The story
NOBUO’s cuisine is built on locally grown, premium seasonal produce and the regional diversity of Taiwan. Dishes are created with techniques and influences from around the world, embodying what the team calls “progression and purpose.” The kitchen connects food to the land and the people, paying homage to culture while offering fine cuisine, wine, and personable service that imparts knowledge and story. The restaurant is run with an ethical, sustainable ethos—a place where guests love to eat and staff are proud to work.
Born in Taipei and raised in Tokyo, Nobu Lee began his career washing dishes at 17 in New Zealand. He trained in both classic and modern kitchens across Tokyo, Paris, Sydney, Melbourne, and Auckland. Now life has come full circle: he is “more than satisfied and happy to share his passion and cuisine in his hometown—Taipei.” His philosophy: “Fine dining is about how I show my philosophy without showing the technique and express myself without talking.”
NOBUO offers a 10-course chef’s omakase menu (available at lunch and dinner) and a 7-course lunch menu. Both highlight the kitchen’s commitment to seasonal, local ingredients transformed through international perspectives. The restaurant’s Michelin One Star recognition reflects the precision and care in every plate. The team, led by Restaurant Manager Heidi Peng and Senior Sous Chef Gua An, delivers thoughtful, professional service that complements the food and wine pairings.
Located at 1F, No.8, Tai’an Street in Taipei’s Zhongzheng District, NOBUO provides a setting where the focus is squarely on the meal and the stories behind each ingredient. The contemporary approach is evident in every course, from technique to presentation, without unnecessary flourish. It is a restaurant that lets the produce and the philosophy speak for themselves.
Recognition
Ambience
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