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Building A

International Cuisine / Themed Restaurants

Seating Area

Bistro 33美式歐陸廚房

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Reservation

每一間餐廳的開始，都來自一段料理的旅程。Bistro 33 的名字，來自主廚在美國「33俱樂部」工作的那段快樂歲月。在美國，料理不被國界限制。美式料理的自由精神、法式技法的細膩，以及世界各地風味的融合，都深深影響了主廚對料理的想像。Bistro 33，是把那段在美國的餐桌記憶帶回台灣。以美式料理的技法與開放精神為基礎，不拘泥於單一國家的料理形式，用不同文化的風味，分享在地記憶的餐桌。在這裡，料理可以自由、輕鬆，也依然講究。

明水然原味創意無菜單鐵板燒

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明水然以【原味創意無菜單貼板燒】為品牌主軸，透過主廚精湛的鐵板手藝，將Omakase無菜單鐵板燒精隨完美演繹，12~15品精緻料理融合了活龍蝦、北海道生食級干貝、日本A5和牛、季節現流漁獲，將鮮活頂級的珍饈食材，以最簡單的調味彰顯食材本味。

十二月粥品‧茶飲‧私房菜

依照十二個月節令推出不同的食材入菜，使用土砂鍋熬煮，食材原味精華都是放在粥品裡，五星級等級的私房菜，大廚創意料理，以及各項茶點、飲品，都能展現出庶民經濟美學，每道佳餚都能描繪出饕客吃到美食的喜悅表情，新舊混搭的吊燈與桌椅風格，在這有點熟悉卻又遙遠的記憶，來碗潮汕砂鍋粥，都能讓人有回家的溫馨自在感。

CRIS格禮氏

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【風味，源自進化】日法雙血統廚藝雜糅，全開放頂級直火牛排，美國PRIME等級以上肋眼、老饕、冷藏日本A5和牛、十餘種手作風味組合...這些，只是開始。

路易奇火力會社

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Reservation

源出正統法式和日系餐飲系譜下屢獲金獎，與日本牧場簽約引進正宗大和燒肉文化，堅持使用日本空運冷藏最高級A5和牛，全開放式廚房、料理台、職人現切出餐，與自家乾式熟成技術，力求演繹大和燒肉的純煉風味。

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Floor-Guide

International Cuisine / Themed Restaurants