The Westin Sendai (Ichibancho, Aoba-ku, Sendai; General Manager Kazuyuki Shimoshige) is introducing a new dinner course dressed in Tohoku's deepening autumn flavors. "Chef's Journey TOHOKU -Otsuchi-" is available at Restaurant Symphony (26th floor) from Friday, August 28 to Thursday, December 3, 2026.
Chef's Journey TOHOKU is a dinner course series in which the restaurant's chef travels across Tohoku to translate producers' passion into food, combining carefully selected seasonal ingredients. This autumn's edition puts the spotlight on Otsuchi venison from Iwate Prefecture, prized for the rich flavor of its red meat.
The amuse-bouche arrives as three bites that announce the season: a mille-feuille layering Pacific saury with Shine Muscat grapes, a tartlet pairing Miyagi jambon blanc with the gentle bitterness of ginkgo nuts, and a pâté of Otsuchi venison and pork. The soup is a consommé that draws out the rich flavor of Otsuchi venison's red meat, its aroma opening into layers of depth. For the meat course, Otsuchi venison and Miyagi's Kanpo wagyu (herbal-fed wagyu) are wrapped in pastry and baked until fragrant — the venison's concentrated umami and the wagyu's richness come together in a robust harmony, complemented by a light, flaky crust and a blueberry and Madeira wine sauce. The course also showcases other Tohoku specialties, including caramelized Iwate Otsuchi Salmon, grilled Sachiu beef tongue from Yamagata, and a ballotine of Fukushima's Date chicken with hairy crab and lobster.
Settle into a leisurely evening and savor flavors that mirror Tohoku's deepening autumn scenery — a moment to feel the changing of the seasons.
Menu
Amuse-Bouche
- Pacific saury mille-feuille with oscietra caviar
- Miyagi jambon blanc and ginkgo nut tartlet
- Iwate Otsuchi venison and Miyagi Kanpo pork pâté with plum and Beni Kururi radish pickles
Cold Appetizer
- Caramelized Iwate Otsuchi Salmon and Sendai Kintoki sweet potato
- Apple tartare with beet espuma
Warm Appetizer
- Grilled Sachiu beef tongue from Yamagata with red cabbage pickles
- Hitomebore rice tuile
Soup
- Consommé of Iwate Otsuchi venison and Yamagata mushroom
- Iwate Otsuchi venison cutlet
Fish Course
- Roasted lobster with Fukushima Date chicken and hairy crab ballotine
- Grilled eggplant velouté
Meat Course
- Miyagi Shinsei Kanpo wagyu and Iwate Otsuchi venison baked in pastry
- Miyagi blueberry and Madeira wine sauce
Dessert
- Yamagata pear Mont Blanc
- Valrhona chocolate sorbet
Coffee or Tea
"Chef's Journey TOHOKU -Otsuchi-" Overview
Period: Friday, August 28 to Thursday, December 3, 2026
Location: Restaurant Symphony (26th floor)
Hours: Monday to Thursday, 5:30 PM to 10:00 PM (last order 8:00 PM); Friday to Sunday, 5:30 PM to 10:00 PM (last order 9:00 PM)
Price: ¥20,000
Please make a reservation by the day before your visit.
Prices listed include service charge and consumption tax.
Hours and menu items are subject to change.
Reservations & Inquiries
The Westin Sendai
Phone: 022-722-1234
Website: https://www.the-westin-sendai.com/
Comments From Restaurant Chef Shirakawa
"Chef's Journey TOHOKU" is built around the idea of delivering ingredients that producers have carefully raised, turned into food for guests to enjoy.
This time, the course centers on Iwate's Otsuchi venison, whose flavor deepens from autumn into winter. Alongside it, guests can enjoy Iwate Otsuchi Salmon, Miyagi's Shinsei Kanpo wagyu, Yamagata's Sachiu beef tongue, and other seasonal ingredients gathered from across Tohoku.
