Yuan Yi: The Pinnacle of Liquid Nitrogen Tempura | Taipei Michelin One Star
A new Michelin one-star entrant in 2025, Yuan Yi introduces techniques from Tokyo's famous Motoyoshi. Using liquid nitrogen to create feather-light batter, it sets a new benchmark for tempura in Taipei.
TL;DR / Quick Summary
A new Michelin one-star entrant in 2025, Yuan Yi introduces techniques from Tokyo's famous Motoyoshi. Using liquid nitrogen to create feather-light batter, it sets a new benchmark for tempura in Taipei.
Yuan Yi: The Pinnacle of Liquid Nitrogen Tempura
In the 2025 Michelin Guide, Yuan Yi, a restaurant dedicated to high-end tempura, made a strong debut by earning one star. Through a technical collaboration with "Tempura Motoyoshi," a Tokyo institution with 14 years of Michelin experience, Yuan Yi brings the ultimate spirit of Japanese craftsmanship to Taipei, showcasing the art of "simultaneous steaming and frying."
1. Aesthetic Space: The Art of Counter-Side Frying
The design of Yuan Yi is minimalist and refined, with the focus entirely on the deep-frying pot at the counter. Guests can watch the chef's fluid movements up close: coating, dipping, listening to the sizzle, and lifting the perfectly fried pieces. The restaurant uses high-quality imported sesame oil, which is fragrant but light, ensuring almost no oily smell throughout the meal—only the pure aroma of the ingredients.
2. Culinary Philosophy: The Scientific Magic of -196℃
Yuan Yi's secret weapon is Liquid Nitrogen. The chef uses liquid nitrogen at -196℃ to remove moisture from the flour, allowing the batter to achieve unprecedented lightness and crispness. This thin batter locks in the moisture and umami of the ingredients instantly, resulting in a texture that is "dry and crisp" without being "greasy."
Furthermore, the restaurant precisely controls the frying oil temperature to decimal points, ensuring each ingredient is showcased at its optimal texture.
3. Real User Insights
Connoisseur’s Notes:
- Shrimp Trio: The shrimp tempura (Ebi) is presented in stages. First is the Shrimp Senbei (heads fried crisp like crackers), followed by the Light-Batter Fried Shrimp for a delicate texture, and finally the Crispy Shrimp Body. Three layers to showcase the full vitality of a single shrimp.
- Signature Dish: The Shiso Uni Tempura is another highlight. The shiso leaf, fried to ultimate crispness using the liquid nitrogen batter, wraps around sweet, creamy sea urchin—a luxurious blend of hot and cold, crispy and soft.
- The Perfect Finish: Many diners eagerly await the Tendon (Tempura Bowl) at the end of the meal. Paired with rice cooked in a "Kumoi Kiln," which is distinct and fragrant, it is the most satisfying conclusion to the Omakase journey.
4. Practical Information
- Location: Da'an District, Taipei City (please check official sources or Google Maps for the exact address).
- Operating Hours: By reservation only, typically offering lunch and dinner sessions.
- Booking: Seats are extremely limited; booking through the inline system in advance is recommended.
Explore More Michelin Delights: Are you interested in Japanese counter-side dining? Don't miss the Edomae sushi experience at Sushi Akira.