Nikuryouri Fu elevates meat dining with personal meaning

肉料理‧福（Nikuryouri Fu）提升了肉類餐點的個人意義

TAICHUNG (Taiwan News) — After five successful years earning a Michelin one-star for his wagyu yakiniku restaurant Oretachi No Nikuya, founder Chung Chia-hsien (鍾佳憲) has launched his latest venture, Nikuryouri Fu.

Opened Wednesday (July 23) in Taichung, the new restaurant offers a refined yet accessible meat-focused dining experience, bridging the gap between formal fine dining and casual izakayas.

Nikuryouri Fu showcases the diverse flavors of premium Japanese wagyu and exceptional Taiwanese local meats. Chung employs a variety of techniques — from direct grilling to intricate layering — to create a warm, inviting small plate experience that sets it apart from more rigid or raucous dining settings.

The name "Fu" (福), signifying happiness and fulfillment, holds deep personal meaning for Chung. It is a tribute to his mother, who taught him the value of generous, heartfelt cooking.

He fondly recalled her simple bento boxes, which always conveyed a sense of warmth and care. “Fu comes from caring for and being considerate of people,” he said. “Cherishing fu means remembering that feeling and being willing to pass that blessing on.”

The à la carte menu is divided into five categories: appetizers, seasonal vegetables, warm appetizers, main courses, and staple dishes. Each item is meticulously prepared, drawing on techniques such as charcoal grilling, stewing, searing, frying, and smoking to express a deep understanding of meat.

A highlight of the menu is its focus on rare and distinctive cuts, including Kumamoto red wagyu and Hyakujuu Keisan kuroge wagyu — a black wagyu mother cow over 100 months old. Premium Japanese beef and offal also feature prominently.

Chung emphasized the exceptional freshness of Taiwanese meats, particularly offal, highlighting the quality of heart, liver, honeycomb tripe, and omasum.

With more than 30 à la carte options, diners can explore a wide range of creative dishes. Standouts include the binchotan wagyu sashimi, where black wagyu is seared with high-temperature binchotan charcoal for a rich, smoky aroma.

The wagyu scallop tartare pairs diced wagyu with kombu-marinated scallops and a delicate white sauce, served alongside playful cow-shaped monaka crackers.

For a local twist, the smoked Taiwanese offal medley reimagines classic black and white offal with smoked pig heart, tongue, and liver, each cooked to accentuate its unique texture.

The charcoal stir-fried beef heart, inspired by Miyazaki’s jidori stir-fry, is quickly seared over high charcoal heat for a smoky crust and juicy center, served with spicy mayonnaise.

Even vegetables get a luxurious touch, such as the chicken oil stir-fried greens made with aromatic chicken oil extracted during the chicken essence process and topped with crispy garlic.

For a comforting finale, the golden wagyu curry rice features wagyu mince, caramelized onions, rich beef broth, golden ichimi chili powder from Kyoto’s Gion Ajikou, a golden egg yolk from Tainan, and premium Taiwanese Koshihikari rice.