The Westin Sendai (Ichibancho, Aoba-ku, Sendai City; General Manager: Kazuyuki Shimoshige) will offer "TOHOKU Gastronomy -Spring Bloom-," a dinner course featuring seasonal ingredients from across the Tohoku region and spring delicacies, from March 13 (Friday) to May 28 (Thursday), 2026.
This dinner course combines ingredients that evoke the budding of spring with the bounty of the Tohoku region. The cold appetizer features mi-cuit of Fukushima Prefecture's maple salmon wrapped in cherry blossom fragrance, enhanced by a refreshing vinaigrette sauce with cherry blossom aroma. For the warm appetizer, Yamagata Prefecture's beef tongue and Inca no Mezame potatoes are prepared as an aumônière with bitter rapeseed flower sauce. The fish course presents poêlé of spring herald fish (harutsugeuo) - Aomori Prefecture's rockfish - paired with a mousseline of king crab and scallop. It's luxuriously accompanied by clams and sauce américaine. The meat course features Yonezawa beef fillet topped with Emmental cheese croûte. Aromatic bamboo shoots lightly simmered with truffle draw out the meat's umami. Additional offerings include lobster and kawachi bankan salad, green pea velouté with Date chicken and snow crab croquette from Fukushima Prefecture, and a Mont Blanc-style dessert with Miyagi Prefecture's strawberries and guava mousse, allowing guests to savor the flavors of spring.
Enjoy the rich spring flavors of Tohoku alongside the spring scenery spreading beyond the large windows.
Menu
◇ Amuse
- Lobster and kawachi bankan salad with new onion espuma
- Kochi Prefecture's Ginzo salt and kelp meringue
◇ Cold Appetizer
- Fukushima Prefecture Abukuma River maple salmon mi-cuit
- Beet and sour cream vinaigrette with domyoji and cherry blossom fragrance
◇ Warm Appetizer
- Yamagata Prefecture Yukimu beef tongue and Inca no Mezame aumônière
- Rapeseed flower and ravigote sauce
◇ Soup
- Fukushima Prefecture Date chicken and snow crab croquette with green pea velouté
◇ Fish Course
- Aomori Prefecture rockfish poêlé with king crab and scallop mousseline
- Clam and sauce américaine
◇ Meat Course
- Yamagata Prefecture Yonezawa beef fillet with Emmental cheese croûte
- Bamboo shoot and truffle sauce
◇ Dessert
- Miyagi Prefecture strawberry "Punks Berry" Mont Blanc style
- Kochi Prefecture guava mousse and amanatsu jelly
◇ Coffee or Tea
TOHOKU Gastronomy -Spring Bloom- Dinner Course Details
Period: March 13 (Friday) to May 28 (Thursday), 2026
Location: Restaurant Symphony (26th floor)
Hours:
- Monday to Thursday: 5:30 PM to 10:00 PM (L.O. 8:00 PM)
- Friday to Sunday: 5:30 PM to 10:00 PM (L.O. 9:00 PM)
Price: ¥20,000
※Reservations required by the day before.
※Prices include service charge and consumption tax.
※Operating hours and menu content are subject to change.
Reservations & Inquiries
The Westin Sendai
TEL: 022-722-1234
URL: https://www.the-westin-sendai.com/
Comment from The Westin Sendai Restaurant Chef Shirakawa
Spring in Tohoku begins with mountain snowmelt, followed by budding greenery and abundant ingredients. It's a season that we chefs eagerly await, and we've crafted a light and elegant dinner course by layering taste elements - acidity, bitterness, and sweetness - into each dish utilizing spring's bounty.
Additionally, Tohoku's cherry blossoms reach their peak viewing period from early to late April each year. Please fully enjoy the charm of spring and cherry blossoms through our cuisine as well.
About Westin Hotels & Resorts
As a hospitality brand that has led the wellness field globally for over 10 years, Westin Hotels & Resorts supports guests in maintaining comfort while traveling through the pillars of wellbeing: "Sleep Well," "Eat Well," and "Move Well."
At over 240 hotels and resorts across more than 40 countries and regions worldwide, guests can enjoy unique Westin wellness experiences, including the award-winning iconic "Heavenly® Bed," the 24-hour fitness studio "WestinWORKOUT®," "WestinWORKOUT Routes" introducing recommended running routes around hotels, the "Gear Lending Program" offering various athletic wear and shoes, and nutritionally balanced "Eat Well menus."
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