{"id":4318,"date":"2026-06-30T07:29:34","date_gmt":"2026-06-30T07:29:34","guid":{"rendered":"https:\/\/choosychou.com\/?p=4318"},"modified":"2026-07-12T02:42:16","modified_gmt":"2026-07-12T02:42:16","slug":"tainan-pankoko-yakiniku-second-visit","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/tainan-pankoko-yakiniku-second-visit\/","title":{"rendered":"Tainan\uff5cYakiniku\uff5cPankoko Yakiniku Club (Third Visits)"},"content":{"rendered":"

Some restaurants are early adopters, and some restaurants will visit repeatedly.
Pankoko Yakiniku Club belongs to the latter for me. For the third time, the mentality is no longer \"let's see how you perform this time\", but simply want to have a good meal of familiar and reassuring roast meat. There are a lot of roast meat in Tainan, but so far, my favorite is still this one, especially the stability of the table service, which is really a plus.<\/p>\n\n\n\n

#Tainan Roast Meat<\/a> #Pankoko Yakiniku Club<\/a> #Tainan Cuisine<\/a> #Recommended Tainan restaurants<\/a> #Wagyu roast meat<\/a> #A5 Wagyu beef<\/a> #Hida Beef<\/a> #Premium Roast Meat<\/a> #Recommended for roast meat<\/a> #Awesome service<\/a> #High CP value<\/a> #Tainan must eat<\/a> #Food review<\/a> #choosychou Food review<\/a> #Foodie Diary<\/a> #Food memory sharing<\/a> #Meat control<\/a> #Tainan Dinner<\/a> #Japanese style roast meat<\/a> #Wagyu Cattle Control<\/a> #Taiwanese Food<\/a><\/h6>\n\n\n\n

(Dining in February 2026)<\/p>\n\n\n\n\n\n\n\n

Pankoko Yakiniku Club menu introduction and Dining experience<\/mark><\/h2>\n\n\n\n
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Hospitality\uff5cApple Puree Kimchi<\/mark><\/strong><\/h3>\n\n\n\n

The opening kimchi is seasoned with apple puree, but the fruity flavor of the apple is actually not obvious, and the overall flavor is more inclined to the sweet and sour crisp of the desktop kimchi. As a leader, Qingkou is quite competent, but if the apple flavor can be more distinct, the level will be more memorable.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Hospitality\uff5cGrilled Hida Beef Nigiri Sushi (2 sticks)<\/mark><\/strong><\/h3>\n\n\n\n

The roasted Hida beef fat melts slightly on the surface, the mouth is smooth and oily, and the temperature and ripeness are just right. The aroma of grease spreads out in the mouth, but it will not be heavy. It is a very comfortable opening.<\/p>\n<\/div><\/div>\n\n\n\n

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Chestnut meat<\/mark><\/strong><\/h3>\n\n\n\n

My favorite part of eating this time is it.
The fat of chestnut meat is evenly distributed but not greasy, and the taste is soft and delicate, with a little natural sweetness. Roast meat is actually very afraid of \"too much oil\" or \"too thin to firewood\", this piece just falls at the perfect balance point. Every bite is clean and neat, and there is no need for extra dipping sauce.<\/p>\n<\/div><\/div>\n\n\n\n

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Chateaubriand\uff5cFilet Mignon (18 yuan per gram)<\/mark><\/strong><\/h3>\n\n\n\n

I haven't ordered it before, so I finally tried it this time.
At 18 yuan per gram, the price is not low, but it does have a standard. The outer layer is slightly crispy and burnt, but the inner layer still retains softness and gravy, and the ripeness is controlled very accurately. This really tests the service staff's heat and the timing of turning the noodles.<\/p>\n\n\n\n

But to be honest, I personally prefer a thin cut. Although the thick cut can eat the complete fleshy fiber and softness, it lacks the kind of lightness that melts in the mouth for me.<\/p>\n\n\n\n

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Domestic beef tongue roast meat<\/mark><\/strong><\/h3>\n\n\n\n

This time it's a thicker version.
The taste is already more elastic than the average thin beef tongue, but I actually prefer a thicker cut, but it's a pity that it was sold out on the same day. The beef tongue itself is handled cleanly, and it has a crisp and elastic feeling when chewed. It is a stable product.<\/p>\n<\/div><\/div>\n\n\n\n

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Xiaoli Muscle Pig Filet<\/mark><\/h3>\n\n\n\n

You can eat half-cooked pork, which is very attractive in itself.
This time, the service staff specially baked two kinds of maturity, three-quarter cooked and seven-quarter cooked, to compare. The result is not surprising, I prefer the three-point mature. The meat is softer and more juicy, with a delicate sense of fiber, and slightly tightened when cooked at seven points. Being able to present such a level of maturity really shows the confidence of the store.<\/p>\n<\/div><\/div>\n\n\n\n

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Katsura Chicken Matsuzaka Meat<\/mark><\/h3>\n\n\n\n

The chicken neck that I will order every time I come.
The outer layer is slightly crispy, the inner layer retains elasticity, with a little grease but not greasy. The flavor of chicken is very clean, and it is delicious with simple salt seasoning. It is the kind of item that seems low-key but is difficult to replace.<\/p>\n<\/div><\/div>\n\n\n\n

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Raw food grade Tokushima-made moka flower branches (4 pieces)<\/mark><\/strong><\/h3>\n\n\n\n

This time I clicked for the first time, and I was surprised.
The outer layer is baked until it shrinks slightly and feels slightly crispy, but the inside remains soft and smooth. When chewing, the sweet seafood flavor is released, and it is delicious without too much seasoning. Will make people regret \"why didn't you order it before\"\ud83d\ude02<\/p>\n<\/div><\/div>\n\n\n\n

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Hida and Butter Tsukimi Bibimbap<\/mark><\/strong><\/h3>\n\n\n\n

This bowl is a fixed team.
Stir in the hot white rice with the butter, the egg yolk is cut open and the rice grains are covered. The oil and egg flavor blend together, which is rich but not greasy. I will order every time I come, and I don't need a reason.<\/p>\n<\/div><\/div>\n\n\n\n

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Seasonal Vegetables Shenghe<\/mark><\/strong><\/h3>\n\n\n\n

This time the combination is Pleurotus, shiitake, and comb melon.
You can eat all the vegetables you want to eat at once, which is very satisfying. Interspersed with vegetables during the meat-burning process, the taste will be cleaner and the overall rhythm will be more comfortable.<\/p>\n<\/div><\/div>\n\n\n\n

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Entertain dessert<\/mark><\/strong><\/h3>\n\n\n\n

There are two models this time\uff1a
\u624b\u5de5Handmade Italian Gelato (strawberry flavor)
\u9999\u8349Vanilla Basque cake: The first time I ate it, it was unexpectedly delicious. The outer layer is slightly scorched, the inside is moist and delicate, and the vanilla flavor is clear but not greasy. It is a sincere finish.<\/p>\n<\/div><\/div>\n\n\n\n

Final Thoughts<\/mark><\/h2>\n\n\n\n

Third visits<\/a> Pankoko is still my favorite roast meat in Tainan (you can also look backSecond visit<\/a>).
It's not just that the meat is good, but more importantly, the table service is really well done. The maturity, turning, and timing are all very precise, so that people can fully concentrate on enjoying eating meat.<\/p>\n\n\n\n

This time I also tried a few items that I hadn't eaten before, especially Wenjia Huazhi and Chateaubriand, which all made a good impression.
Some restaurants are \"just eat it\", and Pankoko is the kind of place where you want to keep coming back to confirm... it's still delicious \u2764\ufe0f<\/p>\n\n\n\n

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First visit experience<\/p>https:\/\/choosychou.com\/tainan_yakiniku_pankoko\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

Second visit experience<\/p>https:\/\/choosychou.com\/tainan_yakiniku_pankoko_second_time\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

Rating and Cost<\/mark><\/h2>\n\n\n\n