{"id":46456,"date":"2025-08-01T14:10:54","date_gmt":"2025-08-01T06:10:54","guid":{"rendered":"https:\/\/onefifteen115.com\/?page_id=46456"},"modified":"2025-09-03T17:13:04","modified_gmt":"2025-09-03T09:13:04","slug":"eat-drink-press-exposure-restaurant-12-in-yms-by-onefifteen","status":"publish","type":"page","link":"https:\/\/onefifteen115.com\/en\/eat-drink-press-exposure-restaurant-12-in-yms-by-onefifteen\/","title":{"rendered":"Eat & Drink > Press Exposure > Restaurant 12 in YMS by onefifteen"},"content":{"rendered":"
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Eat & Drink<\/a> > Press Exposure<\/a> > Restaurant 12 in YMS by onefifteen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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YMS by onefifteen's Newest Culinary Brand
\n\"Restaurant 12\" Officially Opens on Yangmingshan
\nDiscover the Island\u2019s Flavors, Savor the Treasures of Land and Sea <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Nestled in the misty, mountainous region north of Taipei, YMS by onefifteen unveils its latest culinary aesthetics brand, Restaurant 12, located within the historic U.S. military housing complex, H-2 Zone, on Yangmingshan. Centered around flavors from Taiwan\u2019s coastal waters and nourished by the island\u2019s rich mountainous terrain, Restaurant 12 brings to life its culinary philosophy: \u201cTreasures of Land and Sea, Island\u2019s Essence on a Plate.\u201d<\/p>

At the helm is Executive Chef Jonatan Motos Ferr\u00e1n, a Madrid-born talent with an impressive global background. Prior to arriving in Taipei, he was head chef at Celebrities in Dubai\u2014part of the culinary empire of Mauro Colagreco, a French-Argentinian chef whose restaurant once topped the World\u2019s 50 Best Restaurants. In 2023, Chef Jonatan was named one of the Top 5 Chefs of the Year by Gault & Millau UAE. His journey spans across Spain, the UK, Mexico, China, and Qatar, shaping a refined yet eclectic culinary worldview enriched by diverse cultural influences.<\/p>

After over a year of preparation, Chef Jonatan traveled the length of Taiwan, engaging with local farmers and producers to intimately understand the island\u2019s bounty. This immersion allowed him to craft a clear, seasonal-driven culinary direction\u2014featuring Taiwan\u2019s finest ingredients from both sea and land. Drawing deeply from his Spanish and Southern French roots, he fuses the finesse of French cuisine with the bold spirit of Spanish gastronomy, resulting in a uniquely expressive menu at Restaurant 12.<\/p>

The restaurant\u2019s interior was envisioned by Alexander Moh, founder of SURV Architecture Studio, who reinterprets the historical site with a modular design language that blends function and beauty. The space features three distinct zones: a sun-drenched solarium, a private dining room with outdoor terrace access, and a main dining hall connecting an open kitchen and wine cellar\u2014each offering a layered and intimate dining experience. Carefully curated designer furniture, art pieces, and d\u00e9cor breathe contemporary life into the heritage setting, embodying a seamless dialogue between old and new.<\/p>

Dining at Restaurant 12 feels like a gentle escape\u2014a sensory micro-journey away from the city\u2019s hustle. As you ascend the winding roads from downtown Taipei into the forested hills of Yangmingshan, your senses begin to unwind. At the edge of the YMS by onefifteen campus, nestled under swaying trees, stands a tranquil white structure\u2014this is Restaurant 12.<\/p>

The culinary experience curated by Chef Jonatan and his team begins with delicate, elegant dishes paired with fine wines. Each plate builds on the last like rippling waves across the palate, culminating in a full-bodied, five-senses feast.<\/p>

As the final flavor lingers, you realize: the most beautiful journeys don\u2019t always lie far away\u2014they exist right here, between mountains and sea.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Restaurant 12\u2019s Culinary Philosophy: Discover the Island\u2019s Flavors, Savor the Treasures of Land and Sea<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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This ethos reflects the symbiotic relationship between Taiwan\u2019s coastal waters and mountain terrain, yielding seafood and agricultural treasures gifted by nature.
\u201cIsland\u2019s Essence\u201d highlights the unique ingredients shaped by Taiwan\u2019s island ecology\u2014such as Pingtung squab, Penghu lobster, Nantou lemongrass, and Hualien maqaw pepper.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u3010Expected to officially open in late August. For reservations and updates, follow our official social medias.\u3011<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Summer 2025 Featured Dishes:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Tomato - Burrata - Olive Tomato - Burrata Cheese - Olive<\/strong>
Smooth burrata from Taichung\u2019s Dida Cheese meets airy tomato meringue, sun-dried tomato reduction, and olive oil emulsion, finished with black olive powder and herbs. A fresh take on the classic Tomates ali\u00f1ados.

Red Prawn - Seaweed - Finger Lime Red Prawn - Seaweed - Thumb Lime<\/strong>
Sweet Daxi red prawns pair with a prawn-shell emulsion, seaweed oil, ginger gel, and bursts of citrusy finger lime\u2014an homage to C\u00e1diz\u2019s Tortilla de Camarones.

Smoked Eel - Caviar - Beetroot Smoked Eel - Caviar - Beetroot<\/strong>
Taiwanese eel smoked in Asador style with beetroot, chive cream, and smoked eel emulsion. Finished with lemon zest and Oscetra caviar for a briny, smoky flourish.

Suckling Pig - Red Pepper - Coriander Suckling Pig - Bell Pepper - Cilantro<\/strong>
Inspired by Segovia\u2019s Cochinillo Asado, the melt-in-your-mouth pork is paired with Canary Island-style Mojo Rojo and Mojo Verde, garnished with nasturtium leaves and piparra peppers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Oyster - Melon - Kefir Oysters - Cantaloupe - Kefir<\/strong>
Guillardeu No.2 oysters in a chilled soup of green Hami melon, cucumber, and mint, topped with delicate kefir powder\u2014evoking the soul of an Andalusian summer gazpacho.

Crab - Almond - Daikon Pine Leaf Crab - Almond - White Radish<\/strong>
Inspired by Ajo Blanco, this dish features sweet Matsuba crab, YMS honey, lemongrass gel, and thinly sliced daikon steeped in bonito broth, crowned with almond foam.<\/p>

Calamari - Peas - Espelette Pepper Squid - Green Beans - Espelette Pepper<\/strong>
Sliced squid gently poached in squid broth, served with ink sauce, smoked peas, confit quail egg yolk, and native Taiwanese quinoa\u2014spiced with Espelette pepper and seaweed.<\/p>

Seasonal Vegetables - Iberico Ham -Figs Seasonal Vegetables - Iberico Ham -Figs<\/strong>
A celebration of Taiwan\u2019s seasonal produce with 10\u201312 types of vegetables, paired with Iberico ham cream and fresh figs\u2014a perfect harmony of local and Iberian bounty.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Lobster - Bamboo - Saffron Lobster - Bamboo Shoots - Saffron<\/strong>
Succulent Penghu lobster meets Catalu\u00f1a-style suquet sauce and saffron rouille. Served with bamboo shoots in three forms\u2014pan-seared, foamed, and in consomm\u00e9 jelly\u2014highlighted with herbs and edible flowers.

Catch of the Day - Shaoxing - White Asparagus Catch of the Day - Shaoxing - White Asparagus<\/strong>
Local daily catch paired with hazelnut butter, Shaoxing-yuzu foam, and a deep Basque Pil-Pil sauce made from fish bones and clams, accompanied by sweet Taiwanese white asparagus.

Pigeon - Carrots - Maqaw Pigeon - Carrot - Maqaw<\/strong>
Aged Pingtung squab with carrot-based escabeche and romesco, accented with maqaw pepper and calamansi gel\u2014bridging Taiwan\u2019s vibrant spices with Spanish techniques.

Guava - Magnolia - Gin Guava - Magnolia - Gin<\/strong>
A pre-dessert inspired by Taipei\u2019s street aromas\u2014guava and local gin mingle with delicate magnolia, offering a floral, refreshing transition from savory to sweet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Manchego - Peach - Moscatel Manchego Cheese - Peach - Moscatel Sweet White Wine<\/strong>
A reimagination of El M\u00fasico, with 12-month aged Manchego ice cream, pine nut\u2013hazelnut paste, Taiwanese peaches, and a hint of Moscatel wine jelly.<\/p>

Whiskey - Coffee - Salt Whiskey, Coffee, Salt Flower<\/strong>
A rich whiskey-infused chocolate dessert layered with deep coffee notes and a finishing touch of fleur de sel for balance and depth.<\/p>

Mango - Lemon Thyme - Passion Fruit Mango - Lemon Thyme - Passion Fruit<\/strong>
Tropical and vibrant: mango and passion fruit meet silky lemon thyme ganache in this bright, sunshine-filled French mignardise.<\/p>

Yogurt - Ginger - Cinnamon Yogurt - Ginger - Cinnamon<\/strong>
Yogurt mousse, crispy mille-feuille wafers, and candied ginger combine with warming cinnamon for a multi-textural, comforting finale.<\/p>

Marigold - Plums Wine - Lime Marigold - Plum Wine - Lime<\/strong>
A delicate bonbon with Taiwanese marigold and kumquat jam, paired with plum wine cotton candy\u2014airy, floral, and slightly tipsy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Restaurant 12 Information<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Menu & Pricing<\/strong>
Dinner Tasting Menu: NT$5,800 + 10% service charge
Corkage Policy: Still wines, sake, or other fermented drinks (750ml or below): NT$2,000\/bottle<\/p>

Spirits or distilled liquors (750ml or below): NT$3,000\/bottle
\u2013 Larger bottles will be charged proportionally
\u2013 Glassware service: NT$150\/glass for parties exceeding 8 glasses per bottle
\u2013 Corkage waiver for 1 bottle with purchase of 1 bottle from the restaurant<\/p>

Reservations<\/strong>
Email: service@ymsbyonefifteen.com
Private events: Please email for inquiries; a representative will respond.<\/p>

Operating Hours<\/strong>
Wednesday to Sunday
Dinner: 17:30 \u2013 22:00 (last seating: 19:30)
Closed on Mondays and Tuesdays. Operating hours and closure dates may vary during special holidays or events. Please refer to the official YMS website and social media (Facebook and Instagram) for the latest announcements.<\/p>

Seating Capacity<\/strong>
Main Dining: 28 guests
Private Room: Up to 12 guests<\/p>

Payment Methods<\/strong>
Cash or major credit cards accepted<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Information<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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YMS by onefifteen <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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No. 10, Jianye Road, Shilin District, Taipei, Taiwan<\/p>

No. 10, Jianye Rd., Shilin Dist., Taipei City 111095, Taiwan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tRestaurant Booking<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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