割烹 むつの

*Contents may change depending on availability.

Appetizer: Natural sea bream marinated in sake (with shiso and cream cheese)

Sashimi Platter: Assortment of 4 kinds of seasonal sashimi (wasabi, shiso leaf, lemon, cherry tomato, sliced onion, myoga ginger, citrus apple)

Simmered dish: Steamed sea bream from the Seto Inland Sea (with tofu, grated daikon radish with chili pepper, lemon, kelp, and finely chopped green onions)

Exquisite Nanyo Jakoten (bamboo grass, lemon, grated daikon radish, red and white lotus root)

Tempura: Large shrimp, sillago, conger eel, and seasonal vegetables (with five-color salt)

Grilled dish: Iyo beef A5 rank steak (with wasabi, lemon, cherry tomatoes, fried garlic, and rock salt)

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

Final dish: Clay pot rice with sea bream from the Seto Inland Sea (with thinly sliced green onions and Matsuyama-style fried tofu)

Dessert: Homemade matcha pudding (with red bean paste and whipped cream)

*Currently, as a measure against infectious diseases, there is a 2-hour time limit for customers using private rooms.