HAYASE Cod & Milt Shabu-Shabu Kaiseki

At HAYASE, we present shabu-shabu in the refined tradition of Kaiseki cuisine, offering an exquisite feast that delights all five senses.

Featuring succulent, sweet Hokkaido red king crab alongside luscious cod and silky cod milt (shirako), each course is masterfully curated by our chef. Experience a seamless culinary progression—from Sakizuke (appetizer), Wanmono (soup), Tsukuri (sashimi), Shinogi, Yakimono (grilled dish), Nabemono (hot pot), Tomezakana, Shokuji (rice course), through to seasonal dessert—savoring every nuanced moment of the meal.

Let our pure, aromatic broth awaken the finest seasonal flavors in an intimate, luxurious gathering.

Price: NT$3,800 per guest (Minimum of 2 guests)

Add-on:
Aburamono (Deep-fried): +NT$500 Shark Fin Tempura

Upgrades:
Tsukuri +NT$350 Four Kinds of Chef’s Selected Seasonal Sashimi
Yakimono +NT$300 Grilled Red King Crab

*Subject to a 10% service charge.
*Images are for reference only; menu items may vary based on seasonal availability.

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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