HAIION restaurant draws its name from the Taiwanese pronunciation of whale, evoking a deep connection to the sea. Symbolizing not just the ocean but also Taiwan's likeness to a graceful whale navigating the Pacific, HAIION aims to share the rich nourishment of seafood integral to its culinary philosophy. With "people" as its focal point, it revolves around six elements: "touch, taste, sight, smell, sea, terroir", crafting a platform to articulate the language of cuisine.

Our Head Chef

Chef Jason, with experience in southern US cities, Sydney, and Melbourne, immersed himself in seaside living, specializing in seafood and Latin America cuisine. After 15 years in the US and Australia, he embraced diverse cultural influences before returning to Taiwan's southern border, earning a MICHELIN Guide selected restaurant in 2022.