Grill Ukai

The Executive Chef of Ukai-tei Kaohsiung brings profound expertise in haute French cuisine, reinterpreting refined and opulent French dining traditions through a distinctive Gallic aesthetic within our Western restaurant.

In pursuit of a truly classic gastronomic experience, he personally sources Taiwan’s finest ingredients alongside premium Japanese air-flown wagyu and the freshest live seafood. With precise mastery of temperature and a deep understanding of each ingredient’s character, he delivers the authentic and exquisite flavors that define Ukai-Tei Western cuisine.

Lunch: From NT$ 1,500
Dinner: From NT$ 2,000
(Beverages not included)

・Lunch 12:00 – 15:00 (Last order 13:40)
・Dinner 18:00 – 22:00 (Last order 19:40)
・Seating capacity: 30 guests (Subject to adjustment in accordance with regulations)
・To ensure food safety, dine-in dishes are not available for takeaway

Reservation Hotline: +886-7-9730122

Book Menu

Namba Kai

Ukai-tei Kaohsiung Executive Chef Executive Chef Namba of Ukai-tei Kaohsiung was born in Hiroshima, Japan. From an early age, he held a deep passion for gastronomy and aspired to convey happiness through cuisine. He began his career with the UKAI Group, building a strong foundation at UKAI Hachioji—progressing from preparing staff meals to mastering the intricacies of fine dining, and cultivating a profound understanding of ingredients, teamwork, and the spirit of hospitality.

Chef Namba specializes in Western cuisine crafted with seasonal ingredients and refined technique, presenting dishes that are both delicate and sincere. He places great importance on temperature, aroma, and the holistic engagement of the five senses. At the same time, he is attentive to green dining and sustainability, striving to achieve harmony between exceptional flavor and environmental responsibility.

Since taking his post in Kaohsiung, Chef Namba has sought to integrate the spirit of UKAI cuisine with Taiwan’s distinctive local ingredients—creating seasonally inspired dishes that reflect the island’s terroir, and offering guests a dining experience filled with authenticity and joy.