Bringing the Fish Market into the Restaurant – Oedocho Live Seafood Teppanyaki Soft Launch on October 26

▲ Oedocho Live Seafood Teppanyaki, which brings the fish market into the restaurant. (Photo / Provided by Daioh Catering Group)

Reported by Huang Shiyuan / Taipei

Taichung-based Daioh Catering Group, known as the “Little Mitsui” of the city, leverages its seafood procurement expertise to bring a fish market and meat aging room right into the restaurant. They’ve launched an innovative fish market–themed teppanyaki concept called “Oedocho Live Seafood Teppanyaki.” For just NT$690 per person, the value-packed premium seafood and meat combo for two includes 11 dishes such as seasonal fresh fish and Angus black-haired beef tenderloin steak. The soft launch is on October 26, with the official opening on December 1.


▲ Seafood and Meat Hot Pot Combo for Two – NT$1,380 (NT$690 per person). (Photo / Provided by Daioh Catering Group)

The restaurant is designed in the style of Edo-period streetscapes, featuring abundant wood elements and decorated with Kyoto-style Japanese floral fabrics, offering a relaxed izakaya atmosphere. Seating is divided into teppan counter seating, booth areas, and a snack zone. The restaurant’s highlight is its focus on live and wild seafood. Offerings include wild fish species such as green grouper and ruby snapper air-flown from Penghu, top-tier export-grade eel “Qingkou Eel” farmed under contract in Pingtung, as well as Boston lobster, Hokkaido scallops and snow crabs from Japan, and thick-shell oysters from Hokkaido. There’s also the South African rose lobster—hailed as the “Rolls-Royce of lobsters”—which is exclusively available in Taichung.


▲ Teppan-grilled live eel. (Photo / Provided by Daioh Catering Group)


▲ Rose lobster. (Photo / Provided by Daioh Catering Group)

The rose lobster and Qingkou eel are considered the two flagship offerings of “Oedocho Live Seafood Teppanyaki.” The “Teppan-grilled Live Eel” dish is almost unseen in other teppanyaki restaurants in Taiwan. Preparing the eel is extremely labor-intensive—the restaurant buys live eels and processes them by deboning and removing bones and spines itself. Cooking the dish on the teppan also takes about 40 minutes.

Address: No. 1, Wenshin S. 2nd Rd., Nantun District, Taichung City (Intersection of Wenshin S. 2nd Rd. and Dadun S. Rd.)
Phone: 04-24737711


▲ Oedocho Live Seafood Teppanyaki soft launch on October 26.