[2025 Taipei Restaurant] Travel Guide for Top Teppanyaki (Updated Jul)

There is a very popular restaurant (Tong Teppanyaki) in Taipei. Each person's set meal of the high-end French Teppanyaki comes with a whole Australian lobster. It makes the guests very satisfied and happy to eat. 😃 Because there is only one Teppanyaki in the store and there is only one seat for one person. So it is difficult to make a reservation. You need patience to eat delicious food. We like the beef short ribs and beef tongue set meal. The whole abalone and Japanese scallops are also very delicious. The dessert handmade ginger tea tofu pudding is delicious😋The fried bananas and fresh fruits are very good👍It’s a great restaurant worth recommending to everyone

Taipei's top food - Tong exquisite teppanyaki cuisine Today we ordered two servings of premium wagyu beef and Australian lobster. This grade of wagyu really melts in your mouth, very tender😋 Other side dishes are all top-quality ingredients, including truffles, large scallops, etc. Address: No. 158, Section 1, Xinsheng North Road, Zhongshan District, Taipei City 104 Atmosphere/facilities: The service is very good. It's a small shop, but it was full with about 10 people. Features: Top-quality ingredients Price per person: 6,000 yuan Rating: 🌟🌟🌟🌟🌟 #HighCPValueRestaurant#Where to go in summer#Summer Food Guide

#AprilGoodDestinations2025 The first time I ate Teppanyaki while watching the beautiful sunset was at this Teppanyaki restaurant. The restaurant is located on the top floor, 24th floor, and it only takes 3 minutes to get there from the subway station. As soon as you step out of the elevator, you can see the high-rise buildings on both sides of the coast through the floor-to-ceiling windows, ships sailing back and forth on the waterway, and the setting sun. Having dinner here is really an unparalleled experience South African Abalone Cooked in Homemade Sauce The first dish to appear is the abalone cooked in sauce. On a golden brown plate is the abalone that has been cut into 5 pieces, divided into the two side edges, the thick meat in the middle and the stem at the bottom. The sauce is very flavorful and the meat is not rough, and the taste is still springy and chewy. There is a little surprise at the bottom, which is pickled and boiled daikon radish, which is sweet and refreshing Wild lobster The teppanyaki process officially began. The first dish was a lobster from Australia, which was over 40cm long, longer than an adult's forearm. The chef fished it out and cooked it right away in the live seafood tank next to it. The advantage of Banqian is that you can witness the chef's smooth cooking process. The whole lobster is cooked with shrimp head paste into a piece of tender and tasty lobster meat. The little trick is that there is lemon juice on the side to relieve the greasiness. After adding it, the taste and flavor are completely different. It is extremely delicious. Pan-Fried Foie Gras with Balsamic Vinegar Goose liver is a common and precious ingredient in teppanyaki, but not every restaurant can fry it well. Here, the outer layer is fried to a slightly crispy texture, and the inside melts in your mouth. The taste is fragrant and not greasy after adding black vinegar, and it is just right with dry French bread slices.