaurants featured in this year's selection reflects the collective passion and dedication of Taiwan's culinary community, whose commitment to excellence continues to strengthen the destination's standing as one of Asia's most exciting gastronomy destinations. This year’s selection sees a total of 61 One, Two and Three-MICHELIN-Starred restaurants, of which 9 are newly awarded One MICHELIN Star (3 new, 6 promoted), and 2 new Two MICHELIN Stars (1 new, 1 promoted). Two additional restaurants also received the MICHELIN Green Star, bringing the total number of establishments recognized for their outstanding and inspiring eco-friendly commitments to 9. "The ninth edition of the MICHELIN Guide Taiwan reflects a culinary destination that continues to evolve with confidence and authenticity. Our Inspectors have been inspired not only by the remarkable diversity of cuisines and talent across the island, but also by the growing number of restaurants that invite guests to discover Taiwan beyond its cities, where local culture and breathtaking landscapes come together to create truly memorable dining experiences,” says Gwendal Poullennec, International Director of the MICHELIN Guide. “This spirit of exploration is what makes Taiwan such an exciting destination for diners from around the world."

Mizue newly joins the Two MICHELIN Stars family, alongside NOBUO promoted to Two MICHELIN Stars

Both located in Taipei, Mizue is a new entrant to the MICHELIN Guide restaurant selection, achieving the Two MICHELIN Stars recognition immediately. Hinoki wood features prominently in Mizue’s restaurant, from the counter to the shelves and ceiling panels. Working under a mentor, Chef Katsunori learned his craft in Kanazawa, explaining the appearance of rare finds such as amaebi or koubako crab from that city in his 10-plus-course tasting menu. Exact items vary with the seasons but always include intricate sushi and refined cooked dishes made with ingredients from Kyoto and Shizuoka, Japan.

With a Japanese façade and a Scandinavian-inspired interior, NOBUO embodies a combination of purity and simplicity. The single menu focuses on seafood, complemented by seasonal local vegetables and tea. The precise use of modern techniques brings the ingredients’ natural flavors to the fore, resulting in dishes that are clean, mild and layered.

This brings the total number of Two-MICHELIN-Starred restaurants in Taiwan to nine, joined by the existing restaurants: A, Eika, L'Atelier de Joël Robuchon, logy, Molino de Urdániz, Mudan, and Yu Kapo.

At the Three MICHELIN Stars level, all restaurants awarded in 2025 retained their status within the 2026 selection, namely – JL STUDIO in Taichung; Le Palais and Taïrroir, both in Taipei.

Among the nine restaurants newly awarded One MICHELIN Star this year, six are promoted from last year’s selection, while the other three make their debut in the Guide directly with One MICHELIN Star.

Kiku’s chef prolific Japanese cuisine career spans two decades, opening his first solo venture in 2023. The wood-clad space is inspired by Japanese traditions, but dotted with Taiwanese art. In the same vein, the restaurant offers a refined interpretation of kappo cuisine shaped by the spirit of Taiwan. The food is a tasty amalgam of Japanese flavors with fermented items and local produce.

Mume is the Latin word for “plum blossom”. On the menu, seasonal Taiwanese ingredients are melded with contemporary influences, creating dishes that boast contrasting yet balanced tastes and textures. Seafood dishes are standout, with precise, thoughtful seasoning that livens up their natural flavors.

Silks House offers classics such as Cantonese barbecue, seafood and dim sum. The seasonal dishes that showcase ingredients at their peak are highly recommended – the autumn crab feast boasts six different breeds from all over the world, in some 20 recipes ranging from cold appetizers and dim sum to hot mains.

Led by a Hong Kong chef that works with a Chinese repertory, ranging from traditional to creative. Menus at different price points showcase luxurious ingredients such as Japanese shiitake and dried Tasmanian abalone. A highlight is the matsutake mushroom served with exceptionally tender chicken tofu in a savory broth.

Despite having no sign at the door, Nibbon has fast become one of the city’s most in-vogue fine dining establishments. Drawing on a cornerstone of French techniques, the cooking incorporates Taiwanese traditions and Japanese ingredients in an innovative seasonal tasting menu. For a richer meal, consider add-ons such as Wagyu beef and blue lobster. Warm hospitality and playful elements, such as dice on the table marked with percentages indicating diners’ preferred level of interaction with the service team, make for a memorable dining experience.

Sushi An is the first One-MICHELIN-Starred restaurant in Hsinchu County. Trained at a renowned sushiya in Japan, the chef rolls out Edomae techniques, infused with his own creative spin, to craft a single omakase menu. Dishes center around seafood sourced mainly from Tokyo’s Toyosu Market and complemented by fresh catches from Taiwan’s northeastern coast. A standout is the kohada, whose chewy texture and well-judged acidity provide the perfect balance to the sweet rice.

Hābu

Hābu, located in Kaohsiung: This cozy restaurant with thoughtful service offers a unique, herbaceous dining experience, dedicated to combining Chinese medicinal herbs and spices from around the world with local ingredients. The season-driven menu, based on the kaiseki tradition and refined with modern techniques, delivers mellow and balanced flavors. Rather than relying on butter or salt, the kitchen draws on broths and house-made sauces, creating dishes with subtlety and layers of flavor.

Restaurant 12, located in Taipei: Perched on a hillside in Yangmingshan, the cozy bungalow features full-length windows and an open kitchen. The Spanish chef rolls out a contemporary, season-driven menu that melds French and Spanish cuisine and stars mostly local produce. His exquisite plating and knack for layering flavors using tangy components like fragrant lemon and roselle calyces are especially impressive.

Yu Dao, the first One-MICHELIN-Starred restaurant in Tainan: Nestled on a serene island in Tainan, Yu Dao – meaning “giving you an island” – is dedicated to showcasing Taiwan’s ingredients and culture. The chef sources produce from the restaurant’s own farm and local producers to craft dishes with finesse and subtlety. Inspired by Tainan’s “png-toh-a” culture, a signature dish pairs herb-infused rice with six side dishes, offering a memorable interplay of flavors.

Yu Dao is also one of the two restaurants newly recognized with the Green Star: The restaurant aims to build a bridge between people and the land through cuisine and craftsmanship. Around 70% of their ingredients come from the Tainan area, with the remainder sourced from small-scale farmers in eastern Taiwan. The restaurant also runs its own farm, producing herbs and eggs that are incorporated into the dishes. The team visits producers to better understand their work and shares these stories with diners. Collaborations with local artisans further extend this sense of connection through tableware and interior elements crafted from natural materials.

Alongside the restaurants that retained One MICHELIN Star from last year, there are now 49 establishments that are worth the stop (36 in Taipei, 5 in Taichung, 1 in Tainan, 6 in Kaohsiung, and 1 in Hsinchu County).

9 MICHELIN Green Stars in total, including 2 newly awarded – Yu Dao and Sur-

Sur-’s commitment to Taiwan’s land and ingredients shapes its daily practices. The restaurant purchases imperfect produce and surplus harvests, helping to reduce food waste while supporting local agriculture. More than 50 local ingredients are featured each season, reflecting an ongoing exploration of Taiwan’s terroir. The beverage program follows the same philosophy, showcasing locally produced wines and transforming excess ingredients into thoughtful non-alcoholic drinks in line with a whole-food approach.

The other restaurants maintaining their Green Star recognition are: EMBERS, Hosu, Little Tree Food (Da'an Road), Mountain and Sea House, and Yangming Spring (Shilin) – all in Taipei; Tu Pang in Taichung, and Thomas Chien – in Kaohsiung.

In addition to the Star restaurants and Bib Gourmand establishments, which were unveiled last week, the MICHELIN Guide Inspectors also recommend many eateries whose quality cuisine impressed them. This year, 227 restaurants, including 38 new entries – 7 in Taipei, 7 in Taichung, 4 in Tainan, 5 in Kaohsiung, 6 in New Taipei City, 4 in Hsinchu County, and 5 in Hsinchu City, are therefore recommended and can be found under the ‘Selected’ category. The new additions to the selection present a wide variety of cuisine styles, including Latin American cuisine Fon-Cé (Taipei), Thai cuisine Musa (Tainan), Malaysian cuisine Bak Kut Pan (New Taipei City), and Vietnamese cuisine Pho Xŭ (Hsinchu County). There are also three new restaurants offering Vegetarian cuisine: Hui Chung and Ji Zai Ten both in Taichung, and The Borage in Kaohsiung.

In addition to recommending quality restaurants, the MICHELIN Guide also aims to highlight talented individuals who contribute to enhancing the gastronomic dining experience. By doing so, it also acknowledges the diversity of jobs and know-hows involved in the restaurant industry.

Under her leadership, every team member demonstrates a deep understanding of the cuisine, wine pairings, and the cultural context behind the meal. Through her professionalism and attention to detail, Tsai embodies the spirit of genuine hospitality.

Drawing on her experience in the wine industry, Chiou demonstrates remarkable maturity and expertise in wine service. Through her attentive hospitality and clear explanations, she guides guests through the nuances of dishes and wines.

At the age of 30, Chef Hsu has already established himself as a sushi chef with a clear vision and technical maturity. His talent, discipline, and commitment to the craft make him a key figure in the next generation of sushi chefs.

Yu Dao offers an exploration of Taiwanese terroir through exceptional ingredients and refined techniques. By incorporating artisanal craftsmanship from across Taiwan into the space, it celebrates the connections between land, culture and cuisine.

A Star Within Six Months: Inspectors Reveal All About Yu Dao, Tainan’s First MICHELIN-Starred Restaurant

Source: Michelin Guide