Take a big bite of premium-quality meat — a must-try tender "skirt steak" for foodies!

▲ Australian wagyu skirt steak, tender in texture with an irresistible aroma. (180g, NT$960)

Reported by Huang Shiyuan, Taipei

Originating from yakiniku izakayas, the Kanpai Group has expanded its operations in recent years. Recently, it introduced the Japanese concept of a "meat bar," combining steak with a pub atmosphere and blending American, Italian, and Spanish influences to launch the new brand "KP Steak & Bar." It offers a rare in-market tableside service for grilled steaks, featuring premium and less common cuts such as skirt steak, flank steak, and flat iron steak. Among these, skirt steak is considered a delicacy beloved by yakiniku connoisseurs — now served as a whole steak, which is especially enticing for hardcore meat lovers.

The Kanpai Group noted that meat bars have been highly popular in Japan in recent years, characterized by the ability to enjoy big bites of high-quality meat, great flavor, and an overall fun experience. Therefore, KP Steak & Bar retains the grilling aspect of steak while incorporating American, Italian, and Spanish elements. Leveraging the group’s pride in its beef selection, it merges the "steakhouse" and "pub" concepts to debut the new KP Steak & Bar brand.


▲ [Text garbled] (150g, NT$880; 200g, NT$1120)

To differentiate itself in the market and offer customers unique beef flavors, KP Steak & Bar serves cuts that are rarely found in typical steakhouses, such as skirt steak, flank steak, tenderloin cap steak, and flat iron steak — all grilled fresh at your table by a dedicated server. Given the uniqueness of these steak cuts, Chef Masayuki Ogata has crafted individual seasonings to match each one. For example, the skirt steak, which has a stronger beefy flavor, is enhanced with Chef Ogata’s French culinary background — after grilling, it is drizzled with seaweed butter to mellow the beefiness and elevate the flavor.

In addition to steak, you’ll also find classic pub fare like pasta, appetizers, and salads. Chef Ogata previously worked at several renowned French restaurants in Tokyo, so designing these menu items was second nature. However, he believes a pub should be a casual place for everyone to eat and drink freely, making overly traditional French cuisine less suitable. Thus, his menu blends American, Italian, and Spanish influences — such as a Marseille-style seafood chowder. After enjoying shrimp, scallops, and other seafood, the leftover broth can even be taken back to the kitchen to make risotto.


▲ Marseille-style seafood chowder with risotto. (NT$360, large NT$560)


▲ Homemade snow crab savory pie. (NT$220)


▲ New York cheesecake. (NT$180)

A pub is meant to be a laid-back spot to eat and drink. Every evening after 9 PM, enjoy unlimited red and white wine, beer, plum wine, soju, and various cocktails for just NT$500 per person.

KP Steak & Bar
Address: No. 5, Lane 169, Section 1, Dunhua South Road, Taipei City
Phone: 02-27512261
Business hours: 5:00 PM to 2:00 AM (next day); holidays 12:00 PM to 2:00 AM (next day)


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