割烹 むつの

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

The mild flavor of sea bream fermented in sake and the rich cream cheese are a perfect match.

■Sashimi: Selected 4-piece assortment of sashimi prepared using the nerve-killing method (with wasabi, shiso leaf, lemon, cherry tomato, sliced onion, myoga ginger, radish sprouts, and citrus apple)

Freshly caught live fish are prepared using the nerve-killing technique, allowing you to enjoy their freshness and delicious flavor.

■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)

The sea bream is steamed until tender, bringing out the delicious flavor of the ingredients.

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

The crispy fried fish cakes are then grilled over charcoal to finish them off.

■Tempura: Large shrimp, hairtail fish, corn (with five-color salt)

Enjoy the delicious flavors of seasonal ingredients, fried to a crispy perfection.

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

We carefully grill the recommended cuts of meat for the day over charcoal.

■Soup Dish: Lobster Miso Soup (with thinly sliced green onions and sudachi citrus)

We will create a supreme miso soup infused with the rich umami flavor of spiny lobster.

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

We cook fluffy rice in an earthenware pot, infusing it with the delicious flavor of sea bream raised in the Seto Inland Sea.

■Sweets Mutsu's Special Dessert Spring Rolls (with coconut powder)

Cream cheese is prepared with a gentle sweetness, wrapped in spring roll wrappers, and deep-fried until golden brown.

*Contents may change depending on availability.