JIHE HOTPOT · SINCE 2014

When the steam begins to rise, everyone sits a little closer.

Our work begins with a good pot of broth, honest ingredients and the belief that a meal should make room for people to be together.

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01 · MENUWhat shall we eat today?Open the menu and begin with the flavor you miss.02 · LOCATIONSFind your tableCheck the address, opening hours and directions.03 · JOURNALRead a pot more closelyBroth, ingredients and the rhythm of a shared table.04 · PARTNERSBring a warm table to your cityUnderstand the journey before beginning the conversation.

FRESH AT OUR TABLE

Your next favorite starts here.

An oval seafood platter with prawns, clams, scallops, squid and fish

PREPARED FOR YOU

A generous welcome from the sea

Prawns, shellfish and fish, thoughtfully prepared for a meal worth taking your time over.

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Prawns, squid, clams, oysters and fish arranged on a seafood platter

PREPARED FOR YOU

Make room for every favorite

A varied seafood platter brings a little anticipation to every round of hotpot.

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Five whole raw prawns arranged on a white square plate

PREPARED FOR YOU

Prawns for a little extra pleasure

Start with a prawn, and add a favorite taste of the sea to your pot.

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Skin-on chicken thigh and fish with citrus and herbs

PREPARED FOR YOU

Chicken and seafood, together

Hand-cut chicken thigh and fish share a plate, so there is no need to choose just one.

Find it on the menu

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REAL TABLES · REAL DAYS

A warm welcome, every day.

Come to JIHE and meet the tables we prepare every day. From the ingredients to the welcome, we look after the details so your time can belong to the people in front of you.

Hotpot tables and seats arranged beneath a row of circular pendant lights — We settle every seat with care, so you can sit back and be together.

A hotpot dining room during service, with occupied tables lining both sides of the aisle — We keep the room warmly alive and every welcome thoughtful.

A generous seafood platter filled with prawns, clams, squid, fish slices and shucked oysters — From first platter to last bowl, abundance is ready; simply begin.

A seafood platter with salmon, shucked oysters, squid and clams on a grey tabletop — We inspect seafood with a grand-hotel kitchen eye; freshness and condition come first.

Leafy vegetables and hotpot ingredients arranged with care — Seasonal greens arrive fresh each day; we wash and prepare every batch with care.

Drink, coffee and frozen-dessert equipment arranged along a self-service wall — Bowls, supplies and service are ready before you notice a thing.

Chopsticks holding a marbled slice of meat above a hotpot — The heat is right and the pot is ready; take your time with every bite.

An evening view through the storefront windows of many guests dining around hotpot tables — Lights on, doors open, tables alive; we are ready to welcome you.

An entrance space with a green-tiled reception desk, warm waiting seat and timber wall — From your first step inside, we welcome you with calm, considered care.

A dining space with a large hotpot table, pendant lights and a branded feature wall — Light, materials and tables work together so every gathering feels at ease.

A long hotpot dining room with neatly aligned tables and geometric ceiling lights — We plan every path and table spacing so the whole meal feels easy.

A close view of three wooden tables prepared with individual hotpot settings and tableware — A clean, complete table is our most important welcome to your meal.

Hands presenting a wooden tray of neatly arranged thinly sliced ingredients — The platter reaches your table, service is ready, and the evening begins.

An archival JIHE storefront image with a mostly monochrome street and warm light retained inside — From our first shop to today: welcome people in and care for every pot.

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Since2014JIHE Hotpot

FROM A POT TO A TABLE

A memorable flavor never happens only at the moment it is tasted.

It begins with balance in the broth, continues through the condition and timing of every ingredient, and is completed by the people who look after one another around the table.

Read Chef Lee’s story

Steam rising from a quiet pot of golden broth — Broth receives the sweetness of vegetables, the richness of each ingredient and the time shared at the table.

THE QUIET CENTER

Good broth does not need to shout. It gives every ingredient a voice.

Rich or light is only the beginning. Temperature, time, sequence and the way a broth changes through the meal are what slowly create depth.

Read the Broth Notes

JIHE TABLE JOURNAL

There is more at the edge of a pot than one meal can say.

Follow broth, ingredients and the small gestures that make a table feel unhurried. Each note is written to bring one useful idea back to your next gathering.

Enter the Journal

Swipe to choose a note.

A spoon lifting clear hot broth through a curl of steam

Broth Notes · 01 / 05

Before You Add a Thing: Three Moments in a Spoonful of Broth

Meet a bowl through aroma, the first sip and the finish that follows.

Open this note

Vegetables, tofu, mushrooms and tofu skin arranged as a texture map

Ingredient Guide · 01 / 03

Beyond Meat and Vegetables: Map the Table by Texture

Crisp, tender, springy or broth-soaked—give every round a different rhythm.

Open this note

A calm single-person hotpot setting prepared for the first round

Table Guides · 01 / 04

Your First Hotpot Can Still Feel Unhurried

Begin with the broth, add a little at a time, and find your own pace.

Open this note

FIND YOUR TABLE

Where would you like to gather tonight?

10 JIHE locations sit within different cities and neighborhoods. Choose the one near you, and leave the evening to the people at your table.

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Swipe to compare featured locations.

Taipei · Shilin

Taipei Yanping Location

A warm table for families, set within the everyday streets of Shilin.

Plan your visit

Taoyuan · Taoyuan

Taoyuan Arts District Location

From lunch to late evening, a welcoming table in Taoyuan’s arts district.

Plan your visit

Hualien · Ji’an

Hualien Jianguo Flagship

A more spacious flagship table, carrying the open spirit of Hualien’s mountains and sea.

Plan your visit

JIHE founder Chef Lee holding a plate of ingredients in the restaurant — CHEF LEE · Founder and chef

FROM CRAFT TO HARVEST

Lee is one person’s craft. Harvest is what a whole table takes home.

From professional kitchens to the hotpot his family loved, Chef Lee built JIHE around a simple promise: if it is a meal for family, no detail should be treated casually.

The name leeharvest.com carries a wish for everyone who leaves our table—that family may feel whole, hard work may find its answer, and life may bring a harvest of its own.

Meet Chef Lee

Friends gathered around a shared hotpot table

BRING A WARM TABLE TO YOUR CITY

If you believe a meal can bring people closer, perhaps we should talk.

Bring your idea. Explore the format, staffing and support for your next step.

Explore partnership Start a conversation