All reviews of category "Teppanyaki"

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Fruity Bubble Black Grape Sparkling Wine: The wine has a strong aroma, but it tastes very smooth.

Shrimp in Fish Oil with Soft French Bread: The bread is served in three pieces, with a cheesy flavor, baked to be very crispy on the outside and soft in the middle. It tastes great on its own! The shrimp in fish oil contains small pieces of fish and spices, perfectly paired with the bread, and it carries a hint of garlic aroma—it's made with shrimp meat!

Smoked Cheese Mousse Tart: The bottom has plum and onion, which is crispy in texture and balances the sweet and sour notes of the plum. The cheese mousse in the middle has a tangy flavor, and the tart shell is very crispy and sweet! Topped with smoked cheese, the overall dish is unique and delicious!

Provençal Warm Vegetable Salad: The salad is loaded with ingredients, including potatoes, lettuce, cooked tomatoes, black olives, asparagus, and slices of pork—it's a large serving! The dressing is tomato-based, giving it a tangy flavor that's very appetizing!

Banded Lobster, Japanese Scallops: Served alongside is a special Parmesan sauce made by the chef, with a rich cheese flavor complemented by the red pepper flakes, which is very special! The lobster has a full-bodied and delicious texture, and the scallops are medium-rare! The outside is crispy while the inside is tender—it's incredibly satisfying!

American Wagyu Beef Short Ribs: There are several cool salts alongside, including rose salt, Hawaiian black salt, and Japanese snow salt, along with a specially made porcini mushroom red wine sauce by the chef, which actually contains porcini mushrooms!! The sauce has a strong red wine flavor, which pairs perfectly with the red meat. The steak is juicy and medium-rare—some parts are a bit chewy but not difficult to bite, and it's served with asparagus, broccoli, potatoes, and radishes.

Teppanyaki Herring Roe and Sakura Shrimp Fried Rice: Made with golden fried rice, the aroma of the eggs is very rich, and the fish roe provides a pop-in-your-mouth texture!! The abundant sakura shrimp enhances the aroma and texture of the fried rice.

Fresh Fish Miso Soup: The miso soup contains two large pieces of salmon, along with some tofu and seaweed.

Fruits: The editor enjoyed frosted figs and strawberries; it's recommended to start with the strawberries, as the figs are quite sweet and delicious, and the burnt caramel on top is crispy!

Dessert: The dessert consists of French macarons with random flavors—what the editor had were matcha and raspberry.

❤️ Yi Plant Vegetarian Teppanyaki
🔸 Rare vegetarian specialty cuisine in Taipei
🔸 Spacious area, comfortable environment

Hello everyone, I'm Pei, a vegetarian enthusiast 🫶
I specialize in recommending ovo-lacto vegetarian restaurants and those offering vegan options!
You can click on my profile to explore more vegetarian recommendations😍

I came to this rare vegetarian teppanyaki restaurant in Taipei with a sense of adventure, thinking how could I possibly finish a main dish + 2 sides?
However, halfway through the meal, I started to worry... I couldn't finish at all! But every dish was so delicious that I ended up polishing everything off—I was truly stuffed!

Today, we ordered two sets and a preserved turnip egg. Each set came with cabbage and bean sprouts; also, white rice and soup can be refilled unlimitedly.
For the main dish, we got kimchi stinky tofu, which was really tender and quite stinky, pairing perfectly with the kimchi that was not sour at all.
The other main dish was kung pao century egg with peanuts and bell peppers, offering a rich texture. It was incredibly delicious—not overly salty or sweet, just the right flavor.
Since it was my first time visiting, I ordered all the dishes mildly spicy, but it turned out to be quite hot. I suggest ordering one dish non-spicy and one spicy for a more enjoyable experience.

The boss and boss lady are more introverted and don't chat much with customers, which I think is great. You can see them preparing the food while maintaining a certain dining experience~

🔸 Cash payment only

Yupin Teppanyaki is located on Beiyuan Street in the northern district of Tainan. The location is not particularly prominent, and the restaurant feels quite local, but surprisingly, it operates on a reservation-only basis. Without a reservation, you can only try your luck in person, hoping to find an available table; otherwise, you might leave empty-handed.

In terms of food, the quality is quite good, but there are some details that could be improved.

The most impressive dish is the Sakura shrimp and crab fried rice. This fried rice is infused with a rich seafood flavor, combining the aroma of Sakura shrimp with the fresh sweetness of crab. It's prepared very dry and isn’t greasy at all. However, some crab meat is quite stuck to the shell; it’s uncertain if it was overcooked. This dish requires a reservation, and you can't order it on-site, so if you want to try it, you must mention it in advance.

As for the meats, both the steak and duck breast performed well. The steak is tender with a hint of sweetness, and the doneness is well-controlled, not overcooked. The duck breast has excellent texture and aroma, complemented by slices of garlic for the steak and a type of fried shallots for the duck breast, adding an extra layer of flavor and texture—showing thoughtful ingredient pairing.

The vegetables, however, were a bit inconsistent. The cabbage here can be refilled for free if the set meal costs over 200 NT. The first serving was stir-fried beautifully, fragrant and well-seasoned. But the second serving had noticeable differences in taste and doneness, being somewhat undercooked and lacking flavor. I ended up mixing in the sauce from the first serving to balance it out.

The spinach was stir-fried a bit bitter, which was somewhat disappointing, as stir-fried greens should be a basic standard in teppanyaki and it’s a pity when they’re not handled well.

As for the soup, the corn chowder is highly recommended. It really surprised me with its rich and smooth flavor, not like some other restaurants' soupy versions that are too thin or overly sweet. The seasoning here is just right, and I highly recommend it.

The restaurant limits dining time to one hour. When it’s getting close to the end of your time, the staff will remind you, which might feel a bit pressuring, especially if you want to enjoy your meal slowly. However, if you don't mind these small details, overall, Yupin Teppanyaki is a restaurant with stable quality, especially suitable for those who prefer reservation-only service and want to avoid waiting in line.

Traditional teppanyaki in the alley
is a family-style restaurant run by a pair of elderly (??) people at the counter.
The overall atmosphere gives a sense of old nostalgia.

It's not the common front cooking; instead, the dishes are served at a nearby table after being prepared.
You won't smell like oil smoke when you're done.

The stir-fried vegetables are quite good, retaining their aroma and crispness.
The meat is covered in a lot of sauce, which masks the original flavor of the ingredients, and it tends to be cooked a bit too much, which is a pity.
However, the overall cost-performance ratio is high, making it a good choice for locals who occasionally crave teppanyaki
or want a simple dinner with both meat and vegetables.

Dine-in customers also enjoy unlimited white rice, soup, and drinks,
although the soup is a bit oily and the drinks are somewhat bland.

Shouting for Teppanyaki, the Sanchuang Living Park is located on the basement level 2 of Sanchuang Living Park on Section 3 of Civic Boulevard, with very convenient transportation. It is right next to the famous Guang Hua Digital Plaza, just a three to five-minute walk from the Zhongxiao Xinsheng Station.

Today I enjoyed a deboned chicken thigh steak and garlic stir-fried lamb slices, costing a total of 526 NT dollars.

Deboned Chicken Thigh Steak:
The chicken thigh steak is pan-fried to a golden crispy finish, with a strong chicken skin aroma. The meat retains its moisture, and it's not dry at all.
It is served with garlic slices and black pepper sauce, which is savory with a hint of spiciness, making it very appetizing.

Garlic Stir-Fried Lamb Slices:
The portion of lamb slices is quite generous, paired with a lot of onions, and stir-fried to perfection with enticing aromas.
The lamb itself does not have a strong gamey taste, and the overall flavor is quite salty and rich, making it suitable to eat with rice.

Vegetables:
Standard cabbage and bean sprouts are offered, retaining their crispness, and they are a great accompaniment to the meal.

Self-service bar:
One of the souls of teppanyaki, the white rice, is very delicious; each grain is distinct with a chewy texture, moist but not sticky, and you can refill it indefinitely.
The soup is refreshing and not greasy, with a few pieces of tender beef brisket, which is a pleasant surprise, while the beverages are the usual options, which I will skip.

Overall, this is a well-known chain brand of teppanyaki, the second generation store. Its predecessor was the long-established Kailin Teppanyaki in various major malls.

The open teppanyaki grill allows diners to see the cooking process up close, adding some visual fun and stimulating appetite.
However, I feel that the prices are a bit on the high side; while the flavors are good, it would be even better if it could be a little cheaper.

If you get tired of browsing at Sanchuang, coming down for a meal is also a great option.

I recommend it to everyone.

As soon as I stepped in, I was captivated by the atmosphere of the place. The master first asked us if we could handle spicy food and whether we liked bean sprouts. If we didn't like them, we could substitute them with other ingredients. We could also choose whether we wanted a lighter or saltier flavor, or just a standard one. The level of spiciness could also be adjusted. Overall, it was quite enjoyable, and I highly recommend everyone to come and give it a try!

[Taipei Zhongshan] Yugan Teppanyaki

To me, a wonderful dining experience comes from a feast for the senses of taste and sight. On special occasions, come and enjoy the charm of omakase kaiseki cuisine. This teppanyaki restaurant offers exquisite dishes that are also satisfying.

Upon entering the restaurant, you are immediately greeted by impressive live seafood—lively Australian lobsters and enormous South African abalone! Not only seafood, but the meats are selected from Japan’s A5 Wagyu. (Basically, if I have these three items, I'm already very satisfied ❤️)

On that day, I tasted 16 dishes. During the meal, I chatted with the chef and learned about the details he pays attention to in seasoning. Due to the quality of the ingredients, there's no need for excessive seasoning; he hopes to let customers savor the fresh sweetness of the food itself. Each dish was presented beautifully after the chef’s meticulous preparation. Great ingredients, honest portions, ample servings, and excellent service.

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◽ Omakase Cuisine ✨ $1,800 per person
(The menu is for reference; the ingredients may vary slightly on the day.)

"Fresh Shrimp Salad"
Dressed with a Japanese-style sauce, it comes with whole fresh shrimp, seasonal vegetables, and fresh fruits.

"Steamed Cod Crab Egg Custard ✨"
You can find cod crab meat in the silky steamed egg, with a rare addition of Japanese sakura gluten, which adds some color when served.

"Gold Leaf Ibérico Pork Pie"
Made with Ibérico pork, the filling has a firm texture, finished with gold leaf for a delightful presentation. After cooking it on the table, it can be quite hot! Although the staff reminded us to be careful while eating, I still got a surprise from the chewy pie crust QQ.

"Lychee Vinegar" A small cup of vinegar is served after the pie to clear the palate.

"Pan-Seared Hiroshima Oysters ✨"
Wrapped in seaweed for eating, these oysters are not only sweet but also juicy! The outer layer is coated with imported Japanese flour, making it crispy like rice cakes, allowing you to really appreciate the layers of flavor and texture—a thoughtfully crafted dish.

"A5 Wagyu Roll with Poblano Peppers ✨"
Due to the marbling, the chef specially rolled in poblano peppers for balance and to enhance flavor—becoming more aromatic as you chew. The peppers aren't overly spicy; the flower grace poblano from Hualien has a distinct flavor, providing a slight heat at the end, along with a hint of sweetness. Plus, the Wagyu is served in generous slices!

"Pan-Seared Chicken Thigh ✨"
This dish was unexpectedly delightful and made me sing its praises. Because I'm sensitive to the fishy taste of chicken, I usually detect the flavor from marinating in alcohol if the quality is not good. However, Yugan’s chicken thigh instead brings out the natural sweetness of the chicken, complemented by the aroma from the pan-searing. Lightly garnished with pesto and served with fresh kumquats, adding richness to the flavor.

"Hokkaido Pan-Seared Scallops ✨"
Using sashimi-grade scallops paired with fresh zucchini—the combination is loved by everyone, right? The addition of caviar makes this dish even more exquisite. The scallops are seared until slightly brown, maintaining a tender and juicy texture without being too soft.

"South African Live Abalone with Seaweed Sauce ✨"
This dish made me reluctant to swallow. 🥹 Made with the large, fresh South African live abalone I saw upon entering, it's thoughtfully cut in half for easy eating, drizzled with a smooth seaweed sauce. The abalone has a bouncy texture that doesn’t tear easily, and with no extra salt added, you taste the sea flavor of the abalone itself, paired with loofah, intensifying the sweetness as you eat... leaving you wanting more.

"Japanese Buri Fish Cheek with Yuzu Fragrant Daikon"
Not as oily as regular fish cheeks, it instead offers thick and tender fish meat, perfectly pan-seared with no fishy smell, more fragrant when dipped in pepper salt! Accompanied by crisp white radishes with yuzu fragrance.

"Emperor Conch ✨"
A must-capture presentation! The entire emperor conch makes a grand entrance from the dry ice fog, easily extracted with a beautiful fork. The conch meat is chewy, seasoned only with a bit of teriyaki sauce, avoiding any unappealing earthy taste.

"Australian Lobster Roe Kuzu Noodles ✨"
Using live Australian lobster as the main ingredient, drizzled with butter for added flavor, the meat has a natural saltiness; it's currently the most bouncy lobster I've had with balanced salt taste. The bowl is laid with Japanese kuzunoodles simmered in lobster roe sauce, along with stir-fried seasonal vegetables, perfectly seasoned.

"Japanese A5 Wagyu with Garlic Mousse ✨"
Cut into chunks, I initially thought the Wagyu would be greasy, but to my surprise, you can really taste the meat. The cooking time was perfectly controlled; the surface is nicely charred without being too dry or hard. Each bite releases the aroma of the fat. It’s paired with Brussels sprouts, and it’s suggested to first taste the Wagyu on its own before adding the garlicky smooth mousse; this combination won’t disappoint.

"Wagyu Fried Rice ✨"
Directly cooked on the table, the Wagyu tendons are fried until crispy, while the egg gives the fried rice a golden hue. A touch of soy sauce is added for flavor, making it varied and just the right texture—neither dry nor greasy. After all the preceding dishes already filled me up, actually, another bowl of this made me really full! 🤣

"Lobster Miso Soup"
I didn't expect the soup to be so high-end, with lobster meat inside! Compared to the dishes above, the miso soup is on the saltier side.

"Waru Mochi"
No Japanese dessert is complete without waru mochi; it's elastic, easy to slice, and not overly sweet. Perfect as a snack after a hearty meal.👌

"Tea" Each table receives a cup of hot tea, allowing you to cleanse your palate between dishes, and the staff attentively checks and refills as needed.

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■ No. 622, Linsen North Road, Zhongshan District, Taipei City, 1st Floor
■ 02 7729 9099
■ 12:00-14:30, 17:30-22:00
■ Service fee applies; dining time is limited to 2 hours (cash only)
■ MRT Zhongshan Elementary School Station
■ Parking Info (non-affiliated): Dehui Parking Lot, Xinsheng Elevated Minzu-Nongan Parking Lot, Hi PARKING Zhongshan Beiping Surface Parking Lot

Feel free to like, comment, and share 🫶🏻 Let’s explore food and fun together!

The teppanyaki restaurant is located on the food street on Mingguo Road, and parking nearby is relatively convenient. It's considered one of the better teppanyaki places in Hualien. On that day, we ordered the value couple meal, which was very rich in content, and we received two portions of bean sprouts and cabbage. The beef had a great texture and there were also dried garlic slices.

The free white rice and miso soup were made with care by the owner and were comparable to those from Japanese restaurants, and the ingredients were fresh.

I really felt full!

🔅Actual visit date: 2025/02/28
*Please do not reproduce or use the photos for commercial purposes without permission.

I’ve been saving this no-menu teppanyaki place for a while. From what I’ve seen shared by others, it seemed pretty good. I came here with a friend; it’s a bit of a walk from Longshan Temple and Ximen. Below are the dishes we had that day. Since there’s no menu, I jotted down some keywords based on what the chef suggested.

️▪️Mullet Roe and Radish Roll
It felt like radish cake wrapped in mullet roe. I really like mullet roe, so I thought it was a nice appetizer.

▪️Onion Soup with Focaccia
The flavor of the onion soup🧅 didn’t quite suit my taste; the bread was normal.

▪️Large Shrimp, Purple Cauliflower, Quail Egg, Sweet Potato Mash
The shrimp was delicious, perfectly seared. It was my first time seeing such small soft-boiled eggs, and the sweet potato mash had a not-so-intense flavor.

▪️Salmon, Lemon Molecular Bubbles, Zucchini, Basil Pesto
The bubbles had a very special lemon flavor, and the salmon was perfectly cooked at medium—so tasty! You couldn’t really taste the pesto.

▪️Abalone, Herbal Soup, Loofah, Fried Ginger Strips
This dish had a unique flavor with the herbal soup; the loofah absorbed the broth well and paired nicely with the ginger, while the abalone was soft and chewy.

▪️Apple Tofu Salad, Smoked Salmon, Balsamic Vinegar
I finished this dish before I remembered to take a photo! It had a refreshing taste, and the texture of the tofu with the apple was really cool, especially combined with the salmon.

▪️Rice Noodle, Scallop, Scallion Butter (additional +NT$250)
This was an add-on item; the scallops looked quite large, and I couldn't resist adding them! They were deliciously seared! The flavor of the rice noodles was also great.

▪️A5 Wagyu, Hawaiian Black Salt, Garlic, Mustard
The wagyu had an incredibly rich fat content (I personally thought it was a bit too much), but it was truly melt-in-your-mouth. It really needed the accompanying condiments to balance it out, although the two small pieces looked tiny, they were just the right size for a bite. It was my first time seeing Hawaiian black salt, which was pretty cool.

▪️Yilan Cherry Duck Breast, Chestnut Puree, Mushrooms, Red Wine Sauce, Hibiscus
After the wagyu, we immediately had duck breast; it felt like we were having two main courses. The duck breast was tender and delicious! The chestnut puree was sweet, the dried mushrooms smelled great, and the whole hibiscus flower was edible and quite tasty. I loved this dish completely!

▪️Duck Breast Fried Rice
It was very fragrant! In the end, I couldn’t finish it and had to take some home; the chef even gave me the leftovers! 😆

▪️Red Bean and Purple Rice Mochi
The soup wasn’t too sweet, but there weren’t any visible red beans or purple rice; it felt like it was all blended into juice. The mochi was pan-fried, which was quite delicious, and the osmanthus flower was a nice touch. I usually don't like flowers in dishes, but this flavor was quite good.

▪️National Treasure Tea/Black Tea/Coffee (can add milk foam)
I thought I would try the hot black tea with milk foam, but the milk didn’t have the richness I expected. However, the tea was a normal delicious black tea.

Overall, I liked it quite a bit! I had eaten at another place last December that serves fish x; comparing the two, there wasn’t as much variety here, and it wasn’t as refined (the price difference is around NT$800), but I think the flavors of the ingredients are very intuitive and easy to understand. The service was also quite warm; the chef was very lively (I heard the Ximen branch is more lively than the Shida branch). If one isn’t chasing after overly impressive variations, for a no-menu teppanyaki, this place has a pretty high cost-performance ratio. Just for your reference.

💰Starting February 1, 2025, the set meal price adjusts to NT$1,150 +10% per person,
Children's set meal NT$700 + 10% per person (for ages under 7)

🔺Half a lobster NT$600 +10% (Lobster requires two orders and advance reservation)

The meal price is around 3000 after adding the water fee, extras, and service charge, starting from 2080. The service is similar to other teppanyaki places in the same price range, and each dish has a detailed explanation of the ingredients and suggested pairings. The seafood dishes are quite similar, but each one has a refreshing twist in seasoning! I particularly enjoyed the abalone dish, which resembled a salty soup with rice noodles. The A5 Miyazaki ribeye steak paired with mustard was delicious and balanced out the richness. Some of the themed dishes are quite interesting (like those paired with laksa or pandan leaves), and there’s also a theme featuring small squid rice noodles, which I found to be more entertaining than other teppanyaki places I've been to before! I highly recommend everyone to give it a try! Just a heads up, it's quite difficult to make a reservation, so calling for a private room is advisable.