A very nice first visit, where the chef uses local ingredients from Taiwan for his kaiseki.
Full account of dinner is here: http://www.diarygrowingboy.com/2018/12/the-cloud-dragon.html
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Choy sum, abalone, sea urchin (菜心 鮑魚 海膽)
Butter fish, cabbage (刺鯧 高麗菜)
Squab, rosemary (乳鴿 迷迭香)
Koshi-kikari rice, threadfin fish, sweet chili, ginger (越光米 午仔魚 糯米椒 薑)
Pomelo, Thai basil (柚子 九層塔)
