日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

First Attachment

Fresh water shield, grated abalone, stalked sea fennel, wasabi, sansho leaves

Appetizer

Hairtail fish and Yawata tofu, braised pork belly, and new potato skewers

Shrimp with pickled plums, white asparagus marinated in sweet and sour sauce, horse mackerel sushi roll with herbs and spices

Deep-fried young sweetfish with herbs, and conch shellfish with escargot butter.

■ Bowl

Deep-fried wild vegetable bowl, duck, mugwort gluten, grilled green onions, mustard.

■ Build

Tuna, thinly sliced white fish, geoduck clam, sprouts

■ Simmered dishes

Japanese beef simmered in Arima style, with simmered early summer vegetables.

■ Pottery

Grilled sweetfish with sansho leaves, grated wild vegetables with ponzu sauce, and thinly sliced kelp.

■ Strong appetizer

Eel and cucumber salad with wakame seaweed, chopped myoga ginger, and Tosa vinegar sauce.

A meal

Boiled whitebait and fresh seaweed in dashi broth, served with pickles.

■ Dessert

Assortment of seasonal fruits and sweets