Personal table-side grilling service to cook for you perfectly—enjoy golden Matsusaka pork blossoming like roses.

Text and photos byShadow

Aside from hot pot, barbecue is probably one of the most beloved cuisines among locals. Here's an introduction to a recently opened yakiniku restaurant that sets itself apart from typical shops in terms of ingredients and service—it’s definitely worth getting to know. The store is located on bustling Freedom Road, where there are quite a few other yakiniku spots nearby, such as Momotaro and Legenda, making the competition quite fierce. The owner is quite young, having accumulated years of experience in the food and beverage industry, and it was finally time to realize his dream of opening his own shop—it officially debuted in mid-June 2015.

What sets this place apart from regular yakiniku restaurants is that there are dedicated staff members who handle the grilling, so customers don’t have to lift a finger to enjoy delicious grilled meat. Indeed, based on our past experiences at barbecue joints, it’s easy to overcook the meat, resulting in less-than-ideal texture. But with professionally trained servers taking care of the grilling, guests can relax and simply focus on enjoying the food.

The pricing here is à la carte, with all ingredients carefully selected by the shop. Though the overall selection may not seem extensive, every item is a featured specialty. Non-alcoholic drinks are available for unlimited refills at 60 NT each.

Vegetable & Fruit Salad – 69 NT
On the wooden bowl, besides fresh greens, there’s also seasonal fruit that looks extremely fresh and delicious.

Topped with their newly launched mango yogurt, the mango flavor is a bit subtle while the yogurt taste dominates. It’s refreshing, yes, but it also seems to lack a distinctive flavor note.

Golden Matsusaka Pork – 160 NT
With a bloom-like, rose-petal appearance, this trendy golden Matsusaka pork is so prized that a single pig only yields two slices weighing about 6 taels each, which is why some call it “golden six-tael meat.” The restaurant’s biggest philosophy is to present the ingredients in their natural state, avoiding heavy seasonings so as not to mask the flavor of quality meat.

Thanks to highly trained servers, the optimal time to enjoy the meat is perfectly mastered—no overcooking or undercooking occurs. At a steady pace, each slice is flawlessly presented to diners.

A sprinkle of salt and pepper is added just before serving to enhance the flavor. Even without dipping sauce, the natural umami and tender yet crisp texture of the Matsusaka pork is a favorite.

Of course, you can also dip it in the yakiniku sauce, which has a mildly sweet flavor that doesn’t make the meat overly salty.

For a more refreshing bite, you can use the chopped onions or scallions provided by the restaurant.

Hungarian Mangalitsa Pork Ribeye – 420 NT
According to the owner, Hungarian Mangalitsa pigs are quite rare, so the price is naturally a bit higher. To preserve the full flavor of the meat, only minimal seasoning is used to retain the ingredient’s natural taste.

Good food is worth the wait—place the ribeye on the charcoal fire and slowly grill both sides until golden brown.

The ribeye retains a bit of fat that melts into the meat as you eat, releasing an aroma that enhances the flavor. The juiciness from the fat makes the texture even more crisp and delicious. It’s truly impressive how good the Hungarian Mangalitsa pork tastes—the high price is completely justified.

Pork Intestine – 150 NT
Large pieces of pork intestine can be grilled to your preference—crispier or softer. Don’t hesitate to let the staff know your preference.

Watching the pork intestine slowly transform over the grill, after a few flips, it’s served up with a delightfully crispy surface—Up！

We personally prefer it crispier—the golden-brown surface with that slight charred texture is already delicious with just a sprinkle of salt and pepper.

Chicken Thigh Meat – 120 NT / Garlic flavor
The grilling method seems a bit special, and an extra sauce is prepared. The shop says the sauce is just yakiniku sauce mixed with mashed garlic.

Once the chicken thigh is grilled to about 80% done, it’s dipped into the sauce to let the meat fully absorb the garlicky goodness. Just the garlic aroma alone is mouthwatering.

The chicken, infused with both yakiniku sauce and garlic, is sweet, savory, and truly delicious. The meat is tender and juicy, not dry at all—highly recommended～

Grilled Shrimp – 160 NT

For easy eating, the shrimp shells in the middle have already been removed. All you need to do is remove the head and tail. The fresh shrimp meat is lightly seasoned with just salt and pepper, letting the firm texture and natural sweetness shine through.

Hokkaido Scallops – 320 TWD

These scallops are of sashimi grade; just lightly grill both sides before eating.

The scallops are tender, juicy, and bursting with umami — truly a luxurious treat.

Shell-on Corn Shoots – 79 TWD
Few restaurants offer corn shoots still in their shells. Normally, the husks are removed, but keeping them on helps retain moisture during grilling, resulting in better texture.

It’s okay if they get charred — the husks are peeled off in the end anyway.

After grilling, the staff will peel back the husks slightly to make them easier to eat.

The sweet and juicy corn shoots have a noticeable crispness in the mouth — the little details show the care the restaurant puts in.

Japanese Yam – 79 TWD

Grilled yam has a flavor reminiscent of potato chips; it’s crispy and, as you chew, releases a bit of slime in your mouth — a simple yet healthy way to enjoy it.

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Lemon Soda (120 TWD, left), Plum Wine Soda (120 TWD, right)
Both are signature drinks. The lemon soda has a fresh citrus aroma with a hint of tartness and mixer, making it very easy to drink. The plum wine one offers a similar appeal.

Kyoho Grape Soda – 120 TWD
This is the owner’s recommended flavor — made with grape juice to create a well-balanced soda. Among these three soda flavors, I think each has its own charm and tastes great.

Grill-your-own restaurants with this level of personalized service are probably rare in Kaohsiung. You don’t have to grill anything yourself, giving off a high-end, almost luxurious vibe. In terms of size, it might not be the biggest, but the attention to detail is clear. Just the selection of ingredients and the training of the staff must have taken a lot of effort. In the past, when eating grilled meat, I used to douse everything in sauce, which often masked the natural flavors of the ingredients. Trying out this style — where, as the restaurant emphasizes, no pre-marinated meat is used and the focus is on the original taste — really lets you appreciate the essence of the ingredients. This new style of grilled meat restaurant may become a trend in the future, and I’m excited to share such a great find with everyone.

1928 Yakitori Main Shop
Address: No. 217, Ziyou 2nd Road, Zuoying District, Kaohsiung City
Phone: 07-5589280
Business Hours: 11:30–14:30, 17:30–01:30

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