What to know | Kisentei in Taipei: The Okura Prestige Taipei’s Kuroge Wagyu teppanyaki collaboration with Ningyocho Imahan

The Okura Prestige Taipei has joined hands with the high-end Teppanyaki restaurant "Kisentei" owned by Tokyo's century-old brand Ningyocho Imahan from July 23 to August 2, 2026, to hold an 11-day limited-time guest-chef at Yamazato Japanese Restaurant on the 5th floor of the hotel. Collaboration, the Japanese chef from Kisentei came to Taiwan personally to bring the brand's signature Japanese Kuroge Wagyu teppanyaki cuisine to Taiwanese gourmets, fully presenting the teppanyaki hospitality culture originating from Japan.

What is the origin of Kisentei?

Kisentei was founded in 1963 (Showa 38). It originated from the idea of Takaoka Noboru, the founder of Ningyocho Imahan: Since sukiyaki is less popular in hot summer, why not use Teppanyaki instead to present top-quality wagyu so that customers can enjoy it easily even in the middle of summer. The brand name is taken from the former site of the famous theater "Ki Ogi-tei" in the Edo period, continuing the local cultural memory and echoing the restaurant's philosophy of hoping that every meal will be as exciting as a stage performance. Founded 63 years ago, Kisentei currently has three branches in Tokyo and one in Nagoya. Customers sit around the iron plate and closely appreciate the chef's neat way of controlling the heat and turning the ingredients. This is the brand's most representative dining experience.

What packages and prices are provided by this guest-chef collaboration?

This guest-chef collaboration launches a total of three packages. The "Liangzuki Set Meal" available in the evening is priced at NT$8,800 plus 10% service charge. You can choose from Kisentei's specially selected Kuroge Wagyu sirloin or fillet, and paired with top-quality ingredients such as Australian lobster, showing the luxurious charm of teppanyaki cuisine. The lunch "Fan Set" is priced at NT$5,800 each plus a 10% service charge, and features a variety of land and sea delicacies such as Kuroge Wagyu beef, Hokkaido scallops, and striped grunter. In addition, children's set meals are also available, each set is NT$2,180 plus 10% service charge, making it convenient for parents and children to enjoy at the same table. You can enjoy Kisentei's signature clam soup in the set menu, which uses giant clams produced in Chiba Prefecture, Japan. The soup is elegant and rich, demonstrating Japanese cuisine's pursuit of the original taste of ingredients.

Why is Kuroge Wagyu the signature of Kisentei?

Ningyocho Imahan has a professional "beef taster". Experienced experts personally select high-quality Kuroge Wagyu beef from all over Japan and mature it for at least two weeks to make the meat more tender and delicate, presenting a rich oily aroma and the unique sweet flavor of Wagyu beef. The restaurant also follows the seasons of the four seasons and selects seafood and seasonal vegetables from all over Japan. It attaches great importance to the connection between cuisine and local culture, and hopes to convey Japanese food culture's respect for seasons, land and ingredients through every dish. The chef will accurately adjust the iron plate temperature and cooking time according to the different oil distribution, thickness and maturity status of each piece of beef. In the process, he will also share the origin of the ingredients and the philosophy of the craftsman with the guests, embodying the spirit of Japanese hospitality "おもてなし".

What are the local Taiwanese elements in this guest-chef collaboration?

In addition to recreating the classic dishes of the Tokyo restaurant, this guest-chef collaboration also incorporates local Taiwanese ingredients, such as the crispy water lilies, which are reinterpreted by Japanese chefs using delicate iron plate techniques, allowing the spirit of Japanese craftsmen and Taiwanese customs to spark a different taste.

Can this guest-chef collaboration still be tasted now?

This 11-day limited-time guest-chef collaboration has ended on August 2, 2026. There is currently no relevant public information to verify whether Kisentei will launch the guest-chef collaboration again at The Okura Prestige Taipei or provide it on a regular basis.