ITAMAE ZONZEN’s Autumn Menu: Wagyu Lunch from NT$1,680
Itamae Zonzen launches its autumn set menus, with lunch at NT$1,680 and dinner at NT$2,880 and NT$3,480, all plus 10% service fee. From the raw beef jewel box to rice-smoked wagyu to sansho angel hair pasta, here's how lunch and dinner differ, plus reservation details for both Taipei locations.
ITAMAE ZONZEN has launched a brand-new autumn menu at its two Taipei locations — BELLAVITA and Shin Kong Mitsukoshi Diamond Towers — connecting wagyu yakiniku with appetizers, steamed dishes, seafood, and staple foods. The lunch set is priced at NT$1,680 per person, while dinner offers two options at NT$2,880 and NT$3,480, all plus a 10% service fee. This menu focuses on cuts, seasoning, and serving sequence, extending the meal's variety from grilled meat to a full itamae-style dining experience.
Wagyu and seafood together form the ingredient direction of the autumn menu; pictured is the brand's ingredient display. Image: Itamae Zonzen
How Much for Lunch and Dinner? A Look at the Three Set Menu Budgets
The NT$1,680 lunch set comes to NT$1,848 with service fee included; the NT$2,880 dinner set comes to NT$3,168; and the NT$3,480 Chef's Selection comes to NT$3,828. These figures include the set price plus 10% service fee; additional à la carte items are charged separately. Lunch pairs different wagyu cuts with seafood, curry rice, and dessert, while the NT$2,880 dinner option continues the sequence from appetizers, meat, and steamed dishes to staples. The NT$3,480 Chef's Selection further incorporates raw beef, rice-smoking, and sansho pepper flavor combinations.
What's on the Lunch Set? From Lean Cuts to Marbled Beef to Beef Tongue Curry Rice
Lunch begins with appetizers including "charcoal-flavored fermented tofu with napa cabbage," okra, and mozuku seaweed, followed by "chicken neck meat with fruit vinegar." The meat course features Japanese wagyu lean cut with salted kelp, Japanese wagyu marbled cut with yuzu pepper, and Australian wagyu skirt steak. Each of the three cuts comes with a different seasoning, allowing diners to compare cuts and pairings rather than using the same dipping sauce throughout.
Lunch also includes "Wagyu Chawanmushi" (savory steamed egg custard) and "tender-braised octopus," with beef tongue curry rice as the staple dish. The meal concludes with a dessert combining buckwheat crisps, soy sauce, and crème brûlée, along with yuzu hojicha tea. For those wanting to experience itamae-style dining at lunch, the set already covers steamed dishes, seafood, and rice beyond just grilled meat.
"Wagyu Chawanmushi" pairs steamed egg custard with wagyu, interspersed among the meat courses. Image: Itamae Zonzen"Tender-braised octopus" is paired with shiso and tangy pickles, featured in both the lunch and Chef's Selection menus. Image: Itamae Zonzen
NT$3,480 Chef's Selection: Raw Beef, Rice-Smoking, and Fermented Chili
The dinner Chef's Selection opens with the "raw beef jewel box," followed by Japanese wagyu with diced vinegared ginger and onion, Australian wagyu thick-cut tongue, and "Rice-Smoked Wagyu Steak." These dishes establish variety in wagyu preparation through raw, thick-cut, and smoked techniques; availability of the raw beef dish and dietary accommodations can be confirmed with the restaurant when making a reservation.
The "raw beef jewel box" is the opening dish of the dinner Chef's Selection. Image: Itamae Zonzen"Rice-Smoked Wagyu Steak" combines wagyu with the aroma of rice-smoking. Image: Itamae Zonzen
The menu then transitions with chilled fresh scallops and tender-braised octopus, followed by "Japanese Wagyu Lean Cut, Tomato, Fermented Chili," adding tangy and spicy elements. The staple dish, "Diced Wagyu, Arima Sansho, Angel Hair Pasta," brings seared wagyu and sansho pepper into a pasta dish, before concluding with simmered bamboo shoots, beef broth, and dessert. Compared to lunch's conclusion with curry rice, the Chef's Selection places greater emphasis on the interplay of smoking, fermented seasonings, and seafood.
"Diced Wagyu, Arima Sansho, Angel Hair Pasta" extends wagyu into the pasta course. Image: Itamae Zonzen
Where Are the Two Taipei Locations? Choosing Between Counter Seating and Private Rooms
The BELLAVITA location is at B2, No. 28, Songren Road, Xinyi District, Taipei City, tel. 02-8780-9911, featuring a U-shaped counter and private rooms. The Shin Kong Mitsukoshi Diamond Towers location is on the 3rd floor of Tower 2, No. 282, Section 3, Zhongxiao East Road, Da'an District, Taipei City, tel. 02-8773-8811, with counter seating, table seating, and private rooms. Counter seats allow diners to watch chefs grill, cut, and serve dishes in real time; for gatherings requiring private space, inquire about private room arrangements in advance.
Reservations can be made by selecting a branch through the Itamae Zonzen official website's reservation portal. Lunch service hours, set menu details, and seating arrangements should be confirmed with each location at the time of booking. This autumn menu does not list a fixed end date, so those planning a visit may wish to confirm availability in advance.
