uKaiseki is a traditional Japanese culinary style, considered to be one of the highest expressions of Japanese cuisine. It emphasizes the use of fresh, seasonal ingredients and focuses on achieving a harmonious balance of color, aroma, taste, and presentation, including the aesthetic arrangement of the dishes. Typically, Kaiseki consists of multiple courses of exquisite small dishes, each offering its unique flavors and artistic display. The cooking techniques emphasize simplicity to bring out the natural flavors of the ingredients. Chefs carefully select ingredients based on the season and regional specialties to ensure the freshness and authenticity of the dishes.
Restaurant Introduction
Starting May 11th, the “Green Hill Japanese Cuisine Restaurant” on the first floor officially returns to its authentic Japanese cuisine market positioning, simultaneously launching a comprehensive quality upgrade plan.
While retaining its existing spatial advantages, it features three private dining rooms seating 4 to 10 people and an 11-seat counter, creating a dining environment that combines a sense of prestige with interaction with professional chefs. In the future, the core strategy will be “Master Chef Cuisine × Seasonal Changes,” launching new set menus each season.
NT$1,980｜
Based on exquisite seasonal flavors, this set menu presents a kaiseki meal that combines freshness and complexity, suitable for everyday gatherings and first-time diners.
NT$2,980｜
Featuring a richer selection of seafood and culinary variations, this set menu is suitable for parties, banquets, and festive meals.
NT$3,980｜
Selected high-quality seafood and themed ingredients are presented through more meticulous culinary arrangements and layered design, creating a complete and grand exquisite feast, suitable for important gatherings and entertaining occasions.
Enjoy a private dining experience with a minimum spend:
NT$10,000｜NT$12,000｜NT$16,000
A 10% service charge will be added to all prices. The actual menu may vary depending on the season and availability of ingredients.
