日本料理・鉄板焼　はや瀬　　　ホテルメトロポリタン仙台

■Pre-

Crab and sea cucumber salad with grated radish, two-colored bell peppers, mitsuba stems, and yuzu.

■ Appetizers

Sweet shrimp marinated in ginjo sake, ginkgo nuts, oysters simmered in soy sauce, saury sushi rolls, turnip rolls

Cheese marinated in Saikyo miso, taro coated in batter and sea urchin glaze, simmered sea bream roe with sansho leaves.

■Bowl

Sweetfish coated in kudzu starch, bud mushrooms, yuzu citrus, pickled plum paste

■ Construction

Tuna, sea bream sashimi, surf clam, cuttlefish, sprouts

■Simmered food

Duck stew, shrimp taro, bamboo shoot gluten, winter melon, spinach

■ Grilled dishes

Wakasa-yaki pottery from Sanriku-produced Yoshitsugu fish, with dyed grated radish, sudachi citrus, and pickled ginger.

■Strong side dish

Shark fin chawanmushi (steamed egg custard)

■ Meals

Salmon roe rice, grilled rice ball in broth, pickles

■ Dessert

Assortment of seasonal fruits and sweets