日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

■Pre-

Grilled conger eel and winter melon simmered with plum spices

■ Appetizers

Deep-fried shrimp, grilled new potatoes with salted squid, simmered clams with sansho pepper, Minazuki tofu

Northernmost Shirasu (whitebait) wrapped in bamboo leaves sushi, steamed duck with salt, loquat and egg dish.

■ Bowl

Clear broth with grilled flathead fish, plum noodles, water shield, and green yuzu.

■ Construction

Tuna, thinly sliced white fish, sea urchin, botan shrimp, sprouts

■Simmered food

Yanagawa style conger eel and Shingobou sausage, millet gluten, bamboo leaves, and sansho pepper.

■ Grilled dishes

Colorful grilled eggplant with miso glaze

Shrimp, hairtail fish, pumpkin, baby taro, scallop, green bean

■Strong side dish

Sanriku-produced Hoya vinegar, jellyfish, grilled shiitake mushrooms, green yuzu jelly, colorful mixed vegetables.

■ Meals

Clam and pickled plum warm noodles (cold), roasted sesame, perilla leaf, myoga ginger, ginger, asatsuki

■ Dessert