Nestled in a quiet alley of Taipei's bustling Da'an district, USHI HANA 牛花 offers an exceptional Japanese yakiniku experience. This Michelin-recognized restaurant specializes in premium Japanese wagyu, from A5 Sendai to Omi beef, with every slice reflecting the chef's dedication to quality.
Chef & Philosophy
Chef Kobayashi Kentaro follows the philosophy of 'one beef, one encounter,' emphasizing the optimal flavor of each cut and aging process. He personally selects whole wagyu from Japan and uses precise knife skills and charcoal grilling to achieve a perfect balance of fat and savory notes.
Signature Experience
The 'Premium Thick-Cut Beef Tongue' is a must-try—crispy outside, tender inside, paired with scallion salt and lemon. The 'Chateaubriand Steak' showcases the velvety texture of this rare cut. The ten-course menu includes appetizers to desserts, each paired with a unique sauce and vessel.
Ambiance
The understated luxury interior features dark wood and warm lighting, creating an intimate atmosphere with only 12 counter seats, allowing guests to witness the chef's grilling artistry up close.
Practical Information
Reservations are recommended two weeks in advance; ideal for anniversaries or business dinners. Smart casual attire is suggested, and avoid strong perfumes to fully appreciate the beef's aroma.