A Gourmet’s Delight: A Collection of 20 Taiwan Restaurants Serving Dry-Aged Steak

▲Eslite Spectrum In Between Steakhouse introduces Taiwan-raised dry-aged steak. (Photo / Huang Shih-yuan)

Reporter Huang Shih-yuan / Special Report

Although the Sheraton Taipei Hotel introduced dry-aged steak as early as 2006, it’s only in recent years that dry-aged steak has gradually gained popularity in Taiwan. Thanks to the tenderness and enhanced flavor of dry-aged steak, many steak aficionados have fallen in love with it.ETToday E News has compiled a list of 20 restaurants across Taiwan that offer dry-aged steak, providing a reference for fellow foodies who appreciate its unique aroma and texture.

Generally speaking, the temperature in a dry-aging room is controlled at around 0–2 degrees Celsius, while the humidity is maintained at approximately 50%–85%. During the dry-aging process, the outer layer of the beef and the surface fat gradually dry out and harden, forming a protective crust that seals in moisture, keeping the interior as tender as fresh meat. At the same time, the natural enzymes and microbes in the beef slowly break down the muscle fibers, making the meat more tender and enhancing its flavor. The moisture inside also penetrates more easily into the aged beef as the fibers break down, resulting in juicier and sweeter meat.

Since the hardened outer crust formed during the dry-aging process is not edible, it is shaved off after aging, typically accounting for about 20–40% of the weight — which is one reason why dry-aged steak is more expensive than wet-aged steak.


▲Hans Aeschbacher, known as the “Godfather of American Steak,” was a guest chef in July at Italian restaurant TOSCANA, where he presented an “American Dry-Aged Steak Feast.” (Photo / Huang Shih-yuan)

Sheraton Taipei Hotel Italian Restaurant TOSCANA
TOSCANA was the first restaurant in Taiwan to introduce dry-aging steak technology and also has its own dedicated beef aging room. In 2006, Chef Hans Aeschbacher, then working at Chicago steakhouse Smith & Wollensky, mentored chefs from the Sheraton who traveled to learn the technique, enabling the hotel to produce Taiwan’s first dry-aged steak.

Address: No. 111, Section 3, Minsheng East Road, Songshan District, Taipei City
Phone: 02-2718-1188 ext. TOSCANA Italian Restaurant

Eslite Spectrum In Between
Opened in 2015, Eslite Spectrum’s In Between Steakhouse takes a high-end approach. In addition to offering statically dry-aged steak and various premium cuts, the restaurant had already begun researching the use of Taiwan-raised cattle as a source for dry-aging before its launch. After two years of development, it officially launched Taiwan-raised dry-aged steak in October. Chef Chang Shou-yi of In Between said the restaurant uses Taiwan’s only statically dry-aged steak technology, where the steak surface is covered with negative ions during aging to inhibit bacteria, preserve freshness, and enhance tenderness, thereby improving both texture and flavor.

Address: 2F, No. 98, Yanchang Road, Xinyi District, Taipei City
Phone: 02-6626-2882

▲PRIME ONE’s 21-day dry-aged ribeye steak grilled over direct flame. (Photo / Huang Shih-yuan)

Taipei Garden Hotel PRIME ONE
In 2014, Taipei Garden Hotel invested over NT$20 million to establish steakhouse PRIME ONE, using top-grade American Prime beef for a 21-day dry-aging process. The resulting ribeye steaks, grilled over charcoal, are exceptionally tender and juicy. To deliver these premium aged steaks, PRIME ONE built an aging room costing NT$1 million per ping (about 3.3 square meters), featuring a Himalayan salt wall infused with over 80 minerals and negative ions to elevate the flavor of the finest beef during aging.

Address: No. 1, Section 2, Zhonghua Road, Zhongzheng District, Taipei City
Phone: 02-2314-3300

Fresh & Aged Restaurant
Aside from being a major importer of beef in Taiwan, Mei Fu also operates steakhouse Fresh & Aged, offering premium beef such as American Black Angus and Australian Wagyu, as well as dry-aged steak made from American Prime-grade beef. Headed by Chef Chen Chung-kuang — the pioneer of dry-aged steak in Taiwan — the restaurant not only serves 21-day aged delicacies but also offers a wide selection of top-tier steak options.

Address: 2F, No. 128, Minshan Street, Taipei City
Reservation Hotline: 02-2796-1566

▲Red House Steak offers both filet mignon and New York strip flavors in one steak. (Photo / Huang Shih-yuan)

Top Cap Steakhouse
Taipei Xin Yi Shin Kong Mitsukoshi A4 Branch’s steakhouse Top Cap Steakhouse, founded by steak master Deng Yu-kuei, is known for its Red House Steak that lets you enjoy two distinct textures in one cut: the tenderness of filet mignon and the chewiness of New York strip. The 28-day bone-in dry-aged Red House Steak (Porterhouse) features both filet and strip portions on the bone, giving diners the best of both worlds. As for how it differs from regular T-bone steaks? Deng explained that typical T-bones have more filet and less strip, whereas the Red House is the opposite — less filet, more strip.

Address: 5F, No. 19, Songgao Road, Xinyi District, Taipei City (Shin Kong Mitsukoshi A4 Branch)
Phone: 02-2345-9922

The Godfather Steak
Named for its godfather-level quality assurance, The Godfather Steak Restaurant offers steak choices such as American premium dry-aged, ribeye, New York strip, filet mignon, and dry-aged New York strip. For Australian beef, there’s wagyu ribeye and the rare 10+ purebred wagyu New York strip. Other main course options include grilled pork chops, Australian lamb chops, American lobster, and daily fresh fish. Lunch sets start from NT$1,200+10%, and dinner sets from NT$1,950+10%.

Address: No. 58, Lequn 3rd Rd., Zhongshan District, Taipei City (near MRT Wenhu Line - Jiannan Rd. Station)
Phone: 02-8501-1838

Ambassador Hotel A CUT
The steakhouse at Ambassador Hotel is named A CUT and officially opened in November 2007. A CUT not only provides top-grade beef but also specially uses the French brand “Staub” cast iron plates to keep steaks warm at 70 degrees when served, preserving the full flavor of the beef. Both Taipei Ambassador and Hsinchu Ambassador A CUT offer dry-aged steaks.

Taipei Ambassador
Address: B1, No. 63, Section 2, Zhongshan N. Rd., Taipei City
Phone: 02-2551-1111

Hsinchu Ambassador
Address: No. 188, Section 2, Zhonghua Rd., East District, Hsinchu City
Phone: 03-515-1111

Grand Hyatt Taipei Park Avenue Steakhouse
Located on the second floor of Grand Hyatt Taipei, Park Avenue Steakhouse is known for its serene and elegant dining environment and refined European-style cuisine. Dry-aged steaks include American 21-day dry-aged steak and American premium 3-day naturally aged steak, along with American prime natural wagyu and Australian grade 9 wagyu.

Address: No. 2, Songshou Rd., Taipei City
Phone: 02-2720-1234

Victoria Hotel N°168 PRIME Steakhouse
N°168 PRIME Steakhouse, located in Victoria Hotel in Neihu, is favored by many celebrities for its private dining rooms. It was also once one of the renowned restaurants overseen by Chef Deng Youkui. It features a premium beef aging room, open grill, and also offers vegetarian meal options.

Address: No. 168, Jingye 4th Rd., Zhongshan District, Taipei City
Phone: 02-8502-0000

Lawry's The Prime Rib
Specializing in slow-roasting whole USDA Prime beef ribs for 77 years, Lawry's is famous for perfectly retaining the meat’s natural sweetness and flavor. It also offers American premium 28-day dry-aged ribeye steak.

Address: B1, No. 105, Songren Rd., Xinyi District, Taipei City
Phone: 02-2729-8555

Huatai Hotel Donkey Restaurant
Address: No. 369, Linsen N. Rd., Zhongshan District, Taipei City
Phone: 02-2581-8111

Howard Plaza Hotel Mediterranean Steakhouse
Address: No. 646, Linsen N. Rd., Taipei City
Phone: 02-2585-3258

▲The Hsinchu Silks Place also offers dry-aged ribeye steaks. (Photo courtesy of Silks Place)

Silks Place Hsinchu LeRong Restaurant
LeRong Restaurant at Silks Place Hsinchu has newly launched dry-aged ribeye steaks, featuring an extra-large 28-ounce portion made from premium American PRIME grade bone-in ribeye. The sharing price for two starts at NT$3,999. The bone-in ribeye steak from Silks Place Hsinchu is grilled over high heat to enhance the meat’s natural flavors. The chef recommends enjoying it medium-rare, paired with four sauces for added taste, including kosher salt, mustard seeds, horseradish sauce, and yellow mustard.

Address: No. 111, Section 2, Gongdao 5th Road, East District, Hsinchu City
Phone: 03-623-1188

Taichung Oak-Grilled Steak House
Opened in early 2014 in Taichung through a collaboration between Hoshino Resorts and steak master Deng Youkui, MEATGQ Oak-Grilled Steak House allows food lovers in the Taichung area to savor the skills of the “Steak Father.”

Address: 1F, No. 699, Section 4, Yifeng Road, Nantun District, Taichung City
Phone: 04-2383-0258

Hotel One Top Restaurant
Located on the 46th floor of Hotel One in Taichung, the Top Restaurant boasts stunning views as one of its main attractions. It also serves dry-aged steaks, which have gained popularity in recent years, making it one of the top-tier steak houses in central Taiwan.

Address: 46F, No. 532, Yingcai Road, West District, Taichung City
Phone: 04-23031234

▲Bone-in dry-aged New York strip steak. (Photo by You Ru)

Rare Bar & Steakhouse at Silks Place Yuanlin
Rare Bar & Steakhouse, the bar and steak restaurant inside Silks Place Yuanlin in Taichung, features a “hidden” selection of dry-aged steaks, as well as premium rib cap cuts for diners. It is also the only restaurant in Taiwan where you can enjoy dry-aged steaks late into the night until 1 AM.

Address: No. 610, Section 4, Taiwan Boulevard, Xitun District, Taichung City
Phone: 04-2465-6555

Han Lai Hotel Steak House
A top-tier steak house in southern Taiwan with a classic American style, offering imported premium beef, a fresh salad bar, delicate handmade desserts, and fresh fruit. The steaks are cooked using a special charcoal grilling method.

Address: No. 266, Section 1, Chenggong 1st Road, Qianjin District, Kaohsiung City
Phone: 07-216-1766　

Bill Beefeater Aged Wagyu
Address: No. 26, Section 4, Fuxing Road, Qianzhen District, Kaohsiung City (inside Kaohsiung Software Technology Park)
Phone: 07-535-1122

THOMAS CHIEN French Restaurant
Address: No. 11, Section 2, Chenggong Road, Qianzhen District, Kaohsiung City
Phone: 07-536-9436