No reservation, no entry！Taipei’s “private kitchen” restaurant with a million-dollar oven

Text & photos byMaji Xiaotu

J&J Private Kitchen is located on Beining Road, right on the first floor of the athletic stadium, but its exterior is very understated—you might just walk right past it…XD

[Wagyu tartare, mashed potatoes, fried banana slices]

The little white dollops of seasoned mayonnaise on the side are quite special, with a strong mustard flavor—don’t miss them.

[Grilled Hokkaido scallops]

The tiny dots on top are actually fish eggs made from Japanese-style vinegar sauce, which pair interestingly with the scallops. Biting into them is quite satisfying, almost like eating salmon roe. Even more intriguing is the “white powder,” which is actually leek transformed into powder using molecular gastronomy techniques (the process is, of course, complex).

When the chef said it was “onion,” I thought to myself: it must not taste oniony if it’s turned into this form. But when I tried a little, haha, it really was onion…><葱味好浓，于是默默的不太想吃它。（Sorry，其他都很好吃啦，只是刚好我怕葱），分子料理很特别，让我自然而然想到?切爱丽丝！XD

[Fresh figs & apple with pan-seared duck liver] vs [Grilled green asparagus with Spanish Iberico ham]

As mentioned at the beginning of the article, the “pan-seared duck liver” here is the most delicious I’ve had in Taiwan so far. I was once put off by the terrible fishiness and softness at a well-known French restaurant, and I haven’t enjoyed it at other places either, so I was a bit resistant to this dish (or goose liver).

But I didn’t expect J&J’s [pan-seared duck liver] to have a crispy exterior and perfectly tender inside, with zero fishy taste. The first bite completely won me over, and paired with fresh figs and apples, it felt even more refreshing—a truly elegant dish. The sauce is also outstanding—I have to say, J&J really knows how to handle sauces. And the 36-month-aged Iberico ham is rare to find in Taiwan. The fresh, crisp, and tender green asparagus also has an umami flavor, making the combination very pleasant.

The 36-month-aged Spanish Iberico ham is quite the luxury—getting even a small slice is a stroke of luck.

[Pan-seared South African abalone on iron plate]

The live teppanyaki performance is also a feast for the eyes. Just watching the abalone sizzle on the iron plate makes your mouth water. Here, the abalone is wrapped in kelp while being grilled, adding a rich oceanic aroma.

 

Iron plate cuisine featuring premium ingredients—watching the cooking here is a wonderful show.

[Pan-seared South African abalone on iron plate]

Crispy yet chewy, setting aside the impressive iron plate performance, the abalone is truly delicious and definitely above average. The sauce has soy sauce in it—if you prefer lighter flavors, you can dip less. I think the abalone tastes amazing on its own.

[Australian Wagyu beef soup]

Inspired by the Tainan beef soup method, the Australian Wagyu beef is blanched in broth on the spot. The presentation of this dish is naturally appealing, but as someone with a proud Tainan soul, I’m usually not too hopeful when I see beef soup elsewhere. Surprisingly, this Australian Wagyu beef is incredibly tender. Although the texture is different from Tainan’s yellow beef, it’s still delicious. The broth is also very sweet and flavorful—it seems the tenderness of the Wagyu beef and the broth make all the difference.

[Homemade secret recipe pig trotters with Penghu loofah & tuberose shoots]

Just the tender and Q-textured appearance of these pig trotters had me very excited. I personally love pig trotters, but these were truly exceptional once I took a bite.

J&J’s secret recipe pig trotters go through a rather complicated process, involving three rounds of braising:
First braised with Jinhua ham; second with hometown meat (which is also Jinhua ham but from a different cut); third with smoked cured meat.

When you take a bite, besides the extremely tender pig trotters, there’s a rich flavor of cured meat—completely different from what you’d expect from pig trotters, leaving a very strong impression. The tender and crispy loofah and tuberose shoots add different textures. I’m a bit rustic—I’d never heard of tuberose shoots before and even asked Kaitang if they were edible (laughs), but they’re really fragrant and refreshing, almost cutting through the richness. But honestly, these pig trotters aren’t greasy at all.

[Live squid]

Fresh squid that came just that morning from Keelung’s Zhongzheng Fish Market. This dish is especially smooth and tender—the squid is delicate yet has a bit of crunch, really delicious. It has a slight Taiwanese flavor but is also very refined, making it utterly delightful. It’s hard to describe its taste in words.

[French white asparagus with morel sauce & onsen egg]

The white asparagus is soft and delicious. I don’t have a strong impression of the morel sauce, but as someone who loves onsen eggs, I absolutely adore the doneness and texture of this egg. The semi-set yolk has a bit of stickiness, silky smooth and tender—I’d love to learn how to make it. I really love it.

【Grilled Prime Bone-in Ribeye】

I had just returned from Florence, where I indulged in T-bone steaks and couldn't stop thinking about them, so seeing this steak being served got me super excited. Chef James first brought it out for us to see whole, and then it needed to rest for a while before being sliced—so during that resting time we took tons of photos, and the chef was totally happy to let us snap away. (Unlike some stingy private chefs who refuse to let you take photos if they’re in a bad mood XD)

There were short ribs, sirloin, and top blade cuts—the beef itself was incredibly tender, and the doneness was just right for me. The only downside was that there was a bit too much Himalayan pink salt for my taste (I prefer lighter flavors), but overall the steak was absolutely premium in terms of deliciousness. After the main cuts were divided, there were still plenty of bone-in meat bits, which I think are the juiciest and most flavorful—this part is truly the best.

【J&J’s Homemade Pan-Fried Dumplings】

Huge pan-fried dumplings, stuffed with shrimp, black pork, and squid. The texture was rich and hearty, the wrappers were crispy, and they were super juicy. As someone who loves pan-fried dumplings and potstickers, I shamelessly asked for two more—they were absolutely divine. By this point, I was so full I felt it all the way up to the top of my head.

【Peanut Soup with Fried Dough Sticks】

I think the main reason I was so satisfied with this meal at J&J was that the dishes the chef served were all things I really love. The dessert was peanut soup, which is admittedly high in calories, but it was also incredibly delicious—sweet but not cloying, with soft, fragrant, and creamy peanuts. Although some friends thought it was too rich, I personally loved how authentic and hearty the peanut soup was. Guess I’m just a carb lover.

Chef Jerry said the method involves blending the peanuts into a paste first, then cooking them together with whole peanuts. Every bite was bursting with rich peanut flavor, though it also came with a heavy side of diet guilt. (Facepalms)

【J&J Private Kitchen】

The two chefs, Jerry and James, are not only business partners but also longtime friends and fellow food enthusiasts. Together, they created this dream kitchen, which they also welcome visitors to see. They were super warm and generous, and after the meal, everyone took photos with the chefs.

I left this meal feeling like I’d eaten a week’s worth of food. At NT$2,500 per person, it wasn’t just about being stuffed—the dishes each had their own unique character, yet they all worked harmoniously together. They were all incredibly creative and full of surprises, and the whole experience was a joy. It felt like every dish could have been the main course. Personally, I think it was totally worth it and highly recommend it to fellow food lovers who want to experience Chef Jerry and James’ passion and energy for cooking.

The restaurant has a 【Million-Dollar Oven】

The charcoal is soaked in sherry before grilling, giving the grilled dishes a smoky, wine-infused flavor.

At the entrance of J&J Private Kitchen, there are many unique artworks made from utensils like spoons—it’s quite special.

The private kitchen space is very spacious, with only one group of guests at a time, so it feels like your own private venue where you can chat comfortably and relax.

▲ The real star is still this dream kitchen.

Reservations for the next month open on the 20th of each month. It’s pretty popular lately, so spots fill up quickly. I’m planning to round up some fellow foodies for another visit soon—it’s one of my favorite restaurants recently and has topped my list of best private kitchens.

【 J&J Private Kitchen】
Reservation phone: 0928-003-333
Address: No. 177D, 3 Zhongxing North Road, Taipei City (1F, Athletic Stadium, Beining Road)

By reservation only, one table per night
Each set meal costs $2,500 or $3,500, including water and service charge
Minimum nightly venue fee is $25,000 (excluding wine costs)
Maximum capacity of 14 people, closed on Mondays, no card payments—cash only
 

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