The story
Taken from the character “承” (inheritance), Sho inherits not only the philosophy of Japanese culture but also the traditions of life in Kaohsiung, Taiwan. The restaurant’s name embodies this dual respect – a commitment to both Japanese culinary roots and the local spirit of southern Taiwan, giving birth to a cuisine that belongs to Kaohsiung.
Chef Fujimoto Shoichi was born in 1985 in Yamaguchi Prefecture, Japan. After working in auto repair, he changed course to pursue cooking. He spent four years at Kikunoi Honten in Kyoto, learning the foundations of Japanese cuisine. Later, he moved to Tokyo to train under Chef Hasegawa in the renowned restaurant Den. In 2020, he became the head chef at Sho (then called “Cheng”) in Kaohsiung, bringing his refined skills and philosophy to Taiwan.
Sho offers a tasting menu that changes with the seasons, reflecting the chef’s dedication to using the finest ingredients. The experience is priced at 3,500 NTD per person, with optional wine or tea pairings at 1,500 NTD each. Guests can also upgrade to a special clay pot rice dish for an additional 700 NTD. The menu is non-vegetarian and designed for adults aged 16 and above. The restaurant’s Michelin one-star recognition highlights the high quality of cooking here – a natural fit for the precise, elegant kaiseki-style dishes that Fujimoto crafts.
The dining space is open and intimate, with counter seating that allows guests to watch the chefs at work. The tone is semi-formal, and the service is attentive but unhurried. Meals typically last about three hours, offering a quiet, immersive evening. Sho’s commitment to Japanese cuisine, expressed through the lens of Kaohsiung, makes it a destination for anyone seeking a thoughtful, polished dining experience.
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