Tainan now has high-end wagyu yakiniku restaurants too – the blissful taste of tender, marbled happiness

Text and photos by /Orange Dog Loves Candy

Back when charcoal-grilled yakiniku first started becoming popular, I remember that as long as a place had ‘beef and seafood,’ it was already considered top-tier. But before we knew it, ‘premium beef’ — namely wagyu — became an essential staple for any self-respecting high-end yakiniku joint. And who would’ve guessed that Tainan, a city once ruled by street snacks, would see so many such upscale yakiniku restaurants pop up this year? This piece introduces a new yakiniku brand launched by Tainan’s long-established steakhouse, Ouna → 【Ouna Charcoal Yakiniku】. It’s amazing that what used to be found only in central and northern Taiwan — high-end wagyu yakiniku restaurants — can now be enjoyed right here in Tainan as well！

Located behind Sankaliipa near Tainan City Hall, this area has seen a steady influx of large-scale restaurants over recent years. The key difference between eateries here and those in the downtown core is their much more expansive footprints — lofty, spacious interiors seem to be the norm. You can spot 【Ouna Charcoal Yakiniku】 from afar, its white building situated right at the main entrance of Xin Nan Elementary School, and there’s also ample parking along Yiping Road. That alone makes it highly appealing for family dining outings！

Otherwise, trying to find parking in downtown Tainan just to grab a meal could easily eat up 20 to 30 minutes of your time and patience. Push open the heavy door and step inside to a modern, refined, and stylish dining space. The highlight on the right is a wall of floor-to-ceiling windows that floods the interior with natural light. There are no overly rigid partitions between tables, which enhances the sense of openness and avoids that cramped, oppressive feeling — making for a really comfortable dining experience. The overall aesthetic is clean, fresh, and defined by sleek lines, almost like you’re a guest in a luxury mansion XD

That said, there are quite a few bottles and jars on the table. Every yakiniku restaurant has its own signature seasonings, and Ouna is no exception. The most unique item is the tube of sauce, which actually contains freshly squeezed lemon juice, along with some German-style sauerkraut for pairing.

The rest include salt shakers and spicy sauces for seasoning. While the selection is fairly diverse, I still personally prefer my yakiniku au naturel.

Most high-end yakiniku spots also serve a side of ‘chicken soup’ at the table, though each restaurant offers its own unique flavor. Ouna serves an 【onion chicken bone broth】. In addition to the savory richness of the broth, the onion adds a hint of sweetness — yet it doesn’t come across as overly heavy or artificial. It’s actually quite refreshing and mellow, and I quite like it！

Now let’s take a look at the restaurant’s menu offerings. Most yakiniku spots offer both à la carte options and multi-person set meals, but this place does things a bit differently. Their sets aren’t strictly designed for even numbers — they also offer portions suitable for odd-numbered groups. Aside from the double-set, they’ve created options for ‘solo diners and trios.’ It’s rare to see such thoughtful variety in a typical restaurant.

For today’s solo diners or small groups, who often worry about whether a restaurant will accommodate them, having a single-person set means you can fully enjoy premium yakiniku on your own. And the content is surprisingly generous — it’s not just about the main meat dishes; seafood and rice options are included too. It’s honestly hard not to leave full XD Of course, there are also à la carte choices, including grade 9A wagyu, Hungarian pork, Angus beef — all mouthwatering options！

They even have a selection of Japanese sashimi, and have added Tainan’s local beef sauce rice to the menu as well！I’ll give a brief overview of the MENU here — feel free to check out the photos for details and choose what you’d like to try. Today we ordered:【Three-Person │ Ultimate Set │ Weekday Lunch 4350 TWD / Weekend & Dinner 5200 TWD】Plus one more order of【Two-Person │ Ultimate Set │ Weekday Lunch 2750 TWD / Weekend & Dinner 3350 TWD】The only choice you get to make in the set is between 9A wagyu or Hungarian pork (choose one), so naturally the price isn’t low either！(Of course, to avoid an overly long read, for the complete MENU please check out the official website for full details！！)

First, the server will come to the table to freshly grind Himalayan pink salt onto a black plate, where it falls like snowflakes and even naturally forms the restaurant’s logo. This is one of the seasonings you can use while waiting for your meat to grill, or it makes for a great photo backdrop too！(For more on their Himalayan rock salt and Alishan wasabi, click here →http://youtu.be/YyvCHvd8DkA)

Next, another server will freshly grate Alishan wasabi at the table. Sourced from Taiwan’s Alishan region, its natural flavor is distinct — it lacks the harsh spiciness often found in regular wasabi, offering instead a gentle heat paired with a fresh, vegetal aroma. It complements premium meats like wagyu without overpowering them. It’s rare to find a yakiniku spot that actually serves wasabi as a condiment！

【Small Bowl │ Yuzu Tofu │ Golden Kimchi │ Fish Roe Shrimp Cake】
The most refreshing dish here is probably the yuzu tofu — silky smooth tofu with a subtle hint of citrus, offering a very elegant flavor.

The golden kimchi is crispy and spicy, perfect for whetting your appetite. The fish roe shrimp cake is a unique touch, combining elements of Tainan’s famous shrimp crackers with fish roe for a rich umami note. It’s a little local-inspired creative touch within the dish selection.

【Salad │ Seasonal Fruit and Vegetable Salad │ Served with Thousand Island or Vinaigrette Dressing】
It’s actually a pretty big portion — fresh seasonal fruit cubes paired with greens. I personally prefer the vinaigrette flavor.

【Side Seafood │ Assorted Sashimi】

I was actually a bit hesitant about ordering the sashimi, given that Japanese-style yakiniku and authentic Japanese cuisine are two different beasts. Back in Taichung, I once tried a yakiniku place that served sashimi, but the quality and preparation were underwhelming. But at Ouna, I felt reassured the moment it was served — the fish was fresh and brightly colored. With salmon, tuna, and ruby snapper, the freshness and texture were spot-on. My favorite, of course, was the ruby snapper Up！The slices were also cut to just the right thickness！

【Side Seafood │ Angel Red Shrimp】

Unlike how most barbecue spots usually serve them, here the angel red shrimp are pre-peeled. At first I worried that grilling them this way might dry out the meat — but as it turns out, not at all！

The shrimp meat actually becomes sweeter after grilling than when grilled with the shell on, yet it still retains that juicy moisture. And there's no doubt about the sweetness of the shrimp heads—turns out the delicious way to cook angel red shrimp is something I'd never thought of before!

【Main Course │ 9A Wagyu: Skirt, Chuck Flap, Flat Iron, Oyster Blade】

The presentation is quite unique, with four different cuts of Wagyu arranged in a stepped platter—all tender and generously marbled with fat. Personally, I’ve always loved the texture of skirt steak, so I was especially curious about how the Wagyu here would turn out.

Each cut is clearly labeled in Chinese with its Japanese Wagyu counterpart, so you know exactly what you’re eating. The slices are uniformly thick, and of course, it’s premium Australian Wagyu—but no grill service here, you grill it all yourself. Basically, cooking it to medium-rare is already incredibly delicious (though optimal doneness might vary slightly by cut).

Take my favorite, the skirt steak—it’s an interesting cut in terms of texture. The tenderness is a given with Wagyu, and the sweet, fatty juiciness after grilling pairs wonderfully with the beef’s rich aroma. But what I love most is how it’s both tender and has a satisfying chew.

Only about 6 kg can be harvested from each cow, and because it’s organ meat, the flavor is actually quite strong—not everyone’s cup of tea. Each bite releases the sweet richness of the fat, offering two distinct textures in one piece. No wonder I always love this cut!

Next up is the oyster blade, which has some fine connective tissue, but it’s surprisingly tender and springy when grilled, and also well-marbled. Compared to the chuck flap, which has finer, denser fat distribution and a more delicate pink color, the chuck flap releases even more juice when cooked.

But it’s incredibly tender and hearty, with that satisfying chew of quality beef—it’s definitely another delicious cut of Wagyu. Then there’s the oyster blade, with its marble-like fat streaks—arguably the most crowd-pleasing cut!

Thanks to its rich marbling, the flavor is so fatty it almost feels like butter. Of these four cuts, though, my favorite remains the uniquely textured skirt steak!

【Main Course │ Hungarian Mangalica Pork │ Pork Belly, Pork Shoulder】

Originally called [Mangalica Hogs], these were first raised by the Xiongnu people during China’s Han Dynasty. Bred in sub-zero temperatures, they developed exceptionally thick fur and fat. Nearly extinct due to migration, they were later revived by the Hungarian royal family. The name "Mangalica" means "fatty pig," and its fat content is twice that of regular white pigs, with less lean meat.

Here at Ouna, the cuts are generous and thick. The pork shoulder, for instance, has a good amount of lean meat—juicy, tender, and full of bounce with that rich marbling.

The pork belly is even sweeter and more tender. I’d personally recommend grilling it and serving it in a lettuce wrap with some golden kimchi, just like Korean BBQ. The combination of savory fat and crisp greens really highlights the flavors of Hungarian pork!

【Side Poultry │ Cherry Duck Leg Skewers】

Served on skewers for you to grill yourself. You don’t have to remove the bamboo sticks, but you can grill them piece by piece if you prefer. Duck legs are slightly more tender than duck breasts, and while cherry duck has firm meat, it’s coated with a layer of fat.

One bite releases a burst of juicy fat, paired with the unique aroma of cherry duck—truly a flavor you’ll never tire of.

【Side Poultry │ Cherry Duck Breast】

Cherry duck breast is a more common cut, but this plate comes with plenty of thick slices!

Grilled to perfection, the fat renders beautifully, and the meat is chewy without being dry, with a naturally sweet duck flavor.

【Side Poultry │ Berkshire Black Pork Ribs】

At Ouna, it’s not just the beef that’s carefully selected—even the pork is top-notch. In addition to Mangalica pork, they also use American Berkshire pork. While it’s not as rich in fat as Mangalica, the firmness and elasticity of the meat are still incredibly satisfying.

The bone-in ribs are perfect for tearing into by hand—the meat is hearty and juicy, with a sweet layer of fat between the bone and meat!

【Side Poultry │ Lamb Chops】

If you’re hesitant about lamb, the lamb chops might be a good place to start (but if you love lamb, you definitely shouldn’t miss these).

The meat is tender and delicate, with a soft chew and a subtle aroma. The gaminess isn’t strong at all—I highly recommend giving them a try!

【Vegetables │ Corn Shoots with Skin, Romaine Lettuce, King Oyster Mushrooms】

The king oyster mushrooms are cut into thick slices, the corn shoots are sweet, and the lettuce is mainly for wrapping the meat, XD.

After all, the meat portions in the set are quite generous, making them perfect for wrapping either the Wagyu or Hungarian pork.

【Rice Dishes │ Beef Fried Rice, Mexican Tortillas】

In addition to shrimp fritters, the menu also includes a local Tainan specialty: beef fried rice. But unlike the version you’d find at beef noodle shops, the beef chunks here are larger, and the braised aroma is more similar to that of beef noodles—richer and even more delicious.

The other Mexican tortilla had an eclectic mix of ingredients. The tortilla was simply grilled, topped with cheese, and layered with a slice of meat—resulting in a flavorful wrap with slightly charred, chewy dough. But there was only one serving, so it could be split in half to share.

【À la carte | Grilled Grass Prawns in Stone Pot with White Wine | NT$210】

The staff recommended this dish as quite tasty, so I went ahead and ordered it—only to find out it’s a tableside-prepared meal. A scorching hot stone pot held neatly arranged fresh grass prawns, which were steamed and cooked with just white wine, no water added.

After covering with the wooden lid for about three to four minutes, it was ready to eat. You can imagine how hot the stone pot was—don’t touch it casually, haha XD. The grass prawns, infused with white wine aroma, were irresistible to eat. They weren’t steamed to death, so the shrimp meat remained juicy and springy deliciousness![There's a dynamic video of Ona's own making online, click here →http://youtu.be/i3ucltL0zPc]

【À la carte | Seafood Risotto in Stone Pot (Creamy Mushroom Flavor) | NT$180】

This was also a tableside service dish, and even more utensils came along with it. The base was creamy mushroom risotto, but it started with a 300°C empty granite pot being brought to the table—don’t touch it just yet, it’s super hot and would burn your hand if you did. First, rice was scooped into the pot, then the seafood was added, followed by green peas. Once again, the lid was placed on and we waited. This time, a hourglass was set beside it. When the sand ran out, it was time to lift the lid and dig in Up！

The richly creamy risotto wasn’t overly heavy, thanks to the umami from the simmered seafood that melded into the dish. The rice itself had a soft, sticky texture, and with the generous seafood, it didn’t feel monotonous at all!(Click here for their online dynamic making video →http://youtu.be/aPpv195M6qY)

【Desserts | Caramelized Crème Brûlée, Tiramisu, Devil’s Chocolate Cake, Cheese Cake】

Among these four, the crème brûlée and chocolate cake were my favorites. The crème brûlée was nothing short of excellent—rich with egg and cream aroma.

The chocolate cake was intensely rich and bittersweet, with clearly high-quality ingredients. As for the tiramisu and cheese cake, they felt a bit less outstanding.

【Drinks | Salty Lemon Sprite, Plum Vinegar Slush, Calpis Slush, Roselle Tea】

From left to right: first up is the classic Hong Kong-style salty lemon Sprite—it had plenty of lemon, just the flavor I like. The plum vinegar slush offered a refreshing, tangy-sweet plum taste in every icy sip. The roselle tea was made in-house by Ona; compared to the plum vinegar, I preferred the balance of tartness and sweetness in the roselle tea. It also wasn’t too sweet.

I never expected writing about two full set meals would reveal such an abundant spread. I was almost full before even getting to dessert. The combination set with 9A wagyu not only catered to gourmet tastes but also generously included a variety of meats, making it great value when dining with more friends—you get to try more meat varieties. The cost per person becomes even more reasonable, especially with the satisfying portions of wagyu cuts. Highly recommend gathering some friends to give it a try if you’re interested！

[Ona Charcoal Grill | Yiping Road │ Anping District]
◎ Address: No. 15, Yiping Road, Anping District, Tainan City (opposite Xin Nan Elementary School)
◎ Phone: 06-2991727
◎ Business Hours: 11:30 AM – 12:00 AM
◎ Note: Reservations recommended

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