✨ AI Quick Take
A Taiwanese set-menu barbecue restaurant in an alley off Section Six of Zhongshan North Road, beside Zhishan MRT Station. It follows a bold path of huge portions and complete satisfaction. There is no service charge, and lettuce, seaweed, rice and even cold drinks all come with free unlimited refills. Most outrageous of all, the accompanying soup arrives as an entire pot of black-bone chicken broth packed with real ingredients. It is a carnivore's base for enormous appetites and friends who want to eat meat and drink soup with abandon.
● Mushroom, Clam and Chicken Soup
Mushroom, clam and chicken soup arrives as a large pot. Along with black-bone chicken and clams, it contains mushrooms, Chinese yam, red dates and goji berries, giving the ingredients remarkable breadth. The pot stays over a gas burner and remains warm from the first round of grilling into the later stages. Clams bring savory freshness, while mushrooms and chicken give the broth more body. A few sips of hot soup between rounds make the next cut of meat taste distinct again.
● Korean-Style Beef Short Ribs
Korean-style short ribs are cut into large, thick slices and evenly coated in sauce, whose aroma intensifies with heat on the grill. The beef is already flavorful enough and needs no extra dip. Cook until the edges are lightly charred and it retains both a beefy chew and moisture from the marinade. For a change, wrap a short rib in lettuce with a little kimchi; crunch, tang and beef aroma open together in one bite.
● Featherblade Beef
Featherblade beef has fine, even marbling and turns tender as it heats, retaining a natural fragrance of fat as you chew. The key is not chasing a hard, charred surface but shortening its time on the grate. Flip when juices appear, then taste once the other side has heated through. With the heat handled well, fat keeps the meat supple, and eaten plain it reveals a balance between beef and richness.
● Beef Tongue with Scallion Salt
Beef tongue comes in broad slices with a separate portion of scallion salt to distribute according to each slice's size. Let one side touch the grate first, then flip once the edge changes color and the surface contracts slightly, avoiding excessive dryness. The tongue keeps a springy bite, while scallion salt contributes a fresh pungency. It follows a different path from the sauce-forward Korean short ribs and works well early in the meal to open the appetite with a cleaner flavor.
Grill each cut in the beef platter separately, use seafood midway to change flavors, and give everyone a small bowl of chicken soup first. The Korean-style short ribs already have sauce, so do not pile on more. Take refill items in small amounts and save room at the end for fruit vinegar or dessert.
- Address:台北市士林區中山北路六段 35 巷 31 號, about a 4-minute walk from Zhishan Station (芝山站).
- Type:Set-menu self-grilled barbecue, seafood and a large pot of chicken soup.
- Highlights:A platter of several beef cuts, with refill service for lettuce, rice and more.
- Good for:Friends with big appetites; reserve ahead at popular times.
📌 Editor's Verdict
In short, 天町燒肉屋 is a Taiwanese barbecue restaurant that wins through large portions and conspicuous generosity. The entire pot of mushroom, clam and black-bone chicken soup can become burdensome and tiring in the second half precisely because it is so packed with ingredients. Yet the evenly marbled Kansai Shogun beef platter and the generous policy of freely refilling drinks and lettuce still make this a dependable, high-value first choice near Zhishan Station for eating barbecue without restraint. It suits a hungry tough guy who wants an end-of-month indulgence and a reward for the stomach.
