A Xin Niu Pai

Premium Wagyu beef, tender with even marbling. Aromatic when grilled on the teppan, melts in your mouth.

A large portion of sirloin steak, with a chewy texture, suitable for diners who enjoy hearty portions. Delicious when paired with teppanyaki noodles and sauce.

Thicker cut sirloin steak, retaining more juice and texture. High-heat searing locks in flavor, offering a full meaty experience.

Sirloin from the shoulder cut, relatively tender. Moderate fat content, rich flavor after grilling.

Bone-in beef short rib, firm and chewy texture. The meat near the bone develops a unique charred aroma after grilling, offering excellent flavor.

A combo allowing you to enjoy two types of meat at once, usually chosen from beef, pork, and chicken. Suitable for diners who want to try multiple textures.

Pan-seared pork chop, firm and not dry. Served with a special sauce, it's one of the classic Taiwanese teppanyaki dishes.

Chicken thigh fillet pan-seared until golden brown and crispy, with tender and juicy meat. A popular choice for everyone.

Basic teppanyaki steak, with a moderately tender texture. Served with teppanyaki noodles and a fried egg, an economical and delicious choice.

New York strip steak, firm and elastic, usually with a layer of fat around the edge, offering a captivating aroma. Suitable for those who prefer a chewy texture.

Extra-large portion of sirloin steak, extremely satisfying. The meat is fresh, flavorful, and juicy, suitable for larger appetites or sharing.

Classic Taiwanese teppanyaki noodles, served with a fried egg and sauce. The noodles are smooth and rich after absorbing the sauce.

Pan-seared cod fillet, with a delicate white flesh and tender texture. Refreshing flavor, suitable for seafood lovers.

A fatty cut of beef that releases a rich aroma when grilled, with a tender and smooth texture. Ideal for those who enjoy the flavor of fat.

Bone-in lamb chop, tender and free of gamey taste. Crispy on the outside and tender on the inside after high-heat grilling, with a unique flavor.

Bone-in T-bone steak, allowing you to enjoy the tenderness of filet mignon and the chewiness of New York strip simultaneously. Generous portion with a rich texture.

Filet mignon, taken from the tenderloin, is the most tender cut of beef. Lower in fat, with a refined texture.