Sho

Review

Sho is on the second floor of a building on Zhonghua 5th Road in Qianzhen, entered from the Jiansheng Street side. It holds one Michelin star for high-quality cooking. The bright, minimalist room features Japanese paper sliding doors, and the menu blends Taiwanese and Japanese ingredients through a range of techniques. Diners note a link to Tokyo's acclaimed Den; together the two names form a word meaning inheritance.

Michelin's highlighted signature is a salad of local vegetables that are charcoal-grilled, air-dried and fried, layering textures and aromas, and many diners call it one of the best salads they have eaten. Another highlight is the clay-pot rice, in two flavours, made with Taitung rice and seasonal seafood; diners say leftover rice is shaped into rice balls to take home.

Praise focuses on meticulous handling of ingredients, beautiful plating and friendly yet relaxed service, and counter seats let you watch the chef finish each dish. Regulars mention a recent promotion of a team member to head chef with an updated menu. Complaints are few; one diner was charged for a rice upgrade without being asked, so confirm add-ons at the table.

Hours are 6:30 to 9:45 p.m. Wednesday to Friday, with an added noon to 2 p.m. lunch on weekends; closed Mondays and Tuesdays. The restaurant manages its own bookings, which diners usually make online, and dietary restrictions can be flagged in advance for substitutions. There is counter seating, air conditioning and card payment, and solo dining feels natural. No dress code.

Suits anniversaries, anyone wanting Kaohsiung's top-tier Japanese cooking, or curious diners keen to see Taiwanese produce reimagined. Book several weeks ahead; weekend lunch is easier on budget and schedule. Once seated, trust the chef and save room for the final clay-pot rice, which you can take away if you are full.