CONCEPT

2017 marked the end of the first chapter of our story in Tokyo.
In 2020, we turned the page.
Liberté is French for “freedom” – freedom of imagination, new flavors, no boundaries.
Staying true to our roots, we’ll forge new connections.
Our vision is to create a new realm of cuisine, becoming a landmark for Taiwan and the wider world.
Join us for the second chapter of Liberté in Kaohsiung.

MENU

Liberte provides a Tasting Menu: 4,800 NTD per guest.
Wine Pairings: 2,800 NTD for 6 glasses and 1600 NT for 6 (1/2).
Juice Pairing: 1,100 NTD for 5 glasses
Liberte does not provide vegetarian, vegan, or children’s meals.
Please specify any food, alcohol, or drink allergies or dietary restrictions while you make reservations. Liberte is unable to make any meal alternations on the day of dining.
Liberte is unable to make meal alternations to any allergies or dietary restrictions regarding garlic, dairy products, and fish. Liberte is also unable to take vegetarians, vegans, or anyone who is allergic to the entire seafood category

KENJI TAKEDA

Kenji Takeda set out on his path to becoming a chef in 1995.
At the age of 25, he traveled to France, training in the three-Michelin-starred kitchens of Troisgros and Le Jardin des Sens.

After returning to Japan, he established his reputation at Sens et Saveurs, the outpost of Le Jardin des Sens in Tokyo.
In 2012, he opened Liberté a Table de TAKEDA in the Japanese capital,
which earned a Michelin star within the first year of launching.

The restaurant retained its Michelin rating for five consecutive years,
gaining a following for innovative French cuisine unbound by fixed ideas.

In 2020, he became the executive chef of Liberté in Kaohsiung, Taiwan.