日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

■Pre-

Figs simmered in wine, topped with sesame cream and chives.

Grilled scallops (cured with kelp) topped with eggplant jelly.

Watermelon vinegar, crab, water shield, grated yam, trout roe, colorful vegetables

■ Bowl

Shrimp paste, lotus root, baby corn, sansho leaves

■ Construction

Tuna, white fish, sweet shrimp cured in kelp, cuttlefish, sprouts

■Simmered food

Rockfish and summer vegetables simmered together, green vegetables

■ Grilled dishes

Grilled hairtail fish with sea urchin, chili pepper leaves, and pickled ginger.

■Strong side dish

Eel salad, chopped cucumber, wakame seaweed, myoga ginger blossoms, ginger vinegar

■ Meals

Sea bream rice, Sendai miso soup, pickles

■ Dessert

Mango sorbet and seasonal fruit platter