At Cai Yue, hot pot is a refined craft devoted to time and temperature.
We begin with a 48-hour cold-steeped beef bone broth, simmered gently over a low flame, guided by the Cantonese philosophy of “clarity, nourishment, balance, and depth,” awakening the true essence of the beef and offering a rich, nuanced flavor profile.
This feast showcases premium cuts of A5 Wagyu from Kagoshima, Hida, and Shinshu, as well as M9-grade Australian Wagyu, each thoughtfully matched to the broth for a harmonious balance of flavor.
Each bite is a dialogue of marbling and broth; each gathering, a resonant chapter of time and taste.
Wagyu Feast from NT$1,500+10% per person. Reservations recommended.
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