Wednesday, May 14, 2008

CLOSED! italian/fusion: CANOVIANO

CLOSED! a/o 2013

No. 9-2, Jianguo N. Road, Sec 2
(02) 2515-5855

website: Chinese only

hours: lunch: 12-3 pm
dinner: 6-10 pm
closed the last Sunday of every month


Kid friendliness: business/romantic ambience not suited for loud toddlers/kids unless you book private room upstairs or have very well behaved kid. no high chairs. only set menu

Visit reviewed: 3/27/2008

My friend called it Italian Japanese fusion and after a little bit of googling, it turns out it was opened by a Japanese chef who didn't want to use "butter, garlic or cream," traditionally found in Italian cooking, but instead bring out the natural flavors of the meat and vegetables and has already opened Canoviano with a loyal following in Tokyo and Kyoto.

If you want to try out Canoviano, be prepared to get the set menu as they only offer a set menu (in Chinese) with choice of main dish. However, the portions are on the small side, so my girlfriends said their husbands left not completely full after their previous dinner experience.

Everything is beautifully prepared and presented, with light, natural flavors. The atmosphere is a white linen, high ceilings setting perfect for ladies that lunch, business meeting you need to impress or even a romantic dinner, especially with prices like NT$1380 for six course lunch.

Before our food came, they served bread rolls to each person, but not on bread plates. They said it was on purpose that they wanted the crumbs to be on the table (more rustic?), but it just felt kind of messy and out of sync with the rest of the experience.

The meal started with an angel hair with sweet shrimp and roe that left you wanting a bit more. The pumpkin soup was a pond for the grilled fish that laid upon it.

The handmade pasta definitely tasted like fusion with the vegetables it was combined with. The duck breast I ordered again was perfectly flavored, but portion wise, left you wanting more.

They served different desserts to our large party, without asking what we wanted, so we oohed and aahed as each elegant plate came out and passed each around to taste. Surprisingly, they did a good job choosing the right dessert for each person. I liked my caramel ice cream, atop chocolate mousse and sliced bananas the best, as they also gave it a slight caramelization creme-brulee style.

The other desserts had other unusual flavors of ice cream (green tea, rose) and looked too sculpture-like to eat.

The menu changes daily as the chef uses what's seasonal, (with some chef's signature dishes constant), so I think I'd try it again if I wanted to splurge (or someone wanted to splurge on me!) Dinner sets run from NT$1880 to Chef's special NT$2880. If you don't want to splurge as much, but want a similar experience, you could try out the business lunch or set dinner at Joyce or Joyce East which runs around NT$1000.


Anonymous said...

Hello, joanh

Nice to talk to you.

My name is Hera, Lee from Korea.
I work at Travel Agency called Freemode Inc.

I found your blog by chance during searching Bigtom ice cream in taipei.
due to TV drama 'On-air' which is very famouse at the monent many koreans are interested in Taipei including Taiwan.

Your blog is very interesting.
so... I want to suggest to you that we publish your post in our website (

We would naver modifiy your writings and pictures. and we certainly disclose the source like your blog's adress.

We just translate into Korean.

If you are Ok, I make a new corner to the name of you (hungry girl's Guide to Taipei) at Taipei freemode.

We just provide your taipei's various information and we would not damage to you.

Could you reply for me? :)

Thank you

Yours sincerely
Hye Ra, Lee

Freemode Inc.
Planning&Marketing Assistant Manager
Lee Hye Ra

Tel +82.2.775.5454 Fax+82.2.775.9494


Mobile +82.11.9777.5151

joanh said...

hi hera: thanks for your interest and comment. i will write you a reply via email. thanks!

Anonymous said...

hi joanh
i forgot to remain my e-mail.
my e-mail adress is

thanks for your reply.

Chef_fubar said...

its not that he doesnt want to use butter, cream and garlic. He chooses not to because it retains the integrity of the ingredient.