割烹むつの

*Please note that the course contents may change depending on the season and the ingredients purchased on the day.

■ Appetizer: Beef tongue sashimi with caviar - low temperature cooking - (wasabi, shiso leaves, green onions, lemon, caviar)

■Sashimi: The finest seasonal sashimi (wasabi, shiso, lemon, orange, cherry tomato, citrus fruit)

■Daimono: Iyo beef shabu-shabu (special broth, wasabi greens)

■Tempura: spiny lobster, whiting, vegetables (grated daikon radish, five-color salt, lemon)

■Specialty: Steamed snow crab shell (snow crab miso, shredded snow crab meat, salmon roe, lemon)

■Meat Iyo beef A5 rank steak (rock salt, wasabi, lemon, fried garlic)

■ Soup: Lobster miso soup (with green onion and sudachi citrus)

■ Final dish: Crab rice in clay pot (with green onions and salmon roe)

■ Dessert: Homemade panna cotta topped with fruit (seasonal fruits and whipped cream)

*Contents may change slightly depending on ingredients and season.