Taipei’s 168 Ping BBQ Hotspot: Enjoy Iberico Pork & Australian Wagyu

Text & Photos /Mi’er

Although I haven’t craved barbecue as much in recent years as I used to, I still occasionally want to indulge. While I usually stick to my favorite spots, trying somewhere new now and then is always nice. Yokoku Premium BBQ caught my attention because of all the buzz during its grand opening—seeing so many reviews actually made me less eager to go. It wasn’t until last month that I finally found a chance to check it out.

Since the BBQ spot is on the third floor, I was momentarily stunned after stepping out of the elevator—the decor and even the staff uniforms didn’t scream “barbecue joint.” It felt more like a bar or an American diner. Later, I learned that their cocktails are apparently quite famous, which explains the massive bar counter that really gives off a bar vibe. If not for the built-in grill tables, I wouldn’t have guessed it was a barbecue place. This must be what people call postmodern style. Honestly, I can’t say whether it truly qualifies as postmodern, but the lack of smoky odor suggests they’ve invested heavily in ventilation. Plus, with its spacious 168 Ping layout, the only downside is the somewhat low ceiling that feels a bit cramped. Overall, it’s a comfortable spot to enjoy barbecue.

Premium meat is, of course, the top priority for any high-end barbecue restaurant. The pricing here is reasonable given the quality. There are also plenty of private rooms, which is a real treat for those who prefer a quieter meal—having a personal server while dining in a booth is quite the experience.

As a premium-focused spot, Wagyu naturally takes center stage on the menu. But premium meat is accessible to anyone with deep enough pockets. To stand out from other top-tier barbecue joints, they’ve hired Ma Zhiyuan—a Japanese-Chinese restaurateur who runs three barbecue restaurants in Tokyo—as a consultant. Every detail, from meat selection and aging to trimming and slicing, is meticulously handled. Rather than over-seasoning, the focus is on letting the meat’s natural flavor shine. They even offer raw beef as an à la carte option, meant to be eaten simply with a special soy sauce to fully appreciate its quality.

Beyond premium Australian Wagyu, the pork and chicken here are also carefully sourced. Iberico pork and Guiding chicken are both flavorful enough to shine with minimal seasoning. With these high-quality basics, plus attentive tableside grilling service, I found the cooking skill to be quite impressive—the chefs nail the heat control and doneness. It’s delicious even without sauces, though you can always add their kimchi or signature dipping sauces if you prefer bolder flavors.

A table full of these goodies is pure food porn!!

Iberico Salted Pork Collar, 320 NTD. Just look at the marbling and the sheen—that’s top-tier meat right there. Even when thawed, it doesn’t release blood everywhere, a clear sign of premium quality. The thickness lets you really appreciate the texture, and it’s excellent.

Iberico Matsusaka Pork, 320 NTD. Cut thicker, it delivers a satisfying chew that gets more flavorful the more you bite into it.

Premium Beef Tongue, 580 NTD. The rich marbling and generous size indicate it’s from the tender root part of the tongue. Grilled to perfection, it’s incredibly crisp, tender, and juicy.

The aroma that fills the air once the grilling starts is absolutely mouthwatering!!!!

Those who love bold flavors can also pair their meat with garlic slices for a whole new twist.

The pickled vegetables and handmade cucumbers served with the barbecue help cleanse the palate.

Japanese Sesame Salad, 220 NTD. Barbecue pairs perfectly with salad for balance. This one is surprisingly generous, even including Japanese water spinach—Mi’er loves its tender texture. The sesame dressing is fragrant and delicious.

Australian Angel Prawns, 220 NTD each. Hokkaido Scallops, 380 NTD each. The prawns are cleaned meticulously, making them easy to grill and eat. The ingredients are clearly top-grade—sweet and fresh.

Japanese-style Raw Beef, 480 NTD. With rich marbling, it doesn’t taste raw at all—just incredibly smooth and tender. Paired with the special sauce, the beef’s natural sweetness really comes through, leaving you wanting more.

Doesn’t it feel like an American diner?

There are plenty of private rooms, perfect for intimate gatherings.

The entrance doesn’t look like a barbecue place at all—Mi’er was startled when she stepped out of the elevator.
 

Yokoku Premium BBQ
3F, No. 2, Section 2, Jinshan S. Rd., Da’an District, Taipei City
02-2393-7168

Author: Mi’er, a food journalist who transitioned from a Chinese literature degree at National Chengchi University. Raised under the guidance of her chef mother, she has a keen palate and loves both eating and cooking. Her job takes her across the country in search of great food, which she shares on her blog and through group dining events. She’s also the author of the book “Group Food Tasting Reports.”
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