If you don’t already know, Gudetama is an anthropomorphic Japanese egg yolk characterised by its laziness. It only made its debut in 2013, but has since gained “recognition” globally. We kid you not. From cushions to notebooks, Gudetama’s iconic sluggish body is now imprinted on almost every object thinkable.
So it is without surprise that an entire restaurant dedicated to the Gudetama has opened in Taipei’s Da’an District. The new Gudetama-themed restaurant—called Gudetama Chef—is currently Taipei’s latest craze and bookings are mandatory.
