Qingshan Japanese Cuisine Launches Winter-Limited Hot Pot Sets Starting at NT$3,800 per Person

▲ The Qingshan Hot Pot Banquet is available only for the winter season. (Photo / provided by The Miramar Hotel)

Travel Center / Comprehensive Report

Qingshan Japanese Cuisine, which does not offer a fixed menu, will launch the winter-limited “Qingshan Hot Pot Banquet” set from January 1 to March 31, 2017. The set offers two options for guests to choose from: the “Premium Wagyu Hot Pot” and the “Seasonal Seafood Hot Pot.” The set includes three recommended dishes, a fresh vegetable platter, a rice porridge infused with the rich and sweet broth, as well as desserts and drinks. Priced from NT$3,800+10% per person, the hot pot is ready to be served for groups of two or more.

The pots used for the Qingshan Hot Pot Banquet are specially selected retro chimney-style copper charcoal pots, handcrafted for quick and even heat conduction and excellent heat retention. High-temperature, long-burning binchotan charcoal is placed at the bottom of the pot for heating, while the chimney design controls airflow and temperature. This offers a unique experience compared to typical hot pots that use electric or gas heating. The premium wagyu hot pot features a French-style consommé broth, made by simmering beef tendons, ground beef, and fresh fruits and vegetables for 3 to 4 hours before filtering, with no artificial additives added. The seasonal seafood hot pot uses a broth simmered from top-grade Japanese katsuobushi.

The ingredients for the hot pot include U.S. Prime grade ultra-black wagyu and Australian 9A+ grade or higher wagyu. For seafood, in addition to using imports from Japan, other selections are made from the day’s freshest catch, all presented without a fixed menu.