Oretachi no Nikuya: The Ultimate Sanctuary for Yakiniku Lovers (Taichung 1-Star)

In Taichung, Oretachi no Nikuya is a name that drives meat lovers crazy. Chef Sam insists on buying "whole cows" to import top-tier Japanese Wagyu. This means you can eat rare cuts here that are completely unavailable elsewhere (like the senbonsuji and tie meat).

1. Cuisine: An Encyclopedia of Wagyu

Eating here is not just about having meat; it's more like taking a class in Wagyu anatomy.

• Assorted Platter (Moriawase): For first-time visitors, ordering the platter directly is recommended. The chef will put together a combination with different marbling and textures based on the meat available that day.
• Chateaubriand: This is the most essential middle part of the tenderloin, with only a very small amount present in one cow. The texture is so tender it barely needs chewing, and the meat juices instantly burst in your mouth—the ultimate luxurious indulgence.

2. Service: The Art of Tableside Grilling

Good Wagyu is wasted if grilled poorly. Here, every table has a dedicated staff member to grill for you. They know how to adjust the heat and flipping time for different cuts, ensuring every bite you eat is at its perfect doneness. The service team is energetic and passionate, making the entire dining process very joyful.

3. Real User Insights

Gourmet's Notes:

• Raw Beef Mixed with Raw Egg: This is a must-order appetizer. The raw beef strips, completely devoid of gamey taste, mixed with the richness of egg yolk and drizzled with a special sauce, are super appetizing.
• White Rice: Don't forget to order a bowl of white rice. The rice here is cooked to distinct perfection, and paired with the richly marbled Wagyu, it's simply heaven.

4. Practical Information

• Location: No. 192-1, Gongyi Rd., West Dist., Taichung City.
• Reservations: Very popular; it's recommended to scramble for bookings online a month in advance when they open.

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Next, we will head back to Taipei to visit a historic French classic: Paris 1930.