TAIPEI (Taiwan News) — Sukiyaki Kappou Hiyama, a restaurant that has held a Michelin star in the Tokyo Michelin Guide for 10 consecutive years and is known for being hard to book, is scheduled to open a Taiwan branch on Oct. 7 at Shin Kong Mitsukoshi Xinyi Place A4 in Taipei.
Hiyama’s meat business began in 1912 and formally opened in 1935. As a century-old brand, its reputation rests on tight control over its meat sources. Hiyama holds a rare bidding license (No. 007) in Japan’s largest meat market, with all Wagyu sourced through whole-carcass bidding by professional appraisers.
The meat undergoes nine processing steps at the company’s in-house cutting facility before being air-freighted directly to the restaurant. Before supply, appraisers also conduct a whole-head taste test, using their palates to evaluate the fat ratio and umami release of every cut.
Hiyama is also pursuing ranch acquisitions and contracted-cattle programs. The company says it maintains stable quality by pairing data-driven selection and long-standing techniques with its century-old sukiyaki sauce, which is air-freighted to Taiwan twice a week.
The first Taipei location offers four Sukiyaki Kappou set menus, priced from NT$1,980 (US$65) to NT$4,880. The restaurant provides tableside service, using custom cast-iron pots and trolleys to precisely control the cooking process.
The top-tier Gokujo Hiyama set includes a Seasonal Selection of Three Delicacies — simmered abalone, yam noodles, and thick omelet — plus seared Wagyu tartare, a three-variety sashimi plate, salted grilled seasonal fish, and Wagyu nigiri sushi.
The main sukiyaki course features Kagoshima A5 Satsuma Gyu (Wagyu). The beef is sliced to about 2.5 millimeters thick and weighs between 55 and 60 grams per piece to balance tenderness and sauce absorption.
(Taiwan News, Lyla Liu video)
