A Gourmet Journey on the Palate: Kue Kaiseki Experience

In the world of Japanese cuisine, the Kue (Longtooth Grouper) is revered as the “phantom fish.” Its rarity and exceptional quality make it highly sought after. With snow-white, tender flesh and a rich yet refined flavor, it is especially prized in winter hot pots and sashimi—an ultimate delicacy cherished by discerning gourmets.
At HAYASE, this gift from the sea is brought to life with masterful artistry. The specially crafted Kue Banquet highlights the fish in seven distinct preparations—from the refreshing sweetness of simmered aspic and sashimi, to the savory depth of salt-grilled fillet, and the warming comfort of a miso hot pot. Each dish is designed to showcase the fleeting, exquisite taste of this rare treasure, inviting guests on an unparalleled culinary journey.

Available from October 1 to December 25, 2025
Served during both lunch and dinner

《Kue Kaiseki Menu》
Appetizer – Simmered Kue Aspic
Soup – Seasonal Clear Soup
Sashimi – Kue & Bluefin Tuna
Seasonal Delicacy – Seared Kue Sushi with Hokkaido Sea Urchin
Grilled Dish – Salt-Grilled Kue or Grilled Red King Crab
Specialty Hot Dish – Kue Miso Hot Pot
Simmered Dish – Braised Kue
Vinegared Dish – Seasonal Sunomono
Rice – Scallop & Salmon Roe Rice with Pickles
Final Soup – Kue Head Soup
Dessert – Seasonal Sweet

Price: NT$4,800 per person (plus 10% service charge)
Reservation required at least 4 days in advance

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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