The pot that stayed in Beitun

TAICHUNG — Ichinomiya Sukiyaki treats the name as a promise. The shop says 一宮 means the one, and the first intention. Cooks from Japan's Kanto region brought the pot to Taiwan in 2010 and started in the south and the centre of the island. The room here is the Beitun flagship, at 155 Dunfu Road. People who eat there place it beside Dadi market, a few minutes from Jiushe MRT.

The broth is the Kanto one: soy, sugar, and kombu. They warm the pot with beef fat and scallion, then the thin beef goes through and takes the sauce. If it turns heavy, stock goes in. Egg, grated radish, yuzu, sesame, and shichimi sit to the side. The line they keep is plain. They mind that you leave full. They mind more that it tasted right.

Three prices are on the shop's own page. Classic is NT$568. The larger set is NT$778. The wagyu set is NT$988. Weekday lunch runs 11:30 to 15:00, last seating 13:30. Dinner is 17:30 to 22:00, last seating 21:00. Weekends and public holidays stay open through the afternoon, 11:30 to 22:00. OpenTable, which takes the bookings, lists the sitting at 100 minutes and a service charge on every price. A child under 80 centimetres is free. Under 100 centimetres, the cleaning fee is NT$99. From 100 to 130 centimetres, half price.

The board is beef, pork, and chicken, with cabbage, onion, scallion whites, mushrooms, tofu, and konjac. Udon or rice finishes what is left in the pot. Diners also write about duck, which is not on every sukiyaki menu. A split pot is there when the table cannot agree.

On 15 May 2026 the same introduction ran on the fifty sites under this story. What you can book, and what it costs, is taken from the restaurant and from OpenTable, not from that repeated note. The phone is 04-2436-7788. The site is ichinomiyasukiyaki.com. LINE is @379eihfg.

A poster for the top set adds unlimited Taiwan Beer. The poster carries the usual line: no drinking under 18, and do not drink and drive. The photographs with this story are the restaurant's.