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Sonoma Teppanyaki   9, DunHua South Road, sec. 2 (02) 2784-4811 Hours: 11:30 am-3 pm, 5:30-11 pm Credit cards accepted. Add 10% service charge.

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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