板前中山 Unveils Its Autumn Menu: NT$1,680 Wagyu Lunch, Rice-Smoked Steak and a Raw Beef Jewel Box
From midday wagyu, gently simmered octopus and beef tongue curry rice, to the evening Chef's Selection's rice-smoked steak and sansho-flavored thin noodles, 板前中山 weaves together heat control, seasoning and serving order for its autumn table. Lunch is NT$1,680, dinner is NT$2,880 and NT$3,480, each plus 10% service charge.
Sitting at the counter for a yakiniku meal extends the focus from the grill grate to the cooking process unfolding right in front of you: how the chef slices the meat, what heat level suits each cut, and which dish follows after a bite of beef. Located at BELLAVITA in Taipei's Xinyi district and at Shin Kong Mitsukoshi Diamond Towers, 板前中山 has rearranged these details with a brand-new autumn menu, stringing wagyu, seafood, steamed dishes and staple foods into a complete course.
This season's lunch set is priced at NT$1,680 per person, while dinner offers two options at NT$2,880 and NT$3,480, each plus 10% service charge. Lunch presents an outline of counter-style cuisine through different cuts of meat and beef tongue curry rice; those wishing to try more creative combinations can opt for the NT$3,480 Chef's Selection at dinner, which goes from a raw beef jewelry box all the way to rice-smoked wagyu and Arima sansho thin noodles.
Quick Look at the Autumn Menu Highlights
Lunch set: NT$1,680 per person, plus 10% service charge.
Dinner set: NT$2,880 or NT$3,480 per person, each plus 10% service charge.
Dish highlights: raw beef jewelry box, Hiyori shell-cut steak with rice smoke, gently simmered octopus, and diced wagyu with Arima sansho angel hair noodles.
Dining spaces: Both the BELLAVITA and Diamond Towers locations feature counter seating and private rooms; applicable menus and seating arrangements can be confirmed when booking.
The autumn menu features wagyu, sea urchin, octopus and other land and sea ingredients; actual items depend on the set selected. Photo courtesy of 板前中山
NT$1,680 Lunch: From Wagyu to Beef Tongue Curry Rice
The lunch set opens with "charcoal-flavored fermented tofu with cabbage," followed by an okra and mozuku seaweed starter, then "chicken neck meat with fruit vinegar," letting tangy aromas and meat texture take the stage first. Moving into the wagyu section, lean meat is paired with salted kelp, while marbled meat is seasoned with yuzu pepper, followed by Australian wagyu skirt steak, presenting differences in meaty aroma, fat and chewiness.
The set also weaves in segments such as "Hiyori chawanmushi," red-heart guava and red shiso, giving the rich meaty flavors moments of transition through steamed dishes and pickles in between. Seafood is represented by "gently simmered octopus," paired with shiso and tangy pickled vegetables. The overall sequence separates different ingredients, giving the dining rhythm a mix of richness and lightness.
"Gently simmered octopus" paired with shiso and tangy pickled vegetables. Photo courtesy of 板前中山
The main course concludes with "beef tongue curry rice," followed finally by a crème brûlée combining buckwheat crisps and soy sauce notes, along with yuzu hojicha tea. For those wanting to get a taste of the brand's culinary style at lunch, this set brings meat, seafood, steamed dishes, rice and dessert together into one sitting, while also offering a more accessible entry-level price.
"Hiyori chawanmushi" pairs smooth steamed egg custard with wagyu. Photo courtesy of 板前中山
Evening Chef's Selection, Opening with a Raw Beef Jewelry Box
The NT$2,880 dinner set centers on wagyu counter-style cuisine, preserving the dining sequence of appetizer, meat, steamed dish, main course and dessert. The NT$3,480 Chef's Selection adds further ingredient and seasoning variations, opening with the "raw beef jewelry box"; tender wagyu combined with refreshing spice presents another texture of wagyu before it meets the charcoal grill.
The "raw beef jewelry box" pairs wagyu with refreshing spice. Photo courtesy of 板前中山
Next comes Japanese wagyu chuck flap paired with diced onion in vinegar and ginger, along with thickly sliced Australian wagyu tongue. From the finely marbled wagyu to the beef tongue that reveals its layers through chewing, different cutting methods correspond to different heat levels. The highlight of the counter seating lies in how the chef manages the timing of slicing, grilling and serving.
Rice-Smoked Wagyu, Fermented Chili and Sansho Noodles Bring Out Different Expressions of Meaty Flavor
"Hiyori shell-cut steak with rice smoke" layers the meaty aroma of wagyu with rice-smoking notes, presenting a smoky dimension beyond charcoal grilling. Another dish, "Hiyori lean cut with tomato and fermented chili," pairs lean meat with tomato tanginess and the spiciness of fermented chili, making the seasoning part of the wagyu's flavor profile.
"Hiyori shell-cut steak with rice smoke" combines wagyu with rice-smoked aroma. Photo courtesy of 板前中山
The Chef's Selection also includes chilled fresh scallops and gently simmered octopus, interspersing the sweetness of seafood between wagyu courses. The main course, "diced wagyu with Arima sansho angel hair noodles," places grilled wagyu into the noodle dish, with the aroma of Arima sansho tying together the diced meat and thin noodles, transforming wagyu from a standalone meat item into the flavor core of the entire main dish.
"Diced wagyu with Arima sansho angel hair noodles" pairs grilled wagyu with sansho and thin noodles. Photo courtesy of 板前中山
The later part of the meal concludes with a soup made of simmered bamboo shoots, beef broth and lovage, followed by dessert. From raw preparation, thick cuts and smoking to noodle dishes, this dinner menu focuses on how the same ingredient transforms across different culinary forms.
Two Department Store Locations, Choose Seating Based on the Occasion
The BELLAVITA location in Xinyi features U-shaped counter seating, allowing guests to closely observe the chef grilling, slicing and plating, and also offers private rooms; the Shin Kong Mitsukoshi Diamond Towers location combines counter seating, table seating and private rooms, allowing selection based on party size and dining needs.
Those wanting to see how dishes are prepared may want to prioritize counter seating; for business meals, family gatherings or anniversary dinners, private room conditions can be confirmed separately. As the menu includes items such as raw beef, those with dietary restrictions or who do not eat raw food are advised to confirm whether adjustments can be made when booking. Actual offerings and booking arrangements at each location are subject to confirmation by the restaurant.
Frequently Asked Questions About the Autumn Menu
How much are the lunch and dinner sets?
Lunch costs NT$1,680 per person. Dinner costs NT$2,880 or NT$3,480 per person. A 10% service charge applies to all three sets.
What are the highlights of lunch and the Chef’s Selection?
Lunch features lean and marbled wagyu, Australian wagyu skirt steak, gently cooked octopus and beef tongue curry rice. The NT$3,480 dinner Chef’s Selection includes dishes such as the raw beef jewel box, rice-smoked wagyu and angel hair pasta with Arima sansho.
Where are the locations, and are private rooms available?
The restaurants are at BELLAVITA in Taipei’s Xinyi district and Shin Kong Mitsukoshi Diamond Towers. Both offer counter seating and private rooms. Confirm seating, private-room conditions and any menu adjustments directly with the restaurant when booking.
