"HAYASE" Aoba Banquet – Shared Platter
2026.4.22~2026.6.24

From a culture of sharing to the aesthetics of banquet dining, Hotel Metropolitan Premier Taipei presents a revival of Japan’s festive large-platter dining tradition. At HAYASE, Executive Chef Yukio Gunji introduces the seasonal menu “Wa-Kyo Large Platter Feast – Aoba Banquet.” Centered on seasonal seafood and early-summer ingredients, the menu showcases delicately crafted Japanese cuisine served on shareable large platters—creating a dining experience that blends a sense of occasion with a warm, social atmosphere.

“Large platter cuisine” originates from Japan’s tradition of communal dining, where multiple dishes are presented on large serving plates for guests to share. During the Edo period, the Kochi region further developed this style into Sawachi Ryori, an abundant assortment of dishes arranged on a single large platter, which became a hallmark of festive gatherings and banquets. Symbolizing togetherness and hospitality, this style of dining continues to play a central role in modern Japanese celebrations and banquet culture.

8-Course Set: NT$3,000 per person
9-Course Set: NT$3,500 per person
Guests selecting the 8-course set, please choose two items from the following categories: Grilled Dish (Yakimono), Simmered Dish (Nimono), or Deep-Fried Dish (Aburamono).

Requirement: Minimum of 4 guests. Reservations must be made at least 2 days in advance.

Premium Upgrades:
Ise Spiny Lobster: Upgrade to Sashimi-style (Sugata-zukuri) and Miso Soup for an additional NT$2,000.
Wagyu Sukiyaki: Add for NT$650 per person.

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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