(02) 2515-5855, 0988-301-913
9-2, JianGuo N Rd, Sec 2, 1F
Hours: 12-3 pm, 6-10 pm
closed the last Sunday of every month
Credit cards accepted. 10% service charge.
This story started in a place called Canoviano, when a Japanese chef in Milan, Takamasa Uetake, discovered something different about Italian cuisine as we know it. There, dishes were made without the use of butter or any other spices, and only with salt and olive oil to allow original flavors to reveal themselves. In the three years that he has researched cooking, he's traveled 12 different countries and, after returning to Tokyo, was able to share this experience with people of the same culture. Today, Uetake has opened up his own place in Taipei, allowing the Taiwanese people to really enjoy the value and essence of the ingredients used in his dishes. --By Josie Wu, translated by Ann Lee
A. Left: Taiwan Black-hair Matsusaka Pork seasoned with lemon, sesame leaf and seasonal vegetables. Right: Sweet Pea Soup with Fresh Bream, all made with the freshest, seasonal ingredients. They buy everything on the day they cook it, and use only salt and olive oil. Canoviano imports one-of-a-kind Salvagno olive oil from Italy.
B. Made with shrimp imported from Japan and Taiwan's very own fresh mullet, this pasta dish may be served as an appetizer, but has multi-layered flavors that you will enjoy. At the moment, lunch set meals are priced at either NT$980 or NT$1,380, and dinner at NT$1,880 or NT$2,880. They also allow you to create your own recipe; just call and reserve in advance.