Mixing a low-profile setting with exquisite cuisine, Mu-Shi's minimalist, industrial-chic decor provides a simplicity of space that focuses diners' attention on their food and dining partners. This international fusion-style restaurant mixes influences from several culinary traditions in its NT$280-450 main courses and other dishes.
Japanese-inspired offerings include Grilled Spicy Miso Chicken Kebabs (NT$70), Grilled Mentaiko Salmon Rice Ball (NT$105) and Grilled Threadfin Fish (NT$410), utilizing Japanese-style miso seasoning and grilling, alongside western dishes like Blade Steak Spaghetti alla Puttanesca (NT$440), Truffle Balsamic Egg Yolk Pasta (NT$340) and Taiwan Pork Riblet with Herb Apple Purée (NT$450).
Chinese and Sichuan influences are highlighted in dishes such as Steamed Chicken with Szechuan Sauce (NT$460) and Papaya, Caramel Walnut, Sichuan Pepper and Hummus (NT$280). Middle Eastern flavors appear in items like Baba Ghanoush & Crisp Smoked Cherry Potato (NT$340). The restaurant's creative blend of dining choices showcases culinary techniques, sauces and plating styles drawn from multiple traditions.
融合低調氛圍與精緻料理，慕時以極簡工業風格，打造舒適小巧的用餐空間，讓人專能專注於餐點本身，以及與用餐夥伴共享的時光。餐廳主打無國界融合料理，主餐價格約落在280-450元之間，結合多種料理文化元素。
帶有日式風格的料理包括「辣味關雞腿肉串」（70元）、「芒燒明太子鮭魚飯糰」（105元）以及「午仔魚一夜干」（410元），運用味噌調味、炙燒與日式烤魚技法，展現濃厚日式風味。西式則有「燉肩牛佐煙花女義大利麵」（440元）、「巴薩米克鬆露蛋黃麵」（340元）以及「究好豬肋眼肉條佐香草蘋果泥」（450元），透過義法料理常見的烹調技巧、醬汁運用與細膩擺盤，呈現出歐陸料理的精緻感。
中式與川味元素回樣是餐廳的一大特色，例如「日大紅椒川味口水雞」（460元）以及「風乾不瓜佐花椒與焦糖核桃」（280元），運用四川麻辣芝香與中式醬料風味，帶來層次鮮明的口感體驗。