If you’re a fan of Japanese Cuisine but want something beyond the usual ramen or set meals, you’re in for a treat! We’re diving deep into four classic Japanese cooking styles—robatayaki, sukiyaki, oden, and kushiage. Each offers a delicious way to experience Japan’s culinary culture right here in Taiwan. Whether you want the smoky aroma of charcoal-grilled foods, rich flavors in piping-hot broth, or crunchy deep-fried treats, these restaurants will transport you straight to Japan!
Taiwan Japanese Cuisine: Robatayaki in Taiwan
Robatayaki is a traditional Japanese charcoal-grilling style, featuring fish, seafood, vegetables, and more slowly roasted over hot coals. This method locks in freshness and brings out a tantalizing char on the outside. Robatayaki’s charm lies in its pure, minimalistic cooking technique and the casual, interactive atmosphere—a hallmark of Japanese Cuisine culture.
Recommended Spot:
Robatayaki Totoya & Wadouya (爐端燒 ととや和道屋) Beitun Flagship
• Address: No. 123, Dunren Street, Beitun District, Taichung City
• Phone: +886 4 2369 3123
Taiwan Japanese Cuisine: Sukiyaki (壽喜燒) in Taiwan
A true Japanese classic, sukiyaki typically involves thinly sliced beef, vegetables, tofu, and more. In Taiwan, a common “Kanto style” is to treat sukiyaki like a hot pot, while the “Kansai style” starts by greasing the pan with beef tallow, then quickly grilling beef slices with sugar and seasoning, followed by adding Negi (Japanese leeks), cabbage, or tofu. Everything is simmered in a sweet-and-savory sauce made from soy sauce, sugar, and mirin.
Once the meat is just cooked, it’s often dipped in raw egg to add a silky mouthfeel. The broth is intensely flavorful, and each bite brims with the sweet-salty richness absorbed by all the ingredients.
Recommended Spot:
Kyouzan Sukiyaki (橋山壽喜燒)
• Address: Alley 1, Lane 3, Rui’an Street, Da’an District, Taipei City
• Phone: +886 2 2708 6835
Taiwan Japanese Cuisine: Oden (關東煮) in Taiwan
Oden is a comforting dish often enjoyed during colder months in Japan. Various ingredients—such as daikon (radish), fish cakes, chikuwa, and tofu—are simmered in a light broth made from kombu (kelp) and katsuobushi (bonito flakes). The result is a mild, savory soup that highlights the natural flavors of each ingredient. This understated, warming dish provides that cozy, homestyle feeling we often crave in winter.
Note: Although both oden and tsukudani (佃煮) are Japanese staples, they differ in both cooking method and flavor profile. Tsukudani involves simmering ingredients in a thick, sweet-salty sauce, while Oden uses a lighter, clear dashi broth to preserve each ingredient’s essence.
Recommended Spot:
Ni Tien Kanto Oden (弍佃 關東煮)
• Address: No. 7-4, Alley 29, Lane 205, Section 4, Zhongxiao East Road, Da’an District, Taipei City
• Phone: +886 937 951 731
Taiwan Japanese Cuisine: Kushiage (串炸) in Taiwan
Kushiage (or kushikatsu) involves skewering various ingredients—such as pork, chicken, beef, seafood, and vegetables—then coating them in flour, egg wash, and breadcrumbs before deep frying. The result: a golden, crunchy exterior with juicy, tender fillings. Kushiage is often served with dipping sauces like soy sauce or sweet-and-savory blends to elevate the flavor. Its simplicity and satisfying crunch make it a favorite at gatherings and family meals alike.
Recommended Spot:
Kushiage Monogatari (串炸物語)
• Address: 2F, Mitsui Outlet Park Food Court, Taichung
• Phone: +886 4 2656 2707
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