Have you tried them yet? A lazy guide to 14 newly opened popular restaurants in Season 3

Reported and photographed by Huang Shiyuan, Taipei

This year’s food scene has been buzzing, with new restaurants—both international and locally created—opening almost every month. Previously, ETtoday EBC News Cloud compiled a list of 20 must-try restaurants that opened in the first half of the year. Unexpectedly, in just the first half of the second half of the year, as many as 14 new restaurants have launched. Among them, the Rilakkuma Restaurant, HELLO KITTY Hot Pot, and Haidilao saw an explosive surge in popularity right after opening—for instance, Rilakkuma’s October reservations are already fully booked.

Adorably cute HELLO KITTY Hot Pot


▲ The world’s first HELLO KITTY hot pot restaurant.

The long-awaited HELLO KITTY Hot Pot finally began soft opening on July 7. As soon as you enter the door, you’ll see a HELLO KITTY plush toy welcoming you—holding a hot pot in its arms. Inside the restaurant, HELLO KITTY’s presence and related elements are everywhere, especially the tableware, which is so adorable you won’t want to put it down. There’s also a large private room featuring a huge HELLO KITTY wall. The HELLO KITTY here wears camellias on her head, a design specially created for the world’s first HELLO KITTY-style Japanese hot pot by Sanrio Taiwan. You can spot this floral detail in many spots around the venue.

Read more:How is the world’s first HELLO KITTY hot pot restaurant decorated, and what about the hot pots? So adorable!
 

The playful Voodoo Donuts


▲ The quirky Voodoo Donuts are now available in Taipei too.

Voodoo Doughnut, located on Third Street in Portland, USA, and hailed as an international tourist attraction by American media, officially opened on July 18. The Voodoo Donuts feature unconventional designs that differ from regular donuts, among which the human-shaped Voodoo Donuts are a super popular item. In addition, Voodoo Donuts Taiwan hopes to provide people with another place to hang out. You can enjoy donuts anytime you crave them, as the store operates 24 hours a day.

Read more:Donuts open 24 hours a day too? This “Voodoo” from the US just loves being quirky

The steak-grade burger joint Burger Ray


▲ Burger Ray’s signature burgers let you choose the doneness and customize toppings.

There are many burger joints using steak-grade Choice beef, but Burger Ray, which opened on July 14, is the first in Taiwan where the meat is ground fresh on-site after you walk in. Customers can also choose how they like their burgers cooked—medium rare, medium well, or well done—and even customize the sauces and toppings. With only burgers on the menu, Burger Ray offers five varieties including the signature beef burger, a special Southeast Asian pork burger, pan-seared seafood burger, Heart Attack Burger, and mushroom quinoa burger.

Read more:Steak-grade, customizable doneness burger shop opens July 14; starting at NT$145 per order

Takayuki Tokyo Tonkotsu [GOKUJOH]


▲ The queue outside Takayuki Tokyo Tonkotsu [GOKUJOH].

The fourth branch from Takayuki Ramen founder Ryuuichi Takamine, Takayuki Tokyo Tonkotsu [GOKUJOH], specializes in Tokyo-style tonkotsu ramen and has started operations. It is located in a lane on Section 3, Tingzhou Road, in Gongguan. The shop’s lanterns even feature large white lanterns, which are rare in Taiwan. Due to the limited seating and high demand from foodies, there is often a long queue outside the restaurant.

Specializing in Tokyo-style hamburger steak, Yamamoto Hamburger Steak


▲ A juicy hamburger steak nestled inside a tomato.

Different from American burgers, Japan’s hamburger steak is truly unique, considered a staple in many Japanese households and a national dish. The well-known Tokyo-based hamburger steak specialty shop “Yamamoto Hamburger Steak,” which already has six branches in Tokyo, is set to open a branch in Taiwan, scheduled to debut in Taipei’s East District on September 1. The shop uses imported Australian beef and domestically raised Taiwanese pork. Each piece of meat is freshly cut and hand-prepared—from grinding, kneading, pounding, shaping, to pan-frying.

Read more:Tokyo hamburger steak specialist “Yamamoto Hamburger Steak” comes to Taiwan

Eight-flavor Korean BBQ with eight pork belly options


▲ The eight Korean BBQ flavors include ginseng, red wine, pine needle, garlic, herb, curry, miso (bean paste), and spicy chili sauce.

Introduced to Taiwan by the Easylife Catering Group, Eight-Color Korean BBQ officially opened on August 1. The BBQ features thick-cut pork belly, with its biggest highlight being the eight different flavor profiles for the pork belly—ginseng, red wine, pine needle, garlic, herb, curry, miso (bean paste), and spicy chili sauce. Staff will offer tableside grilling service to cook it perfectly. They note that freshly grilled meat is more tender, while leaving it on the grill too long makes it tougher, so they recommend eating it right after it's cooked.

Further reading:Korean BBQ with Eight Flavors Emphasizes Authentic Taste in Taiwan – Satisfy All 8 Pork Belly Varieties in One Go　

Yoshoku Ya, Where You Can Fry a Pork Cutlet in Just 3.5 Minutes


▲Japan’s largest affordable pork cutlet chain “Yoshoku Ya” officially opened on August 8.

Japan’s largest affordable pork cutlet chain “Yoshoku Ya” officially opened on August 8. “Fast, delicious, and affordable” are Yoshoku Ya’s three core principles. The Taiwan No. 1 store has introduced a globally exclusive automatic pork cutlet fryer, where the oil is kept at a constant 175°C by computer control. It takes just 3.5 minutes to fry a pork cutlet, and a bowl of pork cutlet rice can be served in 5 minutes.<，同时店里所使用的面粉也是自日本空运来台，希望可以延续日本道地口味。

Further reading:Exclusive Machine Air-Freighted from Japan – Yoshoku Ya Fries a Pork Cutlet in Just 3.5 Minutes

American Chain of French-Vietnamese Sandwiches: Lee's Sandwiches


▲The American chain of French-Vietnamese sandwiches, Lee's Sandwiches, has launched in Taiwan. Its first store in Taiwan opened on August 9. Pictured is the Special Club Sandwich.

Following the successful introduction of Hong Kong’s Michelin one-star Tim Ho Wan, Heyi Lifestyle is now bringing in the American chain of French-Vietnamese sandwiches, Lee's Sandwiches. The brand’s first overseas branch opened on August 9 at HOYII Heyi North Station. Lee's Sandwiches offers a total of 32 sandwich flavors, divided into two categories: French-Vietnamese sandwiches and European-style sandwiches. Its standout feature is the use of its signature baguette recipe. Prices range from NT$128 to NT$188 for 10-inch sandwiches, and NT$78 to NT$108 for 5-inch sandwiches.

Further reading:French-Vietnamese Sandwiches from the U.S. Arrive in Taiwan – 32 Flavors Starting from NT$78

Ai Shu Jiu 21 Beef Noodles with Dry-Aged Broth

▲Ai Shu Jiu 21 Beef Noodles – Small Tomahawk Beef Noodles. (Photo / Provided by Meifu)

After successfully entering the F&B market with Fresh&Aged Steakhouse and Ai Shu Jiu 21 Beef Noodles, meat importer Meifu is now expanding Ai Shu Jiu 21 Beef Noodles to department store food courts. The brand’s first off-site beef noodle shop will open at the B2 food court of Taipei Uni-President Hankyu, which is a highly competitive dining destination. Despite heavy foot traffic, the area also hosts popular stores such as Tsukihana, Mitaboshi Noodle, and Masamasa Pork Cutlet. It will be a challenge for Ai Shu Jiu 21 to stand out. The Hankyu store of Ai Shu Jiu 21 will officially open on August 31.

Further reading:Broth Made from Dry-Aged Beef Bones – Ai Shu Jiu 21 Hankyu Store Opens on August 31

Rilakkuma Café – A Theme Restaurant Based on the Relaxing Bear Character


▲Rilakkuma Cheesecake.

Rilakkuma Café, a theme restaurant based on the adorable relaxing bear character, began soft opening on September 1. Its interior design and decor are filled with Rilakkuma elements—from the large Rilakkuma plush at the entrance, to the full-wall Rilakkuma plush display, table designs featuring Rilakkuma patterns, various sizes of Rilakkuma pillows on chairs, Rilakkuma-patterned plates, Rilakkuma-painted walls, and a variety of Rilakkuma ornaments. The whole atmosphere is super cozy. The star attraction is the Rilakkuma-shaped menu items, such as the Rilakkuma fresh milk cheese cake, Milk Bear strawberry cheese cake, and the three-color pudding in the dessert section. For main dishes, there’s Rilakkuma pork cutlet curry rice, Rilakkuma white sauce chicken rice, and Rilakkuma pancakes.

Further reading:First Look at Rilakkuma Theme Restaurant – Adorable and Delicious Cheese Cakes


Ichigen Ramen – Broth Simmered Only with Shrimp Heads



Ichigen Ramen, originating from Hokkaido and using only shrimp heads to make its broth, opens on September 11. The ramen’s broth is made by simmering sweet shrimp heads, resulting in a sweet and savory taste that is distinct from typical pork bone broth. On average, 60 kilograms of shrimp heads (enough for about 600 bowls of ramen) are used per day. Why use shrimp heads for ramen broth? Ichigen Ramen’s head chef, Lin Naoki, who has over 10 years of ramen experience, shared that during his time at Okura Ramen, the owner encouraged creativity to develop unique ramen flavors. Since seafood is a local specialty of Hokkaido, they experimented with crab, scallops, and clams before discovering that shrimp heads produced an exceptionally unique flavor—thus giving birth to Ichigen Ramen in 2009.

Further reading:Ichigen Ramen with Broth Made Only from Shrimp Heads

Hobit’s Secret Room – New Menu Launch


▲Peach Butt loves classic crispy eggs.

Hobit’s Secret Room, the second branch of the Hobit-themed restaurant (located near Zhongshan MRT station, next to the third building of Shin Kong Mitsukoshi Nanxi Store), officially opened on September 19. To differentiate from the first branch and provide customers with a new and refreshing experience, the second branch not only features a different interior style with a pastoral theme—complete with melon vines and fruit stands—but also offers a completely redesigned menu, incorporating fruits and vegetables into the dishes. Store manager Mia mentioned that the chef has designed around 100 dishes, and after tasting by the staff at the second branch, 25 were selected. These include brunch, lunch, afternoon tea, and filling dinner options, all distinct from the first branch.

Further reading:The Ushi-no-Tou Theme Restaurant has opened its second branch—featuring a brand-new menu and a themed party every Friday

The hilariously over-the-top service at Haidilao

▲ Haidilao Hotpot’s Taiwan No. 1 branch has officially launched, operating daily from 11:00 AM to 4:00 AM the next day.

The well-known mainland Chinese hotpot chain Haidilao officially commenced operations on September 20th, open from 11:00 AM to 4:00 AM the next day without any break. Dubbed the “overly attentive service” hotspot in China, Haidilao staff go beyond just checking in on diners and offering tea—they also provide services like massages and manicures. The most unique offering? “We’ll babysit your kids.” Inside Haidilao is a roughly 5-tsubo (approx. 165 sq ft) playroom. Parents who worry about their children getting burned or simply want to enjoy a worry-free meal can leave their kids in the playroom, which features a small ball pit and attentive staff who play with the children.

Read more:More than just thoughtful service—Haidilao will even babysit your kids

KP Steak Bistro serves rare cuts of steak


▲ The newly opened KP Steak Bistro by Kanpai specializes in rare steak cuts and European-style meat dishes. (Photo / Provided by Kanpai)

Formerly known as Red Wine Kanpai, KP Steak Bistro was initially created to let customers enjoy grilled meat elegantly paired with red wine. With shifting market demands in recent years and the rise of gastropubs in Taiwan—as well as the popularity of “meat bars” in Japan—KP Steak Bistro has retained its grilled steak offerings while incorporating American, Italian, and Spanish influences. Leveraging Kanpai’s pride in premium beef, the restaurant crafts European-style meat dishes, blending the concepts of a steakhouse and a gastropub. Rare steak cuts at KP Steak Bistro include the hanger steak, flank steak, and flat iron steak.

Read more:Blending steakhouse and gastropub concepts—Kanpai’s European-style izakaya opens on September 17
 

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