日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

■Pre-

Autumn white sesame salad with persimmons in a pot, and caviar.

■ Appetizers

Fig and prosciutto, sweet potato and cheese terrine with mustard miso sauce, walnut tofu with Abekawa sauce.

Steamed rice with Hagi rice, deep-fried crab and yam wrapped in paper, matsutake mushroom and chrysanthemum salad, maple leaf-shaped lotus root.

■ Bowl

Clear broth with sea bream noodles, chrysanthemum greens, lotus root, and yuzu.

■ Construction

Tuna, thinly sliced white fish, scallops, spot prawns, and sprouts.

■Simmered food

Grilled golden snapper soup with turnip, winter melon, and green vegetables.

■ Grilled dishes

Grilled bonito with miso and yuzu sauce, and grilled sweet green peppers in oil.

■Strong side dish

Conger eel and mushroom tempura, grated radish, tempura sauce, seaweed salt

■ Meals

Autumn-themed assorted salmon roe rice, Sendai miso soup, pickles

(Shrimp, shimeji mushrooms, maple leaf-shaped carrots, shredded egg omelet, mitsuba (Japanese parsley), chrysanthemum)

■ Dessert

Assortment of seasonal fruits and sweets