Erbensong’s autumn uni and wagyu menu: seven courses for two at NT$10,868 including service

Erbensong Shabu in Taipei’s Da’an District has made Hokkaido sea urchin the focus of its autumn table. Its seasonal premium uni and Omi wagyu set for two distributes a whole box of uni across starters, a seared beef roll, a fried course, hotpot, rice and dessert, creating seven dishes in total. The price is NT$9,880 for two plus a 10% service charge, or NT$10,868 altogether. The resulting NT$5,434 per person is a shared budget calculation, rather than a separately available individual set.

How does one box of uni become seven courses?

The interest lies in changing the proportions, temperatures and preparation of uni alongside other ingredients. The opening autumn pear, sea-grape and uni tofu combines delicate tofu with sea urchin, pear, sea grapes and vinegar jelly, establishing a lighter combination of fruit, seaweed and soy. The following peeled-chili F1 wagyu and uni roll uses thinly sliced Japanese F1 wagyu wrapped around peeled chili, uni and caviar. Sanonto sugar is sprinkled on before tableside torching.

These courses also make clear that the beef throughout the menu is not all the same. The roll specifies F1 wagyu, while Omi wagyu takes the lead in the later main course and rice. The whole meal should therefore not be described as exclusively Omi beef or entirely A5. The third dish wraps uni in shiso leaves and prepares it as tempura, served with kombu salt. Instead of the preceding course’s torched sugar, the outer layer here comes from batter and the leaf itself.

Different roles for soy-milk hotpot, tsukimi sauce and vinegar rice

The Hokkaido uni and soy-milk hotpot with premium seafood brings kombu stock, Hokkaido soy milk, white miso and freshly ground uni together in one pot. Seafood includes scallops, abalone, seasonal fish and clams, cooked in sequence by staff at the table. Uni becomes part of the broth rather than simply a topping placed over the seafood. Soy milk and miso also distinguish this pot from a straightforward clear kombu stock.

Omi wagyu is served with a separate uni tsukimi dipping sauce combining sea urchin, an egg suitable for raw consumption, scallions, mashed garlic, grated daikon and ponzu. The Omi beef, prawn and uni pot-served vinegar rice mixes Japanese rice with a special egg, soy-sauce and vinegar dressing, then adds seared wagyu cubes, marinated prawns, uni, salmon roe and a raw egg yolk. Shabu-shabu beef, a separately mixed dip and a rice dish give this combination of land and sea several distinct treatments.

Price for two, location and advance ordering

The final course is Hokkaido milk ice cream with uni and sea-salt monaka, extending the theme into dessert. Understanding the complete sequence of seven dishes matters: other regular à la carte items or the restaurant’s signature sweets are not automatically included. No fixed closing date has been announced for the menu. Before arranging a meal, check whether it will be available on your chosen date rather than assuming that a seasonal offer can be ordered without notice every day throughout autumn.

The restaurant is at 118 Rui’an Street, Da’an District, Taipei; telephone 02-2708-6835. Its currently listed daily hours are 12:00–14:30 and 17:30–22:30, including Tuesdays. The official booking rules specifically require advance telephone ordering for the Hokkaido uni set for two. Securing a table online therefore still needs to be followed by confirmation of this menu with the restaurant. Online reservations also require a card-linked deposit of NT$500 per person and carry cancellation terms. Read those conditions when booking to establish both the dining budget and the arrangements for two.