KAGAYA’s Executive Chef from Japan Makes a Special Appearance at Beitou KAGAYA – A Gourmet Experience for Just NT$3,000

▲ The first half of this “Noto Gastronomy Banquet” is specially presented in the form of a “Drum Banquet – Three-Tiered Bento Box Kaiseki Meal.”

Reported and photographed by Huang Shiyuan / Taipei

From November 17 to November 20, Beitou KAGAYA will host Uchitou Yuhi, the Executive Chef of “Wakura Onsen KAGAYA,” which has been ranked No. 1 in Japan’s prestigious “Hot Spring Inn Selection” for 36 consecutive years. During his visit, Chef Uchitou will bring premium ingredients from Ishikawa Prefecture and local Tohoku sake to Taiwan, introducing the “Noto Gastronomy Banquet” as a special daytime dining experience. In the evening, guests can also enjoy a traditional Japanese “Hōchō-shiki” (knife ceremony), which will be performed free of charge for all visitors.


▲ The first layer: the starter.


▲ The second layer: the assorted appetizers.


▲ The third layer: grilled and fried dishes.


▲ Sashimi combination – Zōri.


▲ Steamed dish.

This “Noto Gastronomy Banquet” is specially presented as a “Drum Banquet – Three-Tiered Bento Box Kaiseki Meal.” Unlike regular bento boxes, Taiwan Sunworld KAGAYA’s Executive Chef Shinoda Toru explained that this is a premium bento using high-end lacquerware to serve delicious cuisine from Ishikawa Prefecture. The top layer features the starter, the second layer contains the assorted appetizers, and the bottom layer includes grilled and fried dishes. In addition to the kaiseki-style bento, there will also be Zōri (sashimi platter), steamed dishes, rice, and miso soup.

Executive Chef Shinoda Toru also mentioned that the second layer’s assorted appetizers include “Hanjo-ru KAGAYA Tamago,” a semi-raw egg dish first created 400 years ago by Kyoto’s famous Hyotei Restaurant. The egg white is fully cooked while the yolk remains soft and runny. When asked about the cooking method, Chef Shinoda laughingly said he couldn’t reveal the secret, and when pressed if it involved quick heating followed by rapid cooling, he vaguely answered, “Something like that.” As for how it differs from a typical soft-boiled egg, guests will have to try it themselves to find out.


▲ Semi-raw Hyotei Egg.

Additionally, the Japanese Executive Chef Uchitou Yuhi will perform the traditional “Hōchō-shiki” (knife ceremony). Dressed in an eboshi (traditional hat) and kariginu (formal hunting robe), the chef sits formally in front of a specially prepared wooden cutting board. Holding a hōchō (a knife specialized for slicing meat) in the right hand and long chopsticks in the left, the chef prepares the ingredients without ever touching them with bare hands once the process begins.

“Noto Gastronomy Banquet” Lunch: NT$3,000 per person + 10% service charge
“Noto Taste Festival Banquet Package: NT$3,500 per person + 10% service charge, featuring a limited-time special menu from Ishikawa Prefecture.