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With the weather finally cooling down, hotpot restaurants are offering new deals to entice customers. One is serving a luxurious wagyu beef and sea urchin feast, incorporating premium sea urchin into dishes throughout the meal. Others offer creative soup base combinations, including wagyu beef and cilantro, and pomelo and pepper.

A chef adds sea urchin to a soymilk hotpot, expertly prepared. Then he dips wagyu beef inside, swishing it in the broth seven times to cook it just right.

Other dishes include thinly sliced wagyu beef wrapped around sea urchin and seared, as well as crispy sea urchin fritters. Even the ice cream incorporates sea urchin. This hotpot restaurant is offering an exclusive sea urchin and wagyu set meal for fall, featuring seven creative new dishes.

Huang Chien-chih
Restaurant group CEO
We use red sea urchins from Hokkaido for our seven sea urchin dishes. Taiwanese customers are very receptive to sea urchins and enjoy eating them.

At this other restaurant, onion and garlic sizzles in the pot. They add cilantro on top of premium wagyu beef, making this restaurant’s special cilantro and wagyu hotpot.

Su Yu-chien
Hotpot restaurant manager
Cilantro is seasonal and has a distinctive flavor. We’re promoting it to all our customers to enjoy and try something different.

Another restaurant has combined Taiwanese stone hotpot with Japanese wagyu beef, using a pomelo and pepper soup base to create a Taiwan-Japan fusion.

Member of public
Customer
Wagyu beef has a delicious flavor and aroma. The initial taste is a bit sweet. It’s quite good. I’ll have it sometimes.

Catering to those who enjoy high-end wagyu hotpot, these restaurants are adding creative twists to the dining experience, enticing customers as the weather cools down.

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