KAORI Dining

KAORI Dining Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from KAORI Dining, Restaurant, No. 30, Shangzhuang Road, Toufen.

蔥·油·餅與春魚Spring onion is both the protagonist and the language.Spring onion, Taiwanese Naganegi, and chives layer freshne...
19/03/2026

蔥·油·餅與春魚

Spring onion is both the protagonist and the language.
Spring onion, Taiwanese Naganegi, and chives layer freshness, depth, and delicate pungency.

Oil becomes the soul—
a scallion oil pil pil emulsion, smooth and fluid, carrying the essence of green.

The scallion pancake, reimagined with taiwanese scallions, shirasu, and house-made tangerine kosho, brings crispness with a hint of sea and citrus.

Charcoal-grilled sawara, lightly charred and tender,
paired with edamame & wasabi purée for a clean, vibrant finish.

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Charcoaled sawara 碳烤鰆魚🐟
Edamame & wasabi puree 毛豆芥末泥
Spring onion pil pil sauce 青蔥魚膠醬汁
Naganegi & scallion vinaigrette 大蔥與蔥油醋
Tangerine kosho 自製橘子胡椒 🍊
Shirasu & scallion pancake 吻仔魚蔥油餅

一碗尼斯沙拉裡的日式馬鈴薯沙拉 🥗 A smooth Japanese-style potato egg salad dressing forms the base, with tomatoes lightly pickled in Tos...
12/03/2026

一碗尼斯沙拉裡的日式馬鈴薯沙拉 🥗

A smooth Japanese-style potato egg salad dressing forms the base, with tomatoes lightly pickled in Tosa vinegar for a bright acidity.
Tuna is reimagined as soy-marinated spring bonito, adding seasonal depth.

Komochi Takana(孢子芥菜) pickled in with lacto-fermneted koji water and finished with a touch of fermented fermented bean powder and haricot bean.
bringing balance to acidity, umami, and gentle fermented notes.

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Potato egg salad flavored dressing 馬鈴薯沙拉醬 🥔
Tosa vinegar pickled tomato 土佐醋漬蕃茄 🍅
Zuke Katsuo 醬油漬春鰹🐟
Lacto-fermented koji water 發酵米麴水
Komochi Takana 孢子芥菜
Haricot bean 四季豆
Fermented bean powder 豆豉粉

春天剛醒來的味道 — 七草粥In Japan, Nanakusa-gayu — rice porridge with seven spring herbs and veggies — is eaten at the start of the...
11/03/2026

春天剛醒來的味道 — 七草粥

In Japan, Nanakusa-gayu — rice porridge with seven spring herbs and veggies — is eaten at the start of the year to welcome the new spring season.

Our interpretation draws from this tradition, using locally sourced Taiwanese spring greens to reimagine the dish.

Through different techniques and textures, the greens reveal their natural character — fresh, lightly bitter, and aromatic.

A quiet expression of the land as it awakens in early spring.

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Mochi rice porridge 糯米粥🥣
Magao pepper 馬告胡椒
Clam foam 蛤蜊泡沫
7 spring veggies in 7 ways 七種烹調春七草

一份屬於春天的輕柔甜味 — 苗栗公館 自家種白草莓White strawberries from our farm, ripened in spring,offer a fragrance more delicate than their ...
07/03/2026

一份屬於春天的輕柔甜味 — 苗栗公館 自家種白草莓

White strawberries from our farm, ripened in spring,
offer a fragrance more delicate than their red counterparts.

A strawberry and sakura interpretation of traditional mango pomelo sago (楊枝甘露) brings gentle fruit and floral notes,
while aromatic marigold adds a subtle hint of a spring garden.

At the center, house-made amazake ice cream unfolds with soft rice aroma and mellow sweetness,
echoing the quiet sweetness of the white strawberries.

A light and delicate expression of spring.

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Our farm white strawberry 自家種白草莓 🍓
Amazake ice cream 甘酒冰淇淋
Strawberry sago 莓汁甘露
Marigold 芳香萬壽菊
Rice chip 米餅

十年青森，山與海的青森帆立貝 X 金星蘋果Aomori scallop is treated through multiple techniquesto understand its depth, not to decorate it.Mi...
08/02/2026

十年青森，山與海的青森
帆立貝 X 金星蘋果

Aomori scallop is treated through multiple techniques
to understand its depth, not to decorate it.

Miso, milk, and curry act as a common language,
while apple, kombu, and greens define the landscape.

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Aomori scallop 青森帆立貝
Scallop miso 干貝味噌
Homemade masala 自製馬薩拉
Scallop liver emulsion 帆立貝肝醬
Burnt Kinsei apple puree 焦化金星蘋果泥
Tsukutani kombu 佃煮昆布

十年，一個地方，被世界重新認識。2026 年，是國際名廚 江振誠 Chef Andre 與 日本青森縣 攜手推動觀光合作的第十年。過去十年，RAW 的「青森週」成為最具代表性的年度企劃之一，也讓青森，在台灣留下深刻而溫柔的記憶。🍏 🍎 「十...
04/02/2026

十年，一個地方，被世界重新認識。
2026 年，是國際名廚 江振誠 Chef Andre 與 日本青森縣 攜手推動觀光合作的第十年。

過去十年，RAW 的「青森週」成為最具代表性的年度企劃之一，也讓青森，在台灣留下深刻而溫柔的記憶。

🍏 🍎
「十年來的每一個切面，
都讓我們看見完全不同的青森；
今年，將透過 30 雙職人的手，
完成一幅屬於十年青森的集體創作。」
—— Chef Andre

—

《青森週》｜限時限定
2026.02.07 — 02.14
KAORI Dining
苗栗縣頭份市上庄路 30 號


#全島應援


#青森加油

薑母鴨的本質，Lièvre à la Royale 的靈魂。Ginger Duck is the taste of a Taiwanese winter.Old ginger, sesame oil, and slow simmering ...
29/01/2026

薑母鴨的本質，Lièvre à la Royale 的靈魂。

Ginger Duck is the taste of a Taiwanese winter.
Old ginger, sesame oil, and slow simmering create a warmth that builds gradually—deep, enveloping, and quietly powerful.

From this memory, we draw inspiration and merge it with the spirit of Lièvre à la Royale,
a French classic defined by its unapologetic intensity of game, blood, and sauce.
Where warmth meets wildness, richness finds restraint.
A dialogue between cultures, expressed through depth, time, and season.

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14days aged canard from Fangyuan 14天熟成芳玫瑰鴨
Chaud farci with offals 下水高麗菜派
Lovage puree 山當歸泥
Fermented bean curd 豆腐乳
Fermented cabbage 發酵高麗菜
Sauce à la royale 鴨肝皇家醬汁
Charcoaled duck heart 碳烤鴨心

用安靜的方式，讓風土自己完成表達。Jérémy Carteret 是少數橫跨香檳與布根地，卻始終忠於土地本質的釀酒者。不追求一致性，而是尊重年份與產地的差異。他的酒不急著被理解，卻在自然酒與香檳圈中，被視為真正值得等待的存在。🍇 Eupho...
29/01/2026

用安靜的方式，
讓風土自己完成表達。

Jérémy Carteret 是少數橫跨香檳與布根地，卻始終忠於土地本質的釀酒者。不追求一致性，而是尊重年份與產地的差異。他的酒不急著被理解，卻在自然酒與香檳圈中，被視為真正值得等待的存在。

🍇 Euphoria, Euphoria Blanc, Flower Power — Jérémy Carteret
📍 Hautes-Côtes de Beaune, Bourgogne, France
🍷 Chardonnay, Gamay, Pinot noir

Where light meets aroma.Welcome to KAORI Dining.
05/01/2026

Where light meets aroma.
Welcome to KAORI Dining.

Ocean Gold in the IslandMullet fish × BottargaFrom the surrounding waters of the island,mullet is treated with restraint...
02/01/2026

Ocean Gold in the Island
Mullet fish × Bottarga

From the surrounding waters of the island,
mullet is treated with restraint —
allowing its natural richness to remain intact.

Finished with bottarga,
the flavor becomes a quiet concentration of the sea:
salt, time, wind, and depth.

Nothing is added.
Nothing is rushed.
Only what the ocean chooses to leave behind.

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Mullet fish 鯔魚
Mullet Shirako 鯔白子
Bottarga 烏魚子
Fish bone jus 魚骨肉汁
Fermented bean 豆豉
Carrot puree 胡蘿蔔泥
Cabbage gratin 焗白菜
Pine nut 松子

簡單，卻透明；柔軟，卻鮮明。Hamachi & wax apple Winter, in shades of pink and clarity.Shio kombu–cured hamachi carries a quiet ocean u...
24/12/2025

簡單，卻透明；柔軟，卻鮮明。
Hamachi & wax apple

Winter, in shades of pink and clarity.
Shio kombu–cured hamachi carries a quiet ocean umami,met by the delicate sweetness of wax apple and radish.

It’s not the pursuit of intensity,
but of balance, transparency, and seasonality.

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Shio kombu-cured hamachi 鹽昆布漬紅魽
Wax apple essence 蓮霧水
Asazuke radish 淺漬櫻桃蘿蔔
Prickly ash 刺蔥
Myoga 茗荷

用安靜的方式，說出最深刻的故事。Stéphane Bernaudeau 對 Chenin Blanc 有著極深刻的理解。曾多年追隨自然酒先驅 Mark Angeli，之後創立自己的酒莊；他對土地的尊重與低干預釀造哲學，讓酒款在全球葡萄酒圈被...
20/12/2025

用安靜的方式，說出最深刻的故事。
Stéphane Bernaudeau 對 Chenin Blanc 有著極深刻的理解。曾多年追隨自然酒先驅 Mark Angeli，之後創立自己的酒莊；他對土地的尊重與低干預釀造哲學，讓酒款在全球葡萄酒圈被視為真正的「信仰級存在」。

🍇 Les Onglés — Stéphane Bernaudeau
📍 Loire Valley, Anjou, France
🍷 100% Chenin Blanc

Address

No. 30, Shangzhuang Road
Toufen

Opening Hours

Wednesday 17:00 - 21:00
Thursday 17:00 - 21:00
Friday 17:00 - 21:00
Saturday 17:00 - 21:00
Sunday 17:00 - 21:00

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