Oretachi No Nikuya — Restaurant in Taichung

Japanese Wagyu beef, often touted as the epitome of culinary excellence, is a gastronomic treasure that transcends ordinary beef. With its unparalleled marbling, melt-in-your-mouth texture, and rich umami flavor, it's a dining experience that leaves an indelible mark on the palate and the soul.

The defining characteristic of Japanese Wagyu is its mesmerizing marbling pattern. The intricate web of fine fat veins that crisscross through the meat is a testament to the meticulous care and breeding that goes into producing this delicacy. It's this marbling that sets Japanese Wagyu apart from any other beef in the world. As the beef cooks, these fat veins slowly render, infusing the meat with an unrivaled succulence and flavor.

When it comes to texture, Japanese Wagyu is a revelation. Each bite is an exquisite journey as your teeth effortlessly glide through the meat, releasing a cascade of flavors. The meat practically dissolves in your mouth, leaving behind a buttery sensation that's unlike anything you've ever experienced with beef. This remarkable tenderness is the result of the high fat content distributed throughout the muscle fibers, creating a velvety texture that is second to none.

But it's not just the texture that elevates Japanese Wagyu; it's the flavor profile that truly sets it apart. Wagyu beef is renowned for its intense umami, the fifth taste sensation often described as savory and mouthwatering. Every morsel of Japanese Wagyu is a symphony of flavors, a harmonious blend of savory, sweet, and nutty notes. It's a flavor that lingers on the palate, beckoning you to savor each bite and relish the complexity of the experience.

The cooking process itself is a crucial part of the Wagyu journey. Many purists believe that the best way to prepare this delicacy is to keep it simple. A light seasoning of salt and pepper is often all that's required to enhance the natural flavors of the beef. Whether seared in a hot skillet, grilled over open flames, or cooked to perfection sous-vide, the goal is to preserve the inherent qualities of the meat while achieving the desired level of doneness.

Japanese Wagyu's versatility in the kitchen is another reason for its popularity. While it's a true delight when enjoyed in its purest form, it also shines in a variety of culinary applications. Thinly sliced, it's ideal for sukiyaki or shabu-shabu, where the beef is briefly swirled in simmering broth, allowing its flavors to meld with the surrounding ingredients. It's also a star in sushi and sashimi, where its delicate texture and marbling make for an unforgettable sushi experience.

When it comes to dining on Japanese Wagyu, the experience is not just about the meal itself; it's a journey into the heart of Japanese culinary culture. It's a reflection of the Japanese dedication to precision and craftsmanship, as well as a deep respect for the ingredients and their natural flavors. Dining on Japanese Wagyu is an opportunity to appreciate the artistry of the country's ranchers and chefs, who work tirelessly to produce and prepare this exceptional beef.

Japanese Wagyu beef is a culinary masterpiece that transcends the boundaries of ordinary dining. Its marbling, texture, and flavor are unparalleled, offering a sensory experience that lingers in the memory long after the last bite. When you savor Japanese Wagyu, you're not just enjoying a meal; you're embarking on a gastronomic journey that celebrates the artistry and craftsmanship of Japan's culinary heritage. It's a testament to the idea that food can be not just sustenance but a profound and unforgettable experience...

The dining experience here is quite questionable, and I think it is overrated. The quality of the meat seems great, without a doubt, but it was not as good as they claim; it was only good for picture ,not for taste. It was flavorless, quite oily, and even a bit sour for the soup. We expected more from a place that was awarded by Michelin. It was hard to appreciate the texture and layers of the meat, and the arrangement of the dishes made the experience even worse, easily getting full because of too much oil and feeling tired of continuing this meal. It was a wise decision to serve such small portions, as it's hard to develop a desire for more bites. The seats here are small and limited, which is understandable, but since it's a barbecue place, it makes air circulation difficult. The servers are good, but it seems not all of them are well trained. There were a few times they did not introduce the dish to us without our asking, and they seemed don’t have much enthusiasm for this job. I have had a few experiences of having Japanese barbecue at this price in Taiwan and even in a few countries. As the place is recognized by Michelin, we had high expectations and had been looking forward to it for a while. However, after this meal, we felt lost and empty, confused about what we had been eating and why we were here. Overall, it was quite disappointing, and I would recommend going to another place at this price to gain a better, more exclusive experience. It's just not...

This way exceeds my expectation. 1 star Michelin.

The shop is nicely renovated and we got seated at level 1, right next to the kitchen. The staff will explain how to order, either set for 2x or ala carte.

Ordered the set since this is my first time and the staff will grill on behalf.

Food: 5/5 First came the 2 assorted starters which are the marinated/preserved veg. It’s nice on its own.

5/5 raw beef with egg

3/5 kurobuta fats mix with rice with raw egg

5/5 beef tongue (thin cut). This is seriously good with just pinch of lemon and without sauces. The boss explained the cut and how he adapt to asians liking. Not chewy and very tender.

5/5 5 cuts. One of the cut texture is like aburi toro. Fatty and textured.

5/5 assorted veg. Seriously juicy and very fresh.

5/5 fillet mignon. The way they prepared, searing it twice and wrapping in aluminium foil to let the internal cook, it’s beautifully cooked. It’s served with salt marinated pepper seed. Crazy good.

5/5 soup. The soup is beefy and clears the oil in the mouth. The small piece of tongue meat is so tender.

Overall, this has to be my best Yakiniku experience, both the quality of the food as well as how the boss and staff will explain and expertly cook the meats.

This truly...