當季菜單
當季菜單
當季菜單
SEASONAL MENU
SEASONAL MENU
Executive Chef
Akitoshi Takada
Executive Chef
Akitoshi Takada
主廚介紹
Chef’s Note
Japanese chef Akitoshi Takada began his culinary journey at 18 and later refined his craft in France.
He specializes in deconstructing French cuisine into dishes that are relaxed yet profound and enjoys creating "dishes that everyone can share.
Moving to Taitung was first about the simple desire to be with who matters the most. In this new environment, he re-explores the essence of food by immersing his five senses in the local climate and seasonal ingredients.
Executive Chef
Akitoshi Takada
"He tastes local ingredients in every way possible—
truly comprehending them before crafting them into a dish"
For groups of four or more, please make a reservation for meals in advance.
LP Izakaya Menu
LP Izakaya Menu
Established in 2007, Low Pressure is located on the Pacific coast of Donghe, Taitung.
It is one of the earliest restaurant spaces in Taitung that began with a focus on surf culture.
Contact Us
+886 937-579-522
ibu1277@gmail.com
@lp896738
No. 108, Donghe Township, Taitung County, 95942, Taiwan
For Japanese support, please contact:
le10shopstation@gmail.com
Established in 2007, Low Pressure is located on the Pacific coast of Donghe, Taitung.
It is one of the earliest restaurant spaces in Taitung that began with a focus on surf culture.
Contact Us
+886 937-579-522
ibu1277@gmail.com
@lp896738
No. 108, Donghe Township, Taitung County, 95942, Taiwan
For Japanese support, please contact:
le10shopstation@gmail.com
Established in 2007, Low Pressure is located on the Pacific coast of Donghe, Taitung.
It is one of the earliest restaurant spaces in Taitung that began with a focus on surf culture.
Contact Us
+886 937-579-522
ibu1277@gmail.com
@lp896738
No. 108, Donghe Township, Taitung County, 95942, Taiwan
For Japanese support, please contact:
le10shopstation@gmail.com
主廚介紹
Chef's Note
Japanese chef Akitoshi Takada began his culinary journey at 18 and later refined his craft in France.
He specializes in deconstructing French cuisine into dishes that are relaxed yet profound and enjoys creating "dishes that everyone can share.
Moving to Taitung was first about the simple desire to be with who matters the most. In this new environment, he re-explores the essence of food by immersing his five senses in the local climate and seasonal ingredients.
"He tastes local ingredients in every way possible—
truly comprehending them before crafting them into a dish"