A Luxurious Wagyu Kaiseki Experience
– A Journey into the Essence of Japanese Cuisine –

At Hayase, we are proud to present a limited-time 13-course Wagyu Kaiseki menu, available from April 1 to June 30, 2025.
This exquisite culinary experience showcases carefully selected premium Japanese Wagyu beef, skillfully prepared using traditional techniques and modern artistry.
From sashimi and savory jelly to rich broth, charcoal-grilled dishes, and miso-infused rice—each course is thoughtfully crafted to highlight the depth and complexity of Wagyu, offering a refined, multi-sensory dining experience.
Indulge in an elegant moment within a serene, traditional setting.
Let each dish surprise and delight your palate as you savor the pinnacle of Japanese cuisine.


《Japanese Wagyu Kaiseki Menu》

・Appetizer: 　Wagyu tendon in savory jelly
・Soup: 　Wagyu white broth with sesame tofu
・Sashimi: 　Trio of Wagyu sashimi
・Grilled Dish: M　iso-marinated Wagyu (Saikyo-style)
・Main Course: 　Grilled Wagyu tenderloin with miso glaze
・Simmered Dish: 　Wagyu and burdock root stew
・Steamed Dish: 　Handmade Wagyu shumai dumpling
・Side Dish: 　Odamaki-mushi (savory custard-style steamed egg)
・Fried Dish: 　Crispy Wagyu rice cracker-style tempura
・Soup:　 Red miso soup with Wagyu
・Rice:　 Seared Wagyu sushi & miso-infused Wagyu rice
・Dessert: 　Seasonal sweet

Available: April 1 – June 30, 2025
Price: NT$4,500 per person (10% service charge not included)

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.

• ReservationReservation