Simply the deliciousness of the food — it makes you want to revisit and savor every bite at Muzhou Yakitori.

Text and photos byGui Xiaosun

Muzhou Yakitori has officially opened！ The excitement is truly indescribable, probably because of that deep longing I developed after visiting the Fengyuan branch earlier this year. (Fengyuan branch review: “Muzhou Yakitori,” nestled in a white Japanese-style building, won my heart. Just the pure joy of great food paired with exceptional service!)

Actually, it’s been about two weeks since the opening, but with all my traveling between Taipei and Puli, I finally managed to find time and scheduled a visit for a holiday noon around 1 PM — aiming to avoid the crowds and enjoy the meal at a leisurely pace.

Located on Dadian Road, Muzhou’s exterior is just as charming, with its rich wooden textures, and the space feels even larger. Stepping inside, there’s definitely a sense of fashion and design that makes the ambiance feel more upscale than the Fengyuan branch — though I do love the Fengyuan branch too, XD.
 

When we were seated, I noticed these unique tongs and couldn’t help playing with them for a bit — their surprisingly smooth grip was oddly satisfying. The introduction mentioned that their bowls and plates are sourced from Japan, and it shows — even the accessories are thoughtfully selected. The bright white sheen of each item makes the food seem even cleaner and more reassuring.





I’m not usually one to take pictures of menus, so here’s a direct link to their official website:http://www.mo-tto.com.tw/emenu/

The menu designs and offerings differ slightly between the Fengyuan and Dadian branches, with price tiers at: 1480, 1680, 1980, and 2280 NTD for the set meals, plus additional à la carte options. This time, I went straight for the 2280 NTD set (for two), ready to indulge.




A simple starter — probably tomato jelly — was light and refreshing, a nice palate opener.

Then came the “Truffle Mushroom Cream Yakitori” which really surprised me！ The cream had truffle inside. I’m not particularly a truffle enthusiast, but as the butter melted over the mushrooms during grilling, the combination was absolutely divine and incredibly tasty！ Though I wonder if I could achieve the same result if I grilled it myself, XD.


The chef’s salad was also spot-on — topped with what looked like shaved cheese. Meat and salad, what a great combo！


And then came the main highlight！！ Behold the beautiful “Wagyu selection”: steak, tongue, and skirt steak. The marbling on each cut was simply delightful to look at, and the thickness of each piece was extremely satisfying just to see, XD.

This has always been one of the reasons I loved Muzhou — the thickness of the meat is never compromised. They don’t serve thin slices just because it’s for grilling. Every piece of beef feels like it’s packed with flavor even before you take a bite. It’s hard not to look forward to it, XD.

And it was the first time I saw wagyu tongue sliced into long strips — I was very curious how that would turn out when grilled.





As for grilling, let’s talk about Muzhou’s service — I’ve experienced it before. Basically, once the ingredients are served, the staff will “subtly” keep an eye on your table, though it’s not full table-side service. But honestly, who really wants constant hovering? Most people prefer chatting with friends without strangers around.

So, just take your time grilling, and if you need anything, just glance their way — they’ll notice！ XD

Another thing that impressed me was how quickly they replaced the grill mesh. Of course, I’ve come to realize that decent yakitori restaurants pay attention to this detail. Perhaps they know that it’s better to wash an extra grill than to ruin the meat with a burnt mesh.


Next up — this seems to be unique to the Dadian branch！ Because I didn’t encounter this at the Fengyuan branch: freshly made aburi sushi.








Watching the flames and the marbling, the whole experience was amazing！ With the chef skillfully controlling the fire, you can smell the aroma of grilled beef and fish, seeing the surface seared while the inside remains perfectly rare. Sushi lovers, especially those who enjoy aburi, will absolutely fall for this dish. And yes, I’m a huge fan of aburi sushi.

Their focus also made me want to give them a silent thumbs-up ^_____^ b


And it’s not just about grilling — the plating is masterful too！ The freshness and flavors are so much more vivid than in photos. The fish and beef actually sit atop the rice, taking center stage completely.
 



I fell for the wagyu tongue — and this was my first time trying the “long strip” version. I loved it instantly. I’m not sure why different shops have varying ideas about meat thickness or shape, but the long strip style has a great chew and even a slight bounce. And yes, it really needs to be grilled until golden brown on all sides.

I also asked the staff, and apparently many types of meat don’t need constant flipping — just cook one side, then flip to the other！ You really learn something new with every delicious meal, like how I found out that shrimp should be grilled on the belly side first, XD.

The Dadian branch has a special touch — they offer a variety of unique “seasonings.” But these aren’t marinades — instead, they’ve creatively designed different flavored salts: red brick, green brick, yellow brick, and plain salt, allowing you to choose based on your meat preference.

For the steak, I chose the red brick. The staff explained that it’s made with red wine — I didn’t catch the details on the others, so no notes, XD.


This small red brick is placed in foil on the grill to melt, and after slicing the steak, you dip the pieces into it. Big thanks to my friend for the expert slicing — great knife skills！ One bite, and the flavor was unforgettable. The heated red wine had no alcoholic bite, and combined with the butter, it had a sort of caramelized taste？ Or maybe an indescribable smoky sweetness, but not bitter at all！ It was rich and aromatic.

Highly recommend giving this flavor a try — I’d never experienced anything like it before. It’s really fantastic！




The duck breast in this set meal wasn’t something I had high expectations for, but it completely exceeded them. After grilling, the meat was tender yet springy, and the skin along with that thin layer of fat was incredibly fragrant！ It totally changed my impression of duck breast.

I would definitely come back just for that plate of beef, red brick (beef), and duck breast. Also, there’s boneless chicken thigh—huge portions—and I chose the “scallion sauce.” The staff said to grill it until the skin turns golden. Usually, no matter where I go, I skip chicken, but this time I tried a few pieces. They were really good!

I think it’s because of the special scallion sauce that gave the chicken a subtle scallion aroma (though I feel they could add a bit more—I might just love scallions and garlic too much) XD



Then came the scallops and grass prawns. I wasn’t surprised by the prawns—I’ve kind of been spoiled lately, having discovered that the prawns at yakiniku places are all so big. Muzhima’s weren’t an exception, but the “big scallops” really shocked me. They were the biggest scallops I’ve ever encountered at a yakiniku restaurant. I immediately brought out the comparison card to check!! XD




For the scallops, the staff came over to help. I don’t know if it’s because the professionals are better, but those scallops didn’t stick to the grill at all. In the past, I always accidentally let them stick. The golden color on the surface of the scallops was just too tempting. The doneness was just right—the outside was cooked, but the inside felt soft and tender. The texture was amazing!


Sprinkled with a bit of rose salt, the simple flavor let the natural sweetness of the scallops shine. Looking at the cross-section, you can clearly see the scallop fibers formed by the cooking process on the outside, while the inside still retained a fresh, tender sheen. One and a half scallops in one bite, and they were all gone in no time.




The grass prawns were indeed large. The taste was fresh and sweet, but man, they were hot to handle XD

Muzhima is unique in placing the seafood in the middle. Normally, seafood is served at the end. It seems they want diners’ palates to reset before returning to the meat. After that came the beef belly and wagyu with marbling—the quality of the meat was really excellent. This is also one of the reasons I love Muzhima yakiniku.

This beef belly was seasoned with a sauce, which had a subtle Japanese-style soy sauce aroma. It was quite nice, and thankfully not as overpowering as the marinated meats that I don’t like. The wagyu with marbling next to it came in long, thin slices. The fat melted in your mouth—exactly what yakiniku lovers enjoy XD


The dessert at the end was different from the one at the Fengyuan branch. This dainty cake had a hint of raspberry flavor, and the subtle tartness was perfect for ending a yakiniku meal. It helped cleanse the palate after all the rich meats earlier. The texture was nice, especially paired with those crispy, flaky bits on top—it felt like even the dessert was carefully selected.


If I hadn’t been constantly checking messages from fellow netizens online, I would have missed this place—missed visiting it in Fengyuan during the year, missed learning how great it is, and missed following it afterward. If I hadn’t followed it, I might have missed its opening in Taichung.

I’m so glad I came to Taichung. Even though it was later than I expected, not only was the taste even better, but the overall quality was also much higher. It’s truly impossible not to bookmark this place. ^_________^ a




Author of this article:[Enjoying Life Without Boredom. Xiao Sun]

【Muzhima Yakiniku】

Taichung Branch
Address: No. 689, Dadun Road, Taichung City
Phone: 04 2329 0366

Fengyuan Branch
Address: No. 99, Yangming Street, Fengyuan District, Taichung City
Phone: 04 2526 8999