EVENT
YMS Elite Club
A Better Life Experience for YMS Exclusive Members
Tsuna Ogata | Autumn Arrives September 19–20, 2026
September—the season of the Double Ninth Festival. Though the summer heat has not yet fully subsided, the scent of chrysanthemums and matsutake mushrooms carries the quiet arrival of autumn to YMS.
Following the “Spring Arrives” event in March, the YMS Elite Club once again invited Mr. Toshiro Ogata, the Michelin two-star chef of Kyoto’s Saisai, to visit Taiwan in person to present a meal that captures the subtle transitions from summer to fall in Kyoto.In Japanese cuisine, the concept of seasonality is not limited to seasonal ingredients; it is also embedded in traditional customs and people’s reverence for nature. The meal begins with steamed abalone and young ginkgo nuts in a thickened sauce, followed by a bowl featuring chrysanthemums and Obuse chestnuts from Nagano—a dish that evokes the autumn scenery of September through its floral fragrance, sweetness, and clear broth.
The Akashi flounder is inspired by the image of “chrysanthemums covered in cotton.” During the Heian period, nobles would cover chrysanthemums with pure white silk on the eve of the Double Ninth Festival to collect the night’s dew and the flowers’ fragrance; the next day, they would wipe their bodies with the chrysanthemum dew, expressing their wishes to ward off evil spirits, prolong life, and enjoy good health and well-being.Chrysanthemums are naturally silent, but when covered with a layer of white frost, they come to bear the weight of human wishes. It is not a longing for true immortality, but rather, as autumn deepens, a heartfelt wish—through a single chrysanthemum and a night’s dew—for good health and a life lived at one’s own pace.As the meal unfolds, Akashi Spanish mackerel, red sea bream from Maizuru in Kyotango, and Ogata’s homemade dried mullet roe bring the flavors of the autumn sea to the table; Nagano matsutake mushrooms are presented as tempura, charcoal-grilled, and in matsutake rice, infusing the entire meal with the essence of the mountains and forests. A pure, rich broth simmered from wild Shimane soft-shelled turtle was transformed into a bowl of ramen, and the meal concluded on a warm note with freshly grilled warabimochi.
From the first bloom of spring cherry blossoms to the dew-kissed chrysanthemums of autumn, Chef Ogata once again uses his cuisine to convey the seasons and terroir of Kyoto, allowing guests to savor the flavors of autumn from both the mountains and the sea at their tables on Yangmingshan, while capturing a glimpse of Kyoto’s crisp, clear autumn hues.
Toshiharu Hashiba｜Spring Tide Seat 2026.4.3 - 4.4
Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory
The first spring tides are rising, and the flavors are awakening with them.
This is a meal about the sea and time at YMS, which has quietly begun.As the season progresses, the breath of the sea becomes more delicate and transparent. YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.It's not just about sushi technique, it's also about the interpretation of "tenderness".
In the world of sushi, it is customary to talk about technology, origin and heritage.But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - "gentle."The flavors become lighter and quieter.(math.) genusLike a spring tide, it is not ostentatious, but slowly advances."The Seat of the Spring Tide"(math.) genusTitleStarting with an initial bite of vinegared rice--Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.The soft, restrained aroma of rice sets the pace for the entire meal.The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.(math.) genusTo the intertwining of springtime with tuna and the pure taste of shellfish.One by one, like a tidal wave.
Then came the poem-like chapter of Sushi Grips.Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.The chef laughs, "If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness."The experience started withThe tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.(math.) genusThe delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.(math.) genusThe delicate aroma of Hokkaido's "White Sakura" flower fish.(math.) genusThe deep flavor of Miyagi Prefecture's salt kettle tunaFrom the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.(math.) genusThe lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.
With the refreshing pungency of Shizuoka Wasabi(math.) genusBetween each line, the flavor is brought up and the aftertaste is wrapped up.(math.) genusNo extra words, full attention to taste and production.(math.) genusThe story of the Sea of Japan is told on the palate.Mr. Toshiharu believes in it.(math.) genusSushi is not just a technique, it's a kind of thoughtfulness.He adjusts the size, temperature and tempo for each guest.(math.) genusKeep the flavor close to the moment and close to the heart.During the meeting, he quietly communicated with the guests.(math.) genusThe sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.(math.) genusAnd the memory of the warmth of home and time.
When the warmth of miso soup closes the show.(math.) genusFinished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness(math.) genusThe experience of the spring tides slowly recedes into the afterglow.Toshiharu and YMS share a season of tenderness and the sea.
Ogata｜Chunlai 2026.3.6 - 3.8
A Season in Kyoto
Spring in Kyoto begins quietly at YMS.
As the snow melts, we smell the breath of spring.。With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the two Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.
The Japanese often say that spring doesn't start with the blossoms, but with the flavors.
A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.This time, Mr. Ogata was the guest speaker for YMS Elite Club.(math.) genusThe menu was designed under the theme of "Springtime".The scenery of early spring in Kyoto is presented on the table one by one.From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.
The seasons begin in early spring(math.) genusThe flow of human feelings begins with the exchange of customs.。In addition to the food, the husband and wife of the host party entertained the guests in person.The gentle and sincere hospitality makes guests feel like they are in Kyoto.When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.
Tsuna Ogata | Autumn Arrives September 19–20, 2026
September—the season of the Double Ninth Festival. Though the summer heat has not yet fully subsided, the scent of chrysanthemums and matsutake mushrooms carries the quiet arrival of autumn to YMS.
Following the “Spring Arrives” event in March, the YMS Elite Club once again invited Mr. Toshiro Ogata, the Michelin two-star chef from Kyoto’s Saisai, to come to Taiwan in person to present, through a single culinary experience, the subtle transitions from summer to fall in Kyoto. In Japanese cuisine, the concept of seasonality exists not only in seasonal ingredients but is also embedded in traditional customs and people’s reverence for nature. The meal begins with steamed abalone in a sauce made from fresh ginkgo nuts. Chrysanthemums and Obuse chestnuts from Nagano are served together in a bowl, using floral aromas, sweetness, and a clear broth to depict the autumn scenery of September.
The Akashi flounder draws its inspiration from the image of “chrysanthemums covered in cotton.” During the Heian period, nobles would place pure white silk over chrysanthemums on the eve of the Double Ninth Festival to absorb the night’s dew and the flowers’ fragrance; the next day, they would wipe their bodies with the chrysanthemum dew, expressing their wishes to ward off evil, prolong life, and enjoy good health and well-being. Chrysanthemums are, by nature, silent; yet when covered with a layer of white cotton, they come to bear the wishes of the people. This is not a demand for true immortality, but rather, as the colors of autumn deepen, a heartfelt wish—through a single chrysanthemum and a night’s dew—for good health and a life lived at a leisurely pace. As the meal unfolds, Akashi Spanish mackerel, red sea bream from Maizuru in Kyoto’s Kyotango region, and Ogata’s house-made dried mullet roe bring the flavors of the autumn sea; Nagano matsutake mushrooms are presented as tempura, charcoal-grilled, and in matsutake rice, infusing the entire meal with the essence of the mountains. A pure, rich broth simmered from wild Shimane soft-shelled turtle transforms into a bowl of ramen, and the meal concludes warmly with freshly baked warabimochi.
From the first bloom of spring cherry blossoms to the dew-kissed chrysanthemums of autumn, Chef Ogata once again uses his cuisine to convey the seasons and terroir of Kyoto, allowing guests to savor the flavors of autumn from both the mountains and the sea at their tables on Yangmingshan, while capturing a glimpse of Kyoto’s crisp, clear autumn hues.
Toshiharu Hashiba｜Spring Tide Seat 2026.4.3 - 4.4
Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory
The first spring tides are rising, and the flavors are awakening with them.
This is a meal about the sea and time at YMS, which has quietly begun.As the season progresses, the breath of the sea becomes more delicate and transparent. YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.It's not just about sushi technique, it's also about the interpretation of "tenderness".
In the world of sushi, it is customary to talk about technology, origin and heritage.But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - "gentle."The flavors become lighter and quieter.(math.) genusLike a spring tide, it is not ostentatious, but slowly advances."The Seat of the Spring Tide"(math.) genusTitleStarting with an initial bite of vinegared rice--Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.The soft, restrained aroma of rice sets the pace for the entire meal.The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.(math.) genusTo the intertwining of springtime with tuna and the pure taste of shellfish.One by one, like a tidal wave.
Then came the poem-like chapter of Sushi Grips.Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.。The chef laughs, "If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness."The experience started withThe tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.(math.) genusThe delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.(math.) genusThe delicate aroma of Hokkaido's "White Sakura" flower fish.(math.) genusThe deep flavor of Miyagi Prefecture's salt kettle tunaFrom the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.(math.) genusThe lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.
With the refreshing pungency of Shizuoka Wasabi(math.) genusBetween each line, the flavor is brought up and the aftertaste is wrapped up.(math.) genusNo extra words, full attention to taste and production.(math.) genusThe story of the Sea of Japan is told on the palate.Mr. Toshiharu believes in it.(math.) genusSushi is not just a technique, it's a kind of thoughtfulness.He adjusts the size, temperature and tempo for each guest.(math.) genusKeep the flavor close to the moment and close to the heart.During the meeting, he quietly communicated with the guests.(math.) genusThe sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.(math.) genusAnd the memory of the warmth of home and time.
When the warmth of miso soup closes the show.(math.) genusFinished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness(math.) genusThe experience of the spring tides slowly recedes into the afterglow.Toshiharu and YMS share a season of tenderness and the sea.
Sushi Ogata｜Shunrai 2026.3.6 - 3.8
A Season in Kyoto
Spring in Kyoto begins quietly at YMS.
As the snow melts, we smell the breath of spring.。With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.
The Japanese often say that spring doesn't start with the blossoms, but with the flavors.
A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.This time, Mr. Ogata was the guest speaker for YMS Elite Club.(math.) genusThe menu was designed under the theme of "Springtime".The scenery of early spring in Kyoto is presented on the table one by one.From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.
The seasons begin in early spring(math.) genusThe flow of human feelings begins with the exchange of customs.。In addition to the food, the husband and wife of the host party entertained the guests in person.The gentle and sincere hospitality makes guests feel like they are in Kyoto.When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.
Tsuna Ogata | Autumn Arrives September 19–20, 2026
September—the season of the Double Ninth Festival. Though the summer heat has not yet fully subsided, the scent of chrysanthemums and matsutake mushrooms carries the quiet arrival of autumn to YMS.
Following the “Spring Arrives” event in March, the YMS Elite Club once again invited Mr. Toshiro Ogata, the Michelin two-star chef from Kyoto’s Saisai, to come to Taiwan in person to present, through a single culinary experience, the subtle transitions from summer to fall in Kyoto. In Japanese cuisine, the concept of seasonality exists not only in seasonal ingredients but is also embedded in traditional customs and people’s reverence for nature. The meal begins with steamed abalone in a sauce made from fresh ginkgo nuts. Chrysanthemums and Obuse chestnuts from Nagano are served together in a bowl, using floral aromas, sweetness, and a clear broth to depict the autumn scenery of September.
The Akashi flounder draws its inspiration from the image of “chrysanthemums covered in cotton.” During the Heian period, nobles would place pure white silk over chrysanthemums on the eve of the Double Ninth Festival to absorb the night’s dew and the flowers’ fragrance; the next day, they would wipe their bodies with the chrysanthemum dew, expressing their wishes to ward off evil, prolong life, and enjoy good health and well-being. Chrysanthemums are, by nature, silent; yet when covered with a layer of white cotton, they come to bear the wishes of the people. This is not a demand for true immortality, but rather, as the colors of autumn deepen, a heartfelt wish—through a single chrysanthemum and a night’s dew—for good health and a life lived at a leisurely pace. As the meal unfolds, Akashi Spanish mackerel, red sea bream from Maizuru in Kyoto’s Kyotango region, and Ogata’s house-made dried mullet roe bring the flavors of the autumn sea; Nagano matsutake mushrooms are presented as tempura, charcoal-grilled, and in matsutake rice, infusing the entire meal with the essence of the mountains. A pure, rich broth simmered from wild Shimane soft-shelled turtle transforms into a bowl of ramen, and the meal concludes warmly with freshly baked warabimochi.
From the first bloom of spring cherry blossoms to the dew-kissed chrysanthemums of autumn, Chef Ogata once again uses his cuisine to convey the seasons and terroir of Kyoto, allowing guests to savor the flavors of autumn from both the mountains and the sea at their tables on Yangmingshan, while capturing a glimpse of Kyoto’s crisp, clear autumn hues.
Toshiharu Hashiba｜Spring Tide Seat 2026.4.3 - 4.4
Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory
The first spring tides are rising, and the flavors are awakening with them.
This is a meal about the sea and time at YMS, which has quietly begun.As the season progresses, the breath of the sea becomes more delicate and transparent. YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.It's not just about sushi technique, it's also about the interpretation of "tenderness".
In the world of sushi, it is customary to talk about technology, origin and heritage.But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - "gentle."
The flavors become lighter and quieter.(math.) genusLike a spring tide, it is not ostentatious, but slowly advances."The Seat of the Spring Tide"(math.) genusTitleStarting with an initial bite of vinegared rice--Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.The soft, restrained aroma of rice sets the pace for the entire meal.The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.(math.) genusTo the intertwining of springtime with tuna and the pure taste of shellfish.One by one, like a tidal wave.
Then came the poem-like chapter of Sushi Grips.Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.The chef laughs, "If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness."The experience started withThe tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.(math.) genusThe delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.(math.) genusThe delicate aroma of Hokkaido's "White Sakura" flower fish.(math.) genusThe deep flavor of Miyagi Prefecture's salt kettle tunaFrom the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.(math.) genusThe lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.
With the refreshing pungency of Shizuoka Wasabi(math.) genusBetween each line, the flavor is brought up and the aftertaste is wrapped up.(math.) genusNo extra words, full attention to taste and production.(math.) genusThe story of the Sea of Japan is told on the palate.Mr. Toshiharu believes in it.(math.) genusSushi is not just a technique, it's a kind of thoughtfulness.He adjusts the size, temperature and tempo for each guest.(math.) genusKeep the flavor close to the moment and close to the heart.During the meeting, he quietly communicated with the guests.(math.) genusThe sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.(math.) genusAnd the memory of the warmth of home and time.
When the warmth of miso soup closes the show.(math.) genusFinished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness(math.) genusThe experience of the spring tides slowly recedes into the afterglow.Toshiharu and YMS share a season of tenderness and the sea.
Sushi Ogata｜Shunrai 2026.3.6 - 3.8
A Season in Kyoto
Spring in Kyoto begins quietly at YMS.
As the snow melts, we smell the breath of spring.。With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.
The Japanese often say that spring doesn't start with the blossoms, but with the flavors.A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.This time, Mr. Ogata was the guest speaker for YMS Elite Club.(math.) genusThe menu was designed under the theme of "Springtime".The scenery of early spring in Kyoto is presented on the table one by one.From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.
The seasons begin in early spring(math.) genusThe flow of human feelings begins with the exchange of customs.。In addition to the food, the husband and wife of the host party entertained the guests in person.The gentle and sincere hospitality makes guests feel like they are in Kyoto.When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.
YMS Elite Club : Aesthetic Lifestyle Experience for Members
Banyan Tree maintains a boutique scale and strictly controls the number of members to ensure that every member enjoys the sense of exclusivity and quality of service that he or she deserves.
If you want to know more, please contact our Member Service Hotline.
Phone: +866 978 860 115
YMS Featured Events
Looking back on every time we gathered at YMS Memorable Moments
A Journey Beyond the Table | Vyn at YMS October 19–23, 2026
The five-day VYN at YMS event has come to a close
From the moment you set foot on Yangmingshan, the landscape, flora, and architecture set the tone for your journey. Daniel Berlin and the Vyn team have incorporated the island’s unique flavors—discovered upon their arrival in Taiwan—into a 15-course menu, bringing together Nordic culinary techniques and Taiwan’s seasonal ingredients. From food pairings and after-dinner cocktails to Dwell’s exclusive bath pouches, the experience is complete. After a night in the mountains, wake up to a traditional Swedish breakfast the next morning.
Dinner · Cocktails · Stay · Breakfast
For this five-day limited-time event, Vyn traveled to Yangmingshan, where—amidst different landscapes, seasons, and scenery—it joined forces with YMS to create an experience unique to this time and place. For YMS, the journey has never been limited to the dining table. We believe that true hospitality begins the moment you arrive and continues until you depart, ensuring that every sense and every moment spent here becomes a part of your memories.
"A Second Thought, A New Dialogue | YMS x yam'Tcha July 23–26, 2026"
A Conversation That Began with Food
Two years later, Adeline Grattard, chef at yam’TCha in Paris, returned to Taiwan to reunite with Jonatan Motos Ferran, chef at Restaurant 12, on Yangmingshan.
For their second collaboration, the two—now familiar with one another—jumped right into cooking. Adeline brought with her taste memories from markets across Hong Kong, Paris, and Taiwan; Jonatan, in turn, responded to the mountain’s terroir and the seasons with “Treasures of the Mountains and Seas.”
From Chrysanthemum-Infused Shaoxing Drunken Chicken and Sweet-and-Sour Squid to Matsuba Crab and Lemon Balm, the fourteen-course menu weaves together boldness and subtlety, with the dining experience further enhanced by a selection of wines, teas, and tea-based cocktails. This gathering is not merely a four-hand culinary feast; it is also a reunion of global and local flavors at the YMS table.
A once-in-a-lifetime encounter; a second look back—and thus a new dialogue begins.
Gallery 4｜Mountain View Tea Ceremony Experience June 2026
Moving from observation to perception, encountering the mountain landscape between the tea broth and the teaware
With the opening of “Mountain View” on June 13, the exhibition will also feature six tea ceremony sessions over three days in collaboration with AINSI THÉ, with the first session taking place on June 27.
As part of the curatorial concept for *Mountain View*, the tea ceremony invites viewers not merely to observe the artwork, but to sit in a circle in Gallery 4. Through the tea, its aroma, the tactile sensation of the tea ware, and the artist’s insights, visitors are led deeper into the world of the artwork and the mountain landscape.
The tea ceremony, featuring tea selections and a tea-serving experience curated by Cui Jia, will be led by tea master Jasmine Wu. a disciple of the renowned tea master Xie Xiaoman, who will guide guests through the aromas, layers, and terroir of three mountain-grown teas from different altitudes with a delicate, rhythmic pace. Each tea ceremony will also offer a unique exchange and tasting experience tailored to the artists in attendance and the exhibited tea ware on that day.
A Journey Beyond the Table | Vyn at YMS October 19–23, 2026
The five-day VYN at YMS event has come to a close
From the moment you set foot on Yangmingshan, the landscape, flora, and architecture set the tone for your journey. Daniel Berlin and the Vyn team have incorporated the island’s unique flavors—discovered upon their arrival in Taiwan—into a 15-course menu, bringing together Nordic culinary techniques and Taiwan’s seasonal ingredients. From food pairings and after-dinner cocktails to Dwell’s exclusive bath pouches, the experience is complete. After a night in the mountains, wake up to a traditional Swedish breakfast the next morning.
Dinner · Cocktails · Stay · Breakfast
For this five-day limited-time event, Vyn traveled to Yangmingshan, where—amidst different landscapes, seasons, and scenery—it joined forces with YMS to create an experience unique to this time and place. For YMS, the journey has never been limited to the dining table. We believe that true hospitality begins the moment you arrive and continues until you depart, ensuring that every sense and every moment spent here becomes a part of your memories.
"A Second Thought, A New Dialogue | YMS x yam'Tcha July 23–26, 2026"
A Conversation That Began with Food
Two years later, Adeline Grattard, chef at yam’TCha in Paris, returned to Taiwan to reunite with Jonatan Motos Ferran, chef at Restaurant 12, on Yangmingshan.For their second collaboration, the two—now familiar with one another—jumped right into cooking. Adeline brought with her taste memories from markets across Hong Kong, Paris, and Taiwan; Jonatan, in turn, responded to the mountain’s terroir and the seasons with “Treasures of the Mountains and Seas.”
From Chrysanthemum-Infused Shaoxing Drunken Chicken and Sweet-and-Sour Squid to Matsuba Crab and Lemon Balm, the fourteen-course menu weaves together boldness and subtlety, with the dining experience further enhanced by a selection of wines, teas, and tea-based cocktails. This gathering is not merely a four-hand culinary feast; it is also a reunion of global and local flavors at the YMS table.
A once-in-a-lifetime encounter; a second look back—and thus a new dialogue begins.
Gallery 4｜Mountain View Tea Ceremony Experience June 2026
Moving from observation to perception, encountering the mountain landscape between the tea broth and the teaware
With the opening of “Mountain View” on June 13, the exhibition will also feature six tea ceremony sessions over three days in collaboration with AINSI THÉ, with the first session taking place on June 27.
As part of the curatorial concept for *Mountain View*, the tea ceremony invites viewers not merely to observe the artwork, but to sit in a circle in Gallery 4. Through the tea, its aroma, the tactile sensation of the tea ware, and the artist’s insights, visitors are led deeper into the world of the artwork and the mountain landscape.
The tea ceremony, featuring tea selections and a tea-serving experience curated by Cui Jia, will be led by tea master Jasmine Wu. a disciple of the renowned tea master Xie Xiaoman, who will guide guests through the aromas, layers, and terroir of three mountain-grown teas from different altitudes with a delicate, rhythmic pace. Each tea ceremony will also offer a unique exchange and tasting experience tailored to the artists in attendance and the exhibited tea ware on that day.
A Journey Beyond the Table | Vyn at YMS October 19–23, 2026
The five-day VYN at YMS event has come to a close
From the moment you set foot on Yangmingshan, the landscape, flora, and architecture set the tone for your journey. Daniel Berlin and the Vyn team have incorporated the island’s unique flavors—discovered upon their arrival in Taiwan—into a 15-course menu, bringing together Nordic culinary techniques and Taiwan’s seasonal ingredients. From food pairings and after-dinner cocktails to Dwell’s exclusive bath pouches, the experience is complete. After a night in the mountains, wake up to a traditional Swedish breakfast the next morning.
Dinner · Cocktails · Stay · Breakfast
For this five-day limited-time event, Vyn traveled to Yangmingshan, where—amidst different landscapes, seasons, and scenery—it joined forces with YMS to create an experience unique to this time and place. For YMS, the journey has never been limited to the dining table. We believe that true hospitality begins the moment you arrive and continues until you depart, ensuring that every sense and every moment spent here becomes a part of your memories.
"A Second Thought, A New Dialogue | YMS x yam'Tcha July 23–26, 2026"
A Conversation That Began with Food
Two years later, Adeline Grattard, chef at yam’TCha in Paris, returned to Taiwan to reunite with Jonatan Motos Ferran, chef at Restaurant 12, on Yangmingshan.
For their second collaboration, the two—now familiar with one another—jumped right into cooking. Adeline brought with her taste memories from markets across Hong Kong, Paris, and Taiwan; Jonatan, in turn, responded to the mountain’s terroir and the seasons with “Treasures of the Mountains and Seas.”
From Chrysanthemum-Infused Shaoxing Drunken Chicken and Sweet-and-Sour Squid to Matsuba Crab and Lemon Balm, the fourteen-course menu weaves together boldness and subtlety, with the dining experience further enhanced by a selection of wines, teas, and tea-based cocktails. This gathering is not merely a four-hand culinary feast; it is also a reunion of global and local flavors at the YMS table.
A once-in-a-lifetime encounter; a second look back—and thus a new dialogue begins.
Gallery 4｜Yamami Tea Ceremony Experience June 2026
Moving from observation to perception, encountering the mountain landscape between the tea broth and the teaware
With the opening of “Mountain View” on June 13, the exhibition will also feature six tea ceremony sessions over three days in collaboration with AINSI THÉ, with the first session taking place on June 27.
As part of the curatorial concept for *Mountain View*, the tea ceremony invites viewers not merely to observe the artwork, but to sit in a circle in Gallery 4. Through the tea, its aroma, the tactile sensation of the tea ware, and the artist’s insights, visitors are led deeper into the world of the artwork and the mountain landscape.
The tea ceremony, featuring tea selections and a tea-serving experience curated by Cui Jia, will be led by tea master Jasmine Wu. a disciple of the renowned tea master Xie Xiaoman, who will guide guests through the aromas, layers, and terroir of three mountain-grown teas from different altitudes with a delicate, rhythmic pace. Each tea ceremony will also offer a unique exchange and tasting experience tailored to the artists in attendance and the exhibited tea ware on that day.