fumée: Exploring the Art of Yakitori and Fire

Located on B3 of the Regent Taipei, fumée is a yakitori kappo restaurant filled with passion and creativity. Newly listed in the 2025 Michelin Guide for Taipei, it is the first international branch of Osaka’s Michelin-starred yakitori restaurant, “Yakitori Ichimatsu.” While honoring the legacy of its Japanese roots, fumée combines local Taiwanese ingredients and diverse techniques to bring new life to yakitori cuisine.

The name fumée, meaning “smoke” in French, reflects the restaurant’s philosophy. Its logo is inspired by the "Ding Hexagram" from the I Ching, symbolizing the sacred importance of fire in cooking. Here, every dish becomes a vibrant dialogue between fire and ingredients. Chef Shunsuke Kasahara, adhering to the philosophy of "playing with fire," masterfully employs steaming, frying, smoking, and grilling to showcase the multi-layered flavors of his carefully selected ingredients. For him, truly understanding fire is the key to unlocking its full potential and turning food into art.

At fumée, yakitori is elevated beyond a simple chicken skewer into a meticulously curated gastronomic journey. The restaurant offers a 16-course yakitori kappo tasting menu, transitioning from light to bold flavors to create a harmonious experience. Only premium local Taiwanese chicken breeds, such as tender Luhua chicken, flavorful Zhudi chicken, and richly marbled black-feather native chicken, are used, with each part prepared to highlight its unique characteristics. Signature dishes include three-day marinated grilled quail eggs, whiskey barrel-smoked chicken wings, and a two-step salt seasoning process—first with refined Japanese Hakata salt for initial flavor, then with Taiwanese fleur de sel to enhance texture and depth.

fumée’s creativity extends beyond traditional yakitori, bringing a fresh perspective to every dish. Highlights include a warm "oden" starter where ricotta cheese replaces traditional tofu, offering unexpected richness, and the crispy grilled chicken tail skewer, which surprises diners with its delightful texture. The final touch of the meal is a heartwarming kamameshi, a pot-cooked rice dish enriched with chicken broth, chicken floss, and corn, leaving guests with a memorable and satisfying conclusion to their dining experience.

The magic of fumée is not only found in its exquisite cuisine but also in its ambiance and service. The counter seating, surrounding the grill, offers diners an up-close view of the chef’s meticulous craft. The interior design blends black iron and wood, illuminated by soft orange lighting that evokes the glow of embers, creating an elegant yet inviting atmosphere. Chef Shunsuke Kasahara adds a personal touch to the experience, warmly greeting every guest before the meal, engaging with diners throughout, and personally bidding them farewell at the door, leaving a lasting impression of unparalleled hospitality.

This restaurant is more than just a Michelin Guide recommendation; it is a rising star in Taipei’s culinary scene. fumée beautifully showcases the deep artistry of Japanese yakitori while integrating Taiwan's culture and local ingredients, offering flavors that are both familiar and innovative. For yakitori enthusiasts and seekers of refined dining experiences, fumée is a must-visit. Here, yakitori is not just food—it is an exquisite art form, a celebration of fire, and a journey to savor.

(Photo source: fumée)