張紫儀 Uvia Chang
Hanaya has been well-known among many Taichungers as a Japanese grill restaurant since its 1996 opening by Chef Satomi Sumio from Sendai, Japan. It has now located to this old white house, decorated Japanese-style, and offers high-grade meat and unique homemade sauces from Japan. Whether dining alone or with friends, you can enjoy grilled meat and wine at bar-style seating or tables with table-side service. There are also three private rooms (NT$9,000 min. charge per room). The long menu includes a la carte Japanese A5 Wagyu Beef, US Prime Beef, Australian Beef Tongue, Sirloin, Filet Mignon, Beef Strips, Boneless Beef, Iberico Pork, Taiwan Jo Hao Pork, Gui-ding Chicken, Hokkaido Scallops, Wagyu Beef Sushi Rolls, and Deep-Fried Beef Patties, plus multi-course set meals (NT$1600, 2000, 3000). Pitcher Beef Ribs (NT$750) are prepared with specialty sauce marinated in a pitcher; the savory beef is firm outside and soft inside after grilling. Iberico pork and tripe are also quite chewy. A long, seasonally-changed wine list features refined Hungarian, Italian and Israeli options, which the owner has selected for pairing with cuisine.
西區精誠九街14巷4號 (04) 2321-1141
4, Lane 14, JingCheng 9th St, West Dist
5:30-10 pm (週一休/closed Mon)
個人低消1000元起
Minimum NT$1,000/person order
Don’t drink and drive
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