blu koi | AI Fine Dining

Name: blu koi
Address: No. 3, Alley 17, Lane 300, Section 4, Ren'ai Rd, Da’an District, Taipei City, Taiwan 106, 台北市, TW
Telephone: +886 909 586 315
Price range: $$$$

blu koi

blu koi is located in 台北市, specializing in Taiwanese Fine Dining cuisine, with a Google rating of 4.5/5, average cost ≥NT$3000 per person.

📍 台北市 🍽 Taiwanese Fine Dining ★ 4.5

About

Located in Da’an District, Taipei, blu koi offers premium omakase and kappo dining with French influences, helmed by dual chefs Patrick Dang and Terry Lee.

Cuisine Highlights

Specializing in high-end omakase and kappo with French touches. Lunch omakase NT$2,980 / NT$4,580; dinner NT$4,580 / NT$5,880. Chefs Patrick Dang (HK-born, AU-raised) and Terry Lee (5-star hotel, Kyoto-style) lead the kitchen.

Ambiance

Kyoto-inspired interior, understated elegance, creating a serene dining atmosphere perfect for savoring each course.

Occasions

Ideal for anniversaries, business entertaining, or discerning gourmands seeking an exceptional culinary experience.

What is on the menu at blu koi, and how much does it cost?

Typical price band: ≥NT$3000 per person. The full menu and current prices are set by the restaurant — confirm when you book.

How is blu koi rated?

Google rating 4.5 / 5 (source: Google Maps). We aggregate the public Google Maps rating and restaurant details; we do not reproduce individual review text — read those on Google Maps.

FAQ

Where is blu koi?

Address: No. 3, Alley 17, Lane 300, Section 4, Ren'ai Rd, Da’an District, Taipei City, Taiwan 106

What is the reservation number for blu koi?

Phone: +886 909 586 315

How is blu koi rated?

Google rating 4.5 / 5 (source: Google Maps). We aggregate the public rating and do not reproduce individual review text.

How much does a meal at blu koi cost?

Price level $$$$, roughly ≥NT$3000 per person.

Does blu koi have a website or booking link?

Official website: http://blukoi.com.tw/

How do you book a table at blu koi?

Reservation-based

Who is the chef at blu koi?

Chef: Dual chefs: Patrick Dang (HK-born, AU-raised, intl experience) & Terry Lee (5-star hotel veteran, Kyoto-style)