{"id":25768,"date":"2026-03-16T13:50:02","date_gmt":"2026-03-16T05:50:02","guid":{"rendered":"https:\/\/ymsbyonefifteen.com\/?page_id=25768"},"modified":"2026-04-07T17:03:25","modified_gmt":"2026-04-07T09:03:25","slug":"elite-club","status":"publish","type":"page","link":"https:\/\/ymsbyonefifteen.com\/en\/elite-club\/","title":{"rendered":"Elite Club"},"content":{"rendered":"
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\"Elite-Club-1-3\"<\/figure><\/div>
\"Elite-Club-1-4\"<\/figure><\/div>
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\"\"<\/figure><\/div>
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YMS Elite Club<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A Better Life Experience for YMS Exclusive Members<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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YMS Elite Club<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A Better Life Experience for YMS Exclusive Members<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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YMS Elite Club
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A Better Life Experience for YMS Exclusive Members<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"\"<\/figure><\/div>
\"Elite-Club-3\"<\/figure><\/div>
\"Elite-Club-4\"<\/figure><\/div>
\"Elite-Club-8\"<\/figure><\/div>
\"Elite-Club-5\"<\/figure><\/div>
\"Elite-Club-7\"<\/figure><\/div>
\"Elite-Club-6\"<\/figure><\/div>
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Ogata\uff5cChunlai 2026.3.6 - 3.8<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A Season in Kyoto<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Spring in Kyoto begins quietly at YMS.<\/p>

As the snow melts, we smell the breath of spring.<\/span>\u3002<\/span>With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the two Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.<\/span><\/p>

\u00a0<\/span><\/p>

The Japanese often say that spring doesn't start with the blossoms, but with the flavors.<\/p>

A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.<\/span>The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.<\/span>This time, Mr. Ogata was the guest speaker for YMS Elite Club.<\/span>(math.) genus<\/span>The menu was designed under the theme of \"Springtime\".<\/span>The scenery of early spring in Kyoto is presented on the table one by one.<\/span>From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;<\/span>Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.<\/span><\/p>

\u00a0<\/span><\/p>

The seasons begin in early spring(math.) genus<\/span>The flow of human feelings begins with the exchange of customs.<\/span>\u3002<\/span>In addition to the food, the husband and wife of the host party entertained the guests in person.<\/span>The gentle and sincere hospitality makes guests feel like they are in Kyoto.<\/span>When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Elite-Club-12-3\"<\/figure><\/div>
\"Elite-Club-12-6\"<\/figure><\/div>
\"Elite-Club-12-5\"<\/figure><\/div>
\"Elite-Club-12-11\"<\/figure><\/div>
\"Elite-Club-12-9\"<\/figure><\/div>
\"Elite-Club-12-7\"<\/figure><\/div>
\"Elite-Club-12-8\"<\/figure><\/div>
\"Elite-Club-12-4\"<\/figure><\/div>
\"Elite-Club-12-2\"<\/figure><\/div>
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Toshiharu Hashiba\uff5cSpring Tide Seat 2026.4.3 - 4.4<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The first spring tides are rising, and the flavors are awakening with them.<\/span><\/p>

This is a meal about the sea and time at YMS, which has quietly begun.<\/span>As the season progresses, the breath of the sea becomes more delicate and transparent.\u00a0<\/span>YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.<\/span>It's not just about sushi technique, it's also about the interpretation of \"tenderness\".<\/span><\/p>

\u00a0<\/span><\/p>

In the world of sushi, it is customary to talk about technology, origin and heritage.<\/span>But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - \"gentle.\"<\/span>The flavors become lighter and quieter.<\/span>(math.) genus<\/span>Like a spring tide, it is not ostentatious, but slowly advances.<\/span>\"The Seat of the Spring Tide\"<\/span>(math.) genus<\/span>Title<\/span>Starting with an initial bite of vinegared rice--<\/span>Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.<\/span>The soft, restrained aroma of rice sets the pace for the entire meal.<\/span>The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.<\/span>(math.) genus<\/span>To the intertwining of springtime with tuna and the pure taste of shellfish.<\/span>One by one, like a tidal wave.<\/span><\/p>

\u00a0<\/span><\/p>

Then came the poem-like chapter of Sushi Grips.<\/span>Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.<\/span>The chef laughs, \"If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness.\"<\/span>The experience started with<\/span>The tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.<\/span>(math.) genus<\/span>The delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.<\/span>(math.) genus<\/span>The delicate aroma of Hokkaido's \"White Sakura\" flower fish.<\/span>(math.) genus<\/span>The deep flavor of Miyagi Prefecture's salt kettle tuna<\/span>From the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.<\/span>(math.) genus<\/span>The lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.<\/span>As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.<\/span><\/p>

\u00a0<\/span><\/p>

With the refreshing pungency of Shizuoka Wasabi<\/span>(math.) genus<\/span>Between each line, the flavor is brought up and the aftertaste is wrapped up.<\/span>(math.) genus<\/span>No extra words, full attention to taste and production.<\/span>(math.) genus<\/span>The story of the Sea of Japan is told on the palate.<\/span>Mr. Toshiharu believes in it.<\/span>(math.) genus<\/span>Sushi is not just a technique, it's a kind of thoughtfulness.<\/span>He adjusts the size, temperature and tempo for each guest.<\/span>(math.) genus<\/span>Keep the flavor close to the moment and close to the heart.<\/span>During the meeting, he quietly communicated with the guests.<\/span>(math.) genus<\/span>The sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.<\/span>(math.) genus<\/span>And the memory of the warmth of home and time.<\/span><\/p>

\u00a0<\/span><\/p>

When the warmth of miso soup closes the show.<\/span>(math.) genus<\/span>Finished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness<\/span>(math.) genus<\/span>The experience of the spring tides slowly recedes into the afterglow.<\/span>Toshiharu and YMS share a season of tenderness and the sea.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"<\/figure><\/div>
\"Elite-Club-3\"<\/figure><\/div>
\"Elite-Club-8\"<\/figure><\/div>
\"Elite-Club-4\"<\/figure><\/div>
\"Elite-Club-5\"<\/figure><\/div>
\"Elite-Club-7\"<\/figure><\/div>
\"Elite-Club-6\"<\/figure><\/div>
\"Elite-Club-9\"<\/figure><\/div>
\"Elite-Club-11\"<\/figure><\/div>
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Sushi Ogata\uff5cShunrai 2026.3.6 - 3.8<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A Season in Kyoto<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Spring in Kyoto begins quietly at YMS.<\/p>

As the snow melts, we smell the breath of spring.<\/span>\u3002<\/span>With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.<\/span><\/p>

\u00a0<\/span><\/p>

The Japanese often say that spring doesn't start with the blossoms, but with the flavors.<\/p>

A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.<\/span>The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.<\/span>This time, Mr. Ogata was the guest speaker for YMS Elite Club.<\/span>(math.) genus<\/span>The menu was designed under the theme of \"Springtime\".<\/span>The scenery of early spring in Kyoto is presented on the table one by one.<\/span>From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;<\/span>Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.<\/span><\/p>

\u00a0<\/span><\/p>

The seasons begin in early spring(math.) genus<\/span>The flow of human feelings begins with the exchange of customs.<\/span>\u3002<\/span>In addition to the food, the husband and wife of the host party entertained the guests in person.<\/span>The gentle and sincere hospitality makes guests feel like they are in Kyoto.<\/span>When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Elite-Club-12-3\"<\/figure><\/div>
\"Elite-Club-12-11\"<\/figure><\/div>
\"Elite-Club-12-5\"<\/figure><\/div>
\"Elite-Club-12-9\"<\/figure><\/div>
\"Elite-Club-12-7\"<\/figure><\/div>
\"Elite-Club-12-10\"<\/figure><\/div>
\"Elite-Club-12-6\"<\/figure><\/div>
\"Elite-Club-12-4\"<\/figure><\/div>
\"Elite-Club-12-8\"<\/figure><\/div>
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Toshiharu Hashiba\uff5cSpring Tide Seat 2026.4.3 - 4.4<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The first spring tides are rising, and the flavors are awakening with them.<\/span><\/p>\n

This is a meal about the sea and time at YMS, which has quietly begun.<\/span>As the season progresses, the breath of the sea becomes more delicate and transparent. <\/span>YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.<\/span>It's not just about sushi technique, it's also about the interpretation of \"tenderness\".<\/span><\/p>\n

 <\/span><\/p>\n

In the world of sushi, it is customary to talk about technology, origin and heritage.<\/span>But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - \"gentle.\"<\/span>The flavors become lighter and quieter.<\/span>(math.) genus<\/span>Like a spring tide, it is not ostentatious, but slowly advances.<\/span>\"The Seat of the Spring Tide\"<\/span>(math.) genus<\/span>Title<\/span>Starting with an initial bite of vinegared rice--<\/span>Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.<\/span>The soft, restrained aroma of rice sets the pace for the entire meal.<\/span>The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.<\/span>(math.) genus<\/span>To the intertwining of springtime with tuna and the pure taste of shellfish.<\/span>One by one, like a tidal wave.<\/span><\/p>\n

 <\/span><\/p>\n

Then came the poem-like chapter of Sushi Grips.<\/span>Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.<\/span>\u3002<\/span>The chef laughs, \"If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness.\"<\/span>The experience started with<\/span>The tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.<\/span>(math.) genus<\/span>The delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.<\/span>(math.) genus<\/span>The delicate aroma of Hokkaido's \"White Sakura\" flower fish.<\/span>(math.) genus<\/span>The deep flavor of Miyagi Prefecture's salt kettle tuna<\/span>From the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.<\/span>(math.) genus<\/span>The lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.<\/span>As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.<\/span><\/p>\n

 <\/span><\/p>\n

With the refreshing pungency of Shizuoka Wasabi<\/span>(math.) genus<\/span>Between each line, the flavor is brought up and the aftertaste is wrapped up.<\/span>(math.) genus<\/span>No extra words, full attention to taste and production.<\/span>(math.) genus<\/span>The story of the Sea of Japan is told on the palate.<\/span>Mr. Toshiharu believes in it.<\/span>(math.) genus<\/span>Sushi is not just a technique, it's a kind of thoughtfulness.<\/span>He adjusts the size, temperature and tempo for each guest.<\/span>(math.) genus<\/span>Keep the flavor close to the moment and close to the heart.<\/span>During the meeting, he quietly communicated with the guests.<\/span>(math.) genus<\/span>The sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.<\/span>(math.) genus<\/span>And the memory of the warmth of home and time.<\/span><\/p>\n

 <\/span><\/p>\n

When the warmth of miso soup closes the show.<\/span>(math.) genus<\/span>Finished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness<\/span>(math.) genus<\/span>The experience of the spring tides slowly recedes into the afterglow.<\/span>Toshiharu and YMS share a season of tenderness and the sea.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"<\/figure><\/div>
\"Elite-Club-3\"<\/figure><\/div>
\"Elite-Club-8\"<\/figure><\/div>
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Sushi Ogata\uff5cShunrai 2026.3.6 - 3.8<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A Season in Kyoto<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Spring in Kyoto begins quietly at YMS.<\/p>\n

As the snow melts, we smell the breath of spring.<\/span>\u3002<\/span>With the cherry blossoms in full bloom, YMS Elite Club invited Mr. Toshiro Ogata, the Michelin-starred chef of Kyoto, to come to Taiwan and bring not only the taste of Kyoto, but also the color of Kyoto in spring.<\/span><\/p>\n

 <\/span><\/p>\n

The Japanese often say that spring doesn't start with the blossoms, but with the flavors.A little bit of the slightest bitterness of the mountains, clear as a soup of melting snow.<\/span>The sweetness of the sea and the smell of the land, the taste of spring blooms on the tongue.<\/span>This time, Mr. Ogata was the guest speaker for YMS Elite Club.<\/span>(math.) genus<\/span>The menu was designed under the theme of \"Springtime\".<\/span>The scenery of early spring in Kyoto is presented on the table one by one.<\/span>From the first payment with the slight bitterness of the mountains to the shot that symbolizes the water of melting snow;<\/span>Seafood such as tsubaki blossoms, as well as Mamoru crab from Kyotango Mamoru Port in Kyoto.<\/span><\/p>\n

 <\/span><\/p>\n

The seasons begin in early spring(math.) genus<\/span>The flow of human feelings begins with the exchange of customs.<\/span>\u3002<\/span>In addition to the food, the husband and wife of the host party entertained the guests in person.<\/span>The gentle and sincere hospitality makes guests feel like they are in Kyoto.<\/span>When the last splash of strong tea hits your mouth, you are tasting a surprise sting, and it is the moment when spring awakens.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Elite-Club-12-3\"<\/figure><\/div>
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Toshiharu Hashiba\uff5cSpring Tide Seat 2026.4.3 - 4.4<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vinegar and Salt Seasoning Restraint, Gentle and Deep Sushi Memory<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The first spring tides are rising, and the flavors are awakening with them.<\/span><\/p>\n

This is a meal about the sea and time at YMS, which has quietly begun.<\/span>As the season progresses, the breath of the sea becomes more delicate and transparent. <\/span>YMS Elite Club invited Mr. Toshiharu Hashiba, the chef of Sushi Toshiharu, to be our guest speaker.<\/span>It's not just about sushi technique, it's also about the interpretation of \"tenderness\".<\/span><\/p>\n

 <\/span><\/p>\n

In the world of sushi, it is customary to talk about technology, origin and heritage.<\/span>But there's an even lesser-mentioned word in Toshiharu Hashiba's cuisine - \"gentle.\"<\/span><\/p>\n

The flavors become lighter and quieter.<\/span>(math.) genus<\/span>Like a spring tide, it is not ostentatious, but slowly advances.<\/span>\"The Seat of the Spring Tide\"<\/span>(math.) genus<\/span>Title<\/span>Starting with an initial bite of vinegared rice--<\/span>Koshihikari rice from Toyama Prefecture is selected and blended with red vinegar and salt from Noto Peninsula.<\/span>The soft, restrained aroma of rice sets the pace for the entire meal.<\/span>The freshness of fresh wakame buds, the delicacy of tiger puffer fish, and the softness of monk's liver.<\/span>(math.) genus<\/span>To the intertwining of springtime with tuna and the pure taste of shellfish.<\/span>One by one, like a tidal wave.<\/span><\/p>\n

 <\/span><\/p>\n

Then came the poem-like chapter of Sushi Grips.<\/span>Sushi is an immersive dining experience where each sushi is served and consumed within 5 seconds.<\/span>The chef laughs, \"If it takes more than 5 seconds, it's like a bowl of ramen that's been in the soup too long, and it loses its freshness.\"<\/span>The experience started with<\/span>The tranquility of cuttlefish in Chiba Prefecture and the clarity of sea bream in Ehime Prefecture.<\/span>(math.) genus<\/span>The delicacy of Kumamoto's small fish, the warmth of Ibaraki's clams, and the freshness of Yamaguchi's red scallops.<\/span>(math.) genus<\/span>The delicate aroma of Hokkaido's \"White Sakura\" flower fish.<\/span>(math.) genus<\/span>The deep flavor of Miyagi Prefecture's salt kettle tuna<\/span>From the naked body to the midriff and the belly, the layers unfold, and the wagyu beef in the sea releases the fat on the tongue, fresh but not greasy.<\/span>(math.) genus<\/span>The lightness of white shrimp from Toyama Prefecture and the softness of star eel from Nagasaki.<\/span>As well as the roundness and depth of Hokkaido's mashu sea urchins, the sweetness of the sea urchins permeates every grain of rice, as if it were the flavor of the sea in one bite.<\/span><\/p>\n

 <\/span><\/p>\n

With the refreshing pungency of Shizuoka Wasabi<\/span>(math.) genus<\/span>Between each line, the flavor is brought up and the aftertaste is wrapped up.<\/span>(math.) genus<\/span>No extra words, full attention to taste and production.<\/span>(math.) genus<\/span>The story of the Sea of Japan is told on the palate.<\/span>Mr. Toshiharu believes in it.<\/span>(math.) genus<\/span>Sushi is not just a technique, it's a kind of thoughtfulness.<\/span>He adjusts the size, temperature and tempo for each guest.<\/span>(math.) genus<\/span>Keep the flavor close to the moment and close to the heart.<\/span>During the meeting, he quietly communicated with the guests.<\/span>(math.) genus<\/span>The sea from Kamitsujima is not ostentatious, but you can feel the sea from Kamitsujima.<\/span>(math.) genus<\/span>And the memory of the warmth of home and time.<\/span><\/p>\n

 <\/span><\/p>\n

When the warmth of miso soup closes the show.<\/span>(math.) genus<\/span>Finished off with a cherry blossom water goat jelly, bringing out a touch of springtime sweetness<\/span>(math.) genus<\/span>The experience of the spring tides slowly recedes into the afterglow.<\/span>Toshiharu and YMS share a season of tenderness and the sea.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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YMS Elite Club : Aesthetic Lifestyle Experience for Members<\/p>

Banyan Tree maintains a boutique scale and strictly controls the number of members to ensure that every member enjoys the sense of exclusivity and quality of service that he or she deserves.<\/p>

If you want to know more, please contact our Member Service Hotline.<\/p>

Phone: +866 978 860 115<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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YMS Elite Club \u96c5\u6995\u8588 \u70ba […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-25768","page","type-page","status-publish","hentry"],"yoast_head":"\nElite Club - 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