"Divine Cattle": Multiple Ways to Enjoy Japanese Miyazaki Beef – Japanese and Western Styles!

"Wagyu Shabu-Shabu" at KOUMA Japanese Cuisine. (Provided by Taipei Sheraton Hotel’s Westin)

"Wagyu Thin Slices" at KOUMA Japanese Cuisine. (Provided by Taipei Sheraton Hotel’s Westin)

After a 14-year hiatus, Japanese Wagyu beef has finally made a comeback. Taipei Sheraton Hotel’s Westin is riding this wave of enthusiasm by launching championship-grade Wagyu dishes for food lovers to indulge in. Using Miyazaki beef, which won the championship three times at Japan’s national Wagyu competition — the “Olympics of Japanese Wagyu” — the hotel presents the meat using both Japanese and Western cooking techniques. Diners can savor the pure texture, well-balanced marbling, and richly layered fat of this premium beef.

Jiang Zhenyou, head chef of Westin KOUMA Japanese Cuisine, believes that Miyazaki A5 Wagyu ribeye is covered in beautiful marbling, much like the most iconic ingredient in Japanese cuisine — “tuna belly (toro).” Therefore, he prepares an uncommon raw dish called “Wagyu Thin Slices,” which boasts a sweet and fresh flavor. In addition, there are other quintessentially Japanese ways to enjoy the beef, such as grilled whole blocks of Wagyu suspended and finished with residual heat, Wagyu shabu-shabu, and Wagyu steak. The set menu is priced at NT$4,000 + 10%, and items can also be ordered à la carte.

Xu Zhengyu, head chef of Westin TOSCANA Italian Restaurant, points out that the ribeye is generally the most popular cut of steak due to its tender texture and rich fat content. Since Miyazaki Wagyu is already naturally abundant in marbling, he opts for the firmer New York strip cut. He seasons it simply with sea salt and uses the fat trimmed from the Wagyu to directly sear and grill the steak. The surface is lightly seared to a golden color and cooked to a medium-rare (3–5 minutes), which helps lock in the juices without letting them escape. The residual heat then cooks the steak through without applying a second round of high heat, preserving its rich fat layers.

Wagyu beef is naturally tender and delicate, so the choice of accompaniments is essential for adding texture. The sauce is a red miso blend inspired by Japanese culinary concepts, while the side includes half a roasted truffle onion and crispy garlic slices. This steak dish is savory, sweet, fragrant, and crispy, skillfully highlighting the melt-in-your-mouth richness and milky aroma of Miyazaki Wagyu. It’s definitely worth a try, with the set menu starting at NT$3,088 + 10%.