割烹むつの

■ Appetizer: Beef tongue sashimi ~low temperature cooking~ (with wasabi, lemon, green onions, and special sauce)

■Sashimi: 5 pieces of seasonal fish (with wasabi, shiso, lemon, cherry tomato, orange, and radish)

■ Simmered dish Iyo beef sukiyaki pot

■Specialty: Boiled monkfish liver

■ Fried lobster with homemade tartar sauce

■Meat dish: Char-grilled duck loin

■ Soup: Lobster miso soup (with green onions and lemon)

■ Final dish: Snow crab rice in a clay pot

■ Dessert: Homemade panna cotta topped with fruit

*Contents may change slightly depending on ingredients and season.

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