Taiwan Michelin 2026
Taiwan Michelin 2026
434 establishments, two new two-stars, nine new one-stars — and where to find natural wine in the island's starred dining rooms
The Michelin Guide Taiwan 2026 selection covers 434 establishments, with nine new one-star restaurants and two new two-stars. All three of the 2025 three-star restaurants — JL Studio, Le Palais and Taïrroir — retained their top honours. Here is how the headline restaurants stack up, and what to drink when you get there.
Mizue — Two Stars (new)
Mizue entered the guide at two stars on its debut, a rare achievement. The restaurant is a hushed, ryokan-inspired omakase counter where chef Hara Katsunori — who trained under Kanazawa's Kazuo Morita — serves a 10-plus-course tasting menu of intricate sushi and refined cooked dishes. Premium seafood rotates with the seasons: amaebi shrimp, koubako crab from Kanazawa, and ingredients from Kyoto and Shizuoka. The beverage programme leans heavily toward sake and Japanese tea; wine is available but not the focus. capellahotels.com/mizue
NOBUO — Two Stars (promoted)
Chef Nobu Lee's NOBUO climbed from one to two stars. Tucked down a quiet lane, the restaurant pairs a Japanese façade with a Nordic-inspired dining room. The single tasting menu is seafood-driven, combining Japanese technique with Taiwanese produce — surf clam with sweet peas, seasonal vegetables and tea. Sommelier Natasha Tsai curates a global list of wine, sake and sparkling cider; wine pairings are offered alongside non-alcoholic options. The approach is clean, mild and layered. nobuo.tw
JL Studio — Three Stars (retained)
JL Studio remains the world's highest-rated Singaporean restaurant. Chef Jimmy Lim Tyan Yaw — formerly of The French Laundry and Noma — serves a single evening set menu (from roughly NT$4,280) that reimagines Singaporean staples through Taiwanese ingredients and French technique. Think kaya ice cream served in an eggshell, fermented banana curry with tiger prawn, and a pork-flavoured "Pocky" course. The wine pairing runs NT$1,600–2,200 for three or five glasses; the list is decent if not the main event. jlstudiotw.com
Le Palais — Three Stars (retained)
Le Palais is Taiwan's longest-standing three-star restaurant — nine consecutive years and counting. Chef Ken Chan (from Hong Kong) serves refined Cantonese banquet cuisine: signature crispy-skin roast duck using Cherry Valley ducks from Yilan, Peking duck four ways, and meticulously crafted dim sum. The menu ranges from à la carte dim sum at NT$380 to the NT$24,880 three-star set menu. Wine is available but tea is the star here — the tea menu is extensive, with detailed origin notes and unlimited refills. One white and one red Italian wine are offered by the glass, though reviewers suggest sticking with the tea. palaisdechinehotel.com/le-palais
Taïrroir — Three Stars (retained)
Chef Kai Ho's Taïrroir — a portmanteau of Taiwan and terroir — was the world's first three-Michelin-star Taiwanese restaurant. The dining room is deliberately intimate: just eight tables, no windows, all attention on the open kitchen. The nine-course tasting menu (NT$5,880–6,280) wittily reimagines local food culture through a French lens — taro purée, tea egg, lobster fried rice. Two wine pairings are offered (NT$2,280 for four glasses; NT$3,280 for six), though not every course receives a paired pour. Corkage is NT$1,000 per bottle. tairroir.com
None of the three-star restaurants above explicitly foreground natural wine, but the broader Michelin selection in Taiwan is starting to lean in. Here is the breakdown.
Michelin-starred restaurants with natural wine
logy 2 Stars
No. 6, Section 1, Lane 109, Anhe Road, Da'an DistrictJapanese-influenced tasting-menu restaurant where head sommelier Kevin Lu is widely acknowledged as a leader of the new generation of Taiwanese sommeliers. Diners note the restaurant uses "all natural" produce and wine. Kevin's pairings have included bottles from Slovenia (Movia Rebula), Hungary (Budahazy Tokaji), Spain (Mahina Palomino Fino), Kent (England), and Long Island (New York). Corkage NT$1,000 per bottle. logy.tw
Huí Huí 1 Star
155-4, Dongding Road, Ruifang District, New Taipei CityA French bistro with Asian influences and zero-waste principles, dedicated to natural wine. The frequently changing menu is built around local, seasonal ingredients and a well-curated selection of natural bottles. eatsy.tech/huihui
Hosu 1 Star
Taipei's East DistrictChef-owner Ian Lee is one of roughly 200 certified "eco-chefs" in Taiwan, and the restaurant pairs self-made seasonal wines and condiments with its food. The team ferments plum liquor in-house and focuses on eco-friendly, sustainable local ingredients sourced from producers across the island. taiwaneverything.cc/hosu
Off-Michelin natural wine spots worth the detour
If you are building a natural wine itinerary around your Michelin reservation, these are the addresses to know:
- Can Nature — Da'an District. Organic and French natural wines by the glass or bottle. All bottles hang on the wall with price tags; ask owner Kenny Lee for advice. facebook.com/cannaturetw
- Bar Qvevri — Tamsui. Georgian clay-vessel wines near the coast. Owner Cookie is a passionate natural wine enthusiast. facebook.com/BarQvevri
- Wine Not — Taichung. The first natural-wine-focused bar in central Taiwan, opened in 2019 by former sommelier Max Lin. Bring your own food. facebook.com/winenottw
- Dancing Elephant — Songshan District. 300+ bottles, three-quarters natural. Live jazz on weekends. facebook.com/dancingelephantwine
- A Glass or Two — Xinyi District. Natural wine flights and a cloister-like bar space. facebook.com/aglassortwo
- Salon et Tutu — Datong District. 60 varieties of natural wine in a Dadaocheng living room. Tutus provided. facebook.com/salonettutu
- C'est Le Vin — Taipei. 100% French natural wines, boutique store and community hub. facebook.com/cestlevin.tw
