A perfect encounter with premium American 1855 beef at this refined Kansai-style barbecue spot!

Text & Photos by /Nata

2015 was definitely a year of fierce competition among grilled meat restaurants in Taichung. Today, I’m introducing a brand-new Japanese Kansai-style x izakaya-style barbecue gem — “Yakiniku Kazama.” Whether it’s the grilled meats, creative à la carte dishes, or signature cocktails, you can tell the owners have put a lot of heart and expertise into selecting ingredients and crafting the cuisine. The staff also offers a dedicated grilling service, which gave me a long-overdue sense of delight, and the first taste was nothing short of amazing. It’s a must-recommend for fellow gourmands who share my love for high-end barbecue.

Kazama specializes in American 1855 beef, which has been rated Prime by the USDA — known as the “LV of Angus beef,” it’s prized for its rich flavor, even fat marbling, tender texture with a satisfying bite, and is beloved by many beef aficionados. If you enjoy juicy, well-textured meat, don’t miss out.

Where is Yakiniku Kazama? Kazama is located in a prime spot on Section 2 of Gōngyì Road, featuring a modern Japanese industrial design. Its lofty, spacious dining area greatly enhances your comfort while enjoying the meal.

Opened on Valentine’s Day, February 14th this year, with a 10% discount offered from Lunar New Year’s Day (February 19th) to the fifth (February 23rd). If you’re eager to try something new or love Kansai-style salt-grilled barbecue, take advantage of these special deals.

The entrance reception area of Kazama exudes a strong sense of vintage Japanese style, blending fashion with character.

The graphic logo of Kazama depicts a little calf chewing with cheeks puffed out — when you’re here, savor every dish just as attentively as it savors its food.

On the other side of the entrance is a spiral staircase leading to the second-floor dining area (not open during the opening period).

Take a closer look at the interior space — the open, lofty, and partition-free environment cleverly combines loft industrial style with elements of an American Western saloon, adding a laid-back and cozy vibe to the dining experience.

From another angle, I felt as if I were in a quaint little bar full of cultural charm.

Bathed in a fashionable blend of retro and modern aesthetics, Kazama exudes its own bold charm, refined and extraordinary.

The open kitchen counter showcases a neat yet relaxed vibe, and the charming blackboard display wall reflects how proud the restaurant is of its carefully selected ingredients.

Enjoying top-notch barbecue in such a tasteful space, or simply ordering some snacks, fried items, and a drink to unwind after a busy day — it’s an essential urban soul experience.

The restroom is equipped with Japanese-style bidets and Aesop fragrance and cleaning products from Australia. In the future, a baby care room will also be available, offering premium-level added services for customers.

Now, let’s move on to the most anticipated part — the food. Each guest is provided with a pair of high-quality Japanese lacquered chopsticks, along with fresh lemon and a special rock salt dipping plate for all grilled items (to emphasize the use of real lemon, not concentrated juice, fresh-cut lemons are provided for manual squeezing).

There’s also a small drawer at each table containing tissues, wet wipes, and dental floss sticks — all available for free use.

Yakiniku Kazama MenuClick here to view the full version←

On this visit, we ordered the Wagyu K 9A+ beef set menu for two (NT$2080), along with several individual grilled meats, cooked dishes, and more. I’ll first introduce the set menu and then go into detailed tasting notes for each item.

Wagyu K 9A+ Beef Set Menu for Two (Contents ↓)

Appetizer: Today’s side dish is pickled sliced cucumbers — slightly sweet and sour, refreshing and crisp.

Kazama Salad
Choose from three dressings: Caesar, sesame, or yuzu vinegar. We went with the Caesar salad. Crisp romaine hearts, sweet and tangy cherry tomatoes, crunchy croutons, topped with freshly grated Italian Padano cheese and creamy Caesar dressing — fresh and zesty, it’s the perfect palate cleanser before diving into the grilled meat feast.

The set includes Japanese-imported Kansai Beauty Rice, but we opted to upgrade for NT$99 to get grilled rice balls (choose two). Pictured here is the shiso fish rice ball — fresh shiso leaves and anchovies mixed into soft, chewy rice, then lightly grilled, highlighting the simple beauty of the grains and the natural flavors of the ingredients.

Salmon Roe Rice Ball
Homemade salmon roe offers a completely different flavor from store-bought versions — it bursts with a bright, oceanic taste. Paired with homemade grilled salmon flakes in the rice ball, the textures and flavors are incredibly delightful. The salmon flakes are made in-house from large Norwegian salmon, hand-prepared without outsourcing — truly impressive craftsmanship.

Next up is the meat course. Pictured here is Grade 9A+ Australian wagyu, served on a specially crafted wooden platter — on the left is wagyu ribeye, and on the right is Kazama-style sliced chicken thigh meat. This was the first time I saw such beautifully presented meat on a fine wooden platter; the aesthetic and impact were a delightful treat from the start.

Underwing Meat (Kazama Cut)
Sourced from the shoulder clod of wagyu beef, this underwing meat is expertly prepared using the exclusive Kazama Cut—a unique butchering technique that enhances the fat’s richness and fullness. The precisely calculated thickness delivers an exceptionally firm yet tender and juicy bite, rich in savory umami. A light proprietary salt-based marinade highlights the meat’s natural flavors.

Wagyu Short Rib
I personally love short ribs—their texture is springy and tender after grilling, with an aroma reminiscent of grilled beef diaphragm and a hint of grassy fragrance. The more you chew, the better it tastes. Delicious.

Wagyu Diaphragm
A must-order for me when grilling, the diaphragm boasts a uniquely rich, visceral aroma from the grill, paired with the melt-in-your-mouth sensation of delicate fat. It’s simply irresistible.

Pork collar
Highly fresh—just grill it through and it’s ready to eat. Though thinly sliced, a quick sear on the surface reveals a firm, meaty bite that’s incredibly satisfying.

Chicken Thigh Meat(Choose one flavor: Salted, Herb, or Teriyaki)—We picked Herb. Made with juicy chicken thigh marinated in a blend of 4–5 herbs, the seasoning is perfectly balanced. The grilled chicken retains its natural fragrance, with crispy skin, robust aroma, and a tender, juicy texture. Absolutely delicious.

Fushimi Inari’s Secret—Today’s Selection (Choose one: Salted, Soy Sauce, or Fruit Sauce)
These are jar-marinated beef short ribs inspired by Kyoto’s harvest god festival. We opted for the extraordinarily unique fresh fruit sauce flavor. The marinade combines juices from fruits like kiwi and orange, along with fresh vegetables and sauces, creating a refreshing grilled meat sauce. The wagyu short ribs are not only tender and smooth but also exude an unexpectedly delicate sweet-tangy fruitiness. It’s refreshingly appetizing without any heaviness from the meat. The apple and pear marinades are also wonderfully sweet after grilling—my daughter couldn’t stop eating them. Hehe.

For seafood, you can choose two out of three options. We selected oversized prawns—grill until the heads bubble and they’re ready. The meat is fragrant, firm, and juicy, bursting with sweet, savory flavors.

For scallops, I chose the upgraded $99 giant scallop and sea urchin grilled dish, made with Hokkaido-produced scallops brushed with a specially prepared Hokkaido uni (sea urchin) sauce and then grilled. The scallops are smooth, tender, and rich, with the bright, intense oceanic flavor of uni. The grilling is perfectly timed, delivering a refined and delicate taste and texture.

For cooked sides, choose between Kazama Spicy Tteokbokki (rice cakes) or Kansai-style Okonomiyaki—we picked Kazama Spicy Tteokbokki. These Korean-style cylindrical rice cakes break away from conventional spicy or kimchi flavors. KAZAMA uses their own citrus-infused sauce to stir-fry the rice cakes with a spicy kick, then sprinkles thick cheese on top and finishes them under the grill. The subtle fruity notes and spicy aroma combine perfectly, making it impossible to stop at just one bite. It’s incredibly delicious and a highly creative dish—you must try it.

Since this is Kansai-style grilling, you should definitely try Kansai-style Okonomiyaki. Although inspired by Osaka’s signature dish, which is traditionally soft and moist, KAZAMA has creatively adjusted the texture. Their version has a crispy exterior and a soft, moist interior, offering a different twist on the classic Osaka okonomiyaki. You might end up preferring their unique recipe.

This Kansai okonomiyaki lets you choose one protein: beef, pork, or seafood—we went with the seafood version. The golden, crispy okonomiyaki is filled with the rich aromas of wheat and seafood. The texture is crispy outside and tender inside, topped with sauce, mayonnaise, and plenty of katsuobushi (dried bonito flakes). Each bite is flavorful and layered with textures.

For hot pot, there are three flavors— we selected Kazama Beef Meatball Hot Pot (Clear Broth Style). Made with a rich beef bone broth simmered for 6–7 hours from beef bones and meat, it’s packed with umami and the natural sweetness of onions, with a well-balanced savory saltiness. Paired with hand-kneaded beef meatballs served hot, it’s truly heavenly. Who says grilled meat must be paired with chicken soup? Try this upscale, delicious soup instead.

The set includes a drink, but we opted for a la carte beverages since we wanted something different. The photo shows what we all agreed was an amazingly tasty creamy beer. Just looking at the photo makes it seem cool, right? (It even reminded us of Harry Potter, haha.) Although it’s called creamy beer, it’s actually non-alcoholic—you can drink as much as you want without worrying about breath tests.

The base is made with specially blended rye, delivering a rich, refreshing malty flavor with a hint of sweetness. The milk foam topping is crafted from fresh milk, cream, and cheese, resulting in a velvety froth with delicate sweetness and a milky aroma. It leaves a cute white mustache on your lips. It’s so good—if you visit, you must order it. You’ll be hooked.

Asahi Super Dry draft beer is also a must. The cool, refreshing beer pairs perfectly with grilled meat—it’s incredibly satisfying.

● 《ETtoday East News Cloud》 reminds you: Don’t drink and drive, and don’t drive if you’ve been drinking.

Don’t forget the homemade dessert afterward. On this day, we were served a sweet baked custard. It came with fresh strawberries, a crisp sugar glaze, and a smooth, egg-rich custard—loved by both adults and kids.

So delicious. This little girl was already full but still polished it off—proof that desserts have their own stomach, haha.

Besides the set meals, you can also enjoy à la carte small dishes with drinks like the Japanese guest at the next table—such a cozy dining atmosphere. I’m sure urban dwellers like you would love it too.

Now that you’ve seen the set meal, let’s take a look at the amazing à la carte options.

1855 Angus Black Wagyu – Thick-Cut Beef Tongue (Salted)
Doesn’t this beef tongue look impressive sliced this way? But it’s not just about the looks. First, it’s made from the tongue of American 1855 brand black wagyu—known as the “LV of Angus cattle”—extremely rare and precious. Second, the corner-cut style offers a particularly satisfying chew. When grilled, it’s incredibly springy, almost bouncing in your mouth. If you love beef tongue, give it a try—the unique taste and texture of black wagyu are something you have to experience yourself.

1855 Angus Black Wagyu – Ribeye Steak
Look at these gorgeous marble patterns on the tuna belly — no need for me to say more, you must be absolutely thrilled at first glance!

A doneness of about medium to medium-well is when it’s most delicious. The ribeye has a slight char on the surface, and the cross-section shows the rose-pink hue you see in the photo, indicating that perfect golden texture has been achieved. Sprinkle some specially blended rock salt and crispy garlic slices, and enjoy this richly marbled ribeye in its natural flavor. Not only is the meat hearty and tender, but the fat becomes even more flavorful the more you chew!

Pork diaphragm — thick-cut (sauce-flavored)
I’ve eaten countless beef diaphragms, but this was my first time trying pork diaphragm.

The meat is cut at the optimal thickness, then marinated in an exclusive sauce. It also requires professional grilling skills to bring out the exquisite taste of this cut. The expert grill chefs can achieve a crispy outside with a slightly chewy bite. Unlike beef diaphragm, which has a strong offal flavor, pork diaphragm is much milder. It’s chewy with a naturally sweet aroma, offering a uniquely rare flavor.

Deep-fried spicy squid
When dining at a trendy izakaya-style barbecue restaurant like this, you simply must enjoy a variety of drinking snacks. This deep-fried squid is golden and crispy on the outside, tender and juicy within. The seasoning is just right, with a touch of shichimi spice and other seasonings for a gentle kick, but the focus is really on letting the natural umami of the squid shine through.

Deep-fried Japanese Oshima oysters
Basically, getting the coating on these oysters to be even and light while sealing in their sweet brininess takes real skill. This dish lets even those who wouldn’t eat raw oysters enjoy them heartily. The batter is thin and crisp, the oysters are hot and juicy — even bursting with juice — and the liquid inside is sweet. It’s really delicious — you’ve got to order a serving to treat yourself!

Kazama Black Sauce Chicken
Crispy, juicy Japanese-style fried chicken glazed with a powerful dark balsamic-like sauce. It cuts through the richness, pairs well with drinks, and tastes amazing.

Grilled yaki-dōfu (grilled tofu)
Frozen tofu is brushed with a special sauce made from miso and mixed nuts, then grilled. The salty-sweet aromatic sauce coats the crispy tofu skin, making every bite fragrant and satisfying — especially when enjoyed hot.

Salt-grilled mackerel
Rich, fatty mackerel paired with expert grilling skills results in a crispy skin and delicate flesh. Fish lovers could easily finish a whole fish.

Salt-grilled amberjack jaw
Amberjack is one of my favorite fish. As long as it’s fresh enough, it’s delicious whether served raw or salt-grilled. The amberjack jaw I tried that day had thick, meaty sections. Grilled to perfection, it was crispy outside, tender inside, and melted in the mouth with a rich aroma.

Starting from the first day of the Lunar New Year, if you want your whole family to enjoy refined, creative Japanese barbecue along with exquisite individual dishes, I highly recommend the newly opened Yakiniku Kazama.

Info
Yakiniku Kazama
Address: No. 171-1, Section 2, Gōngyì Road, Taichung City
Phone: (04)2328-1855
Business hours: 11:30–14:00, 17:30–24:00 (during opening period)
Parking: Behind the Starbucks on Gōngyì Road
Website:Facebook page
 

"Nata Isn't Messy
Happy to be a stylish foodie and cooking researcher"