From August 28 to December 3, 2026, Restaurant Symphony at Westin Hotel Sendai will host “Chef’s Journey TOHOKU -Otsuchi-.” This seasonal dinner course is centered around the lean flavors of Otsuchi venison from Iwate Prefecture, capturing the transition into autumn through the diverse larder of the Tohoku region.
Autumn Flavors of Tohoku
The menu is built upon the “Chef’s Journey TOHOKU” concept, which sees the hotel’s culinary team traveling throughout the region to source ingredients directly from local producers. This iteration focuses on Otsuchi, a coastal town in Iwate known for its high-quality game. The primary feature of the menu is Otsuchi venison, selected for its clean, rich profile that deepens as the autumn season progresses.
A Curated Gastronomic Journey
The centerpiece of the experience is a dish that harmonizes Otsuchi venison with Miyagi’s Kanpo Wagyu. The two premium meats are encased in a crisp pie crust and served with a sauce made from blueberries and Madeira wine, a combination designed to balance the savory depth of the beef and venison with bright, autumnal acidity.
Regional Seasonal Highlights
Beyond the venison, the multi-course menu integrates specialties from across the six prefectures of Tohoku. Guests can expect Iwate Otsuchi salmon, Yamagata beef tongue, and Fukushima Date chicken paired with horsehair crab. The meal begins with an amuse-bouche of sanma (Pacific saury) and Shine Muscat grapes in a mille-feuille style and concludes with a pear Mont Blanc, reflecting the changing landscape of Northern Japan through its seasonal produce.
Property details
- Property
- Westin Hotel Sendai
- Address
- Sendai City, Aoba-ku, Ichibancho
- Official site
- https://the-westin-sendai.com/
- Pricing
- 20,000 yen
