Wagyu 47

"Wagyu 47 - Wagyu BBQ Kaiseki" claims to be "Japan's Top Wagyu Fine Dining." Carefully selected world-class ingredients are integrated, combining BBQ + Wagyu sushi + Kaiseki three main culinary themes, named after the four seasons, and incorporating seasonal ingredients. With the "Taipei New Specialty" as a grand opening, it features a chef's selection, a bite-sized soup, two grill dishes, steak, hot pot, a meal to sweeteners, totaling 9 exquisite dishes that provide different surprises to guests with the changing seasons of spring, summer, autumn, and winter.

It provides dedicated grill services throughout, creating a delightful space where one can enjoy first-class Wagyu with someone special on a momentous occasion. Located on the 47th floor of Breeze Nanshan, a fashionable food hub, it stands at a height of 180 meters, making it the highest BBQ Kaiseki restaurant in Taiwan. Facing the famous Taipei landmark 101, it offers an excellent panoramic view, featuring a 5-foot-high glass curtain design that allows guests to enjoy the visual shock of being adjacent to Taipei 101 while seated, looking down from an elevated position. During the day, bask in the sunlight as you overlook the beautiful city scenery of towering skyscrapers, while the romantic view as the sunset slowly descends, and at night, the entire Xinyi District's night view is on full display.

One must try at Wagyu 47 is the star product "Taipei New Specialty - A5 Wagyu PRUNIER Caviar Hand Roll & BALIK Premium Smoked Salmon," created in collaboration with "CAVIAR HOUSE PRUNIER," a century-old French top caviar brand, introducing a luxurious offering of trilogy of caviar; invested millions to construct a dedicated space for processing raw beef, where chefs slice fresh pieces daily, maintaining strict temperature control below 18 degrees Celsius, serving reassuringly fresh raw beef dishes, which many gourmands prefer when tasting A5 Japanese Wagyu; offers 47 different dai dishes rice cuisine, introducing new options weekly, like Sakura shrimp rice, duck liver rice, etc., waiting for guests to discover and experience the change of seasons.

Japan's ban on meat consumption dates back nearly a thousand years, but during the Taisho era, Western culture began to influence life and dietary habits. This is when the consciousness of eating beef began to emerge among the Japanese people. Wagyu 47 echoes the cultural context of "harmonizing Japanese and Western customs" during the Taisho period.

Throughout the space, modern versions of both Western and Japanese characteristics are visible. Large black mirrors present the impression of Japanese "Wa," with newly woven metallic bamboo lattice, and Western-style lights running through the entire space, weaving the "Taisho Romance" style, marking the beginning of a new era in BBQ dining.