I’m not saying we’re collectively ignorant in the West, but restaurants above ground level are a blind spot for us collectively. We’re used to driving and walking along the street, eyeballing places, selecting lunch and dinner based on proximity and visibility. But some of the best places aren’t at ground level.
In Asia, it’s a wholly different experience. Towering labyrinths skyscrapers filled with Japanese izakayas, hibachi grill restaurants and Michelin-starred spots are crammed into different floors, requiring you to ascend to find the best stuff. In Taiwan, dim sum restaurants protrude from towers with both hotels and businesses, giving little away from the ground floor about the food that awaits.
