割烹むつの

*Contents may change depending on ingredients purchased.

Appetizer: Wild red sea bream sake kasu (shiso and cream cheese)

Sashimi: Assortment of 4 kinds of seasonal sashimi (shiso, wasabi, lemon, citrus fruit, cherry tomato, orange, radish)

Simmered dish: Steamed red sea bream from Setouchi (with tofu, maple leaf daikon, lemon, kelp, and green onions)

Specialty Nanyo's small sardine tempura (with bamboo shoots, lemon, grated daikon radish, and red and white lotus root)

Tempura: large shrimp, whiting, conger eel, seasonal vegetables (grated daikon radish, five-color salt)

Grilled dish: Iyo beef A5 rank steak (rock salt, wasabi, lemon, fried garlic, homemade mashed potatoes)

Soup: Local fish miso soup (with green onions and lemon)

Final dish: Setouchi red sea bream cooked in a clay pot (with green onions and Matsuyama fried food)

Dessert: Mutsu's homemade canelé (fresh cream, seasonal fruit, chervil)

*Currently, customers who use private rooms will be limited to 2 hours to prevent infectious diseases.