Premium Wagyu Shabu-Shabu Kaiseki

Indulge in a pot of melt-in-your-mouth Wagyu with an intoxicating aroma, perfectly complemented by dishes crafted with the chef's unique artistry. This exquisite pairing is designed to elevate your winter culinary experience completely.

HAYASE meticulously selects high-quality Japanese Wagyu and presents it as shabu-shabu within the framework of a Kaiseki multi-course meal, offering connoisseurs a Japanese feast that satisfies all five senses.

The sequence of culinary delight unfolds gracefully: Sakizuke (Amuse-Bouche), Zensai (Seven Appetizers), Wanmono (Soup), Tsukuri (Sashimi), Oshinogi (Small Course), Yakimono (Grilled Dish), Nabemono (The Hot Pot), Tomezakana (Final Side Dish), Oshokuji (Rice Course), and Kizetsu Kanmi (Seasonal Dessert), making every moment of dining truly exceptional.

Price: NT$3,800 per person

※Photos are for illustrative purposes only.
※The Shabu-Shabu can be substituted with Sukiyaki (advance reservations required).

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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