松山の海鮮と肉料理　割烹むつの

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

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

■Sashimi: Premium seasonal sashimi (wasabi, shiso, lemon, cherry tomatoes, sliced onions, myoga ginger, tangerine)

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

Tempura: spiny lobster, whiting, and vegetables (with five-color salt)

■Specialty: Steamed Snow Crab Shell (Snow Crab Miso, Shredded Snow Crab Meat, Salmon Roe, Lemon)

■Meat: Iyo Beef A5 Rank Steak (with rock salt, wasabi, lemon, and fried garlic)

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

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

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

*Contents may change slightly depending on ingredients and season.