ibuki Teppanyaki’s New Menu: Enjoy Wagyu Ribeye, Tenderloin, and Sirloin All in One

▲The main dish of the ibuki teppanyaki evening set is a selection among premium Australian Wagyu sirloin, ribeye, and tenderloin, offering connoisseurs a taste of different Wagyu varieties in one meal.

Reported and photographed by Huang Shiyuan, Taipei

Opened just in July at Shangri-La’s Far Eastern International Hotel, ibuki by TAKAGI KAZUO Teppanyaki was ranked in an online pollas one of “Taiwan’s Top 10 Must-Try Teppanyaki” in October, securing the 8th place.ibuki’s teppanyaki dishes are inspired by Michelin-starred Kaiseki cuisine and present an authentic Japanese teppanyaki experience. With autumn here, ibuki by TAKAGI KAZUO has rolled out a new menu, where the main dish of the Tsubaki evening set includes a choice among premium Australian Wagyu sirloin, ribeye, and tenderloin, treating gourmets to various Wagyu flavors in one go.

In this new menu, the ? evening set offers a choice of main dishes: Australian Wagyu ribeye (NT$2,380), Boston lobster (NT$1,880), or Iberico pork tenderloin (NT$1,280). The Tsubaki evening set’s main course features a selection among premium Australian Wagyu sirloin, ribeye, and tenderloin. The ? teppanyaki evening seafood and meat set lets you choose one from Australian Wagyu sirloin (NT$2,480), ribeye (NT$2,680), or tenderloin (NT$2,780), plus one from daily fresh fish, prawns, or king crab.




▲Appetizer.


▲One of the teppanyaki vegetables, featuring both potato slices and mashed potato for varied textures, topped with caviar to enhance the flavor.


▲One of the teppanyaki vegetables: onions steamed before being pan-fried, paired with salmon roe for a sweet yet salty taste.


▲King crab is steamed entirely with sake on the teppan, bringing out its natural umami.

In the autumn set menus, aside from the main dishes, the chef’s appetizers also explore unique cooking techniques. For instance, chawanmushi is cooked directly on the teppan, while one of the teppanyaki vegetables—onions with salmon roe—are first steamed and then pan-fried, paired with roe for a sweet-salty flavor. One of the main dishes, king crab, is entirely steamed with sake on the teppan to highlight its natural sweetness. Additionally, many dishes at ibuki by TAKAGI KAZUO Teppanyaki use dashi broth. Chef Huang Songy (phonetic) explains that ibuki’s dashi is made from kombu and tuna-based katsuobushi, distinct from commercial versions.


▲The Boston lobster isn’t braised but pan-seared and grilled, making the meat even sweeter, then finished with sea urchin paste and torched for added richness.

The most special in the new menu is perhaps the Tsubaki evening set, whose main dish features a choice among premium Australian Wagyu sirloin, ribeye, and tenderloin—especially the ribeye, which includes a cap muscle beloved by foodies. The Australian Wagyu sirloin, ribeye, and tenderloin are all delicious, but the dry-fried beef tendons served with the ribeye option in the ? evening set are also incredibly memorable. Chef Huang Songy noted that while this tendon dish wasn’t originally on the menu, it became an unexpected favorite. Its texture and flavor are completely different from the tender ribeye. On one hand, you have the rich umami of the tendon, and on the other, the tender and juicy ribeye, offering two contrasting yet equally delightful experiences.

▲The crispy-fried beef tendons (right) are surprisingly delicious, with a texture completely different from the soft and tender ribeye (left).


▲Stir-fried rice with anchovies and sansho pepper.

ibuki by TAKAGI KAZUO Teppanyaki
Address: 7F, 201 Dunhua S. Rd., Sec. 2, Taipei City (Shangri-La’s Far Eastern International Hotel, Taipei)
Phone: 02-2378-8888
Business hours: Daily 11:30–14:30 / 18:00–21:30

Download the “ETtoday News Cloud APP” for the latest food updates →
iOS:https://goo.gl/rmIDdx
Android:https://goo.gl/XPe8Uj