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JYU BEI features Saga A5 Wagyu beef, cooked in the Kansai Sukiyaki cooking method, bringing a traditional and high-end sukiyaki flavor. It is committed to providing guests with a high-quality experience, so the restaurant has been diligently planned from the decoration to the ingredients.

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The chef uses the Kansai sukiyaki cooking method. First, the tallow is simmered at the bottom of the pot, then the beef and vegetables are alternately cooked at intervals, and then poured into the homemade sauce, and finally served with Japanese egg sauce, so that diners can fully enjoy the beef. Delicious, and gradually feel the taste changes of each dish.

  JYU BEI is committed to providing guests with a high-quality experience, so the restaurant has been diligently planned from the decoration to the ingredients.

  As soon as you enter JYU BEI, you can see that the decoration is chic and full of Japanese style. The store is designed with a full bar table, and all seats can enjoy the exquisite cooking skills of the chef at close range, thus starting a unique dining experience journey.

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The Kamameshi (kettle rice) is also the key point. We select the Iwate Rice from Okinawa which tastes more smoky, tough and sweet. Last but not least, when enjoying Kamameshi, we will provide a bowl of salmon roe, inviting guests to add on Kamameshi as the guest wishes, which is absolutely satisfying!

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