All-You-Can-Eat Japanese Sukiyaki at Ichibanchi – Great Value for Big Eaters

Text & Photos /Rudy the Bear-Cat

I finally got the chance to visit Ichibanchi Sukiyaki, a restaurant that actually started in Taoyuan before expanding to Ximending in Taipei. I decided to come here after seeing highly positive recommendations on PTT, where users praised the quality of the meat.

The wooden decor creates a cozy atmosphere, and the interior looks quite new. The entrance clearly displays the pricing: NT$328 per person for lunch on weekdays, and NT$398 per person for weekends and dinner. For an all-you-can-eat meal, it’s not expensive, especially considering the decent quality of the meat and free drinks. There's a glass display case for meats near the entrance, suggesting good quality—but some types are occasionally out of stock. On the day I visited, there was no wagyu beef, but they had ribeye steak and flat iron steak. A friend mentioned that sometimes the flat iron or ribeye runs out too, so hopefully the supply becomes more stable to boost customer confidence.

I was seated near the counter and entrance. The space is thoughtfully designed with tables and chairs not crammed together, making for a comfortable dining environment. I booked an 8:30 PM slot due to work, and the place was still nearly full—business must be good. The stylish Japanese-themed design adds to the pleasant dining experience. It has a refined, elegant Japanese vibe.

The food options are displayed on signs on the table. Choices include U.S. Prime grade ribeye steak, American flat iron steak, plus pork belly, smoked pork bacon, and premium lamb from New Zealand and Australia (plenty of choices). Though marked on the board, U.S. wagyu beef wasn’t available that day. If you’re worried about not getting full, there’s also Japanese premium rice and udon noodles. The side dishes and plain rice accompany a slightly sweeter sukiyaki broth, which helps awaken the taste buds and whet the appetite.

Once the pot is heated, the staff first stir-fry onions until fragrant, then add the sukiyaki sauce and water. After it boils, you can start adding vegetables and meat. Cooked meat dipped in raw egg is the classic sukiyaki way to eat it—tender and smooth. Eggs are unlimited here, so just ask the server if you need more. The first round of dishes is pre-set by the restaurant, and the portions aren’t huge, but you can always order more if you like. My rule is, even at an all-you-can-eat place, try not to waste food. (Unless something isn't fresh or just tastes bad—but that’s rare.)

The server brought out four plates of meat. The one with less marbling is the flat iron steak (bottom right), the top left might be sirloin, and the top right is ribeye steak (my favorite). Overall, the slices are thinner compared to thicker cuts you’d get at yakiniku places. But the meat quality is arguably better than average, and it’s all-you-can-eat!!

Drinks are self-serve. For an all-you-can-eat sukiyaki place, Ichibanchi offers a surprisingly wide selection—not just slushies and sodas, but also hot coffee and floral teas. For veggies, just wait for the trolley and order from the staff. Though there aren’t 20+ options, it’s more than enough. Adding lots of veggies makes the soup even tastier and cuts through the meat-heavy richness. Oh, and the cooked Korean rice cakes are pleasantly chewy and pretty tasty. (I ordered them twice—the portions are small but give off a refined vibe.)

Wow!! Isn’t it all so colorful? Purple sweet potato slices with greens and ribeye steak make for a lovely presentation (and delicious too!). You could dig in right away!! It’s juicy and sweet!! (The more I eat, the more I crave it—coming here for all-you-can-eat once in a while is pure bliss!)

Add a raw egg, and you’ve got the perfect combo. Next up, my favorite—pork belly (bottom left in the photo). The pork slices are a bit thicker, and remember to cook them well-done before eating. This was absolutely heavenly—I’m practically torturing myself writing this while looking at the photos. As usual, dip it in the egg first—it’s rich, flavorful, and amazing (thicker pork belly has an even better texture).

Then came the relentless ribeye steak (top right in the previous photo)... I just couldn’t stop eating. For beef lovers, this is an incredible deal!! (The quality is top-notch.) After the first round, we moved on to the second wave of add-ons. I got smoked pork bacon, which has a unique flavor—wonder how it pairs with the sukiyaki. Also another portion of flat iron steak, which is lean and great for those watching their weight.

The udon noodles come with chopped scallions you can sprinkle on top. The smoked pork indeed has a strong smoky flavor—a taste you don’t find often at other places—but overall, regular bacon is still better. Hope they add that option in the future!! (Then both pork and beef would be amazing.)

The leaner flat iron steak (left photo)—if you find it lacking in flavor, sprinkle some shichimi spice. It cuts the richness and adds a nice kick, perfect for those who prefer lighter tastes. The tofu seems pan-seared, soaking up the broth nicely. The chewy rice cakes are surprisingly tasty too. My favorite ribeye steak went back in the pot again. Although my total intake wasn’t massive, I probably had three or four plates of ribeye alone. So for beef lovers, definitely go for the ribeye, paired with flat iron and pork belly—that’s the ultimate combo (since I don’t eat lamb).

Pork slices with shichimi spice added a whole new flavor. Since sukiyaki is already sweet, the spice helps prevent flavor fatigue. Behold my custom shichimi sukiyaki udon noodles!! The udon has a great chewy texture—so good!!

For dessert, there’s ice cream and lemon slices. I can’t handle sour flavors, so I skipped the lemon (though my friend said it cuts the grease well). The matcha ice cream is very sweet but still creamy (great for those with a sweet tooth).

The total for two people was NT$876, which is a great deal considering the quality of the meat. The only downside is the 90-minute time limit—it gets a bit rushed. It’d be more comfortable if it were extended to two hours. But overall, Ichibanchi Sukiyaki excels in ambiance, food variety, and quality—it’s an A-grade spot that rivals popular spots like Chaorou. The only minor improvement could be more creative twists, like what you see at Chaorou or the inventive Hu’ng Sukiyaki I tried in Keelung. That would make it even better!!

Author: Rudy the Bear-CatA couple of food-loving adventurers who occasionally splurge on meals but generally live by the motto “money is limited, but appetite is endless.” Their blog《Rudy & Bear-Cat Eat the World》is updated regularly.

[Ichibanchi Sukiyaki](Taipei Kaifeng Branch)
Address: 1F, No. 48, Section 1, Kaifeng St., Zhongzheng District, Taipei City
Phone: (02) 2388 8852
Business Hours: 11:00–22:00
Suggestion: The beef is of good quality and there are not too few choices. Paired with plum pork and smoked bacon, it offers a unique flavor, though the variation in texture is somewhat limited. Compared to other popular sukiyaki spots, the quality and quantity are equally good, but it's slightly less diverse in taste. Still, it’s definitely worth trying!