New Year's Eve Japanese Cuisine at Its Best: The "Fireworks Dinner" at Breeze XinYi Marubonjin Now on Sale

Also belonging to the same family as tuna, the katsuo, also known as "yanzihu," has pinkish flesh, delicate texture, and a rich, savory flavor. (Photo by Yao Shun)

The legs of the snow crab are shelled and served as sashimi, allowing you to enjoy the sweet and fresh taste of the snow crab. (Photo by Yao Shun)

The "i" in the New Year's Eve set menu at

The "grilled dish" in the New Year's Eve set menu at Marubonjin features yakimono-style yakishita (grilled fish), paired with kakegawa wanju pork that’s marinated in sauce before grilling. (Photo by Yao Shun)

The sushi made with Miyazaki wagyu is topped not only with seared meat but also fresh tuna cubes, enhanced with a touch of sea urchin. (Photo by Yao Shun)

The "main course" is thickly sliced grilled Miyazaki beef, known for its tender texture and the unique "sweet beef aroma" characteristic of wagyu. (Photo by Yao Shun)

The "meal course" is made with chicken thigh meat from Taiwan’s Shitou chickens for the 〈Oyako N...⟩<〉，厨师并会现刨黑松露，与饭中滑蛋搭配提味。（图／姚舜摄）

Located on the 45th floor of Taipei 101’s Breeze XinYi, Marubonjin is the only high-rise Japanese restaurant with a skyline view situated in Taipei XinYi District’s prime "egg yolk zone." (Photo by Yao Shun)

The head chef of Marubonjin, Chef Kao Chi-ming—affectionately called “Chef Ah Ming”—excels in both hot and cold dishes, emphasizing quality ingredients over flashy presentation. (Photo by Yao Shun)

To cash in on New Year’s Eve business, Breeze Group’s self-operated Marubonjin · ? Itamae on the 45th floor of Breeze XinYi is launching a “New Year’s Eve feast.” Combining the elevated vantage point within Taipei’s prime “egg yolk zone” with refined Japanese cuisine made from seasonal premium ingredients, the menu promotes a “scenic beauty + delicious taste” experience. For NT$4,500 per set, diners can enjoy 11 courses including fruits and desserts on December 31st while watching the Taipei 101 fireworks up close. Reservations are now open.

The name “Honjin” in Marubonjin · ? Itamae carries deep meaning in Japanese, referring to a “commander’s quarters” or “main base.” By adopting this name, the restaurant exudes a sense of ambition akin to “commanding the realm, unmatched by others.” With its prime location, breathtaking views, and grand interior design, dining at Marubonjin indeed offers an atmosphere that’s “a cut above the rest.”

The dining area at Marubonjin is divided into several sections. At the sushi counter, which can accommodate 12 to 14 guests, diners can interact directly with the chefs and watch the preparation process. The open dining area features four-person tables, where large windows offer views of the modern city skyline of Taipei’s “Manhattan”—Xinyi District. Several private rooms also boast large windows, and the restaurant provides a “mobile sushi counter” that can be brought into private rooms upon request, allowing chefs to prepare sushi on the spot for guests.

The outdoor terrace is one of Marubonjin’s standout features. Guests can step outside to enjoy an elevated view of the bustling Xinyi District in Taipei. During this season, the festive Christmas decorations of nearby department stores are also visible. With Taipei 101 just steps away, having a New Year’s Eve meal here is like buying a “front-row, unobstructed view ticket” to the 101 fireworks show.

“Seasonal freshness is still the most important thing,” says Chef Kao Chi-ming, deputy manager and head chef of Marubonjin. Although the New Year’s Eve set menu follows a structured sequence—otoshi (appetizer), zakuski (starter), mukozuke (sashimi dish), sashimi, yakimono (grilled dish), sushi, yakimono, kyūshoku (main course), shokuji (rice course), and mizumono (dessert)—he clarifies that the New Year’s Eve meal is not a kaiseki or course banquet. He humbly notes that kaiseki or course meals follow many strict rules, whereas Marubonjin’s New Year’s Eve offering is a kappo-style meal, linking a series of Japanese hot and cold dishes for a complete dining experience.

Chef “Ah Ming” takes a non-flashy approach to his cooking, avoiding overly elaborate techniques. He aims to let diners taste the true essence and unique qualities of each ingredient. Compared to the decorative or stacked presentations seen in many Christmas or New Year’s Eve meals elsewhere, Marubonjin’s New Year’s Eve set has a distinct “fresh and simple” vibe.

The “otoshi” course, starring squid, is naturally light and subtly sweet. Chef Kao simply sprinkles finely chopped mentaiko (spicy cod roe) on the squid sashimi, then accents it with shiso flowers and umibudo (sea grapes) for added flavor and visual appeal—embodied the culinary philosophy that “true flavor is subtle.” Other ingredients such as abalone, sea urchin, oysters, mantis shrimp legs, and kishu yellowtail (also called “smoke tiger”) are all prepared with minimal intervention, allowing diners to enjoy the innate superior taste of each ingredient.

Both “sashimi” and “yakimono” are key highlights that showcase a Japanese chef’s skills. Sashimi tests the chef’s knife skills and their ability to handle the freshness and aging of ingredients, while yakimono reflects the chef’s skill in preparing dashi (broth) and crafting chikuwa (fish or shrimp paste balls). Though they may seem simple, it takes refined technique to bring out great flavor. Chef Ah Ming’s sashimi, made with hirame (flounder), tuna belly, and sea bream, along with his chikuwa made with mantis shrimp and white shrimp, are all of exceptional quality.

The “yakimono” in the New Year’s Eve meal consists of grilled yoshitsune (dried fish) and kakegawa wanju pork, while the star of the “kyūshoku” is Miyazaki wagyu. With premium ingredients taking center stage, the deliciousness speaks for itself. More notably, the finale “shokuji” sees Chef Ah Ming intentionally crafting a 〈Oyako N...⟩<”为结尾，因为他觉得只要用好鸡与好鸡蛋就能做出美味。不过，他在“亲子N<”上现刨了黑松露增香，让“台北最High跨年日本料理套餐”有了一华丽的收场。

(Business)