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FUN MAGAZINE, June, 2005.
9, DunHua South Road,
Hours: 11:30 am-3 pm, 5:30-11 pm
Credit cards accepted.
Add 10% service charge.
YOUR RATING & REVIEW | VIEW VISITORS RATINGS &
Sonoma Teppanyaki restaurant itself
may not have a long history, but the Head Chef Danny
Teng has over 30 years of experience in the steak and
Western cuisine world. Food lovers come from all over
for his skills, because they can be sure of tasting
the best steaks. Sonoma is different from usual steak
houses and traditional teppanyaki restaurants because
Chef Teng has combined the two, so that customers can
receive the same standard of service and quality every
time they dine here. Using a bit of imagination, an
open kitchen has been set up in the teppanyaki area,
so that diners can interact with the chefs, while the
ingredient choices are also more varied and healthier.
Although the restaurant is labeled as a teppanyaki,
most customers find it hard to resist the temptation
of a juicy steak, especially the Gourmet's Cut Steak
(8oz, NT$1,600). This prime cut of steak is taken from
the rib eye, so there is only about two kilograms of
this meat on each cow. This beautiful piece of meat
is pan fried first, then baked at very high temperatures
so that the juices are locked in--only released the
instant you bite into the steak. With such great, classic
flavors, it is no wonder this is a highlighted dish
on the menu. It is also accompanied by green vegetables,
mustard seed sauce and sea salt. The combination is
simple, yet most satisfying.
By Dionysus Translated
by Cara Steenstra