The first overseas venture of Japan’s Ukai group greets diners with a circular staircase and a warm-hued interior that exudes understated elegance. On top of witnessing quality ingredients being cooked skilfully on the iron plate right before your eyes, the experience is completed by attentive service. The signature Wagyu menu includes a rump cut for optimal marbling, while Kaohsiung Ukai-tei course predominantly features local seafood.