Industry Watch

Entering the ninth year in Taipei since he traveled from Tokyo back in early 2014, Chef Ryohei Hieda is among the first of the new-generation Japanese chefs living in Taiwan. As one of the foreign chefs to have unearthed some of the best ingredients that even locals didn’t know about, Ryohei Hieda has pioneered a brand new perspective where he believes that the quality and variety of vegetables in Taiwan are well suited to Japanese cuisine. Before opening Shoun RyuGin, Ryohei Hieda and Seiji Yamamoto, founder of Tokyo RyuGin travelled around the island in search of the best regional produce, hoping to deliver similarly creative cuisine leveraging the richness and diversity of local ingredients.