Chu Yu Teppanyaki - Taipei Taishun Branch

Premium Kuroge Wagyu from Kagoshima, Japan, rich in evenly distributed fat. High-temperature pan-seared to a crispy exterior and tender interior, melting in the mouth with sweet, fresh juices.

Premium Japanese black tuna, with fine, red flesh. Usually served with tangy vinegar miso or refreshing seaweed, balancing the fish's richness for a complex flavor.

Live abalone from South Africa, braised and seared on the teppanyaki to the perfect doneness, maintaining its chewy and tender texture. Enhanced with premium caviar for a luxurious oceanic flavor.

Lobster from Mexico, with firm and chewy flesh. Teppanyaki cooking locks in the sweet juices, a classic premium ingredient for teppanyaki.

Japanese "Shinjo" (dumpling or fish cake) made with a mixture of lobster meat and fish paste. Tender and savory with a rich lobster aroma.

Plump and sweet king crab. Paired with the rich flavor of crab roe, or with figs and yuba (tofu skin) for added refreshing layers.

Famous Hiroshima oysters, large and plump. Pan-seared to a slight crisp, complemented by the aroma of sansho pepper and nori, enhancing the oyster's rich milky flavor and oceanic taste.

Hokkaido raw-grade scallops, sweet and tender. Served with crispy sakura shrimp and savory cured mullet roe, offering distinct layers of texture and aroma.

Hokkaido Hokkigai clam, with thick, tender, crisp, and sweet flesh. Lightly pan-seared to enhance its unique sweetness.

Selected Taiwanese shark fin, meticulously stewed and cooked on the teppanyaki. Rich in collagen, with the subtle spiciness of sansho pepper for a unique flavor.

Mackerel from Fukuoka, rich in oil. Paired with nuts (pistachios, almonds) for added crispiness and nutty aroma, an innovative teppanyaki combination.

Hokkaido monkfish, with firm and elastic flesh. Paired with the sweetness of chestnuts and the sour aroma of lemon for a refreshing and unique flavor.

Local Taiwanese clams, typically cooked into a savory clear soup with a rich umami flavor, warming and palate-cleansing.

Kagoshima Kuroge Wagyu, with a rich fatty aroma. Accompanied by the freshness of zucchini and the savory-sweet flavor of pine nut miso, perfectly balancing the wagyu's richness.

Creative savory choux pastry. Crispy shell filled with stir-fried wagyu and mushroom filling. A bite reveals a blend of meat juices and pastry aroma.

Sanuki Udon from Kagawa Prefecture, known for its chewy and firm texture. Typically served as the concluding staple of the teppanyaki course.

Renowned Nanatsuboshi rice from Hokkaido, with plump and lustrous grains. Stir-fried with seasonal ingredients like chestnuts or sweet corn, or served with pickles. Rich rice aroma.

Tender sprout scallions with eggplant, enhanced with sesame aroma. Crisp and refreshing, suitable as a palate-cleansing vegetable dish.

Soup made with miso from Gifu Prefecture, with Japanese dried wheat gluten. The broth is warm and mellow, with a rich bean aroma.

A variation of a classic Taiwanese dessert. Sweet and sour pineapple filling paired with the savory aroma of cheese, with a crumbly crust and unique flavor.

Japanese Daifuku mochi, filled with rich hazelnut chocolate. Soft, chewy, and sweet, a perfect post-meal dessert.

Cake with a tea aroma, paired with the sweetness of chestnuts. Dense and moist texture, with moderate sweetness.