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mirei 未麗

@mirei.tw

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Seasonal Contemporary Cuisine
by @mmhg.co 📍Taipei

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以一口清鮮，輕輕喚醒味蕾。

白魽的豐潤，遇上紫蘇的清香、梅子的酸與小黃瓜的爽脆。清新明亮，為一席料理揭開序幕。

A fresh beginning, designed to awaken the palate.

Rich shimaaji meets fragrant shiso, ume, and crisp cucumber. Bright and delicately balanced, each element clears the way for the next. taken in Taipei, Taiwan by @mirei.tw

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6 days ago

鰻與牛蒡，是日本料理裡熟悉的組合；紫蘇，則承載著一段來自韓國的記憶。

在 mirei，我們相信料理有著延續記憶的方式。也希望這份記憶，能在這道料理裡留下些許痕跡。

Eel and burdock, a familiar pairing in Japan; perilla, carrying a memory from Korea.

At mirei, we believe food has a way of carrying memories forward. We hope a little of that comes through in this dish. taken in Taipei, Taiwan by @mirei.tw

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13 days ago

一縷煙霧，映出其中的甜。
炭火烤埔里茭白筍，佐冰涼奶油與自製七味。
在台灣的風土裡，寫下一段熟悉的日本滋味。

A veil of smoke, revealing the sweetness within.

Charcoal-grilled Puli water bamboo, cold butter, and house-made shichimi. A familiar Japanese pairing, reimagined through the sweetness of Taiwanese harvest. mirei taipei, 未麗 taken in Taipei, Taiwan by @mirei.tw

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a month ago

對主廚 @kenta_mirei 而言，海苔一直都是一座橋，連結著一路形塑他料理的三個地方：日本、韓國，以及如今他正在探索的台灣。

For Chef Kenta, nori (のり) has always been a bridge between places that have shaped his cooking: Japan, Korea, and now Taiwan, which he is continuing to explore. taken in Taipei, Taiwan by @mirei.tw

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a month ago

今日，mirei 正式開門迎客。
期待很快與你相見。

Our doors are officially open today.
We look forward to welcoming you at mirei soon. taken in Taipei, Taiwan by @mirei.tw

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a month ago

未麗的核心，是主廚飯塚健太 Kenta Iizuka。

多年歷練於東京與首爾的米其林星級餐廳，形塑了他對料理的理解——精準而克制，在細節之中追求純粹與清晰。如今，這些年累積的技藝與感知，也在未麗的廚房裡落下新的座標。

來到台灣，健太開啟料理生涯的全新篇章。他將一路走來所淬鍊的經驗，與此刻身處的季節、風土及食材展開對話，逐漸勾勒出屬於未麗的季節當代料理：以食材為本，細膩而不張揚，並隨著時間與所在之地持續流動、演變。

在流轉之中持續演進，於時間之間，成為未麗。

At the heart of mirei is Chef Kenta Iizuka.

Years spent at Michelin-starred establishments in Tokyo and Seoul shaped his style of cooking, grounded in precision, restraint and clarity. Now, those sensibilities have set anchor in our kitchen.

In Taiwan, he begins a new chapter, bringing what has shaped him into conversation with the seasons, ingredients and landscape around him. This takes form as mirei’s seasonal contemporary cuisine: thoughtful, ingredient-led, and ever-evolving with time and place.

Constantly evolving, steadily revolving. taken in Taipei, Taiwan by @mirei.tw

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2 months ago

海苔・魚子醬・干貝
Seaweed Tartlet・Caviar・Scallop

薄脆海苔塔殼，藏入海苔佃煮、昆布油醃漬干貝、韓式海苔與魚子醬。
一口之間，是同一片海洋，在不同飲食文化裡留下的味道。

8 月 21 日開放訂位。九月，與 mirei 初見。

Crisp seaweed tartlet, nori tsukudani, kombu-marinated scallop, Korean seaweed and caviar.
One bite, different expressions of the same sea.

Be among the first to experience mirei. Reservation opens August 21st. taken in Taipei, Taiwan by @mirei.tw

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2 months ago

昔日，船隻於河岸停泊; 如今，mirei 讓人於此歇泊。
Where once vessels came to rest, mirei now offers a place to pause.

九月份現已全數訂滿，謝謝大家的期待。
候補名單現已開放，歡迎透過 bio 連結登記。
私人包廂部分日期仍有席次，歡迎透過 email 或電話預訂。

We are now fully booked for September, waitlist is now open via the link in bio.

Private Dining Room remains available on selected dates, available to book via email or phone. Thank you for being part of our beginning. taken in Taipei, Taiwan by @mirei.tw

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2 months ago

｜Tatler Dining｜MMHG 新餐廳，28 歲主廚會端出什麼料理？

MMHG（MUME Hospitality Group）即將在大稻埕開出新品牌「mirei 未麗」，由年僅 28 歲的日本主廚飯塚健太主導他的第一套完整菜單。曾歷練東京米其林二星餐廳 Crony 的他，來到台灣後，從市場與日常飲食找出料理的起點，用乾貨改寫日式高湯、把麻醬涼麵拆解成芝麻與魚卵、文山包種茶融合到松葉蟹飯。這位年輕主廚會如何理解台灣味道，成為 mirei 開幕最讓人好奇的地方。

#Alec
#TatlerTaiwan #TatlerDining #TatlerDiningNews
現在就追蹤 Tatler Taiwan 的 Instagram：@tatlertaiwan
更多餐飲資訊：@tatlerdiningtw by @mirei.tw

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2 months ago

「未」，不是未完成，
而是正在展開，充滿可能。

「麗」，不是華麗，
而是自然流露的內斂之美。

未麗 mirei，
珍惜的，是尚未成形的美，
也是一切走向未來的過程。

9月訂位將於 8 月 21 日正式開放，敬請期待。

“mi” is not about incompleteness,
but a state of becoming, open and full of possibility.

“rei” is not about brilliance,
but a quiet beauty that emerges naturally from within.

mirei is the beauty of what is still becoming.

Reservation for September will be open on August 21. Stay tuned. taken in Taipei, Taiwan by @mirei.tw

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2 months ago

歇 • 泊
願於此，
品味未完成之美，
亦感受其走向未來的軌跡。

Within these walls, we savour beauty still in the making, rooted in the present, yet always moving forward.

Coming soon. Reservation opens August 21st. taken in Taipei, Taiwan by @mirei.tw

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2 months ago