肉割烹 むつの式

[Appetizer] Assortment of 5 seasonal dishes

1: Freshly slaughtered chicken marinated in kelp

2: Delicious simmered monkfish liver

3: Chicken and daikon radish

4: Dashi-maki Tamago (Japanese rolled omelet)

5: Seared duck breast

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

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

[Exceptional Dish] Beef Tongue Yukhoe

(Wasabi, green onions, wasabi, onions, perilla leaves, lemon)

We used beef tongue that had been slowly cooked at a low temperature to create this yukhoe dish.

[Large Pot] Wagyu Beef Sukiyaki Large Pot

(Chinese cabbage, shimeji mushrooms, enoki mushrooms, mizuna greens, tofu, shiitake mushrooms, white onion, carrots, kudzu noodles)

This large pot features Japanese Black Wagyu beef, a special sukiyaki broth that pairs well with various vegetables, and eggs.

[Finishing dish] Udon noodles (udon noodles and green onions)

This dish, made with high-quality Japanese Black Wagyu beef and a sukiyaki broth packed with the delicious flavors of vegetables, is the perfect way to finish your meal.

[Sweets] Homemade matcha pudding (with red bean paste and fresh cream)

All-you-can-drink is available for 2 people or more for 2 hours for +2200 yen