
With the weather finally cooling down, hotpot restaurants are offering new deals to entice customers. One is serving a luxurious wagyu beef and sea urchin feast, incorporating premium sea urchin into dishes throughout the meal. Others offer creative soup base combinations, including wagyu beef and cilantro, and pomelo and pepper.
A chef adds sea urchin to a soymilk hotpot, expertly prepared. Then he dips wagyu beef inside, swishing it in the broth seven times to cook it just right.
Other dishes include thinly sliced wagyu beef wrapped around sea urchin and seared, as well as crispy sea urchin fritters. Even the ice cream incorporates sea urchin. This hotpot restaurant is offering an exclusive sea urchin and wagyu set meal for fall, featuring seven creative new dishes.
Huang Chien-chih
Restaurant group CEO
We use red sea urchins from Hokkaido for our seven sea urchin dishes. Taiwanese customers are very receptive to sea urchins and enjoy eating them.
At this other restaurant, onion and garlic sizzles in the pot. They add cilantro on top of premium wagyu beef, making this restaurant’s special cilantro and wagyu hotpot.
Su Yu-chien
Hotpot restaurant manager
Cilantro is seasonal and has a distinctive flavor. We’re promoting it to all our customers to enjoy and try something different.
Another restaurant has combined Taiwanese stone hotpot with Japanese wagyu beef, using a pomelo and pepper soup base to create a Taiwan-Japan fusion.
Member of public
Customer
Wagyu beef has a delicious flavor and aroma. The initial taste is a bit sweet. It’s quite good. I’ll have it sometimes.
Catering to those who enjoy high-end wagyu hotpot, these restaurants are adding creative twists to the dining experience, enticing customers as the weather cools down.
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#hotpot #wagyu #beef #seaurchin #surfandturf #fall #autumn #restaurant #fancy
迎接秋天換季,各大火鍋品牌展開和牛大戰!有知名鍋物品牌豪氣砸重本,推出奢華的"和牛雲丹宴",直接把一盒頂級海膽,全面入菜,從湯底、醬料到甜點,都能吃到鮮甜海味,另外也有業者大玩創意,推和牛香菜鍋,或是柚子胡椒鍋,要用跨界組合,搶攻饕客味蕾。
整排海膽,放入豆乳鍋滾煮,濃郁香氣,瞬間撲鼻而來,油花細緻的和牛,下鍋後輕涮7下,入口即可品嘗滿滿鮮味!
薄切和牛,捲入海膽,再灑上三溫糖炙燒,還有酥脆的紫蘇海膽炸物,就連甜點冰淇淋,也能吃到海膽巧思。知名鍋物品牌推出秋季限定"雲丹和牛宴",七道料理豪氣入海膽,打造奢華海陸饗宴。
[[二本松餐飲集團執行長 黃建智]]
"選用我們的北海道整合的赤海膽,然後推出我們的雲丹七品的部分。台灣民眾對雲丹的接受度很高,他們也喜歡吃雲丹。"
蔥蒜入鍋爆香,A5和牛煎到五分熟,再鋪上滿滿香菜,另一間連鎖火鍋,則是推出香菜和牛鍋。
[[和牛涮值班襄理 蘇郁茜]]
"(香菜)季節性,然後也比較有特色,然後推廣給所有的夥伴們一起下去做享用,體會不一樣的風味。"
還有火鍋業者,融合台式的石頭鍋,和日本A5和牛,再搭配特製柚子胡椒湯底,主打日台混血風味。
[[民眾]]
"和牛的話,它那個香氣是蠻好吃的,吃到嘴裡那個入口香氣是甘甜,還不錯,有時候會吃啊。"
讓偶爾想吃點高級和牛鍋物,各家業者,紛紛融合創意,就是要搶攻奢華火鍋商機。
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