Cho Restaurant・秋 法餐

10/10/2026

站在壽山腳下的金馬賓館當代美術館，遠眺港都風光，這裡不僅是藝術沉澱的場域，更是高雄山海脈絡的起點。而山腳下老鹽埕裡的阿婆冰與古早味冰室，則凝結了幾代高雄人午後最沁涼綿長的甜蜜記憶。

主廚以此為靈感，將港都的冰室文化與當代藝術美學細緻交融，打造這道作為重口感主餐後的清味轉折。

底層以晶瑩清爽的玉井楊桃果凍疊加幽香的楊桃桂花醬汁，上方覆上一球酸甜微醺的梅酒雪酪。這款雪酪嚴選來自高雄梅子之鄉的甲仙青梅釀造，高海拔山區的優質青梅經時間熟成後，釋放出極致飽滿的自然果酸與醇厚香氣，風味優雅而不甜膩。

盤中點綴清香柚子油、鮮甜無花果丁與帶有微鹹乳香的羊奶乳酪丁，最後輕撒一層細緻梅子粉。

鹹、甜、酸、微醺與花香在舌尖輕盈交織，瞬間洗滌了味蕾的重負。宛如將壽山山腳下的暖陽、當代美術館的靜謐，以及古早味冰室的時光記憶，一同凝結於這一方優雅的盤中。

At the foot of Shoushan, the ALIEN Art Centre overlooks Kaohsiung’s harbor, while Yancheng’s traditional ice shops preserve generations of sweet memories.

Inspired by these local stories, the chef creates a refreshing interlude that brings together nostalgic ice-house culture and contemporary art.

Yujing star fruit jelly, osmanthus sauce, and plum w**e sorbet made from Jiaxian green plums offer a delicate balance of sweetness and acidity. Yuzu oil, fresh figs, goat cheese, and plum powder add subtle layers of flavor.

A refreshing composition of fruity, floral, and gently boozy notes, capturing the warmth of Shoushan and the nostalgic charm of Kaohsiung.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi2.me/wki0T

#高雄美食 #高雄法餐 #高雄餐廳 #米其林指南

23/09/2026

夜市裡的炭火香，是台灣人共同的風土密碼。

那一串串在煙氣中翻滾的美味，不只是街頭的日常，更是這座城市最熱情、最有人情味的符號。

本季主餐限定，是一場關於永續與記憶的味覺解構。

主廚將精修頂級肉品後的珍貴邊角，佐以獨家秘製沙茶醬，於炭火上慢烤出深邃的煙燻香氣。隨餐附上現煎金黃的手工小蔥油餅，以及爽脆的酸菜、洋蔥與龍鬚菜。

邀請您在餐桌上親自動手，將熱氣騰騰的串燒與鮮菜捲入酥脆蔥餅中。
當精緻法餐遇上熱烈的港都夜市文化，沙茶的濃郁、蔥香的純粹與酸菜的爽脆，在唇齒間交織出最深邃而綿長的在地記憶。

The aroma of charcoal grilling at Taiwan’s night markets is a familiar part of the local landscape.
Skewers sizzling over the fire are more than an everyday street-food scene—they carry the warmth, energy, and character of the city.

This season’s main course is a reinterpretation of sustainability and memory.

Chef Steve makes thoughtful use of precious off-cuts from premium meats, brushing them with a house-made satay sauce before slowly grilling them over charcoal to build a deep, smoky aroma. The dish is served with freshly pan-fried scallion pancakes, along with crisp pickled mustard greens, onion, and dragon whisker vegetables.

Guests are invited to wrap the hot skewers and fresh vegetables inside the crisp scallion pancake. As refined French dining meets the vibrant spirit of Kaohsiung’s night markets, the richness of satay, the pure fragrance of scallion, and the refreshing crunch of pickled vegetables come together in a deeply rooted expression of local memory.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi1.me/ctCAP

#高雄美食 #高雄法餐 #高雄餐廳 #米其林指南

17/09/2026

秋風一起，正是紅蟳最為肥美飽滿的時刻。此時的紅蟳為越冬囤積養分，蟹肉緊實細緻，蟹膏濃郁脂香達到巔峰，是秋日大地與海洋最珍貴的餽贈。

屏東客家庄的邱一中，將流淌在血液中的客家風土記憶，化為本道料理的創作靈魂。主廚以一冷一熱、一清雅一狂放的雙重姿態，詮釋這場時令的海味饗宴。

首先登場的是解構經典法式塔塔的紅蟳塔塔。餐盤上精緻呈現鮮剝紅蟳蟹肉、特製客家桔醬美汁醬、酸黃瓜碎、洋蔥碎、紅蔥頭碎、酸豆碎、台式油蔥酥、手指檸檬與鮮切蝦夷蔥。賓客親手拌勻塗抹於現烤檸檬布里歐，桔醬靈魂的果酸與油蔥酥的家鄉香氣，在口中撞擊出極具個人印記的台法風味。

隨後呈上溫熱肥美的馬祖淡菜，浸潤於濃郁朗格爾起司與輕盈蟹湯泡泡之中，將秋蟹的純粹與法式醬汁的深厚完美堆疊。

As the autumn breeze arrives, red mud crab reaches its fullest and most flavorful season. Preparing for winter, the crab stores up nutrients, giving its meat a firm, delicate texture and its roe a rich, deeply savory character.

Drawing from his Hakka roots in Pingtung, Chef transforms familiar flavors and memories into the creative soul of this dish. Through two contrasting expressions—one cold and refined, the other warm and bold—he presents a seasonal interpretation of the sea.

The first course is a deconstructed red mud crab tartare, featuring freshly picked crab meat, house-made Hakka kumquat sauce, pickles, onion, shallot, capers, Taiwanese fried shallots, finger lime, and chives. Guests are invited to mix the ingredients and spread them over freshly toasted lemon brioche, where the bright acidity of kumquat meets the nostalgic aroma of fried shallots in a distinctive Taiwanese-French expression.

It is followed by warm Matsu mussels with rich Langres cheese and a light crab broth foam, layering the pure sweetness of autumn crab with the depth of French flavors.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi2.me/wki0T

#高雄美食 #高雄法餐 #高雄餐廳 #米其林指南

16/09/2026

11/09/2026

夏日熾熱的浪潮退去，大地隨之轉為沉靜與豐盈。秋季，是歲月沉澱後的滋味。

本季菜單以山海煙燻與在地記憶為題，主廚將旅途中採集的風味片段，融入高雄港都的海風與土地溫情。透過炭火的微溫、發酵的醇香與果實的甜酸，在餐盤上勾勒出一幅幅層次分明的秋日畫卷。

北海道干貝、馬鞭草與鱒魚卵以清透優雅的姿態呈現。嚴選鮮甜飽滿的北海道生食級干貝，搭配帶有細緻草本香氣的馬鞭草奶酪與爆汁鱒魚卵。特別加入荔枝汁浸漬的豆薯，帶來爽脆口感與淡淡果香。桌邊淋上荔枝冷露與蒔蘿油，最後以山葵芥點出微微辛香，在果實的甜、草本的清新與海洋的鮮味之間，緩緩烘托出干貝最純粹的旨味。如同季節交替之際，秋初的南台灣仍留有陽光的溫度，在溫暖與清涼之間，留下秋日最初的清新。

願這趟跨越山海與記憶的美味旅程，為您的秋夜帶來如茶韻般綿長、溫暖而深邃的慰藉。邀您入席，共赴這場秋日的感官饗宴。

—

As the heat of summer recedes, the season settles into a quieter, richer rhythm. Autumn is a time for flavors to deepen and unfold.

This season’s menu draws inspiration from smoke, mountain and sea, and memories rooted in place. The chef weaves flavors gathered along his journeys together with the sea breeze of Kaohsiung and the warmth of the land, using gentle charcoal, fermentation, and the sweet acidity of fruit to shape a layered expression of autumn.

Hokkaido scallop, verbena, and trout roe come together in a clean and elegant composition. Sweet, delicate sashimi-grade scallops are paired with herbaceous verbena panna cotta and bursts of trout roe. Jicama infused with lychee juice adds crisp texture and subtle fruitiness, while lychee consommé and dill oil are poured tableside. A touch of wasabi brings a gentle heat, allowing fruit, herbs, and ocean salinity to highlight the scallop’s pure umami.

Like early autumn in southern Taiwan, where traces of summer warmth still linger, the dish moves delicately between freshness and warmth, capturing the first impression of the season.

We invite you to join us for a journey through flavor, memory, and place, and to experience the quiet depth of autumn at Cho Restaurant.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi2.me/EwGK5

#高雄美食 #高雄法餐 #高雄餐廳 #季節菜單

10/09/2026

【驛館四週年】

秋法餐 四海秋月｜肆火饗宴

四年一席，敬味，也敬相聚。

今年中秋，驛館將秋季菜單全新轉化，
以「海」為題，獻上全海鮮限定的極致饗宴。

集四海鮮味於一席，
以高炭火烤炙鮮味，深煙燻堆疊層次，
讓火候與極致海味，在秋夜裡完美相遇。

「四」，是我們走過的第四年；
「肆火」，是第四年再次點燃的料理熱情。

微醺秋夜，炭香漫開，
邀請您入席，與我們一同共赴這場海味與火光交織的四週年之約。

｜活動日期｜
9/25 五、9/26 六
18:00 迎賓入席｜18:30 正式開宴

｜餐價｜
$4,980 + 10%／位（含三杯 W**e Pairing）

｜席次預約｜
即日起開放私訊預約，席次有限，額滿即止。

YUIMOM Residence 4th Anniversary

Cho Restaurant｜Four Seas, Autumn Moon · A Feast of Fire

Four years, one table.
A celebration of flavor, and of every gathering shared along the way.

This Mid-Autumn Festival, Cho Restaurant transforms its seasonal menu into a special seafood-focused dining experience inspired by the sea.

Bringing together flavors from across the ocean, each course is shaped by charcoal grilling and deep smoking techniques, allowing fire, aroma, and the natural sweetness of seafood to unfold throughout the evening.

“Four” marks the fourth year of our journey.
“Fire” represents the passion for cooking that continues to burn as we enter this new chapter.

As charcoal aromas fill the autumn night, we invite you to join us for a special anniversary evening where the flavors of the sea meet the glow of fire.

｜Date｜
September 25–26
Guest Arrival 18:00｜Dinner Begins 18:30

｜Price｜
NT$4,980 + 10% per guest
Includes three glasses of W**e Pairing

｜Reservation｜
Reservations are now open via direct message.
Limited seating available.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi1.me/d4ojr

#驛館四週年 #高雄美食 #高雄法餐 #高雄餐廳

09/09/2026

秋法餐迎來了別具意義的四週年。

這四年來，謝謝每位貴賓一路相伴，讓秋法餐得以持續成長，並連續三年入選米其林指南。在這個特別的時刻，秋法餐也迎來行政主廚邱一中 Chef Steve，為四週年帶來一場全新的味覺饗宴。

秋法餐｜驛館四週年限定餐會
四季成詩・四味相遇。

這次四週年，特別以「四季」與「時間」為靈感，回顧驛館走過四年的風景。從熟悉的台灣風土、當令食材，到當代法式技法，將四年來的料理語言重新梳理，讓每一道菜都承接不同階段的記憶，成為一段屬於秋法餐的週年敘事。

《秋法餐｜週年慶限定》
週年慶餐會｜09/25-09/26
活動日期｜09/14–10/31

活動期間亦可參與驛館四廳集郵活動，於四廳完成消費並集滿四枚印章，即可獲得週年慶限定商品。
單筆消費滿 NT$8,888，再贈春酒吧美國肋眼牛排兌換券乙張。

Cho Restaurant｜4th Anniversary Dining Experience

Cho Restaurant celebrates a meaningful fourth anniversary.

Over the past four years, we are deeply grateful to every guest who has been part of our journey. Your continued support has accompanied us as Cho Restaurant was selected by the MICHELIN Guide for three consecutive years.

At this special milestone, we also welcome Chef Steve, who brings a new perspective to the Cho Restaurant table and presents a dining experience created especially for our fourth anniversary.

Inspired by the changing seasons and the passage of time, Chef Steve revisits the culinary language developed at Cho Restaurant over the past four years. Drawing from Taiwanese terroir, seasonal ingredients, and contemporary French techniques, each course carries memories from a different moment, unfolding into an anniversary story unique to Cho Restaurant.

Anniversary Dining Experience
September 14–October 31

Guests may also take part in the four-venue anniversary stamp collection. Complete all four stamps during the event period to receive a limited anniversary gift.
Spend NT$8,888 in a single transaction and receive one Chun Bar U.S. ribeye steak voucher.

Cho Restaurant・秋法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi2.me/uEP0W

#驛館四週年 #高雄美食 #高雄法餐 #高雄餐廳

26/08/2026

本季菜單，進入最後倒數。

這一季，秋法餐從台灣風土、季節食材與當代法式技法出發，讓熟悉的味道在餐桌上重新被看見。

從澎湖野生明蝦、薩丁尼亞米型麵，到重新拆解詮釋的鳳梨酥，每一道料理都承接著本季獨有的風味脈絡，也記錄著主廚對食材、技法與季節的理解。

隨著季節即將更替，這套菜單也即將走到尾聲。

還沒品嚐過本季料理的賓客，誠摯邀請您把握最後時間，走進秋法餐，完整感受這一季留下的味道與記憶。

The final days of our seasonal menu are here.

This season, Cho Restaurant explores Taiwanese terroir, seasonal ingredients, and contemporary French techniques through a menu shaped by flavor, memory, and craftsmanship.

From wild Penghu prawns and Sardinian fregula to a contemporary interpretation of Taiwanese pineapple cake, each course reflects a distinct part of this season’s story.

As the season comes to a close, so does this menu.

We warmly invite you to experience it before the next chapter begins.

Cho Restaurant・秋 法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi2.me/KrPMh

#高雄美食 #高雄法餐 #高雄餐廳 #米其林指南

16/08/2026

無酒精，也能完整享受秋法餐的 Pairing

本季秋法餐的無酒精搭餐，是從這一季的菜單出發，依照料理的酸度、油脂、香氣與尾韻重新設計風味。

透過香料、果實與台灣風土食材，讓飲品在搭配料理時，能放大鮮味、平衡濃郁感，也讓原本細緻的香氣與層次更加清晰。

Rouge｜青花椒・草莓・蘆薈
以青花椒的細緻辛香與草莓果香，帶出更明亮俐落的風味。

Mountain｜刺蔥籽・杏仁・蘋果・山楂
以溫潤香氣與清晰酸度，在濃郁與清爽之間取得平衡。

Citrus｜羅勒・粉紅胡椒・苦瓜
草本辛香與細緻苦韻，收斂油脂感，讓尾韻更乾淨。

Crimson｜酸櫻桃・可可・台灣黑豆
果酸與深沉烘焙香氣交錯，為料理延伸出更豐富的層次。

四款自製無酒精特調皆為本季菜單量身設計，讓每一道料理在搭配之間，呈現出更完整、更立體的風味。

Enjoy the full Cho Restaurant pairing experience, without alcohol.

Our non-alcoholic pairings are created specifically for this season’s menu, with each flavor designed to complement the acidity, richness, aroma, and finish of the dishes.

Using fruits, spices, herbs, and ingredients inspired by Taiwan’s terroir, each pairing is crafted to highlight delicate flavors, balance richness, and bring greater depth to every course.

Rouge｜Green Sichuan Pepper・Strawberry・Aloe Vera
Mountain｜Prickly Ash Seed・Almond・Apple・Hawthorn Concentrate
Citrus｜Basil・Pink Peppercorns・Bitter Melon
Crimson｜Sour Cherry・Cacao・Taiwan Black Beans

Created as part of this season’s menu, each pairing brings out a more complete and layered expression of the cuisine.

Cho Restaurant・秋 法餐
地址｜807 高雄市三民區九如一路815號2樓
訂位專線｜07-974-1218
線上訂位｜https://lihi.cc/bO5zQ

#高雄美食 #高雄法餐 #高雄餐廳 #無酒精特調