"HAYASE" Year-End Exclusive · Premium Kaiseki

A Refined Year-End Kaiseki Experience

Celebrate the Season with Exquisite Flavors and Timeless Elegance
As the year draws to a close, embrace the season of celebration with an exceptional culinary experience.

HAYASE Japanese Restaurant proudly presents its limited-time Premium Kaiseki Course, featuring an exquisite selection of seasonal delicacies, including Ise spiny lobster, abalone, king crab, and the freshest seasonal seafood. Meticulously prepared using traditional Japanese culinary techniques, each dish highlights the natural flavors and finest qualities of its ingredients.

From the delicate sweetness of Ise spiny lobster sashimi and the aromatic abalone and matsutake mushroom dobin mushi (teapot soup), to succulent grilled king crab and crispy Ise spiny lobster tempura, every course celebrates the artistry of Japanese seasonal cuisine.

The experience concludes with delicately steamed crab rice accompanied by Japanese pickles and a comforting miso soup with cod milt, bringing this elegant culinary journey to a memorable close.


Promotion Details:
Availability: December 1–24, 2026 (Dinner Only)
Price: NT$5,000 per person
Reservations: Advance reservations are required at least two days prior to the dining date.


Please inform our staff in advance of any food allergies or special dietary requirements.
Menu items are subject to change depending on seasonal 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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