Three years ago, owner Eli Liu opened his first yakiniku restaurant (15, Lane 20, WuQuan W 6th St, West Dist.), a cute, cozy place with bar-style seating for just 11. His recently-opened second branch has table seating for 30 but retains the same warm, intimate ambiance and attentive service, as staff introduce and grill BBQ selections at your table. Noting the tendency of local yakiniku eateries to offer sets and combo platters, Eli provides a more authentic Japanese-style a la carte menu—with no minimum charge—focused on high-grade meat. This includes chilled (not frozen) American beef and well-marbled, top-grade Australian M8-9 Wagyu, plus fresh pork and chicken directly purchased from the market. Besides a complimentary salad, varied menu options include a kimchi-and-radish/cucumber pickle appetizer combo (NT$160), Beef Ribs (NT$360), tender beef tongue (NT$320-400), Japanese A5 Wagyu (NT$480-580), scallops (NT$260 for 2) and other seafood, Japanese Hamburger Steak (NT$120), and Creme Caramel Pudding (NT$120) made with Hokkaido milk. Alcohol includes Sapporo and Yebisu draft beer and sake.
三年前，老闆劉昱昕（Eli Liu）開設了他的第一家燒肉餐廳（西區五權西六街20巷15號），是一間可愛又溫馨的小店，僅設有11個吧檯座位。近期新開的第二間分店則提供30個桌席，但依然保有同樣溫暖、私密的氛圍與貼心服務，服務人員會在桌邊介紹並代烤燒肉。
有鑑於多數在地燒肉店偏向提供套餐或拼盤，Eli則主打更道地的日式單點菜單，且不設低消，重點放在高品質肉品。食材包括冷藏（非冷凍）的美國牛肉、油花細緻的澳洲頂級M8-9和牛，以及直接自市場採購的新鮮豬肉與雞肉。
除免費提供沙拉外，菜單選項多元，包含小菜盤合（泡菜+昆布鹽小黃瓜+柚香蘿蔔）（160元）、PR牛小排（360元）、口感柔嫩的厚切牛舌（320-400元）、日本A5和牛（480-580元）、生食級干貝（2顆260元）及其他海鮮、日式牛漢堡排（120元），以及好運焦糖布丁（120元）。酒類則有札幌與惠比壽生啤酒，以及清酒可供選擇。