✨ AI Restaurant Snapshot
After perfuming Daye Road for more than a decade, this hidden, high-value teppanyaki restaurant moved elegantly to Donghua Street near Qilian MRT Station when its lease ended. The calm, high-ceilinged room has just 10-12 carefully arranged seats and specializes in omakase counter dining. The chef uses practiced heat control to support each ingredient's natural flavor. For just over a thousand Taiwan dollars, a set can sweep through abalone, green wrasse, sustainably raised shrimp, and even Japanese A5 Miyazaki Wagyu by request, making it a polished, high-value base for birthdays, dates, and private meals in Beitou.
● Seafood Chawanmushi
The steamed egg custard is silky, fine, and tender, carrying seafood savoriness through its warm egg aroma. Scallop sauce and fish roe garnish the surface: the sauce adds rounded layers, while the roe contributes tiny pops within the softness. As a warming early course, it is delicate without heaviness and gradually brings the palate into the rhythm of the teppanyaki courses ahead.
● Scallop with Black Truffle Sauce
The thick scallop stays moist and plump, revealing natural sweetness as you chew, while black truffle sauce adds another deep aromatic layer. The truffle does not overwhelm the scallop but extends the marine flavor and aroma into the finish. One bite holds springiness, delicacy, and richness together, rewarding slow chewing to appreciate the lingering notes of both forms of savoriness.
● Gendao Sustainably Raised Shrimp
A whole shrimp retains its fresh snap and springiness after cooking on the griddle, with clear seafood sweetness. Honey mustard on the side brings gentle sweetness first and then a small spicy turn, adding contrast to the clean shrimp flavor. Try one bite plain, then compare it with a light dip of sauce to distinguish the shrimp's own snap from the sauce's layers.
● Japanese A5 Miyazaki Wagyu
Miyazaki wagyu has fine marbling and is cut into bite-size pieces, then plated over a cinnamon leaf whose aroma rises gently with the remaining heat. The beef is tender and juicy, almost melting in the mouth. Its fat is richly fragrant, yet the beef flavor remains present. Garlic chips or a little salt draw out different profiles; tasting them separately shows the heat control and richness more clearly.
When booking, confirm the current set price, main course, and any ingredients you do not eat. Wagyu is richly marbled, so seafood is best eaten first. Share dessert if you are sensitive to sweetness, and the whole set will finish more comfortably.
- Location:台北市北投區東華街二段182之3號, about an 8-minute walk from Exit 1 of Qilian Station.
- Type:Small-seat omakase teppanyaki.
- Highlights:A chef's craft carried over from the former Daye Road restaurant, with about 10 to 12 counter seats.
- Best for:Dates, birthdays, and small gatherings that value the live rhythm of cooking.
📌 Editor's Summary
Overall, since moving to its current Qilian location, 十和田鐵板燒餐廳 has remained a strong contender in Beitou's polished omakase scene through Japanese A5 Miyazaki Wagyu that releases rich fat and melts in the mouth, plus a varied range of refined seafood. The molten chocolate cake can feel plainly sweet and tiring by its latter half, but the gentle finesse of Seafood Chawanmushi and the calm comfort of the high-ceilinged counter still make this a dependable, presentable Taiwanese artisan choice around Shipai and Beitou for an anniversary with a partner or a top-tier teppanyaki grand slam at an approachable price.
