So tender it can be sliced with chopsticks? The "Miraculous Divine-Yu Kobe Beef" debuts at Taipei’s Regent Hotel on Feb. 9

The "Kaki-An Wagyu Sukiyaki" is flavored with a 150-year-old sukiyaki sauce recipe passed down by the Kaki-An Group. Taiwanese food lovers can try it starting Feb. 9 at Taipei’s Regent Hotel. (Photo / Japan’s Kaki-An Group)

Taipei’s Regent Hotel has partnered with Japan’s century-old sukiyaki brand Kaki-An Group to launch the "Miraculous Divine-Yu 1% Kaki-An Wagyu Ultimate Banquet" starting Feb. 9, with dishes personally prepared by the Kaki-An head chef. (Photo / Japan’s Kaki-An Group)

In addition to the premium banquet, Regent Hotel Taipei, in collaboration with Japan’s Kaki-An Group, will also offer an affordable "Sukiyaki Japanese Wagyu N" at the hotel’s restaurant.<饭”。（图／日本柿安集团)

"Grilled Wagyu N"<饭”与“寿喜和牛N<饭”的风味口感有何不同，食饕可以自己尝试比较。(图／柿安集团)

What’s the best way to cook Japanese wagyu? Beyond hot pot and yakiniku, to offer wagyu aficionados and foodies a unique flavor and texture experience, Taipei’s Regent Hotel has invited the culinary team from Japan’s 150-year-old, premium wagyu-breeding Kaki-An Group to Taiwan. From Feb. 9 to 11, the B3 Sansho Honke venue will host the "Miraculous Divine-Yu 1% 'Kaki-An Wagyu' Ultimate Banquet." Centered around a century-old sukiyaki tradition, the menu is personally crafted by Kaki-An head chef Murase Koji, showcasing Beppu’s highest-standard kaiseki cuisine. The premium sukiyaki set, priced at NT$15,800 per person, includes nine courses: appetizers, nigiri sushi, sashimi, grilled items, sukiyaki, and main dishes, plus four premium pairing wines. Each dinner service is limited to 20 guests. Reservations are now open.

Additionally, from Feb. 9 to 28, the restaurant on the first floor of Taipei’s Regent Hotel will also serve a sukiyaki dish made with Kaki-An Wagyu Japanese beef N.<饭、日本和牛汉堡排N<饭，与炉烤日本和牛N<饭，价格自480元至880元不等，提供食饕平价享用日本和牛。

The government reopened imports of Japanese wagyu in late September last year. The Regent Hotel Group was among the first in the hospitality industry to introduce Miyazaki beef from Japan to delight diners. Since then, various hotel restaurants have successively introduced different breeds and cuts of Japanese wagyu, using diverse cooking methods to tap into the wagyu market. Now, by collaborating with Kaki-An Group—which already raises wagyu in Japan—Regent not only offers diners the chance to taste top-tier wagyu but also lets them witness how chefs from a century-old Japanese culinary group prepare and cook wagyu, bringing out the best flavors and textures.

With a history of 150 years, the Kaki-An Group owns restaurants and dessert shops such as shabu-shabu, sukiyaki, and Japanese-style dessert brand Koufukudo. The group also invests in and operates ranches that raise what is known in Japan as the "Miraculous Divine-Yu 1% Kaki-An Wagyu." The ranch where "Kaki-An Wagyu" is raised is located in the Kitasei region of Mie Prefecture, Japan—an important transportation hub between Osaka and Nagoya. It lies east of Ise Bay, which stretches to the Pacific Ocean, and is surrounded by the high mountains of the Suzuka and Kii ranges to the west. Blessed with crystal-clear mountain spring water and pristine air, the exceptional environment produces high-quality beef.

"Kaki-An Wagyu" is a Japanese Black breed, raised from youth on fermented feed and corn under the meticulous care of expert teams at Kaki-An’s designated ranches. Once certified as A5 grade, it is named "Kaki-An Wagyu." With an annual production of only about 50 heads—just 1% of Japan’s total A5-grade wagyu—the beef boasts sweet marbling and a uniquely rich aroma, earning it the title of "1% Miracle" in the premium wagyu world. For this exclusive Regent introduction, the most prized cut—Kaki-An Wagyu tenderloin—makes up just 0.1% of a single cow. This cut features evenly distributed marbling and is so tender it can be cut apart with just chopsticks, hence the nickname "chopstick wagyu."

The "Ultimate Banquet" to be held at Taipei’s Regent Hotel is personally crafted by Kaki-An head chef Murase Koji, following the highest standards of Beppu-style kaiseki service. Among the courses—including appetizers, nigiri sushi, sashimi, grilled items, sukiyaki, and main dishes—the star is undoubtedly the grilled Kaki-An Wagyu tenderloin teppanyaki. The chef places slightly thick, well-marbled slices of Kaki-An Wagyu on a wire grill and directly charcoal-grills them over binchotan charcoal, requiring no additional seasoning, to create this richly marbled, melt-in-your-mouth wagyu delicacy.

The sukiyaki-style Kaki-An Wagyu features a 150-year-old sukiyaki sauce recipe cooked in a specially designed sukiyaki pot, delivering a mellow, rich flavor with a touch of refined elegance. After the meal, guests will receive a "Kaki-An Wagyu Certificate," detailing the lineage of the wagyu they enjoyed, along with a nose print seal—a symbol of Japan’s generations-old commitment to authentic, masterful flavors.

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