Content table of contents
After the wine research class, I still can't bear to let the night end.，
So I WALKED into the newly opened SOIL by FUJINTREE not far away.
Walk into SOIL by FUJINTREE, a new space owned by FUJINTREE Group. There is no hustle and bustle of a normal bar. It is served by Yumi Yoshino, one of Asia's 50 famous bartenders. The space is as quiet as the name "soil", which makes people unconsciously slow down.
SOIL shows a unique bartending philosophy. The flavor is not eager to pour out at the entrance, but through the meticulous layout of the smell level at the upper level, the drinker can feel the slow fermentation of the RHYTHM between SIPS.
#SOILbyFUJINTREE #Fujinshu #Taipei Bar #TaipeiBar#YumiYoshino
(Dining in November 2025)
SOIL by FUJINTREE menu introduction
Bartender
Bee's in New York (limited to blackboard)
Calvados / Butter / Mead
This is a cup of wine that pays tribute to the classics but is full of gentle power. Based on Calvados, it combines cream and mead. The cream gives the wine a "silky fat-washing texture" (fat-washing texture), wrapping the crisp sweetness of the apple in an extremely round shape. The sweetness is controlled accurately, and the aroma of honey spreads gracefully in the throat.
Morning Boost
Bourbon / Liqueur / Peanut Butter / Coffee / Sourdough
This glass of wine is a wonderful "liquid breakfast" taste experiment. The woody notes of bourbon and the roasting aroma of coffee intertwine to create a strong sense of stability. The delicate cream covered with the upper layer forms a very tense sensory interaction with the sour breads on the ice cubes. Although the flavor of peanut butter is low-key under the attack of rich coffee and bourbon, it plays a key role as a "thickener", making the overall taste more substantial. This is not just a glass of bartending, but also a work of art with a clear concept.
Bartender Special tune (Customized Ramos Gin Fizz Variation)
Super Citrus Style
When the classic Ramos Gin Fizz meets the contemporary Super Citrus, it shows extremely bright, neat and clean lines. Yoshino Ume used Taiwanese citrus and gin to re-deconstruct the soft structure of Fizz. The foam is still as dense as a cloud, but the acidity inside is as precise and transparent as laser light. This glass of wine proves the bartender's deep skill in "acidity balance", not relying on strong dilution, but using delicate citrus essential oils and acidity to support the overall vitality.
Cheese platter ($350)
The performance of the platter was unexpectedly solid. From the salty aroma of cooked bacon and ham, the crispness of frosted nuts, to the starch support provided by oil-sealed tomatoes, olives and sour breads, this platter is not only a foil for drinks, but also an extension of flavor. In a market where restaurants and pubs in Taipei are generally at a high premium, this platter shows the brand's respect for the quality of ingredients and the experience of diners.
Overall dining experience and personal feelings
The design of the SOIL by FUJINTREE wine list is very modern, with distinct smell levels; professional and educational table-side instructions; high CP-value DINING sketches; the disadvantage is that there are too few wine lists and meal items, and I look forward to a richer experience in the future.
Here, the communication between the bartender and the drinker is natural and warm. If you are looking for A refuge that can transform rational sensory analysis into emotional enjoyment, this rhythm of SOIL is definitely worth your slow fermentation.
Rating and Cost
- 📍Rating｜8.5/10
🏠 @soil_byfujintree
Restaurant information
- address： No. 269, Section 2, Dunhua South Road, Daan District, Taipei City 106
- Reservation：https://inline.app/booking/-Ob7XltHgsxkrRIOFEAN:inline-live-3/-Ob7XlzPgsTt12rHepTS?language=zh-tw
Do you prefer the creamy richness of traditional Ramos Gin Fizz, or do you prefer the bright sourness of Super Citrus?
Leave a message and tell me 👉 Which is the "soul bar" in your heart that can calm you down and have a good drink?
This meal is fully self-financed.
