Danny YU’s Teppanyaki Launches Wagyu Trio: Enjoy Japanese, American, and Australian Wagyu in One Meal

▲ Danny YU’s Teppanyaki introduces the Wagyu Trio, offering Wagyu from Japan, the U.S., and Australia in one go.

Reported and photographed by Huang Shiyuan / Taipei

Recently, the topic of Wagyu has been heating up in Taiwan. To stay ahead of the competition, Danny & Company—the only teppanyaki restaurant under Chef Danny YU and the founding outlet of the "Godfather" series—has introduced a Wagyu Trio set. Featuring Wagyu from Japan, the U.S., and Australia, this set allows Wagyu enthusiasts to savor three distinct textures in one meal.

The Wagyu Trio set at Danny & Company features an A5 New York striploin from Japan as its Japanese Wagyu option. Initially, Miyazaki Wagyu will be offered, with future rotations potentially including Kagoshima or Kobe beef. Due to the rich marbling of Japanese Wagyu, the steak is first thinly sliced, then lightly seared on the teppan using the “thin-grill” method before being folded slightly into a “rolled” shape to highlight the tender texture and aromatic fat of Japanese Wagyu.


▲ American Prime Ribeye Steak.


▲ Thinly sliced A5 New York striploin from Japanese Wagyu.

The American Prime Ribeye is made from Prime Black Grade ribeye. The Australian Wagyu comes from the top-tier Wagyu brands Westholme and Wylarah, supplied by AACo, Australia’s largest agribusiness, and is selected as M7 grade “gourmet steak” cuts. As both American and Australian Wagyu have less marbling, they are lightly seared on the teppan and then rested on a rack to allow the heat to penetrate and reach the perfect level of doneness. Before serving, they are cut into “dice-shaped” and “strip-shaped” portions, respectively.


▲ Australian Wagyu M7.

In addition to the main courses, appetizers include seasonal lightly seared king crab legs (seasonal, additional charge of NT$400), miso truffle scallops, Japanese chilled saury, and South African live abalone. Soups include oyster bisque, porcini macchiato, and chef’s special soup. Seasonings include pan-fried garlic slices, pearl onion slices, and fresh almond wasabi from Alishan.

The Wagyu Trio set is priced at NT$3,600 (with an additional NT$60 water fee and 10% service charge per person). It includes one appetizer (choose 1 from 4 options), one soup (choose 1 from 3 options), and the main course can be upgraded to Itoham Yukihide Matsuzaka beef for an additional NT$1,000. A special “teppan-style fried rice” is also served after the meal.

Address: No. 33, Lane 52, Siwei Road, Da’an District, Taipei City
Phone: 02 2705 9911


▲ Seasonal appetizer: lightly seared king crab legs.


▲ Appetizer: miso truffle scallops.


▲ Appetizer: Japanese chilled saury.


▲ South African live abalone.