A pot of wagyu, first pan-seared dry to bring out caramelized aroma, then finished by pouring in kombu dashi to switch into Kanto-style simmering—this is the signature technique showcased at "Qiaoshan Magpie Manor Sukiyaki" during its Tainan soft opening, and the most worthwhile detail of the entire set course to slow down and savor. Taipei's "Qiaoshan" has always drawn on its lineage from a century-old Tokyo sukiyaki restaurant, and this time it's heading south to Tainan, launching its soft opening in August 2026. The name "Magpie Manor" carries meaning: the magpie symbolizes reunion, while "manor" points to a place of hospitality. The space design leans into deliberate negative space, building an atmosphere of a secluded mansion through light and shadow—a stark contrast to Tainan's typical streetscape of bubble tea shops and snack stalls.
The star of the set course is officially Hyogo Prefecture-certified Tajima beef, known as Kobe beef, its marbling distributed as evenly as fine snow, with quality assured by strict rearing and selection standards. Tainan's flagship "Kobe Beef Ultimate Course" is priced at NT$6,280+10% per set, with a meat plate featuring ribeye, chuck roll core, and short rib. The cooking method starts with sprinkling san온 sugar over a cast iron pot in classic Kansai style, dry-searing the wagyu to draw out caramelized aroma, before pouring in Shodoshima sauce and specially prepared kombu water to switch into Kanto-style broth simmering—delivering two distinct textures from a single pot of meat.
From Starters to Side Dishes, Land and Sea in Layers
The starter presents "Kishu Plum Ai Yu Scallop," built on a base of mizukuni vinegar, topped with salmon roe, ai yu jelly, and seared sashimi-grade scallop; another dish, "Salmon Roe Tofu," pairs silken tofu with salmon roe and diced apple for a savory-sweet appetite booster. The set also includes "Ultimate Wagyu Shiso Uni Roll," made with Kobe beef flank slow-seared over low heat in Kansai style, wrapped around rice, Hokkaido uni, and caviar, crispy outside and tender within. The hot dish "Kobe-Style Red Wine Braised Beef and Uni Kama Vinegar Rice" features wagyu short rib slow-braised in red wine, paired with oil-cured egg yolk and uni, delivering a rich, gelatinous texture. Dessert wraps things up with two classics: the chef's knife-skill showcase "Chrysanthemum Tofu," shaped to resemble a blooming flower, and the layered, textured "Red Bean Hot Pancake."
