[Fukui Kaiseki Dining] – An Exquisite Culinary Journey of Masterful Craftsmanship

ukui, located in the Hokuriku region of central Japan, is renowned as the happiest prefecture in Japan (※1).

This March, HAYASE Japanese Restaurant presents a specially curated selection of Fukui's finest delicacies, handpicked by Executive Chef Yukio Gunji. Experience the delicate marbling of Three-Star Wakasa Beef (※2), the rich flavors of Echizen flounder, mackerel, Kodai sasazuke, Fukui soba noodles, and Eiheiji sesame tofu—an exquisite harmony of mountain and sea, crafted with the mastery of Japanese culinary artisanship.


Menu:

Appetizer: Eiheiji Sesame Tofu
Starter: Lightly Seared Three-Star Wakasa Beef
Soup: Firefly Squid and Yam Dumpling in Soy Milk Broth
Sashimi: Echizen Flounder, Fukui Salmon, Hokuriku Red Shrimp
Grilled Dish: Nuka Salted Amberjack
Simmered Dish: Simmered Spanish Mackerel
Fried Dish: Deep-Fried Matsuba Crab Shell
Vinegared Dish: Kodai Sasazuke (Lightly Pickled Baby Sea Bream)
Rice Dish: Grilled Mackerel Sushi
Noodle Dish: Echizen Soba
Dessert: Mizuyokan (Japanese Sweet Bean Jelly)


Limited Period: March 1 - March 31 (Available exclusively in Kappo & Private Dining Rooms)
Price: NT$3,500 per set

◎ Advance reservation required (at least one day in advance)

Event Period: March 1 - March 31
1. Dine at HAYASE Japanese Restaurant and enjoy the “Gourmet Fukui Kaiseki” to receive a pair of traditional Japanese Wakasa-nuri chopsticks. (Limited to 400 pairs, while supplies last.)
2. Guests who order the “Gourmet Fukui Kaiseki” will also have a chance to win a Hokuriku Arch Pass. A total of 10 sets (2 passes per set) will be given away through a lucky draw.



※1: Fukui Prefecture ranked No.1 in the 2024 National Happiness Ranking of All Prefectures in Japan, conducted by the Japan Research Institute, marking its sixth consecutive victory.
※2: Three-Star Wakasa Beef is a premium selection of Wakasa Beef that meets even stricter quality standards:
Certified Wakasa Beef, meeting criteria for meat quality grade, marbling, etc.
Contains over 55% oleic acid, a beneficial unsaturated fatty acid.
Produced on farms verified by the prefecture for safe and reliable breeding practices.

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