Taipei Kaifeng Branch | SUKIYAKI! Brothless Hot Pot, Grilled Meat with Broth.
Premium Beef, Assorted Fresh Vegetables, Beverage Bar - Unlimited Supply.
Business Hours: Monday-Thursday 11:30~22:00, Friday 11:30~22:30, Saturday 11:00~22:30, Sunday 11:00~22:00
Height below 80cm: Free
Height 80-110cm: Cleaning fee of NT$100
Height 110-140cm: Half price for adults: Lunch NT$274, Dinner NT$309
Height 140cm and above: Adult price
All prices are subject to an additional 10% service charge.
Dining time is 90 minutes.
Unlimited supply, no take-out service is provided.
Credit cards are welcome.
To maintain good dining service quality, please watch your children and do not let them run and play in the public aisles to avoid collisions or burns.
Unlimited premium beef, assorted fresh vegetables, and beverage bar
Lunch Special Price
午膳優惠價
Monday to Friday Lunchtime
All-you-can-eat Japanese sukiyaki lunch plan. Sweet and savory soy sauce broth is added to a shallow iron pot to cook premium beef slices and various vegetables. The meat slices are often dipped in raw egg for a smooth and tender texture. Includes unlimited drinks from the beverage bar.
TWD548≈ $17.00
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Dinner Special Price
晚膳優惠價
Weekday evenings and all day on holidays, make-up holidays, and typhoon holidays
All-you-can-eat Japanese sukiyaki dinner and holiday plan. Offers premium beef, fresh vegetables, and unlimited drinks from the beverage bar. A hearty choice for family or friends gatherings.
TWD618≈ $20.00
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Fresh vegetables and ingredients
Self-serve or unlimited refills of hot pot ingredients
Corn
玉米
Cut sweet corn, which becomes even sweeter when cooked in sukiyaki sauce.
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King oyster mushroom
杏鮑菇
Thick and chewy mushroom that absorbs flavor exceptionally well after soaking up the broth.
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Shiitake mushroom
香菇
Aromatic and fresh shiitake mushroom with a tender texture.
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Luffa
絲瓜
Tender and sweet vegetable that is delicious after absorbing the broth.
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Wood ear mushroom
木耳
Crisp and refreshing black edible fungus, rich in collagen.
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Broccoli
青花菜
Green cauliflower, with a crisp texture and rich in nutrients.
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Konjac shreds
蒟蒻絲
Chewy konjac strips with a Q-彈 texture, low in calories and satisfyingly chewy, a classic ingredient for sukiyaki.
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Sweet potato
地瓜
Diced sweet potato, which becomes soft and sweet after cooking.
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Rice cake
年糕
White strip-shaped rice cake, which becomes soft and chewy after cooking.
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Daikon radish
白蘿蔔
Sliced daikon radish, which is sweet and juicy after being cooked through, balancing the saltiness of the broth.
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Tofu
豆腐
Delicate and tender tofu, a staple ingredient for hot pot.
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Eggplant
茄子
Cut eggplant, which becomes soft and tender after cooking and easily absorbs the sukiyaki sauce.
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Bok choy
青江菜
A common leafy green vegetable, crisp with thick leaf stalks.
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A common leafy green vegetable, crisp with thick leaf stalks.
大陸妹
A common lettuce-like vegetable in Taiwan, with a crisp texture, suitable for a quick dip.
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Water spinach
空心菜
Green vegetable with a hollow stem, with a particularly crisp and tender texture.
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Chinese cabbage
大白菜
The soul vegetable of sukiyaki, it becomes very sweet after cooking and enhances the flavor of the broth.
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Napa cabbage
高麗菜
Crisp and sweet cabbage, suitable for long cooking.
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Onion
洋蔥
Sliced onion, a key source of sweetness in the sukiyaki broth.
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Pumpkin
南瓜
Sliced pumpkin, which becomes soft and sweet after cooking.
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Enoki mushroom
金針菇
Long, white mushroom with a crisp and tender texture, very popular.
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Taro
芋頭
Tender and fluffy taro chunks with a unique aroma after cooking.
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Fried tofu skin
炸豆皮
Fried bean product, fluffy texture, absorbs soup extremely well, be careful of hotness when eating.
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Scallion
青蔥
Chopped scallions, can be added to the sauce to enhance aroma.
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Chili pepper
辣椒
Fresh red chili, adds a spicy kick to dipping sauces.
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Minced garlic
蒜泥
Freshly ground garlic, pungent and spicy, suitable as a dipping sauce.
