【5th Anniversary】 Seasonal Unagi Kaiseki – A Luxurious Eel Dining Experience

HAYASE Japanese Restaurant Presents the Summer Limited-Time “Unagi Kaiseki Feast”
An 11-Course Seasonal Kaiseki Experience Celebrating the Classic Flavors of Japanese Summer.

Summer is the perfect season to savor unagi (eel). In Japan, the long-standing tradition of eating eel on the “Day of the Ox” (Doyo no Ushi no Hi) is believed to help restore energy and vitality during the hottest days of the year.

This summer, HAYASE Japanese Restaurant proudly presents the limited-time “Unagi Kaiseki Feast.” Curated by Executive Chef Yukio Gunji, this special menu showcases eel through a variety of Japanese culinary techniques, including grilling, steaming, sushi preparation, and rice bowls, across an exquisite 11-course kaiseki experience.

The meal begins with a refreshing Eel and Cucumber Salad, followed by a Seasonal Sashimi Trio highlighting the freshest catches of the season.

A signature highlight, Pressed Eel Sushi (Unagi Oshizushi), is prepared using traditional Edomae techniques, demonstrating the perfect harmony between delicately seasoned eel and vinegared rice.

For the main course, guests may choose between the elegantly simple Grilled Eel (Shirayaki), allowing the natural flavor of the eel to shine, or HAYASE's renowned Thick-Cut Beef Tongue.

The experience concludes with the classic Unagi Rice Bowl, accompanied by a clear soup made from white fish head. A delicate White Peach Umeshu Jelly provides a refreshing and elegant finale to this seasonal summer feast.

Unagi Kaiseki Feast

Period: July 1 – September 30, 2026
Price: NT$3,800 + 10% per person (includes multiple eel dishes; menu items may vary according to seasonal availability)
Menu: 11-course Kaiseki Set

※ Photos are for reference only. Menu items are subject to change based on seasonal ingredients and daily availability.
※ Advance reservation at least one day prior is required for lunch service. This offer cannot be combined with any other promotions or discounts.

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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