{"id":2327,"date":"2025-05-20T08:47:38","date_gmt":"2025-05-20T08:47:38","guid":{"rendered":"https:\/\/choosychou.com\/?p=2327"},"modified":"2025-06-17T06:43:40","modified_gmt":"2025-06-17T06:43:40","slug":"teppanyaki_taipei_wowprime_corp","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/teppanyaki_taipei_wowprime_corp\/","title":{"rendered":"Taipei Teppanyaki \uff5c Sakamae Wagyu Teppanyaki\uff5cA ritual option under the Wangpin Group"},"content":{"rendered":"

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.<\/p>\n\n\n\n

#Sakamae Wagyu Teppanyaki<\/a> #Taipei Teppanyaki<\/a> #Taipei Food<\/a> #Wangpin Group<\/a> #Recommended for Teppanyaki<\/a>#Teppanyaki experience<\/a> #Mid-price gourmet food<\/a> #High CP value restaurant<\/a> #Beef control<\/a> #Lobster control<\/a> #Truffle cuisine<\/a> #Abalone cuisine<\/a> #Taipei Dinner<\/a> #Birthday restaurant recommendation<\/a> #Sense of ceremony restaurant<\/a> #Food review Honest pie<\/a> #HonestFoodReview<\/a> #Recommended food in Taipei<\/a>#FineDiningTaipei<\/a>#TeppanyakiExperience<\/a><\/h6>\n\n\n\n

(Dining in March 2025)<\/p>\n\n\n\n\n\n\n\n

Sakamae Wagyu Teppanyaki<\/mark> Menu introduction and dining experience<\/mark><\/h1>\n\n\n\n

Hors d'oeuvres and appetizers<\/h2>\n\n\n\n
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Grilled beef tartare<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Red Crab Perilla Tomato<\/mark><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Wukong Crab Paste Moyun Scallops<\/mark><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83d\udc0c abalone with black garlic cream sauce<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Wukong lobster with mellow sea old sauce<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Steamed in a tea bowl with truffle clouds<\/mark><\/h3>\n\n\n\n

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

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Shiitake beef and Beef jerky<\/mark><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

Main course<\/h2>\n\n\n\n
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\u7a3b Inayaki Japanese A5 black-haired wagyu beef<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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Finishing<\/h2>\n\n\n\n
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\ud83c\udf5a Wagyu Fried Rice<\/mark><\/strong><\/h3>\n\n\n\n

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

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\ud83c\udf72 Lobster head Shinshu Miso Soup<\/mark><\/strong><\/h3>\n\n\n\n

The extended use of lobster head, boiled into miso soup is a plus, without wasting ingredients.<\/p>\n<\/div><\/div>\n\n\n\n

dessert<\/h2>\n\n\n\n
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\ud83c\udf75Matcha Souffl\u00e9zo ice Cream<\/mark><\/strong><\/h3>\n\n\n\n

Ji Matcha \/ Banten Red Beans \/ Okinawa Brown Sugar Honey
The performance is flat, and the dessert is relatively unsentimental at the end.<\/p>\n<\/div><\/div>\n\n\n\n

Personal feelings<\/mark><\/h1>\n\n\n\n

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.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n