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Food5-8 pointsBy food typeTaipeiTaiwan

Taipei Teppanyaki | Sakamae Wagyu Teppanyaki|A ritual option under the Wangpin Group

by Chou Chou 2025-05-20
written by Chou Chou 2025-05-20
1K

Content table of contents

  • Sakamae Wagyu Teppanyaki menu Introduction and Dining experience
    • Hors d'oeuvres and appetizers
      • Grilled beef tartare
      • Red Crab Perilla Tomato
      • Wukong Crab Paste Moyun Scallops
      • 🐌 abalone with black garlic cream sauce
      • Wukong lobster with mellow sea old sauce
      • Steamed in a tea bowl with truffle clouds
      • Shiitake beef and Beef jerky
    • Main course
      • 稻 Inayaki Japanese A5 black-haired wagyu beef
    • Finishing
      • 🍚 Wagyu Fried Rice
      • 🍲 Lobster head Shinshu Miso Soup
    • dessert
      • 🍵Matcha Soufflézo ice Cream
  • Personal feelings
  • Overall rating and cost
  • Restaurant information

Visiting Sakamae Wagyu teppanyaki on holidays, I took the mid-priced but ritual teppanyaki route. Produced by Wangpin Group, the overall performance is not amazing but it is not easy to step on thunder. It is suitable for those who want to have a slightly more formal meal on a budget. This time I ordered a package of $1880. The following will share the complete experience of this time in order.

#Sakamae Wagyu Teppanyaki #Taipei Teppanyaki #Taipei Food #Wangpin Group #Recommended for Teppanyaki#Teppanyaki experience #Mid-price gourmet food #High CP value restaurant #Beef control #Lobster control #Truffle cuisine #Abalone cuisine #Taipei Dinner #Birthday restaurant recommendation #Sense of ceremony restaurant #Food review Honest pie #HonestFoodReview #Recommended food in Taipei#FineDiningTaipei#TeppanyakiExperience

(Dining in March 2025)

Sakamae Wagyu Teppanyaki Menu introduction and dining experience

Hors d'oeuvres and appetizers

Grilled beef tartare

Australian Wagyu beef / Cheese Miso / Avocado / Pickled green apple Pine leaf
The combination of avocado and tartare is quite rare, and the overall taste is smooth. Although there are peeled peppers, they can't be eaten at all. I'm a little disappointed.

Red Crab Perilla Tomato

Matsuba Crab / Pickled Tomato / Perilla Plum Jelly / Caviar
This dish makes people not quite understand what they are eating, the taste is chaotic, and they can't understand the chef's matching logic at all.

Wukong Crab Paste Moyun Scallops

Hokkaido raw food grade scallops / Matsuba Crab paste / Trout eggs / cuttlefish Rice cake
The scallops are of good quality, but the cuttlefish rice cakes have robbed the taste of style, which is a bit superfluous.

🐌 abalone with black garlic cream sauce

South African abalone / Chestnut Sweet potato / Penghu Seaweed / Tonghei Garlic Vinegar
The maturity is just right, and the black garlic cream sauce is eye-catching, which is currently the smoothest one to eat.

Wukong lobster with mellow sea old sauce

Lobster / Hailao Sauce / Crushed perilla Leaves / Creamy Cabbage
The performance of Hailao sauce is more eye-catching than the lobster body, and the perilla powder has the appropriate flavor.

Steamed in a tea bowl with truffle clouds

Truffle Mushroom Sauce / Black Truffle / Taiwan Truffle Egg
The truffle flavor is very light, almost a concept to eat.

Shiitake beef and Beef jerky

Australian Wagyu beef / Shiitake / Kushigua / Parmesan Cheese
This big push! The shiitake mushrooms are treated with port wine and are full of aroma. They are paired with Teppanyaki Parmesan cheese and wagyu beef. They are the highlight of the set meal.

Main course

稻 Inayaki Japanese A5 black-haired wagyu beef

Japan A5 Wagyu beef / Salt Kombu / Wheat Miso / Wasabi / Small Onion
Although the emphasis is on smoky, the meat is ordinary and does not give people the stunning feeling of A5.

Finishing

🍚 Wagyu Fried Rice

Australian Wagyu Beef / Fu Mi / Tong Tong Garlic
The performance is well-behaved, it won't be bad, but there are no highlights.

🍲 Lobster head Shinshu Miso Soup

The extended use of lobster head, boiled into miso soup is a plus, without wasting ingredients.

dessert

🍵Matcha Soufflézo ice Cream

Ji Matcha / Banten Red Beans / Okinawa Brown Sugar Honey
The performance is flat, and the dessert is relatively unsentimental at the end.

Personal feelings

The teppanyaki produced by Wangpin Group always gives people the impression of "steady but not surprising". The ingredients are fresh and the service is decent. Table service is a major advantage, but there is really no memory point in terms of taste. To say the disadvantage, it is probably "too safe". It is very suitable for a treat or a holiday meal, so it will not make mistakes, and it will not make people particularly want to visit again.

Overall rating and cost

  • ⭐Rating: 6.5/10
  • 价位Price:$1880/person

Restaurant information

  • address:No. 52, Section 2, Zhongshan North Road, Zhongshan District, Taipei City 104
  • Reservation:https://inline.app/booking/-NEd6gWFYYn694vcUeG2:inline-live-1

Have you ever visited Itamae Wagyu Teppanyaki? Welcome to leave a message below to share your experience, or recommend other teppanyaki restaurants you like, so that more people can experience the ultimate food!

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HonestFoodReviewTeppanyakiMid-priced foodSense of ceremony restaurantTaipei CuisineTaipei Food RecommendationTaipei DinnerTaipei TeppanyakiTruffle cuisineBeef controlWangpin GroupBirthday restaurant recommendationTeppanyaki recommendedTeppanyaki experienceSakamae Wagyu TeppanyakiHonest food reviewHigh CP value restaurantLobster control
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Chou Chou

I am Chou Chou, a "discerning" lifestyle who loves to explore the world's food and wine. He holds SSI Navigator and WSET Level 1 licenses in Japan, and has traveled to the United States, Japan, Iceland, the United Kingdom, Russia, Jordan and other places. From street food to boutique restaurants, I want to share with you my most carefully selected taste experiences. Welcome to the world of Choosy Chou, be picky and live a more exciting life!

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Hi, this is Chou Chou. Because I have always been "picky" about good things, I founded Choosy Chou to record and share the food, flavors and travel experiences that are truly worthy of being remembered. I am a food and flavor explorer, from street food to Michelin restaurants, from hidden bars to boutique cafes, I like to use my professional senses to taste, understand and compare, rather than just taking pictures and checking in. I have WSET Wine Level 2, WSET Sake Level 1, SSI Sake Navigator, and Coffee CSP Sensory Skill Foundation licenses. I hope to use a more systematic way to show you the flavor value behind a glass of wine and a dish. I have traveled to many countries such as the United States, Japan, South Korea, Iceland, and the United Kingdom. I believe that the most authentic language in the world is hidden on the table and in the cup. Choosy is not picky, but an insistence on the quality of life. You are welcome to join me in savoring the world with higher standards.

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