The first restaurant was established in 2015, and the second branch of Taste Slow Cuisine opened the following year. At the end of 2017, the first store closed for business.

There are no heavyweight chefs in the restaurant, but fortunately, the ingredients are passable. Most of the seafood flown in from Japan is flown in for the taste of slow cuisine, such as the slightly fluttering sea urchin in the sashimi platter and the shrimp whiskers swaying from side to side of the peony shrimp, all of which give diners a very pleasant dining experience.

The Taste of Slow Cooking Lunch Market mainly sells set menus, while the Dinner Market only has a la carte menu. Comparatively, even if it is the same dish. The evening market is more standard.

The restaurant has a tatami floor, a long bar, booths, and 25 private rooms, so diners can generally meet their seating needs. Gourmets will tend to opt for the bar, where not only can you watch the chef prepare the food, but the chef may also recommend the freshest and best ingredients of the day to double the harvest. Compared with the booth, we recommend a private box with high privacy, which can seat 2~12 people, and there is no minimum consumption and service fee. However, the sound insulation performance of the box is average and needs to be improved.

In terms of service, the attitude of appreciating the taste is acceptable, but the professionalism needs to be improved, and the speed of serving and removing dishes is difficult to be satisfactory. Diners are required to take off their shoes and the waiter will pick them up after the meal. However, due to the large number of diners, the waiter sometimes mixes up the shoes. At checkout, the staff will offer a two-hour parking ticket to diners who drive to the restaurant.