✨ AI Quick Take
Kaohsiung UKAI-tei delivers high-spec teppanyaki through design, counter cooking, tableware, and service. It is a precise culinary performance for refined meals and formal Kaohsiung gatherings.
● White-Wine Clams with Bamboo Shoots
Clean marine flavor and bamboo fragrance open the meal. Fresh clams and crisp shoots feel light, balanced, and technically assured.
● French White Asparagus with Penghu Wild Fresh-Caught Black Bigeye
Gentle asparagus sweetness and delicate fish combine seasonal freshness without competing, a quiet dish with real depth.
● Iwayama Abalone
Kombu, rock salt, and white wine protect the abalone before teppan cooking locks in flavor without tightening it. Thick springy flesh, clear sea taste, house sauce, and prepared liver show ingredient care.
● Wagyu Sirloin
Fine fat distribution stays clean, with seared aroma outside and juice within. It emphasizes beef flavor without heavy seasoning.
The set moves from starters and seafood to wagyu. Save room early; note seasonal fish, abalone heat, and sirloin doneness, and agree on menus and restrictions before arriving.
- Location:高雄市前鎮區中山二路199號 THE AMNIS然一酒店2樓及3樓.
- Transport:From exit 2 of 捷運三多商圈站 (Sanduo Shopping District Station), walk about 5 minutes.
- Background:UKAI's first overseas site, combining teppanyaki, Japanese cuisine, and a steakhouse.
- Best for:Anniversaries, business entertaining, and diners valuing tableside service and a complete set-menu pace.
📌 Editor's wrap-up
Kaohsiung UKAI-tei quietly builds teppanyaki detail, pace, and quality from starters through abalone and wagyu, ideal for a polished, complete meal.
