The Westin Tokyo at The Prince comes to Taipei W Hotel – Limited-Time BBQ Cuisine Launched

▲ Chef Kazushi Iwane’s design – Chicken skewers. (Photo / Provided by W Hotel)

Travel Center / Comprehensive Report

Taipei W Hotel has invited Chef Kazushi Iwane from “Mai” at The Westin Tokyo to guest chef at the kitchen table Western restaurant. From October 3 to October 15, limited-time dishes will be available. Chef Iwane makes extensive use of local Taiwanese ingredients such as sakura shrimp, Taiwanese black pork, and Taitung honey oolong tea to create a variety of delicacies on the buffet. Additionally, together with American Executive Chef Josh from Taipei W Hotel, he presents a range of signature BBQ dishes that blend American and Japanese grilling cultures at the outdoor rooftop grill at the kitchen table.


▲ Chef Kazushi Iwane’s design – Pork and cabbage stew. (Photo / Provided by W Hotel)

The outdoor rooftop BBQ grill combines American and Japanese grilling cultures to offer a variety of signature flavored dishes. Japanese-style options include Australian wagyu tenderloin with burdock and onions, grilled sirloin steak with sesame sauce, green onions, and yuzu sauce, chicken skewers with soy mirin sauce, and grilled Iberico pork. American-style BBQ includes: Memphis-style pork ribs, lemon garlic grilled lobster, smoked chicken wings with Jack Daniel’s sauce, Argentinean green sauce shrimp, and truffle cream scallops.


▲ Chef Josh from W Hotel’s design – Memphis-style pork ribs (Photo / Provided by W Hotel)

Chef Iwane has specially designed 12 dishes for the deli section at Taipei W Hotel, including sakura shrimp and Taiwanese black pork okonomiyaki, pork and cabbage stew, miso chicken thigh cutlet, Australian wagyu hot pot, Japanese-style eel egg rolls, and Japanese tempura, among a total of 12 refined dishes. There are also daily table-side offerings: crispy tiger prawns, sakura shrimp takoyaki, and oysters with soy glaze, along with desserts such as milk grass jelly with brown sugar, red bean matcha jelly, and mini dorayaki.

BBQ COOK OFF ! One skewer, two styles ! Limited-time buffet dishes available for lunch and dinner from October 3 to October 15. BBQ grill dishes are available during evening hours only. On the evenings of October 6 and 7, the “Chef’s Table – Special Evening Set Menu by Two Chefs” will be offered, with a daily limit of 12 guests. Each set is NT$3,000 + 10% service charge, and includes a limited set menu paired with wine.