At Taizu both the decoration and the menu are based on 5 elements of Chinese philosophy: water, earth, fire, metal and wood. Several carefully decorated spaces have been designed including the inside areas, the bar, and the patio. The host keeps a close watch on all the tables, while ensuring that the service runs smoothly. The wine rich is extensive and detailed with a few excellent bottles of Premier cru such as a Pétrus at 15600 ILS or a Château Lafitte at 6400 ILS. The mise-en-bouche introduces the voyage: mini sesame steamed buns, and a tomato eggplant labneh sauce, where Asia meets the Middle East. The white fish sashimi is subtly seasoned, with a blend of jasmine rice and citronella that is astonishingly delicate, and truly lovely to look at. The tandoori bass, with its buffalo yogurt sauce, mustard seeds and pumpkin is perfectly spicy and extremely enjoyable thanks to its many textures ranging from the crunchy seeds to the creamy yogurt. The black forest cake is revisited in a gorgeous, intensely pleasurable dark chocolate cannelloni in a coconut cream sauce with red fruit and a very fine matcha tea powder. The menu is inspired, drawing from different Asian traditions with here and there a Mediterranean touch. This restaurant has our unreserved admiration.