The Japanese wagyu hailed as the 1% miracle is here!* Limited "Ultimate Banquet" coming to Taiwan in February—secure your spot now!

Grilled dish: Kakian Wagyu fillet teppanyaki on a net grill—no seasoning needed to enjoy its rich, tender texture and sweet, juicy flavor. (Provided by Taipei Silks Place)

Taipei Silks Place collaborates with Japan’s century-old Kakian sukiyaki brand to launch the “Divine Praise 1% Miracle ‘Kakian Wagyu’ Ultimate Banquet.” (Provided by Taipei Silks Place)

Japanese wagyu hamburger steak N<饭。（台北晶华酒店提供）

Sukiyaki with Japanese wagyu N<饭。（台北晶华酒店提供）

Grilled Japanese wagyu N<饭。（台北晶华酒店提供）

Since Taiwan announced the lifting of the ban on Japanese wagyu in mid-September last year, local gourmands have responded enthusiastically. Taipei Silks Place continues to build on the craze by inviting the renowned Kakian Group from Japan, famous for breeding top-tier cattle, to Taiwan. From February 9 to 11, they will present the “Divine Praise 1% Miracle ‘Kakian Wagyu’ Ultimate Banquet” at Sanfan Honke within the hotel. With a century-old sukiyaki tradition as the culinary focus, Executive Chef Muraji Koji from Kakian will personally craft this exclusive dining experience, showcasing the highest standard of omakase cuisine from Beppu, Japan. The 9-course menu includes appetizers, nigiri sushi, sashimi, grilled dishes, sukiyaki, and main courses, priced at NT$15,800 per set, including 4 premium sake options. Each session is limited to 20 guests, and reservations are now open.

Among the courses, the grilled Kakian Wagyu fillet teppanyaki is the most astonishing. The chef places slightly thick slices of Kakian Wagyu with evenly distributed marbling on a net grill and cooks them directly over binchotan charcoal without any seasoning, resulting in an exceptionally tender, juicy, and sweet premium wagyu delicacy. The hot pot dish, Kakian Wagyu sukiyaki, is prepared using a sukiyaki sauce passed down for about 150 years and cooked in a specially designed sukiyaki pot. Its smooth and mellow flavor carries a refined richness with a touch of dignified umami.

This exclusive event introduces the rarest cut of Kakian Wagyu—the fillet, which makes up only 0.1% of the entire cow. This part features uniformly distributed, high-quality marbling, and the meat is so tender it can be cut apart with chopsticks. This rare and exquisite taste is unforgettable, and food lovers shouldn’t miss out. Even more special, diners will receive a Kakian Wagyu certificate after the meal, detailing the lineage of the wagyu consumed and stamped with a cow nose print—a symbol of Japan’s generational tradition, strict adherence to authenticity, and professional excellence in flavor.

Kakian is one of Japan’s top-tier restaurant groups with nearly 150 years of history. In addition to operating restaurants such as shabu-shabu, sukiyaki, and Japanese-style dessert brand Koufukudo, it is most famous for its self-raised brand of divine 1% miracle wagyu—“Kakian Wagyu.” The farm where Kakian 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 stretching toward the Pacific Ocean and is surrounded by the high mountains of the Suzuka and Kii ranges to the west. This pristine environment offers clear mountain spring water and clean air, creating ideal conditions for raising the cattle.

The black-haired breed Kakian Wagyu is raised here, fed fermented feed and corn from a young age under the meticulous care of the expert team at Kakian’s private ranch. Once certified as A5 grade, it is officially named “Kakian Wagyu.” The annual production of Kakian Wagyu is about 50 head, representing just 1% of Japan’s total annual A5-grade wagyu output of 5,000 head. With its sweet meat quality and uniquely rich aroma, it has earned the title of “1% miracle” among premium wagyu circles.

Additionally, from February 9 to 28, the hotel’s first-floor restaurant azie will also introduce a sukiyaki dish made with Kakian Wagyu 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。