松山の海鮮と肉料理　割烹むつの

*Contents may change depending on ingredients purchased.

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

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

Simmered dish: Steamed red sea bream from Setouchi (with tofu, grated maple leaves, lemon, kelp, and scallions)

Specialty Nanyo Small Fish Tempura (with bamboo shoots, lemon, grated daikon radish, and red and white lotus root)

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

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

Soup dish: Local fish miso soup (with scallions and lemon)

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

Sweets Seasonal Desserts

*Currently, to prevent the spread of infection, customers using private rooms are limited to two hours.