The story
Perched on the 46th floor of Xicun Village, The Ukai Taipei is a high-end teppanyaki destination that blends dramatic skyline views with meticulous Japanese craftsmanship. Jack’s Dining Room highlights its “artful presentation” of dishes like truffle abalone and wagyu fillet, served at a counter where the open kitchen turns dinner into a performance. The restaurant’s elegant, modern setting earns it a Michelin recommendation and a 4.3-star rating.
Beyond the show-stopping mains, the meal concludes with soy rice with wagyu—a simple, comforting finish that underscores the kitchen’s respect for ingredients. Whether you’re there for a romantic evening or a scenic solo indulgence, The Ukai Taipei offers an elevated dining experience that feels both intimate and grand. It’s a must-visit for anyone seeking refined Japanese cuisine in Taipei.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
“Next up we have our Wagyu fillet. Looks incredibly marbled. I really like the crisp here. They cook it so delicately. The chef has two cool knives. Like the way she moves it and touches it and sears on the pan just like an art form. You can just smell that fatty richness. Wow. With Wagyu, especially this fatty marble, it really does taste like butter. You only have so many bites. It's so tender and rich, but it's really good. Garlic chip on top has a nice crunch. Garlic flavor. I think you get to a certain point with Wagyu beef. When you get to the highest level, what differentiates it is the sauce that they put on.”
What creators say
1 creator has covered The Ukai Taipei. Most active: Jack's Dining Room
A high-end teppanyaki restaurant on the 46th floor with stunning views, serving exquisite Japanese dishes like truffle abalone and wagyu fillet in an artful presentation.
Dishes mentioned
Truffle Abalone
Truffle abalone. So they have imported white Italian truffles that she's shaving on top. This abalone was cooked on this griddle tamed in salt with Osaka seaweed. Abalone is a shellfish. Oh my god. I'm not even a big abalone fan. It's kind of like a clam, but the white truffle on top of the truffle sauce is amazing. Perfectly creamy. And white truffle is so much better than black truffle. It adds such good flavor to the dish.
Wagyu Fillet
Next up we have our Wagyu fillet. Looks incredibly marbled. I really like the crisp here. They cook it so delicately. The chef has two cool knives. Like the way she moves it and touches it and sears on the pan just like an art form. You can just smell that fatty richness. Wow. With Wagyu, especially this fatty marble, it really does taste like butter. You only have so many bites. It's so tender and rich, but it's really good. Garlic chip on top has a nice crunch. Garlic flavor. I think you get to a certain point with Wagyu beef. When you get to the highest level, what differentiates it is the sauce that they put on.
Soy Rice with Wagyu
The way it was prepared, it was a technique I've never seen. She poured these different spots of soy and let it hardened and then brought the rice over and dragged it through to give it that essence and the flavor of the soy in the rice. It's subtle. It's a subtle dish. The rice sticks together, which is nice. If you took the last lab of beef and you put it on this. Oh my gosh. Like that would be insane. I think alone this dish is definitely good. I think it needs something though. It's such a good vessel for a dish.
