AKIN

Summer is the season for European Blue Lobster, a rare and beautiful delicacy. Known for their exceptionally hard dark coloured shells, Blue Lobsters boast firmer meat and deeper flavour than their American counterparts.

Our summer menu features char-grilled Blue Lobster served with a delightful sambal butter that highlights its full-bodied ocean flavour.

夢幻奢華的鮮活藍龍蝦，6~8月正為盛產期，
美麗湛藍甲殼，又有海中藍鑽美譽。
生長期較一般龍蝦更長，數量稀少珍貴。
肉質細緻飽滿，鮮味濃郁甘美，
AKIN夏季菜單以炭烤方式搭配參巴奶油醬，展現藍龍蝦迷人風味。

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Introducing our new summer menu:
Akami, Osetra Caviar, Mushroom Vinegar

Start your journey with buttery bluefin tuna, creamy mountain yam, and Osetra caviar. This decadent appetizer is finished with a blend of tangy Zhenjiang vinegar and brown sugar syrup to enhance the natural flavours.

🍽️夏季菜單7/13登場🍽️
首道「黑鮪赤身、Osetra魚子醬、蘑菇醋」振奮炎夏萎靡味蕾!
日本黑鮪魚背肉切條狀，如享用冷麵般拌入酪梨山藥醬與魚子醬，
黏稠柔和酪梨山藥醬將黑鮪赤身的鮮爽Q彈、干蔥香氣、醃桃子的酸甜脆感完美結合，加入鎮江醋與黑糖蜜調製的蘑菇醋明亮酸香氣息誘人食慾大開!

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

🩷 Rhubarb, Sakura, and Yogurt

This ethereal dessert is reminiscent of an intricate floral dress. Frozen yogurt is combined with licorice-marinated rhubarb, house made sakura jam, and nitrogen ice cream. The fruity freshness is like a cool breeze on a hot summer day.

🩷大黃、櫻花、酸酪
仙氣飄飄的前甜點，彷彿少女粉嫩花洋裝翩然上桌！
酸乳酪冰淇淋為底搭配甘草糖漬大黃、自製櫻花果醬及奶油餅乾，覆蓋大黃、櫻花及萬壽菊製成的氮氣碎冰，沁涼酸香一掃夏日酷熱。

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

🧀 Blue Cheese Donut, Mulberry, Walnut

The distinct flavor of French Auvergne blue cheese might be intimidating, but when combined with mulberry jam as the filling for a delicate donut, its rich, tangy layers become an unforgettable experience, perfectly bridging the main course and dessert.

🧀藍紋乾酪甜甜圈、桑葚、核桃
個性鮮明的法國奧弗涅藍紋乾酪可能讓人卻步，
但結合桑葚果醬為內餡製成精巧甜甜圈後，濃郁酸香層次令人回味無窮，成為主菜與甜點之間的完美銜接。

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Wagyu Char Siu, Black Garlic, Tomatillo Salsa

This dish brings together Chef Kin’s core culinary memories with Hong Kong style char siu and Shanghainese vegetable rice.

Australian M9 Wagyu short rib is marinated in char siu sauce and black garlic for 48 hours, then charcoal-grilled until medium rare. The vegetable rice is mixed with bamboo shoots, bok choy, lemon leaf, and peanuts for added richness and a refreshing crunch.

溫暖家鄉味與年少上海打拼的味蕾記憶，成就本季肉品主菜~
🍽️和牛叉燒、黑蒜、墨西哥酸漿

Chef Kin結合港式叉燒與上海菜飯，選用澳洲M9和牛牛小排以叉燒醬調入黑蒜醃漬48小時後炭烤，微酸墨西哥酸漿莎莎醬平衡和牛叉燒濃厚腍甜。鋪底菜飯拌入以日本A5和牛油脂自家醃製熟成的Lardo取代金華火腿的鹹香油潤，檸檬葉花生、筍丁、青江菜增添爽脆口感。

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)
#台北餐廳 #台北精緻料理 #台北美食 #米其林

Coffee, chocolate, and tangerine ☕ 🍫 🍊

A decadent fusion of French nougat with rich mocha and sweet honey, is topped with fragrant tangerine sorbet and airy ginger foam to create a fresh and dreamy dessert that dispels the early summer heat.

🍴咖啡、巧克力、椪柑☕ 🍫 🍊
法式牛軋糖冰糕融合咖啡香醇微苦與蜂蜜清甜，沁涼化口，
煙燻氣息的70%馬頓巧克力製成摩卡甘納許，佐果香馥郁的椪柑雪酪，
輕盈薑汁泡泡帶來清新尾韻，驅散初夏燠熱

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

⭐AKIN X SOIGNÉ: A Four-Hands Event⭐

This July, we are proud to host Chef Jun Lee of two Michelin starred Soigné from Seoul. Together with Chef Kin .cooks, he will present a special collaborative menu in celebration of AKIN’s first anniversary.🎉

Chef Jun is renowned for his use of Korean ingredients, and follows a traditional therapeutic approach, where eating seasonal ingredients at the right time is thought to enhance the healing properties of food.

Join us for this unique culinary experience that will surely be a feast for the eyes and the soul.

⭐AKIN X SOIGNÉ Four-Hands Event⭐
📅 Date: July 5-6, 2024 (Lunch/Dinner)
💲 Price: NT$9,880 + 10% for 11 courses, including wine pairing

🔗 Limited seats, book now: https://inline.app/booking/Akin/Akin
☎ 02-2509-1070 (Available 15:30-17:30)
📍 No. 8, Lane 92, Section 1, Jianguo North Road, Taipei

AKIN迎來一週年，米其林星廚林明健邀請首爾米其林二星SOIGNÉ李駿主廚Chef Jun客座。
Chef Jun擅長使用韓國山海原野食材，結合食療、節氣，展現當代首爾料理。
雙廚聯手精彩呈現融合兩人成長背景、飲食文化與季節時令的美味盛宴。

⭐AKIN X SOIGNÉ四手聯彈星級饗宴⭐
日期：2024/7/5~7/6 午餐/ 晚餐
餐價：NT$9,880+10% 共11道料理含餐酒搭配

🔗席次有限，立即預約 https://inline.app/booking/Akin/Akin
☎02-2509-1070(接聽時間15:30-17:30)
📍台北市建國北路一段92巷8號

Japanese black abalone or Kuro Awabi, is known as the diamond of the sea. This delicacy is best enjoyed from spring to early summer.

Our Kuro Awabi is slow cooked for eight hours and served with abalone liver hollandaise, chili oil, and chive purée. The savoury richness and subtle heat combine to form an intoxicating bite.

🍽️日本黑鮑、韭菜、鮑肝荷蘭醬
日本黑鮑被譽為海之黑鑽，春季至初夏為最佳賞味期，慢煮八小時造就Ｑ軟質地，佐鮑魚肝荷蘭醬與麻辣油、韭菜泥，黑鮑豐厚口感堆疊肝醬濃醇酸香，予以味蕾極致鮮味，尾韻麻香與韭菜辛香映襯黑鮑濃厚滋味。

🔗預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Our fourteen day dry-aged duck offers an unparalleled depth of flavour. The rich crispy skin is complemented by the distinctive tang of green plum, and the delicate crunch of endive.

選用彰化芳苑玫瑰鴨，保留含血量20%，自家乾式熟成10~14天，風味更為凝聚。融合港式脆皮鴨工序，外皮香脆、三分熟肉質瑰麗香嫩，沾佐發酵青梅、烏梅製成醬汁，配搭千層苦苣派，酸甜醬汁與清脆微苦氣息平衡濃郁肉感。

預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食

休假日午間輕鬆享受美味精緻儀式感💖
週末午間短版菜單伴隨春季菜單喚醒春日味蕾

本季以「Refresh」為主題，選擇白蘆筍、草莓、墨西哥酸漿、桑葚等春天果蔬，
搭配Osetra魚子醬、胭脂蝦、毛蟹、金目鯛、和牛等頂級食材，
為餐盤增添繽紛春意與輕盈節奏，味蕾感受煥然清新!

🍽週末午間短版菜單NT$5880+10%/人，七道料理附咖啡或茶

預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐六~日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Red bean, dried tangerine peel, lotus seeds

Both Chef Kin and Pastry Chef Nana were born and raised in Hong Kong. This season they were inspired to create a dessert based on a classic Cantonese sweet soup.

Red bean soufflé is baked inside a hollowed pomelo and finished with a tangerine glaze. The sweet filling and cloud-like texture is enhanced by a delicate citrus-aroma.

紅豆、陳皮、蓮子

和Chef Kin同為香港人的甜點主廚Nana，創意結合冬季必食的港式糖水陳皮紅豆沙及經典法式甜點舒芙蕾，以烘烤過的椪柑皮為容器，灌注陳皮紅豆沙餡及蓮子、蜜漬蜜柑，烤至膨潤的舒芙蕾外層刷上陳皮汁，入口滿是溫婉豆香與淡雅柑橘香，口感輕綿如雲，潤澤殘冬早春的脾胃。

Snow crab, corn tofu, cherry tomatoes

Sweet Japanese Matsuba crab is meticulously hand-picked and formed into a sphere with Grouper paste. Each delicate dumpling is then served on a bed of sweet corn flavoured egg tofu and drizzled with vibrant scallion oil. The result is both a feast for both the eyes and the palate.

把握冬季鮮味🦀
松葉蟹、玉米豆腐、櫻桃番茄

被譽為冬季味覺之王的日本松葉蟹肉質緊緻鮮甜，佐細柔甜美玉米豆腐，伴隨酸爽櫻桃番茄，翠綠蔥油彷彿美味聚光燈，清朗蔥香提亮整道料理。

There is nothing more indulgent than a long, leisurely lunch.

We are thrilled to announce that starting from April 20th,
AKIN will be offering weekend lunch, featuring a 6 course tasting menu priced at NT$5880+10% per person.

Experience Akin: https://reurl.cc/NyOj26

還有什麼比週末睡到自然醒，接著享用一頓美味午餐更幸福?
很開心向大家宣布，AKIN自4/20起供應週末午餐，
提供每人NT$5880+10%午間精選菜單，
六道菜式，另含乳酪蛋糕、果物與小點心，
週末午間時光輕鬆體驗AKIN料理精華🍴

預約品嘗 https://reurl.cc/NyOj26
🕕營業時間：週末午餐4/20起六、日12:00~15:00；晚餐三～日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Lobster, Salted Egg Yolk, Congee

Our winter lobster dish evokes Chef Kin’s childhood memories growing up in Hong Kong. Lobster is char-grilled to perfection and served with cozy seafood congee, rich salted egg yolk, and a sprinkling of spicy “typhoon shelter” crumbles.

Chef Kin冬日香港味覺記憶，是暖呼呼的海鮮粥、濃郁金沙與香辣避風塘!

🍴龍蝦、鹹蛋黃、粥
結合海鮮粥、金沙、避風塘等元素華麗呈現龍蝦厚實鮮甜，
備長炭串烤增添燻香與食趣，干貝、蠔乾造就飽滿海味，
佐自家醃漬酸白菜，為微冷初春注入暖香。

預約品嘗 https://reurl.cc/NyOj26

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Peony shrimp, Ossetra caviar, Kyoho grapes

Peony shrimp tartare served on a bed of Kyoho grape jelly and topped with premium Osetra caviar, creates a burst of fresh, savory, and tangy flavours that evoke the essence of early spring.

牡丹蝦、Osetra 魚子醬、巨峰葡萄

肥美鮮甜北海道牡丹蝦，經魚露及炭烤蔥綠調味更顯旨味，與帶有堅果隱味的鹹鮮Osetra魚子醬共演飽滿海味，搭佐溫和大頭菜泥、辛香芥末、爽脆A菜丁與酸甜巨峰葡萄晶凍，不同層次蔬果甜味與多重口感於味蕾舞動早春之鮮。

To the women who lead with passion and purpose, Happy International Women’s Day!

餐廳內外場充滿熱情與活力的女力們!
謝謝妳們的付出與努力，
國際婦女節快樂!

#婦女節

Reservations for April are now open!

Please note that AKIN will be closed on March 24th for our annual staff outing. We will reopen on March 26th. Thank you for your understanding, and we look forward to welcoming you soon.

AKIN即將開放四月份訂位。
3/24~3/25員工旅遊春酒，3/24(日)暫停營業，
調整為加開3/26(二)營業。
歡迎預約品嘗晚冬早春菜單🍽️
🔗 https://inline.app/booking/Akin/Akin

AKIN早春菜單，山林海味傳遞節慶喜悅
🔗預約品嘗 https://reurl.cc/NyOj26

春寒料峭，身心需能量滋養與豐富味覺療癒。
AKIN以法式料理為本，融合Chef Kin香港成長記憶與鍾愛的南洋、日式風味。
北海道牡丹蝦、松葉蟹、馬糞海膽、金目鯛等頂級海鮮，搭配台灣巨峰葡萄、金蜜玉米、櫻桃番茄等時令蔬果，循序演繹冬春海鮮腴美。
融合港式風情的避風塘碳烤龍蝦海鮮粥與脆皮鴨胸洋溢慶典歡愉；
鹿肉主菜佐摩卡醬帶來豐厚滋味與滿滿幸福感；
前甜點堆疊多國草莓緋紅色階酸甜層次與溫柔南北杏米布丁相佐；
主甜點揉合港、法經典熱甜點陳皮紅豆沙與舒芙蕾展現暖心甜蜜。

🕕營業時間：週三～週日18:00~22:00
📍台北市建國北路一段92巷8號
☎️02-2509-1070(電話接聽時間15:30-17:30)
#台北餐廳 #台北精緻料理 #台北美食 #米其林

謝謝大家對AKIN的支持，
喜迎金龍年，祝大家
新年快樂🧧龍舞春風🐉萬事如意

The AKIN Family wishes everyone a Happy Lunar New Year!

May your endeavors be as powerful as the dragon’s roar, and your journey be filled with abundant blessings🐉🧧

🍓 Strawberries, almonds, and rice

Our new pre-dessert features freshly picked winter strawberries and velvety rice pudding with almonds. This seemingly simple pairing offers a sensuous depth of flavour.

🍽️ Experience AKIN: https://inline.app/booking/Akin/Akin

紅艷草莓，就如情人熱戀的❤️
🍓草莓、南北杏、米
熊本新鮮草莓的清香➕大湖草莓的甜美➕波蘭草莓的緋紅
彷彿愛侶間層層堆疊的美好回憶
溫潤的南北杏米布丁，是兩人間的溫柔絮語

🍽️預約浪漫 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Explore the rich comforts of our winter dishes.

Our latest menu features the bold, yet refined flavour of venison ribeye, artfully wrapped in delicate caul fat.

Reserve your seat today.
https://inline.app/booking/Akin/Akin

隆冬時節，味蕾渴望濃醇氣息撫慰…
全新冬季菜單主菜獻上『鹿肉、摩卡、金棗』，豬網油悉心包覆鹿肉肋眼，賦予精瘦鹿肉油潤，華麗呈現奔放而不失細膩的風味。

搶先品嘗冬季菜單 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

A culinary nostalgia with Chef Kin’s winter masterpiece

Wagyu beef, tomatoes, and Korean sesame leaves harmonize with Chinese sausage, shrimp, and chestnuts, all wrapped in seaweed and grilled to perfection.

The smoky sweetness of bell pepper-infused tomato sauce and Chef Kin’s signature Korean spicy sauce add layers of sophistication, promising a sensational and harmoniously balanced dining experience.

港式生炒糯米飯，是Chef Kin冬日的鄉愁…

🍴和牛、番茄、韓國芝麻葉
加入臘腸、肝腸、蝦米、栗子的港式生炒糯米飯鹹香軟糯，
以海苔包捲，與塗刷蒜醬炭烤至三分熟柔嫩腴美的日本和牛一齊入口，味蕾脾胃愉悅滿足，甜椒煙燻番茄醬、特製韓式辣醬不同層次的酸香，平衡豐富油脂。

🔗預約 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

AKIN Lunar New Year Hours of Operation:
We will be closed from 2/8 to 2/13.
We will open on Valentine’s day 2/14!❤️

AKIN春節營業時間
2/8(小年夜)~2/13(大年初四)店休
2/14(大年初五)恢復營業

A harmonious blend succulent peony shrimp and rich tuna, served on a crisp Japanese monaka shell, creates an elegant fusion of East snd West.

日本最中餅與鮮甜牡丹蝦、腴美鮪魚的優雅和洋交融…

🍴牡丹蝦、鮪魚、魚露
匯集牡丹蝦頭極致鮮味精華的晶凍、椰奶優格香草醬、泰式青檸清香貫穿其中，平衡柚子芥末嗆香。
以手取食，一口盡嘗化口餅皮淡雅米香盛載的多重鮮味。

🔗預約 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

🐟 Kinmedai, Sweet Peas, Champagne Cream
During the winter season, Japanese Kimedai is at its prime. The charcoal grilling enhances its captivating smoky aroma. Chef Kin adds a touch of Chinese Vinegar, brewed with ginger, to convey the warmth and flavors of Hong Kong. Paired with sweet peas, premium fish roe, and a Champagne butter sauce that complements seafood perfectly.

不時、不食，把握食材當旬最佳風味…

🍴金目鯛、甜豆仁、香檳奶油
日本金目鯛冬季正值肥美，炭烤增添迷人煙燻香氣，
Chef Kin加入八珍香醋熬煮之薑醋增傳遞香港情懷與暖香，
佐甜豆、頂級魚子醬及與海鮮絕配的香檳奶油醬享用。

🔗預約 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

We wish everyone a Happy New Year! 🎉

As we embrace the arrival of 2024, AKIN remains dedicated to crafting exceptional cuisine and creating unforgettable dining experiences for you. 🍽️

AKIN團隊祝大家新年快樂🎉
迎接全新2024，AKIN將繼續用心創作美味料理，
為您創造獨特難忘的用餐體驗🍽️

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Four Season Oolong, Star Fruit, Sugar Cane

Known for its distinctive flavour, reminiscent of ripe pear, green grapes, and orange, starfruit pairs perfectly with refreshing four seasons oolong tea and sugar cane, and serves as a delightful palate cleanser.

🥄四季春、楊桃、竹蔗茅根

發想自香港秋冬滋養飲品竹蔗茅根水及台灣古早味醃楊桃，
以竹蔗茅根凍為主軸佐茶韻芬芬的四季春冰淇淋，襯以新鮮與醃漬楊桃特有果韻酸香，展現清麗東方味。

預約品嘗秋季菜單 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林

Eel, sunchoke, and XO hollandaise

In the fall and spring, eel is richer in fat, we paired it with sunchokes which have a nutty and earthy flavor, to reflect the season.

We combine traditional French Hollandaise sauce with XO sauce, is rich and flavorful.

✨凝聚秋冬海陸季節風味與東西跨界美味✨
🍴鰻魚、菊芋、XO荷蘭醬
秋春之間的鰻魚油脂較夏季更為豐美，
白鰻清酒清蒸再刷叉燒醬備長炭燒烤。
外皮瀰漫焦糖甜香，肉質細膩鮮彈，
佐蘊含大地香氣的烤菊芋呼應季節感，
融合港式XO醬的荷蘭醬泡沫鮮香濃郁。

預約品嘗秋季菜單 https://inline.app/booking/Akin/Akin

#台北餐廳 #台北精緻料理 #台北美食 #米其林