Taipei W Hotel also offers an all-you-can-eat Japanese wagyu experience, but it's only available on Tuesday and Wednesday evenings each week.

▲ "Meat Encounter Night—Winter Wagyu Dual Feast All-You-Can-Eat" Japanese wagyu nigiri sushi. (Photo provided by Taipei W Hotel)

Reported by Huang Shiyuan / Taipei

Another hotel has launched an all-you-can-eat Japanese wagyu promotion！The 10th-floor the kitchen table Western restaurant at Taipei W Hotel presents the “Meat Encounter Night—Winter Wagyu Dual Feast All-You-Can-Eat” event. The newly appointed Korean head chef, Son Young, uses Japanese wagyu to create a variety of refined dishes, including grilled wagyu sushi, flavorful raw wagyu slices, and Korean-style wagyu tartare. However, this all-you-can-eat wagyu experience is only available from December 5 onwards on Tuesday and Wednesday evenings, priced at NT$1,680 per person + 10%.

In addition to sushi, raw wagyu, and wagyu tartare, there are also four types of hot pot broths: spicy lobster soup, sukiyaki, shabu-shabu, and Korean ginseng chicken soup. These can be paired with premium Australian wagyu and various seafood for a cozy meal as the cold wave arrives. The spicy lobster soup is made by grilling lobster shells at high temperature, then stir-frying them with onions, garlic, tomato sauce, and chili, before simmering with kelp. The Korean ginseng chicken soup is first simmered with red dates, garlic, onions, green onions, and chicken, then ginseng is added to bring out the aroma. The sukiyaki broth is flavored with traditional soy sauce and enhanced with sake for a unique taste, while the shabu-shabu broth is made with kombu and bonito stock.


▲ "Meat Encounter Night—Winter Wagyu Dual Feast All-You-Can-Eat" Japanese wagyu sushi rolls. (Photo provided by Taipei W Hotel)


▲ "Meat Encounter Night—Winter Wagyu Dual Feast All-You-Can-Eat" Japanese raw wagyu slices. (Photo provided by Taipei W Hotel)

The Japanese wagyu used this time comes from A5-grade ribeye cap meat sourced from regions such as Kagoshima and Miyazaki in Japan.This cut has evenly distributed, delicate marbling, making it ideal for simple cooking methods that highlight the sweet, natural flavor of the meat. The Japanese wagyu sushi bar has specially designed six flavored sauces to pair with grilled wagyu sushi and wagyu sushi rolls, including Japanese teriyaki sauce with red chili daikon, sesame soy sauce, yuzu and green onion, spicy cream sauce with mustard mayonnaise, miso sauce with shiso leaves, and Japanese teriyaki sauce with umeboshi rice. Additionally, there’s a yuzu sauce pairing with raw wagyu slices, as well as a hidden tableside service dish: "Korean-style wagyu tartare," which uses minced onion, garlic, apple, and sesame soy sauce to bring out the sweetness of the meat.


▲ "Meat Encounter Night—Winter Wagyu Dual Feast All-You-Can-Eat" premium Australian shabu-shabu wagyu (Photo provided by Taipei W Hotel)

Previously, Feng FOOD also offered an all-you-can-eat Japanese wagyu grilled sushi promotion, although it was free of charge, it was only available on November 16 at lunchtime, while the premium wagyu set meals were only served until November 30.

In addition, the Cloud Lounge Western Restaurant at The Regent Taipei will upgrade its all-you-can-eat offerings starting December 1, introducing the “Premium American Ribeye All-You-Can-Eat” option, available during lunch and dinner. The price is NT$1,980 per person + 10%. Moreover, for an additional NT$600 per person, you can also enjoy unlimited hairy crabs and ribeye steaks, as well as access to the buffet station with over 20 different dishes. Cloud Lounge’s executive chef, Wang Fuli, prepares the premium ribeye steaks using a unique two-stage grill method, selecting aromatic camphorwood from Nantou for charcoal grilling, adding a distinctive aroma to the steak.