松山の海鮮と肉料理　割烹むつの

■ Appetizer: Beef tongue sashimi (with lemon, wasabi, finely chopped green onions, and special sauce)

■Sashimi: Assortment of 5 pieces of seasonal fish (with wasabi, shiso leaf, lemon, cherry tomato, sliced onion, myoga ginger, radish sprouts, and citrus apple)

■Simmered dish: Small pot of savory broth with cherry snapper (wakame seaweed, bamboo shoots, spring cabbage)

■Specialty Dish: Firefly Squid and Rapeseed Blossoms with Vinegar Miso Dressing (Rapeseed blossoms, cherry tomatoes, mustard vinegar miso dressing, sliced onions)

■Tempura: Large shrimp, whiting, and vegetables (with five-color salt)

■Meat dish: Charcoal grilled Wagyu beef sirloin (cherry tomatoes, lemon, wasabi, fried garlic, special miso sauce, homemade potato salad, special onion sauce)

Soup dish: Clear clear wild flounder (with mitsuba and sudachi oranges)

■ Final dish: Eel and earthenware pot rice (thin egg strips and thinly sliced green onions)

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

*Contents may change slightly depending on ingredients and season.

*The photo is for illustrative purposes only.