OUR STORY

JaBä is the expression of Chef Tony Inn’s roots shaped by childhood memories and refined through decades in New York’s Japanese fine dining scene. At JaBä, he reimagines traditional Taiwanese cuisine with a technique-driven approach, emphasizing seasonal ingredients and thoughtful execution. Far from the familiar mom and pop format, the menu reflects a modern, elevated approach that offers a fresh perspective on the depth and potential of Taiwan’s rich culinary heritage honoring the classics while exploring what else they can become.