Hiyama Marks One Year in Taiwan: Eight Courses Showcasing Different Cuts of Yamagata Beef
Hiyama Kappo Sukiyaki celebrates its first anniversary in Taiwan with a Yamagata beef feast, presenting the varied flavors of different wagyu cuts through an eight-course menu ranging from raw preparations and steaming to magnolia-leaf grilling and thick-cut sukiyaki. The set menu is priced at NT$5,880, with anniversary promotions running from October 13 to November 12, 2026.
Hiyama Kappo Sukiyaki, originating from Ningyocho in Tokyo, marks its first anniversary in Taiwan with a Taiwan-exclusive Yamagata beef feast. The eight-course menu connects sashimi, steaming, miso-grilling, and thick-cut sukiyaki, showcasing the many expressions of wagyu across different cuts. The brand ships approximately 60 kilograms of Yamagata beef from Japan to Taiwan each month, with the resident chef designing dishes that carry forward the kaiseki logic of the Tokyo flagship store. Paired with limited-time anniversary promotions, this is a wagyu-themed set menu worth noting this autumn and winter.
Key Facts at a Glance
Hiyama Kappo Sukiyaki originates from Ningyocho, Tokyo; its parent group Hiyama Livestock has a century-long wagyu supply chain
Marking one year in Taiwan, the brand launches the 'Hiyama-Exclusive Yamagata Beef Feast,' an 8-course set priced at NT$5,880 (service charge not specified)
Yamagata beef is the theme of this set menu, with the brand planning a monthly quota of approximately 60 kilograms for Taiwan
Dishes use cuts including the ribeye cap, sirloin, and shoulder, spanning raw preparations, steaming, miso-grilling, and thick-cut sukiyaki
Anniversary promotions run from October 13 to November 12, 2026; terms for promotions on designated dates should be confirmed at the time of reservation
Yamagata beef ingredients and restaurant display, echoing the menu theme of multiple cuts from one cow.
The Design Logic of Multiple Cuts from One Cow
This time, Hiyama places different wagyu cuts side by side within a single set menu for comparison—from the chuck flap and sirloin to the shoulder—allowing the thickness of each cut and cooking temperature to each play a role in the course sequence. The brand's parent group, Hiyama Livestock, is engaged in wagyu supply, and this time uses Yamagata beef as the theme for its one-year anniversary in Taiwan. For diners, how the choice of cut corresponds with the cooking method is more worth observing than simply remembering a single place of origin.
The cuts selected for the set menu include the chuck flap (commonly known as the ribeye cap), sirloin, and shoulder, each presented through different techniques such as raw preparation, steaming, pan-searing, and sukiyaki. A monthly quota of about 60 kilograms for Taiwan means the beef supply is inherently limited, and discussing the standards for cut selection alongside the cooking methods within the same set menu is also a key focus Hiyama aims to present in designing this beef feast.
Steaming basket and vegetables arranged to present another cooking method for wagyu.Wagyu appetizer plated with slices of varying thickness.
From Raw Preparation to Thick-Cut Sukiyaki: Eight Courses of Variation
The appetizer, 'Wagyu Sashimi,' uses the rare chuck flap cut—only about 1 kilogram per cow—paired with sea urchin, caviar, and fresh wasabi. The first course, 'Yamagata Beef Flower Roll,' wraps thin slices of sirloin around minced wagyu mixed with white miso. This is followed by 'Steamed Wagyu in Bamboo Basket,' where steam draws out excess fat from the sirloin, paired with mizuna for a refreshing meatiness. 'Magnolia Leaf Wagyu Miso Style' uses the shoulder blade meat, drawing on the concept of Hida Takayama regional cuisine, grilled with hatcho miso to layer the fragrance of magnolia leaf with the char of miso.
As the cooking temperature rises, the star of the feast, 'Thick-Cut Wagyu Sukiyaki,' uses ribeye seared on the surface first, then cooked in Hiyama's classic sukiyaki sauce, preserving the substantial texture of the meat and paired with a yam-and-egg-yolk sauce. The finale, 'Grilled Wagyu with Sansho Pepper & Wagyu Wild Mushroom Rice,' continues the autumn palate, absorbing the umami of clear beef broth. The soup course, 'Taste of the Sea Wagyu Clear Broth,' slowly steams clear beef broth with abalone and daikon radish, transforming into a light and elegant sweetness. The meal concludes with 'Seasonal Fruit Monaka,' made with house-made white bean paste and seasonal fruit.
Magnolia leaf and miso paired with wagyu in an autumn-themed dish.Thick-cut meat and sukiyaki cooking, representing the main course segment of the set menu.
Anniversary Promotion and Reservation Notes
The brand's announced anniversary promotion period runs from October 13 to November 12, 2026, with a 10% discount on set menus on dates containing the digit '1'; enjoying the Limited Yamagata Beef Feast also comes with a complimentary handmade udon offer. When making reservations, it is advisable to first confirm the applicable dining dates, set menu, and whether it can be combined with other promotions, rather than assuming the entire promotional period offers a 10% discount.
Since the monthly Yamagata beef quota is approximately 60 kilograms, and the beef feast involves multiple specific cuts, consumers interested in trying it are advised to confirm at the time of reservation whether it is available on the desired day, whether the set menu contents or price have changed, and the applicable dates and conditions of the anniversary promotion, to avoid discovering a discrepancy between expectations and actual availability upon arrival.
Wagyu and rice continuing the sequence of the autumn menu.A clear broth dish shifting the pace of the wagyu feast through contrasting textures.
Frequently Asked Questions
How much does the Yamagata Beef Feast cost?
The Hiyama-Exclusive Yamagata Beef Feast is an 8-course set menu priced at NT$5,880. Whether a service charge applies separately has not been clearly announced, so it is advisable to confirm the actual total with the restaurant when making a reservation.
Is this set menu available every day?
The brand ships approximately 60 kilograms of Yamagata beef from Japan to Taiwan each month, which is a limited quota and does not guarantee daily availability. It is recommended to call ahead or confirm through the reservation system whether the beef feast is still available on the desired day.
How does the one-year anniversary promotion work?
The anniversary promotion period runs from October 13 to November 12, 2026. The brand has announced a 10% discount on set menus for designated dates containing the digit '1.' Please confirm the applicable dates, set menu, and full terms at the time of reservation; the Limited Yamagata Beef Feast also comes with a complimentary handmade udon offer.
