日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

Appetizer: Crab and sea cucumber with sardines, two-colored peppers, mitsuba stems, and yuzu

Appetizers: Sweet shrimp marinated in Ginjo, Chrysanthemum marinated, Oysters simmered in miso, Pacific saury sushi rolled in turnip

Cheese pickled in Saikyo Kyoto sauce, Steamed Hagi rice, Simmered sea bream roe, Kinome

Soup: White miso soup, shrimp sashimi, Daikokuranchi, bachiko, yuzu

Sashimi, tuna, taiyaki, frosted sashimi, surf clam, crested squid, sprouts

Boiled dish: Duck jibuni, taro, winter melon, shiitake mushroom, fu (wheat gluten), horenso (shrimp herb)

Pottery: Yoshiji Wakasa ware from Miyagi Prefecture, dyed and dyed with sudachi (citrus fruit)

Strong Appetizer: Shark Fin Chawanmushi with Plum and Green Onion

Meal: Salmon roe rice, grilled rice balls, rice with tea, pickles

Dessert: Assorted sweets and fruits