OUR STORY

JaBä is Chef Tony Inn’s modern expression of his Taiwanese roots shaped by childhood memories and refined through decades in New York’s Japanese fine-dining world. Here, traditional Taiwanese cuisine is reimagined through a technique-driven lens grounded in seasonality, precision, and a fully standardized culinary foundation. Far beyond the familiar mom-and-pop format or disposable utensils and plastic plateware, JaBä is defined by custom ceramic plateware, real utensils, and crafted cocktails. The result is a contemporary, elevated experience that honors beloved flavors while exploring what they can become, offering a fresh perspective on the depth and potential of Taiwan’s rich culinary heritage.