Hosu

The story

Hosu Taipei: Michelin-Starred Taiwanese Contemporary Dining

A Tiny House with a Mission

Hosu calls itself a humble tiny house. In Taipei’s Da’an District, behind an ancient door, lies a peaceful garden where the evening begins with a bonfire, dance, and song. This is the setting for a Taiwanese contemporary experience rooted in the island’s land and traditions.

Sustainability is central to Hosu’s philosophy. The kitchen aims to increase ingredient utilisation to 70%, reduce waste, and convert kitchen scraps into natural fertiliser through earthworm digestion. By 2025, the team plans to source 95% of its ingredients from Taiwan, lowering carbon emissions while supporting local suppliers.

Episodes of the Land

The menu unfolds in themed episodes. The current chapter, “Mother Land,” explores soil, fragrance, fermentation, and sauce-making – a winter’s reserve blooming into summer. Previous episodes have included “thâu-tńg-kheh,” a poetic welcome that invites guests to join the house for a great night.

This thoughtful, land-honouring approach earned Hosu a Michelin star in 2025, a recognition of its high-quality cooking and commitment to sustainable gastronomy – what the restaurant calls “Gastronomie Durable.”

A Home for Taiwanese Makers

Hosu’s new home doubles as a showcase for Taiwanese craftsmanship. The dining table comes from Waza n Table, a Tainan studio that designs furniture with artisans. Knives are forged by Inner Light, combining forging, woodworking, and lacquerware. Ceramic pieces are by Leon K Ceramics, and rattan furniture by Mattan brings a sustainable twist to traditional design.

These collaborations are central to Hosu’s identity – a platform for makers who share a deep love for Taiwan. Every object in the room tells a story of skill and place.

A Meal That Matters

Dining at Hosu is an immersion in Taiwanese contemporary cuisine, where every element – from the food to the furniture – honours the land and its people. The Michelin star speaks to the quality of the cooking, but the restaurant’s true ambition is larger: to nurture the land, support local artisans, and build a sustainable future for Taiwan’s culinary scene.