Yakiniku Kobo Taipei - Sake Bar

A yakiniku combination including beef belly, pork collar, seafood, and more. Tender meat and fresh seafood. Suitable for sharing among many, recommended to be eaten with special dipping sauce and lettuce wraps.

Experience premium wagyu from Japan, Australia, and the US, with textures ranging from melt-in-your-mouth to rich beefiness. Marbling is beautifully like marble. Recommended to grill to 30% or 50% cooked, enjoy with original flavor or a little salt.

An ultimate luxurious wagyu feast, featuring A5 Miyazaki beef and other premium cuts. Extremely tender texture with a captivating fatty aroma. Enjoy a delicious journey of yakiniku and abundant side dishes throughout.

The most tender and prized part of the filet mignon. Almost no fat or sinew, with a creamy, exceptionally smooth, and tender texture. Recommended to be served at 30% cooked.

Premium wagyu from Mie Prefecture, Japan. Extremely rich marbling, melts in your mouth with a unique wagyu sweetness. Best lightly grilled on the surface.

The most delicate lean cut, low in fat but extremely tender. Elegant and refreshing taste. Recommended at 30% cooked to savor the natural sweetness of the meat.

Combines the marbling of wagyu with the beefy flavor of Angus. Rich in fat, tender, and juicy. Aromatic when grilled.

Premium Australian wagyu with moderate marbling. Richer beef flavor than Japanese wagyu, while retaining tenderness. Suitable for those who enjoy a meaty texture.

A cut near the offal, rich in beefy flavor with a tender yet chewy texture. Moderate fat content, with a unique aroma when grilled. A favorite among yakiniku connoisseurs.

Strip of meat between the ribs, with connective tissue and fat. Chewy and springy texture, becoming more flavorful with chewing. Suitable for grilling until the surface is slightly charred.

A fatty cut from the abdomen. The dripping fat during grilling creates a rich aroma, and the texture is tender. Best enjoyed with white rice.

Strip of meat between the ribs, with some connective tissue. Rich and elastic texture, with a rich fatty aroma. Recommended to grill a bit longer to soften the connective tissue.

A popular cut with even marbling. Firm and juicy texture, with the aroma of meat near the bone. Best enjoyed at 70% cooked.

A cut with more evenly distributed fat than regular beef belly. Finer, more tender texture with less greasiness. Ideal for quick grilling.

The highest grade of beef belly, with beautiful marbling like frost. Melts in your mouth with a sweet fatty flavor. The top choice for those who love fatty aromas.

Meat from the shoulder area, with a transparent tender tendon in the center. Tender with a crisp texture. Rich beef flavor, suitable for 50% cooked.

A lean cut with very little fat, extremely tender. Suitable for those who prefer less fatty meat. Recommended not to overcook to retain juices.

A classic yakiniku ingredient with a crisp, springy texture. Usually sliced thinly and best grilled on one side with scallion salt.

The middle section of the beef tongue, with more fat, offering a more tender and crisp texture. Suitable for thick or thin slicing and grilling.

The prime cut from the root of the beef tongue, rare and abundant in fat. Extremely tender and juicy. Recommended for thick-cut grilling.

Low in fat, with a crisp and springy texture. No gamey taste, suitable for those who prefer a refreshing mouthfeel. Quick grilling is recommended.

Nutritious with a unique soft and fluffy texture. Fresh beef liver is fragrant on the outside and tender on the inside when grilled, with a rich flavor.

A cut with a very rich beef flavor, tender and juicy. Suitable for grilling with rich sauces.

The first stomach of the cow, with a very chewy and springy texture. Requires slow chewing to savor its aroma. Suitable for grilling until the surface is slightly charred.

Rich in fat and collagen, with a creamy, smooth texture. Aromatic when grilled, usually eaten directly or with bread.