"HAYASE" Year-End Celebration & Good Fortune Kaiseki

Welcome the New Year with Seasonal Delicacies and Traditional Japanese Blessings

Celebrate the arrival of the New Year with an exquisite culinary journey inspired by Japan’s cherished year-end traditions.

HAYASE Japanese Restaurant proudly presents its limited-time Good Fortune Kaiseki Course, thoughtfully crafted to celebrate the season with the finest seasonal seafood and premium ingredients. Inspired by traditional Japanese year-end dining customs, each dish embodies heartfelt wishes for happiness, prosperity, and good fortune in the coming year.

The culinary journey begins with five beautifully presented appetizers symbolizing celebration and blessings, followed by an aromatic abalone and matsutake mushroom dobin mushi (teapot soup), and a festive Seven Lucky Gods sashimi assortment featuring seasonal fish. Guests can then savor the rich flavors of grilled king crab or delicately grilled Wagyu beef.

The experience continues with an exquisite selection of winter delicacies, including Matsumae-style grilled cod milt, simmered righteye flounder, and crispy Ise spiny lobster tempura, each highlighting the natural richness and delicate flavors of the season.

A special highlight of the menu is Toshikoshi Soba, Japan’s traditional year-end buckwheat noodles. Symbolizing longevity and wishes for a prosperous and harmonious New Year, this cherished dish offers guests a meaningful taste of Japanese culture and the spirit of welcoming new beginnings.

Celebrate the year’s end with an elegant dining experience filled with seasonal flavors, cherished traditions, and heartfelt blessings.


Promotion Details:
Availability: December 25–31, 2026 (Dinner Only)
Price: NT$5,000 per person


Please inform our staff in advance of any food allergies or special dietary requirements.
Menu items are subject to change depending on ingredient availability. The actual menu served at the restaurant shall prevail.

Chef　Yukio Gunji

With more than 20 years of experience in his culinary career, Chef Gunji joined Hotel Metropolitan Sendai in Japan in 2015 and served at Japanese Restaurant HAYASE in 2016.
Chef Gunji specializes in Japanese cuisine, kaiseki cuisine, as well as tempura, fresh fish, nabe, and oyster dishes.

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