Zan

The story

Zan Teppanyaki & Shoto Sushi – Michelin-Recognized Japanese Dining in Taipei

Zan Teppanyaki & Shoto Sushi

In Taipei’s Shilin District, Zan brings together teppanyaki and sushi under one roof. The restaurant describes itself as “the pinnacle of Teppanyaki Cuisine,” a place where the cooking technique is constantly refined to let ingredients speak for themselves. The kitchen uses methods like grilling, pan-searing, and steaming to coax out the natural essence of seasonal produce and seafood. The result is a style of Japanese cuisine that feels both grounded and inventive.

The space is designed for comfort and privacy. A semi-open table accommodates 7–9 guests, while enclosed rooms and a private dining area with a yew-wood tabletop seat 8–10. After the meal, guests move to the French Hall for dessert and drinks. The atmosphere is polished but unhurried, suited to everything from business dinners to family gatherings.

General Manager Jack Yeh leads the kitchen. His career spans decades and includes cooking for four Taiwanese presidents and 26 foreign envoys. He is particularly known for his mastery of sauces—his foie gras preparation won the French Presidential Award, and his signature duck liver sauce has drawn praise from French chefs. After a stint as culinary consultant at Sunrise on the Bund in Shanghai, Yeh returned to Taipei to create new dishes and pair them with world-class wines. The restaurant’s wine cellar offers a rotating selection of bottles by the glass or bottle, with expert pairings guided by Deputy General Manager Tarren Chen, a veteran sommelier.

This commitment to craft and quality has earned Zan a place in the Michelin guide, which lists it as Recommended. For diners seeking Japanese cuisine that balances precision with warmth, Zan delivers without fanfare—just careful cooking, thoughtful service, and a setting that lets the food take center stage.