Dollars' dining area is spacious,
bright and stylish.
Black Abalone hot salad with
Sea Urchin Sauce
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Dollars Teppanyaki
Small but superior
By Niang Chen
Translated by Angel Pu
490, TaiYuan Rd, Sec 1, North Dist.
(04) 2208-1908
Hours: 11:30 am-2:30 pm, 5:30-10 pm (closed Mondays)
Chinese only.
Credit cards accepted.
10% service charge.
Although most of the chefs at Dollars Teppanyaki are young, they are an energetic, creative and professional bunch, working together to offer Taichung diners an innovative and high-end teppanyaki dining experience.
Live seafood--including abalone, lobster and fish--is displayed in a tank, so that diners can make fresh selections that the chefs cook up immediately. Underlining the restaurant's focus on wholesome dining concepts, Dollars only uses seasonal ingredients and cooks them in the healthiest ways. Chef Pai Kun-cheng, who originally received training in cooking Japanese-style Western cuisine, makes good use of his experience to create teppanyaki dishes that are stylishly and beautifully presented.
As an appetizer, every diner gets a warm salty puff pastry that is filled with garlic, butter, cilantro and mascarpone cheese. Business lunches (NT$980 up) include one entree (boneless beef short ribs, duck chest, or chicken steak) with a hot salad, appetizer, soup, drink and dessert. Dinner (NT$1,880) includes one entree (beef sirloin, duck chest, or lamb), two seasonal live-seafood items such as bream, Hokkaido scallops and prawns, plus grilled sushi, a soup, drink and dessert. If you are looking for one of the highest-level items available here, add NT$700 to any set and enjoy the Australian 9A Wagyu beef entree.
In order to maintain its superior level of service quality, Dollars Teppanyaki only has about 20 seats, allowing diners to comfortably enjoy its high-quality cuisine in a private ambiance.
 
Pan-Fried Salmon is among the business lunch side dishes, while Pan-Fried Bream comes with dinners.
 
Left: Made with high-quality Cherry Duck, the Duck Breast has evenly-spread fat and tender, soft texture.
Right: The golden, crispy Pan-Fried Garlic is fluffy inside, a bit like mashed potatoes, and goes great with beef short ribs or duck chest.
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September 2012 
