[The Westin Sendai] Dinner Course 'Chef's Journey TOHOKU -Kampo Beef-' Featuring Kampo Wagyu Selected by the Chef and Tohoku's Summer Flavors

The Westin Sendai (Ichibancho, Aoba-ku, Sendai City, General Manager Kazuyuki Shimoshige) will launch a summer dinner course made with the blessings of Tohoku, 'Chef's Journey TOHOKU -Kampo Beef-', at Restaurant Symphony (26th floor) from Friday, May 29, 2026, to Thursday, August 27, 2026. Image of "Chef's Journey TOHOKU -Kampo Beef-" In order to "deliver the thoughts of the producers as culinary dishes," the restaurant chef personally visited various parts of Tohoku to carefully select ingredients he was convinced of for this dinner course. This summer, we will focus on Shinsei Kampo Beef, raised on feed mixed with 14 types of Kampo (traditional herbal medicine) at a farm surrounded by the great nature of Tohoku. Shinsei Kampo Beef, raised freely on a spacious farm, is characterized by its light melting texture and deep umami. We will draw out its different charms in two dishes: consommé soup and roti. For the cold appetizer, we paired pâté made from Kampo Pork from the same farm with mango and summer vegetables to add a refreshing aroma. Furthermore, we have scattered tastes nurtured by the sea and earth of Tohoku throughout the menu, such as Miyagi Prefecture Conger Eel, Ezo Abalone, Sanriku Sea Urchin, and Aomori Prefecture "Dake-kimi" corn. You can fully enjoy the flavors exclusive to this season, from cappellini topped with scallop espuma and caviar to a peach and ruby chocolate dessert. Please enjoy this summer-limited dinner course tailored with the bounties of the sea and mountains of Tohoku, starting with Shinsei Kampo Beef, while gazing at the night view from the upper floors. [Menu] ◇ Amuse-Bouche Scallop Cannelloni with Kochi Prefecture Finger Lime Miyagi Prefecture Sea Squirt (Hoya) and Lobster Gelée Oscietra Caviar and Miyagi Prefecture Tomato Cappellini ◇ Cold Appetizer Miyagi Prefecture Kampo Pork Pâté Mango Tartare Scented with Salty Green Pepper Image of Amuse & Cold Appetizer ◇ Hot Appetizer Aomori Prefecture "Dake-kimi" Corn and Sanriku Sea Urchin Brûlée Summer Truffle Accent ◇ Soup Shinsei Kampo Beef Consommé Gelée Served with Akita Prefecture Junsai (Water Shield) and Spice-scented Tuile Image of Soup ◇ Fish Dish Braised Miyagi Prefecture Conger Eel and Ezo Abalone Baked in a Saffron-scented Pie Crust Passion Fruit and Niyodo River Sansho-scented White Wine Sauce ◇ Meat Dish Roasted Shinsei Kampo Beef with Poivrade Sauce Spice-scented Secret Bean Hummus Image of Meat Dish ◇ Dessert Peach and Ruby Chocolate Peach Melba ◇ Coffee or Tea Overview of "Chef's Journey TOHOKU -Kampo Beef-" Implementation Period: Friday, May 29, 2026 to Thursday, August 27, 2026 Location: Restaurant Symphony (26th floor) Time: Monday - Thursday 17:30 - 22:00 (L.O. 20:00) Friday - Sunday 17:30 - 22:00 (L.O. 21:00) Price: 20,000 JPY * Please make a reservation by the day before your visit. * The prices listed include service charge and consumption tax. * The stated business hours and menu contents are subject to change. The Westin Sendai TEL: 022-722-1234 URL: https://www.the-westin-sendai.com/ Comment from Westin Sendai Restaurant Chef Shirakawa With the motto of "cooking carefully raised ingredients and delivering them to everyone," I visit various parts of Tohoku, see the lands, and actually talk with the producers to draw inspiration for my dishes. Shinsei Kampo Beef, raised on a farm in Kurihara City in the northern part of Miyagi Prefecture, is fed with 14 types of Kampo feed, which is said to make its umami components as rich as Kuroge Wagyu. We offer different flavors through roasting and consommé soup, which you can enjoy along with the seasonal flavors of Tohoku. About Westin Hotels & Resorts Westin Hotels & Resorts is, 1