日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

First Attachment

Sweet shrimp nanbanzuke with celery, onion and parsley

■ Bowl

Freshly prepared clams, cherry shrimp, lily petals, and buds

■ Build

Tuna, white fish flower sashimi, firefly squid marinated in seaweed, sprouts

■ Simmered dishes

Deep-fried simmered rockfish and vegetable stew, green

■ Pottery

Grilled trout and bamboo shoots with scattered cherry blossoms and mitsuba root soaked in soy sauce

■ Strong appetizer

Spring shellfish sashimi: clams, scallops, cockles, conch, cucumber, angelica, carrots, Tosa vinegar

A meal

Whitebait, Yuba rice, Sendai miso soup, pickles

■ Dessert

Strawberry condensed milk yokan and seasonal fruit platter