The American-style buffet at Meifu introduces a wagyu all-you-can-eat option, featuring six wagyu dishes to enjoy unlimitedly.

▲ Grilled wagyu nigiri sushi.

Reported and photographed by Huang Shiyuan / Taipei

Taipei Meifu Hotel and its affiliate, Meifu International, have collaborated at the Caihui Buffet Restaurant to launch the “Wagyu All-You-Can-Eat Feast,” available from March 15 to May 31 during evening dining hours. In addition to the regular menu, seven premium dishes made with 9+ grade Australian wagyu beef will be offered. These include grilled wagyu nigiri sushi, freshly prepared wagyu consommé, wagyu sukiyaki, charcoal-grilled vegetable and fruit beef rolls, wagyu pocket pies, pan-seared wagyu steaks, and a slow-cooked wagyu cheek meat main dish with truffle jus (available as a one-time order), priced at NT$2,000 + 10%.


▲ Wagyu sukiyaki.


▲ Pan-seared wagyu steak.


▲ Charcoal-grilled vegetable and fruit beef rolls.


▲ Wagyu pocket pie.

The grilled wagyu nigiri sushi is made by placing a slice of wagyu on pre-seasoned vinegar rice, searing the beef to medium-rare with a torch, then brushing it with a sweet-salty Japanese-style sauce and garnishing with a touch of chopped scallions and fried garlic chips. The charcoal-grilled vegetable and fruit beef rolls feature blanched asparagus and fresh pineapple wrapped in wagyu slices, then grilled to medium-rare and served with a light sprinkle of sea salt. The freshly prepared wagyu consommé uses premium wagyu instead of local yellow cattle, resulting in tender meat that is lightly poached in hot broth until medium-well before serving.

Wagyu sukiyaki is prepared by sautéing onions at the bottom of the pot, adding vegetables, tofu, and mushrooms, and simmering until boiling. When guests are ready, the chef helps grill the meat slices one by one. The wagyu pocket pie features minced beef sautéed and lightly seasoned with sea salt, served with iceberg lettuce, avocado sauce, and yogurt, all tucked inside the pocket pie. The pan-seared Australian wagyu steak is cooked to medium-well with thinly sliced 0.5 cm wagyu, served simply with sea salt to highlight the beef’s natural flavor.


▲ Slow-cooked wagyu cheek meat with truffle jus — the main dish is available as a one-time order only.

For the dinner main course, the slow-cooked wagyu cheek meat with truffle jus has also been added. The chef first sears the wagyu cheek meat until browned, then stir-fries caramelized shallots and onions before deglazing with red wine. After removing the harsh tannins from the wine, beef stock is added, and the mixture is steam-baked for 4.5 hours. The concentrated beef juice extracted from the baking process is then combined with truffle sauce and reduced to a rich consistency. The wagyu cheek meat is served drizzled with this truffle jus and paired with yogurt.