[HOSU × Meirishurui co-organized by Wa-no-Kyukyu] Pairing Dinner Event
Date: March 22, 2025, 18:30
Location: HOSU Haoyu (Lane 20, Section 17, 300, Section 4, Ren'ai Road, Taipei City)
Chef: Ian Lee
Dinner contents: Ki- ka-en [13-course meal (includes water + pairing with 6 carefully selected Japanese sake)]
Special sake pairing:
• Representative brand of Meiri Sake from Ibaraki Prefecture
• [Uka] [Vice Shogun Polished 60] [Mizuho Jiman No. 10] [Aoi Legend Freshly Squeezed Undiluted Sake] [Intoxicating Matcha Liqueur]
Participation fee: NT$ 5,753 / person (NT$ 5,230 + 10% service charge) including sake pairing
Limited to 20 seats
March 22, 2025 [HOSU × Meirishurui] Dinner reservation link:
Chef: Ian Lee
HOSU: Conveying the flavors of Taiwan through sustainable, circular and innovative cuisine
Tucked away in a back alley in Taipei City, 好嶼 HOSU is more than just a restaurant; it's also a "food laboratory" that aims to promote a sustainable food culture, reduce food waste, and increase the value of Taiwanese ingredients. Founder and chef Ian Lee 's core philosophy of "recycling" is based on this philosophy, and in the kitchen he makes the most of every last bit of the ingredients, utilizing traditional preservation techniques and innovative cooking methods to create dishes with profound flavors.
The philosophy of circular cooking: reducing food waste
Haoyu adheres to the concept of "recycling," which maximizes the use of ingredients. Not only do they utilize seasonal ingredients, but they also breathe new life into less commonly used parts of the food. For example, they simmer fish bones, shrimp shells, and vegetable scraps to create broth, and further transform vegetables and fruits into sauces and seasonings through techniques such as drying, fermenting, and reducing.
As an initiative that goes beyond cooking, in 2025 we launched a project called " Farm to Table to Farm (from the farm to the dining table and back to the farm again)."
"We collect some of the food waste from restaurants, turn it into compost using vermicomposting technology , and return it to partner farms."
This circular model aims to not only increase the utilization rate of ingredients, but also create opportunities to reuse waste.
95% Taiwanese ingredients: Experience the power of Taiwan
At HOSU, we use over 95% of our ingredients from Taiwan , reducing carbon emissions from transportation while supporting the efforts of local farmers, fishermen, and ranchers. We use exquisite cooking techniques to transform the rich ingredients nurtured by Taiwan's diverse geographical environment into sophisticated dishes.
For example, fish caught sustainably at the Manfeng fixed fishing grounds in Pingtung are " dry- aged" to bring out their flavor, and the traditional fermentation techniques of the indigenous people of Taiwan are used to create depth of flavor. Utilizing these techniques, the restaurant offers simple yet richly flavored appetizers.
A chapter-style menu: Embark on a culinary journey with "Kikaen"
With its reopening in 2024, Haoyu will introduce a new style of " chapter-based menu ." Each chapter will have a different theme, exploring the diverse flavors of Taiwan. The first chapter, " Kikaiban, " will be a modern reinterpretation of Taiwan's traditional " banquet culture ."
• Crab cakes and Shaoxing vinegar
Reflecting the crab fishing culture passed down in Taiwan's coastal fishing villages, the dish is combined with vinegar made from Shaoxing wine to express the flavor of seafood cuisine of Taiwan's waishengren (people from the mainland).
• Turmeric crackers and eco shrimp fish sauce
Using sustainably farmed shrimp, the dish combines homemade fermented fish sauce with turmeric crackers for a modern take on the food culture of new immigrants (new residents of Taiwan).
• Black eel soup (thickened) and red koji
Tainan's environmentally friendly farmed eels are grilled over an open flame to bring out their unique elasticity and aroma, and the fermented seasoning "red koji" is added to create a deep umami flavor.The dish is then finished as a thick soup, emphasizing the sourness that is unique to Taiwanese cuisine.
Each dish is a fusion of tradition and innovation, reflecting Taiwan's terroir and culinary culture.
Beyond deliciousness, promoting a sustainable food culture
Haoyu's goal is not just to serve delicious food, but to communicate sustainability, environmental conservation, and cultural values through its cuisine. While enjoying a meal, guests can learn about the stories behind the ingredients and the thoughts of the producers.
We aim to continue to deepen our circular food culture, strengthen our ties with local farms, fisheries, and artisans, and spread the flavors of Taiwan to the world.
Awards
• 2022
• Selected as "Ichiyo Restaurant" by Green Restaurant Guide
• Awarded "500th Edition"
• 2023
• Michelin Green Star Award
• 2024
• Michelin Green Star Award
• Double winner of "500 Records"
HOSU is at the forefront of sustainable food culture, and its innovative efforts are expected to further expand the possibilities of food in Taiwan.
The warmth of "home" in spatial design – A moment to experience Taiwanese culture
HOSU's spatial design is based on the concept of "home," creating a warm and comfortable dining space. From a small garden decorated with native Taiwanese five-needle pines, to an entrance hall modeled after a traditional cooking stove, to walls painted with oyster shells, and custom-made tableware, we strive to create a space where you can feel the warmth of Taiwanese culture down to the smallest details.
As a Michelin Green Star awarded restaurant, Haoyu is not only committed to delicious food, but also to promoting sustainable principles, embracing environmental, cultural and future responsibility in every aspect of our ingredient selection, cooking techniques and even management.
This reopening symbolizes a new start and also carries on the deep passion for Taiwanese food culture that we have cultivated over the years.
📍 HOSU Haoyu
• Facebook: HOSU Official Page
• Instagram: @hosu_tw
• Address: 300 Lane 20, 17, Section 4, Ren'ai Road, Da'an District, Taipei City
Ibaraki Prefecture Meiri Shurui Co., Ltd.
Its roots lie in Kato Sake Brewery from the late Edo period, and it was incorporated in 1950.
Currently, the company is expanding nationwide and globally as a comprehensive alcohol manufacturer that produces whiskey, sake, shochu, liqueurs, plum wine, and more.
The pride of Meiri Shurui: "Meiri Ogawa Yeast (No. 10 Yeast)" and "M310 Yeast"
To make good sake, not only excellent brewing techniques but also good rice, water, and yeast are essential.
Meirishurui uses its own proprietary " M310 yeast " to bring out the fruity ginjo aroma and light acidity .
📍Meiri Sake Co., Ltd.
• Address: 338 Motoyoshida-cho, Mito City, Ibaraki Prefecture
HOSU × Meirishurui Specially Selected Pairing Sake
1. “Uka- under the rain” 16%vol.
"The finest sake made with passion"
"A pure taste created by time and gravity"
This sake is made using the traditional " droplet collection method."
No mechanical pressing is used, and the sake is slowly squeezed using only natural gravity, preventing the inclusion of impurities and resulting in a clear, mellow flavor.
In the past, Meirishurui only produced very small amounts of sake using this method (20 to 30 bottles per year) for special competitions.
However, with the desire to allow the general public to experience this traditional technique, they developed special filters and filtration barrels and expanded production.
Currently, "Uka" is produced in a limited quantity of 1,000 bottles per year.
Furthermore, this transparent sake bottle is made of hand-blown glass by artisans at Sakai Glass .
Its form expresses the process of the "drop-drop method," and its delicate transparency reflects the attention to detail that goes into Meiri Shurui's sake brewing .
The dedicated wooden boxes are made from Japanese cedar and are individually handcrafted by artisans. Each box has a different grain, making it a one-of-a-kind, luxurious product .
The raw material is the highest quality "Special Grade Yamada Nishiki" rice produced in Hyogo Prefecture, which is carefully polished.
The yeast used is "M310 yeast," which was developed and cultivated exclusively by Meirishurui, and brings out the gorgeous ginjo aroma to the fullest.
The brewing water used is groundwater from Mito, also known as the "Water Capital of Japan," which gives the sake a soft texture.
"Uka" is a special cup of coffee that is packed with hundreds of years of history and the passion of artisans .
Please enjoy this as a gift for a loved one or as a piece to add color to a special moment .
2. "Mifu Jiman No. 10 Junmai Daiginjo Genshu" 16% vol. (rice polishing ratio 50%)
This sake makes the most of the characteristics of the Meiri Ogawa yeast (registered by the Brewing Association of Japan, "No. 10 yeast") ,
A light and easy-to-drink Junmai Daiginjo with a fresh ginjo aroma and a balance of sweetness and acidity .
In particular, it is characterized by its fruity aroma and refreshing acidity like pink grapefruit .
This is also a perfect bottle to drink with meals.
However, be careful as it is so easy to drink that you may end up drinking too much!
3. "Fuushogun Polished 60" 16% vol. (rice polishing ratio 60%)
It has a refreshing aroma and a crisp, light, dry taste .
In 2014, it won the gold medal at the "Delicious Sake in a Wine Glass Awards."
It can be enjoyed both cold and hot, and pairs well with both Japanese and Western cuisine.
By polishing the rice to 60% , we have reduced the unpleasant taste, and when heated, the sweetness and aroma are further enhanced.
It has a smoother mouthfeel.
4. "Aoi Densetsu Freshly Squeezed Genshu" 21% vol.
This sake is an undiluted sake with an alcohol content of 21%, which is said to be the "ultimate Japanese sake . "
It has a fruity aroma and rich flavor , and has a higher alcohol content than regular sake.
You can enjoy it straight, on the rocks, or with carbonated water .
A new type of sake with a powerful flavor!
5. "Intoxicating Matcha Liqueur" 20% vol.
" "Intoxicating Matcha Liqueur " is an innovative matcha liqueur made by Meirishurui of Japan.
It is a completely new expression of traditional Japanese matcha .
The raw material is the highest quality matcha " Tenkuu no Matcha " from Oyanagi Seiichi Shoten, a long-established tea brand in Shizuoka Prefecture.
These tea leaves are grown under cover, blocking out sunlight, resulting in a rich flavor and an exquisite balance of sweetness and astringency .
This liqueur can be enjoyed with milk or ice cream, or as a cocktail base.
This is a dish that allows you to experience Japanese matcha culture in a new way .
March 22, 2025 [HOSU × Meirishurui] Dinner reservation information
Participation fee: NT$ 5,753 / person (NT$ 5,230 + 10% service charge) including sake pairing
Limited to 20 seats
🔗Reservation form link:
(If you wish to apply in Japanese, please contact us separately.)
📢Sponsored by / Provided by alcoholic beverages: Nissho Wadukyu Trading Co., Ltd. Taiwan Branch
Nissho Wano Kyukyu Trading Co., Ltd. Taiwan Branch is based on Wano Kyukyu Trading LLC and handles a wide range of alcoholic beverages, including sake, spirits, liqueurs, whiskey, and craft cola . We are a comprehensive trading company that handles the entire supply chain from manufacturers to consumers, and is involved in a wide range of businesses, including import/export, wholesale, retail, advertising, and planning .
We are working to spread Japanese sake culture, mainly in the Taiwanese market, and are actively holding collaborative events with restaurants and companies.
Recently, we have also been developing a variety of IP products, including those based on anime, manga, games, VTubers, and influencers , and are pioneering a new market that combines Japanese content with alcohol culture.
• Facebook: @wain99tw
• Instagram: @wain99taiwan
• X: @ wain99_and_co