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Deluxe sukiyaki restaurant opens in historic Tainan building

Deluxe sukiyaki restaurant opens in historic Tainan building

2026-09-15

A deluxe sukiyaki restaurant in Taipei famous for being impossible to book has just opened in Tainan! Nestled inside an old Japanese-style residence in South District, the shop offers a set with three quality cuts of wagyu from Kobe, Yonezawa, and Omi served with an uni roll, offering southerners another delicious gourmet option.

Delicate pink with perfect, even marbling. Diners find it impossible to get a table at this sukiyaki restaurant in Taipei. Now it’s opened its first Tainan location, in an old converted Japanese-style building in South District. Fans have been flocking there since opening.

Customer
Made trip for sukiyaki
It really melts in your mouth, and has a rich flavor. I’ve had it in Taipei before, so I made a special trip here today after hearing about it.

Customers have high praise for the “three wagyu” set, featuring cuts of Kobe, Omi, and Yonezawa beef. The restaurant group has strong roots in Japanese fine dining, integrating flavors from the Kansai and Kanto regions. They even pay meticulous attention to the kind of sugar used in their recipes.

Huang Chien-chih
Restaurant manager
For the sirloin cut, we use Yonezawa beef from a 32-month-old cow, making it a bit sweeter and with a meatier flavor. For the Kobe cut, we use a chuck flap, which is a little bit chewier.

There’s also this luxurious shiso uni roll, made with fresh sea urchin wrapped in Kobe beef chuck and pan-seared in the Kansai style.

Huang Chien-chih
Restaurant manager
For the shiso uni roll, we use the chuck flap cut from Kobe beef. Inside is our vinegar sushi rice, shiso leaf, and uni. Then we roll it into a triangle before pan-frying it in the Kansai style.

This fine dining experience has made a strong debut in meat-loving Tainan. Blending a luxurious Japanese ambiance with artisanal skill, they’re staking a bold claim in Taiwan’s food capital.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#wagyu #Japanesecuisine #beef #sukiyaki #Tainan #restaurant #finedining #gourmet

超難訂位! 頂級壽喜燒插旗台南改造老屋推”三大和牛套餐"

2026-09-15

台北一位難求的頂級壽喜燒,南下插旗台南。業者選在南區,將隱世老屋改造成日式宅邸,還推出集結神戶、米澤、近江的”三大日本和牛套餐",搭配奢華海膽卷,要讓南部老饕,有更多美味新選擇。

粉嫩色澤,伴隨均勻細緻的油花,台北一位難求的頂級壽喜燒插旗台南,在南區老屋打造日式宅邸,吸引饕客前來朝聖。

[[民眾]]
“非常入口即化,然後味道就是蠻濃郁的,之前有在台北吃過這間的台北分店,今天就是慕名而來”

讓民眾讚不絕口的,正是這套集結神戶、近江、米澤的”三大和牛套餐"。餐飲集團深耕高端日本料理文化,更融合了關西與關東的獨門風格,連調味用的糖都極其講究。

[[壽喜燒店長 黃建智]]
“沙朗的部分,米澤牛是32個月的母牛,所以它吃起來的甜度會比較夠一點,然後肉味也會比較重,然後另外一款神戶牛的話,我們是選用翼板的部分,它稍微會帶一點點的嚼勁”

還有這一道極致奢華的”紫蘇雲丹卷",選用神戶牛翼板包覆新鮮海膽,以關西風手法煎炙。

[[壽喜燒店長 黃建智]]
“紫蘇雲丹卷的話,我們是選用我們的翼板的部位,然後它是神戶牛的部分,然後裡面包上我們的醋飯,紫蘇葉跟海膽,然後我們會把它卷成三角形,再下去用關西風的方式下去煎製”

高端餐飲加入頂級肉品戰局,要用最極致的日式奢華與職人精神,在美食之都強勢插旗、搶佔一席之地。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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