君尹 Brisé

君尹 Brisé A contemporary fine dining restaurant by Michelin-Starred Chef Lam Ming Kin.
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位於城市靜巷的君尹Brisé當代法式料理餐廳，取自法文「Brisé」意喻打破傳統框架，重新詮釋經典。新銳主廚江丕禮Chef Pili曾任Robuchon侯布雄法式餐廳副主廚、le beaujour芃卓主廚，經歷知名義、法餐廳11年歷練，累積紮實料理技藝，透過純熟技法與對食材的尊重，解構並重塑出充滿畫面感、富有層次與溫度的料理，空間氛圍亦呼應料理風格調整為輕盈明亮。 Hong Kong nostalgia, Japanese and Southeast Asian flavors, and a heartfelt connection to Taiwan blend seamlessly in this contemporary fine dining gem.

06/08/2026

🩷七夕晚餐限定甜點🩷
🍑水蜜桃與🌹玫瑰交織的粉紅浪漫詩篇

溫柔水蜜桃庫利交織紫蘇梅醬，清甜白酒糖漬水蜜桃伴隨沁涼洛神花冰石，優雅玫瑰冰淇淋與酸甜洛神花醬，是甜點主廚獻給愛侶的甜蜜祝福。
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🩷 Chinese Valentine’s Special 🩷 Peach & Rose Pink Romance 🍑🌹
A symphony of peach coulis, shiso plum gelée, white-wine poached peaches, hibiscus granita, and rose ice cream. Pure sweetness by our pastry chef.

🍽️ https://inline.app/booking/Brise/Brise

04/08/2026

2026米其林新入選餐廳!
君尹✨夏季菜單✨開啟山海交織的感官旅程—

❁開胃小點「港舟」鮮潤黑鮪魚佐酸香白玉苦瓜與酥鮮櫻花蝦；「日壤」油封羊肩脂香揉合烤茄子煙燻氣息；「綠蔭」澎湖角瓜幕斯與檸檬馬鞭草清香輕盈相襯。

❁前菜「海霧」生蠔礦物感與小黃瓜山葵雪酪，於舌尖漫開沁涼；

❁熱前菜「青柔」匯集晚香玉筍與羅勒綠意，襯托小牛胸腺及麵疙瘩柔軟；

❁主菜「熟陽」炭烤伊比利豬豐厚炭香，佐赤味噌紅蘿蔔泥熟成甘甜，飽滿風味回應盛夏豔陽；

❁甜點「蜜露」哈密瓜香甜交織開心果醇厚，編織甜美終章。
——

Brisé, newly selected for the 2026 Michelin Guide.
✨ Summer Menu ✨ A sensory journey where mountains meet the sea.

❁ Amuse-Bouche
Harbor: Fresh bluefin tuna paired with tangy white bitter gourd and crispy sakura shrimp.
Sunlit Earth: Confit lamb shoulder layered with smoked grilled eggplant.
Green Canopy: Penghu luffa mousse complemented by light lemon verbena.

❁ Appetizer
Sea Mist: Mineral-rich fresh oysters with cucumber-wasabi sorbet, unleashing a cool burst on the palate.

❁ Warm Appetizer
Tenderness: Soft gnocchi and tender sweetbreads, brightened by crispy tuberose shoots and fresh basil.

❁ Main Course
Ripened Sun: Charcoal-grilled Iberico pork infused with rich smoky aromas, balanced by sweet aged red-miso carrot purée to echo the peak of summer.

❁ Dessert
Honey Dew: Sweet cantaloupe blended with rich pistachio, weaving a delicious final chapter.

🍴Weekday Lunch (6 Courses): NT$2680+10%
🍴Dinner & Weekend Lunch (9 Courses): NT$3880+10%

🔗 https://inline.app/booking/Brise/Brise

27/07/2026

🥰感謝有您陪伴，君尹 Brisé 榮獲2026米其林新入選餐廳！
為回饋這份支持，八月推出限時加碼獻禮—
✨凡點長菜單，即為《青柔》現刨新鮮黑松露

義大利Umbria夏季黑松露的淡雅細緻香氣，與澳洲小牛胸腺及手作麵疙瘩的輕柔風味完美交融，呼應晚香玉筍與羅勒清新，尾韻悠長而奢華。
誠摯邀請您前來共享這份榮耀與季節饗宴。

⚠️本活動僅適用於長菜單。
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🥰 Gratitude in every moment — Brisé is truly honored to be named a 2026 Michelin Selected Restaurant!
To share this celebration and express our heartfelt thanks, we are introducing an exclusive treat for the month of August:
✨ Enjoy freshly shaved black truffle on our signature dish,Tenderness, when you order the full tasting menu.

The delicate, nuanced aroma of fresh Italian Umbria summer truffles melts seamlessly into the subtle flavors of Australian veal sweetbreads and handmade gnocchi. Balanced with the crisp brightness of night-fragrant jade sprouts and fresh basil, it leaves a long, elegantly luxurious finish.

We warmly invite you to join us this August and celebrate this special milestone together.

🔗 https://inline.app/booking/Brise/Brise

謝謝米其林評審看見團隊的努力與堅持。得知獲得《米其林指南》新入選的肯定，大家心中充滿無限感謝。✨這份榮耀，屬於每一位默默付出的夥伴，更屬於每一位陪伴君尹一路走來的客人。謝謝您願意走進這裡，細細感受我們的用心。創立以來，我們始終在思考如何突破...
21/07/2026

謝謝米其林評審看見團隊的努力與堅持。得知獲得《米其林指南》新入選的肯定，大家心中充滿無限感謝。✨

這份榮耀，屬於每一位默默付出的夥伴，更屬於每一位陪伴君尹一路走來的客人。謝謝您願意走進這裡，細細感受我們的用心。

創立以來，我們始終在思考如何突破風味的想像。每一道料理的鋪陳、每一杯餐酒搭配的節奏，都是 Chef Pili 與團隊對極致美味的執著與勇敢嘗試。

未來，我們會帶著這份初心，繼續專注做好每一道料理與每一次服務，為大家創造更多美好的餐桌記憶。🍷🍽️

We are deeply honored to be newly selected for the Michelin Guide. Thank you to the inspectors for recognizing our dedication. ✨

This honor belongs to our entire team and every guest who has joined us on this journey. Thank you for sharing your time with us.

Since day one, we have strived to push the boundaries of flavor. Every dish and every wine pairing reflect Chef Pili and our team’s pursuit of excellence.

Moving forward, we will carry this passion with us as we continue to break boundaries and create more wonderful dining memories for you all. 🍷✨

#米其林餐廳 #米其林推薦餐廳

🦪海霧｜法國生蠔・小黃瓜・山葵・魚子醬法國生蠔飽含礦物感交織魚子醬鹹鮮；小黃瓜山葵雪酪與青蘋果捎來清爽酸香。尾韻蒔蘿草本風味，如海邊迷霧漫開一抹沁涼辛香。🦪Sea Mist｜French Oyster・Cucumber・Wasabi・Cav...
17/07/2026

🦪海霧｜法國生蠔・小黃瓜・山葵・魚子醬
法國生蠔飽含礦物感交織魚子醬鹹鮮；
小黃瓜山葵雪酪與青蘋果捎來清爽酸香。
尾韻蒔蘿草本風味，如海邊迷霧漫開一抹沁涼辛香。

🦪Sea Mist｜French Oyster・Cucumber・Wasabi・Caviar
French oysters steeped in briny, mineral notes merge with the savory richness of caviar.
A refreshing sorbet of cucumber, wasabi, and green apple introduces a crisp, vibrant acidity, while a finishing touch of dill evokes a cool coastal mist drifting across the palate with a refreshing, herbaceous spice.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🥒綠蔭｜澎湖角瓜・絲綢乳酪・檸檬馬鞭草澎湖角瓜化為輕盈慕斯，交織絲綢乳酪柔和奶香；醃漬角瓜酸甜爽脆，尾韻拂過檸檬馬鞭草明亮草本香，如瓜藤下的夏日綠蔭。 🍃Green Canopy｜Angled Loofah・Stracciatella・Le...
08/07/2026

🥒綠蔭｜澎湖角瓜・絲綢乳酪・檸檬馬鞭草
澎湖角瓜化為輕盈慕斯，交織絲綢乳酪柔和奶香；醃漬角瓜酸甜爽脆，尾韻拂過檸檬馬鞭草明亮草本香，如瓜藤下的夏日綠蔭。

🍃Green Canopy｜Angled Loofah・Stracciatella・Lemon Verbena
Penghu angled loofah is transformed into a light, airy mousse, intertwined with the creamy softness of Stracciatella.
Accompanied by pickled loofah, and finishes with the bright, herbaceous notes of lemon verbena—evoking the cool, refreshing shade beneath summer vines.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

☀️日壤｜和羊肩肉・茄子・刺蔥發想自盛夏日照下的土壤暖香。油風和羊肩的溫潤脂香，融入炭烤茄子的煙燻土壤風味；刺蔥帶出野性辛香，白鯷魚則以酸鮮提亮尾韻。☀️Sunlit Earth｜Lamb Shoulder・Eggplant・Prickly...
04/07/2026

☀️日壤｜和羊肩肉・茄子・刺蔥
發想自盛夏日照下的土壤暖香。油風和羊肩的溫潤脂香，融入炭烤茄子的煙燻土壤風味；刺蔥帶出野性辛香，白鯷魚則以酸鮮提亮尾韻。

☀️Sunlit Earth｜Lamb Shoulder・Eggplant・Prickly Ash
Inspired by the warm, earthy aromas of soil basking under summer sun.
Confit lamb shoulder delivers a gentle richness that integrates seamlessly with the smoky, earthy notes of grilled eggplant.
Wild tana brings a rustic, herbaceous spice, while white anchovies brighten the finish with a crisp, savory acidity.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🛶港舟｜黑鮪魚・東港櫻花蝦・白玉苦瓜靈感來自夏季海港的小舟。黑鮪魚中腹油脂豐潤細緻，與魚子醬鹹鮮交疊，醃漬白玉苦瓜以酸甜化解油脂，最後以櫻花蝦與洋蔥酥帶出酥脆鮮香。🛶Harbor｜Bluefin Tuna Belly・Sakura Shri...
03/07/2026

🛶港舟｜黑鮪魚・東港櫻花蝦・白玉苦瓜
靈感來自夏季海港的小舟。黑鮪魚中腹油脂豐潤細緻，與魚子醬鹹鮮交疊，醃漬白玉苦瓜以酸甜化解油脂，最後以櫻花蝦與洋蔥酥帶出酥脆鮮香。

🛶Harbor｜Bluefin Tuna Belly・Sakura Shrimp・Bitter Melon
Inspired by summer fishing boats returning to harbor.
Rich and delicate bluefin tuna belly layers elegantly with the savory brine of caviar, balanced by pickled white bitter melon.
A finishing touch of crisp sakura shrimp and crispy shallots brings vibrant depth and texture.

🔗 https://inline.app/booking/Brise/Brise
#當代法式料理 #台北餐廳

25/06/2026

✨夏季菜單✨「沁夏嶼味」開啟山海交織的感官旅程—

❁開胃小點「港舟」黑鮪魚鮮潤佐白玉苦瓜酸香與櫻花蝦酥鮮，洋溢漁港鮮活；
「日壤」油封羊肩脂香揉合烤茄子煙燻氣息，鋪陳土壤暖調；
「綠蔭」澎湖角瓜幕斯的輕盈與檸檬馬鞭草清香，味蕾步入涼蔭；

❁前菜「海霧」生蠔礦物感與小黃瓜山葵雪酪，於舌尖漫開沁涼；「夏漪」炸蝦頭與炙燒蝦身展現宜蘭甜蝦多 層次甘鮮；

❁熱前菜「礁岩」石老魚與淡菜巧搭醃漬與燴炒金針花，勾勒台灣山海意象；「青柔」匯集晚香玉筍與羅勒綠意，襯托小牛胸腺及麵疙瘩柔軟；

❁主菜「熟陽」炭烤伊比利豬豐厚炭香，佐赤味噌紅蘿蔔泥熟成甘甜，飽滿風味回應盛夏豔陽；

❁前甜點「竹蔗」轉化港式涼茶意象，甘蔗冰沙、綠竹筍與玉蘭花香注入澄澈；主甜點「蜜露」哈密瓜香甜交織開心果醇厚，編織甜美終章。

-平日午間 6道式｜$2,680+10%
-晚間及假日午間 9道式｜$3,880+10%

🔗 https://inline.app/booking/Brise/Brise

將島嶼澎湃生機，凝結成夏季專屬的鮮甜海味。豐潤粉嫩的黑鮪魚中腹、富含礦物感的肥碩生蠔、甘鮮豔紅的甜蝦，是盛夏最美的海洋畫作。Chef Pili 以極致鮮味撫平夏日燥熱，將漁港記憶、礁岩生態與海霧意象，優雅轉譯為舌尖上的鮮美海風。 君尹Bri...
24/06/2026

將島嶼澎湃生機，凝結成夏季專屬的鮮甜海味。

豐潤粉嫩的黑鮪魚中腹、富含礦物感的肥碩生蠔、甘鮮豔紅的甜蝦，是盛夏最美的海洋畫作。

Chef Pili 以極致鮮味撫平夏日燥熱，將漁港記憶、礁岩生態與海霧意象，優雅轉譯為舌尖上的鮮美海風。

君尹Brisé夏季菜單6/25全新上桌🍽️

A glimpse of the ocean’s depth.

Chef Pili harnesses pure umami to soothe the midsummer heat, transforming fishing port memories, reef ecosystems, and sea mist imagery into a fresh ocean breeze on the palate.

The summer chapter will unfold on June 25th.

🔗 https://inline.app/booking/Brise/Brise

Address

No. 8, Lane 92, Section 1, Jianguo N Rd, Zhongshan District
Taipei
10491

Opening Hours

Monday 12:00 - 14:30
17:30 - 22:00
Tuesday 12:00 - 14:30
17:30 - 22:00
Wednesday 12:00 - 14:30
17:30 - 22:00
Thursday 12:00 - 14:30
17:30 - 22:00
Friday 12:00 - 14:30
17:30 - 22:00
Saturday 12:00 - 14:30
17:30 - 22:00
Sunday 12:00 - 14:30
17:30 - 22:00

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