黒毛和牛一頭切り　焼肉　伊達哉

◆ Prologue / Amuse

Sendai beef hand-rolled sushi

- Ponzu jelly, an encounter between Japanese and Buddhist culture -

◆ Appetizer

Winter vegetable gargouille

- The sound of condiments to be enjoyed with all five senses -

◆ Soup / Potage

Fragrant Sendai beef minestrone

- The essence of deliciousness aged over time -

◆ Fish dishes / Poisson

Grilled tilefish with scales

- The Profundity of Bisque de Homard -

◆ Meat dishes / Viande

Sendai beef, a feast in one bite

- Contrasting flavors across different parts of the meat -

◆ Fromage

A selection of matured cheeses

◆ Dessert

Desserts that evoke the 18th anniversary

~Dateya's Commitment~

[Whole Cut] By cutting the whole cow, we are able to enjoy the rare cuts that can only be obtained in a few kilograms.

[Purchasing] By purchasing Japanese Black beef raised on contracted farms within Miyagi Prefecture, we have been able to reduce distribution costs and offer these amazing prices.

[Salt] We offer three types of salt carefully selected from around the world, including "Date no Umami Salt" made in Ishinomaki, Miyagi Prefecture.

[Ponzu] This is Dateya's original ponzu sauce, made by Mr. Abe of Ogawara Town, using yuzu harvested in the northernmost yuzu village in the southern part of Miyagi Prefecture, overlooking the Zao mountain range in the distance.

[Zao Nutritional Eggs] These eggs are rich in flavor and sweet, and are produced by healthy chickens raised with a unique blend of additive-free fertilizer, including natural mugwort, beech, and oak tree sap, and spring water from Zao.