Motoichi × Yamazaki hosts a Taipei collaboration on November 3–4 at NT$11,000 plus service
Chefs Dong Shi-song and Shiro Yamazaki will join forces at Motoichi for an autumn menu connecting tempura and kappo, with chestnuts, seafood, lotus root and black truffle.
How can tempura’s frying rhythm connect with the progression of a kappo meal? Taipei’s Motoichi has announced a two-day autumn collaboration with Yamazaki, scheduled for November 3–4, 2026, at Motoichi’s Zhongxiao East Road address. Yamazaki founder Shiro Yamazaki will visit Taiwan to create an omakase menu with Motoichi head chef Dong Shi-song. The announced price is NT$11,000 per person plus a 10% service charge, bringing the total with that charge to NT$12,100.
More than placing two signature menus together
According to brand information issued on October 27, the collaboration centers on autumn ingredients, with chestnuts, Japanese spiny lobster and snow crab setting seasonal cues. Motoichi brings a tempura focus, while Yamazaki contributes layered kappo techniques. The interest lies beyond the ingredient list: different cooking methods must fit into the same dining period. Tempura’s immediacy after frying and the pacing of sauces, thickened broths, and alternating hot and cold dishes make sense within the progression of a complete menu.
Announced elements include an opening involving chestnuts and walnuts, Japanese spiny lobster, sashimi, and tilefish with Palermo sauce. The menu also mentions shark fin with a scallop sauce and tempura combining lotus root and black truffle. These outline the planned dishes without specifying a full course count, so they should not be assembled into an assumed fixed-length menu. Identifying the ingredients and techniques central to this collaboration offers more insight than treating expensive seafood as its only source of value.
Reading autumn through batter, roots and dessert
Lotus root and black truffle give tempura a role beyond seafood, bringing root vegetables into contrasts of aroma and texture. Dessert is announced as Yamazaki ice cream with sweet potato caramel sauce, with an alcoholic aroma forming part of the brand’s description. Across chestnuts, lotus root and sweet potato, autumn is represented through more than luxury ingredients: the different starches also invite attention to richness, lightness and portion progression.
The press materials include a photograph of the two chefs, Motoichi tempura and Yamazaki’s charcoal-grilled soft-shell turtle. The latter two are reference images of the brands’ cooking. The turtle dish is not named in this event’s announced menu and should not be read as guaranteed for November 3–4. Seeing the photographs as context for each restaurant before returning to the collaboration menu keeps established signatures distinct from the limited event.
A reference photograph of Motoichi tempura, not a record of dishes served at this event.Yamazaki’s signature charcoal-grilled soft-shell turtle, shown as reference rather than a guaranteed event dish.
Price, address and points to establish before booking
The address is 1F, No. 11, Alley 27, Lane 216, Section 4, Zhongxiao East Road, Da’an District, Taipei. Select a November 3 or 4 service through Motoichi’s official Inline booking page. NT$11,000 plus service is the special-event price, distinct from the regular lunch and dinner options shown on the page. The announcement does not specify drinks pairings or additional inclusions, so check the selected package when booking. It also does not establish that every service currently has seats available.
Motoichi’s general booking rules ask diners to disclose restrictions and allergies in advance. Fish, shrimp, crab and vegetables share frying oil; seafood-free, fish-free and vegetarian menus are not offered. The restaurant also advises allowing approximately 2.5 hours and prohibits flash or lighting equipment at the counter. Establishing dietary needs, the date and available dining time first leaves room to focus on how the two chefs handle autumn flavors in one shared setting.
