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當燒肉在舌尖化開，那股濃郁卻不膩口的香氣，是否曾讓每個人好奇，究竟是什麼樣的魔力，讓它如此與眾不同？台灣和牛燒肉可謂歷久不摔，且有望持續增長，其中，於2020年起蟬聯米其林一星的「俺達の肉屋」恰逢九週年慶，引進台灣首批經血統認證、牛齡達 40.