肉割烹 むつの式

*This listing is for food only.*

[Appetizer] Assortment of 4 seasonal dishes

1: Seared duck breast

2: Firefly squid with vinegared miso sauce

3: Rolled egg

4: Adult Potato Salad

[Sashimi] Assortment of 3 kinds of chicken sashimi (onion, green onion, lemon, wasabi, ginger, perilla leaf)

We used fresh Matsuyama chicken, harvested that day, to create this sashimi dish.

[Main Dish] Small hot pot of Iyo beef and spring vegetables in a flavorful broth (new onions, spring cabbage, bamboo shoots, green onions)

This exquisite dish, featuring the delicious flavors of Iyo beef and spring vegetables, is completed right before the customer's eyes as it blends with the broth.

[Specialty Item] Mutsu's Special Handmade Meat Shumai (Shrimp & Spicy)

Each one is carefully wrapped with a generous amount of meat filling.

[Meat Dish] Wagyu Ichibo Steak (with seasonal vegetables, wasabi, rock salt, pepper, yuzu pepper, Kinzanji miso, fried garlic, and whole grain mustard)

This dish uses Wagyu beef rump steak and offers a variety of flavors with the addition of many condiments.

[Soup] Mutsu's special Himebuta pork soup (radish, carrot, burdock root, taro, onion, konjac, Matsuyama fried tofu)

This is a special pork soup made with plenty of Ehime brand pork and locally grown vegetables.

[Rice Dish] Sea bream rice cooked in an earthenware pot (with green onions and Matsuyama-style fried tofu)

Made with fresh sea bream, cooked to perfection in an earthenware pot.

We use white soy sauce made in Hojo to create a mild and flavorful dish.

[Sweets] Homemade strawberry bavarois (fresh cream, strawberries)

This is a luxurious and exquisite item featuring strawberries in every way.

An all-you-can-drink option is available for an additional ¥2200.

*Course contents may change depending on ingredient availability.