The head chef of Amis descent hailing from Taitung has over 20 years of experience in Japanese cuisine. At Wamaki, he creates kappo dishes over charcoal fire, using mostly Taiwanese produce and native herbs such as prickly ash seeds and Maqaw pepper. The chef even travels to his hometown on weekends to pick his own herbs. For lunch and dinner, there is only one set menu, but the chef can tailor the menu for you with advance notice.