CHIBO Diversity, A five-senses teppan dining experience in Taichung.

A refined teppan dining experience in Taichung,
rooted in Osaka hospitality.

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CONCEPT

A live dining experience for sight, sound, and taste,
shaped by Osaka hospitality

Built on the techniques of okonomiyaki and teppanyaki cultivated in Osaka,
CHIBO carefully shapes live cooking and warm hospitality
into a seamless dining experience.

At our Taichung location,
we thoughtfully adjust doneness and portion balance to guest preferences,
expressing the spirit of omotenashi
through a seamless flow from the first course to the final sweet finish.

For international guests,
key menu highlights and reservation information
are also available in English.

1973 Founded in Osaka

Taichung A New Stage for Diversity

COURSE

Course Guide

Lunch, Dinner, and Plant-Based.
Each offers its own distinct charm and rhythm.

LUNCH SELECTION

Naniwa, Plant-Based, and Takumi
Three lunch sets with distinct character

Grilled romaine lettuce salad / Recommended soup / Ice Cream Monaka

Our lunch offerings are not simply shorter versions of dinner,
but carefully restructured sets designed for daytime dining.
Naniwa highlights Japanese Pork Omelet
with your choice of Okonomiyaki or Yakisoba,
the Plant-Based set pairs Japanese Vegetable Omelet
with Gluten-Free Okonomiyaki,
and Takumi adds a 120g steak
for a more satisfying lunch experience.

DINNER COURSE

Kaze, Miyabi, and Kiwami
Dinner courses that build from seafood to premium teppan signatures

Seared Salmon with Japanese Capellini /
Flambéed Teppanyaki Abalone /
Japanese Black Wagyu Sirloin Steak 60g

Dinner is designed in three progressive stages:
Kaze, Miyabi, and Kiwami.
Beginning with Seared Salmon and steamed fresh fish,
the experience deepens through Crispy Kataifi Shrimp,
Flambéed Teppanyaki Abalone,
and Japanese Black Wagyu Sirloin Steak,
creating a refined teppan dining experience
suited for celebrations and business occasions.

PLANT-BASED COURSE

Suien
A plant-based course designed to feel complete and satisfying

Capellini with Bamboo Shoot & Shiso /
Vegetable Acqua Pazza /
Grilled King Oyster Mushroom Steak

True to the name Diversity,
Suien is not a substitute course made by simply removing meat.
It is a plant-based experience newly composed around
aroma, texture, color, and the rhythm of teppan dining.
From Capellini with Bamboo Shoot & Shiso
and Crispy Asparagus Kataifi Roll
to Vegetable Acqua Pazza
and Grilled King Oyster Mushroom Steak,
each course is designed to feel complete and satisfying.