We were able to get last minute Friday reservations at Moe Yakiniku 3. It’s the third expansion of the restaurant. Known for it’s selection of wagyu and it’s service, we were more than excited to check it out. It’s located in the Da’an district along a street of other restaurants. Inside, the eating area were divided into more intimate sections. Our area had four tables with seating for four. There’s ventilation suction valves at each table and the yakiniku grill was heated with charcoal. Already a lovely sign.
It was all about wagyu here, Australian to be exact. All of our cuts were A5 wagyu with a B.M.S. score of 9. If you want to know more about what that means, read wagyu.org/breed-info/meat-grading/. I sure had to because I’m used to only hearing A5 until our server told me it was “A9”. So much more learning to do with this wonderful cattle. Anyways, as I mentioned, they are serious about the beef here. And even though I insisted on cooking it ourselves (cuz you know, that’s all the fun in yakiniku) they soon took over. I have to say, they did a much better job than I did. The server knew how to cook it just right, to get that small sear without overcooking, or in my case, undercooking the meat.
A serious place for high end yakiniku where they also focus on service. No wonder there are now three of these restaurants. I’m looking forward to trying this place again.
Moe Yakiniku 3
No. 24, Ln. 116, Guangfu S. Rd.
Daan Dist, Taipei, Taiwan
+886 2 2731 1750
Verdict: Yes, check this place out. It’s on the expensive side but for this grade of wagyu, it’s worth it.
It’s good. Hella good. When it comes to wagyu, I have to say Ishigaki beef stole my heart. Yes, I’d pick this over Kobe beef any day. It’s simply unforgettable. Lucky for us, this was widely available in Okinawa. Makes sense since the Ishigaki islands are basically neighbors. Getting the meat fresh should be easy. And what I’ve been finding out since my encounter of this beef has been eye opening. First of all, most, if not all, of the cattle raised to produce the world renown wagyu, such as Kobe and Matsuzaka, have been brought in from Ishigaki. There’s just some special characteristics of this breed that’s making them more sought out. And now the island is producing their very own grade for regional consumption. Marketed as a “healthier” fat, the beef has grown in popularity in the recent decade. Fortunately for us, we leveled up in this sitting of with Ishigaki beef.
In an unassuming section of Mishiki Public Market, there’s a small little shop named Shishiya serving cuts of this beef. It seems to be a local hang out with the occasional tourists, like us. And when I say small I mean there’s bar seating for about six inside with several tables outside. It’s an eat-and-go spot. But for us, it was a night of overindulgence.
We stopped by before lunch to make reservations for dinner at 7pm. It looked as though this wasn’t a normal thing for them, but they took my name anyways. We really wanted a seat at the bar and sure enough, that night, we got them!
The staff was very accommodating. The host did his best to drop any English he knew while letting us know his favorite cuts. Given the many cuts to choose from, we were happy with any advice. After we ordered and got our drinks, the cooking started. We watched as the chef worked his magic. He was very thoughtful presenting each dish, letting me snap a photo and explaining how to eat it. Oh and you gotta try beef with yuzukoshō, a citrus salt and pepper paste. That stuff was amazing. Sorry horseradish, I’ve found a new lover. Back to the beef. It tender and the fat was not overwhelming. Usually the richness limits of Kobe beef limits you to one cut of steak. This stuff… wow. I could keep eating. We had to order more. The sirloin. The rump. The hamburger. It went on and on. Oh it was shameful. By the end of the meal, we had five cuts of beef along with our appetizers. The host must have thought it was our last meal. And thinking back, it sorta was. We were in heaven.
3 Chome-1-1 Makishi
Naha, Okinawa Prefecture 900-0013 Japan
Verdict: As an inexpensive introduction into Ishigaki beef, this place is a must.