肉割烹 むつの式

※This course includes 2 hours of all-you-can-drink※

[Appetizer] Assortment of 4 seasonal dishes

1: Boiled rape blossoms

2: Firefly squid with vinegared miso sauce

3: Grilled duck loin

4: Salted kelp salad with sakura shrimp and spring cabbage.

[Leafy Greens] Prosciutto Caesar Salad (Lettuce, Onion, Mizuna, Cheese)

This salad features a perfect combination of prosciutto and Caesar dressing, and is best enjoyed with a squeeze of the accompanying lemon.

[Main Dish] Mutsu's Special Meat and Tofu Stew (Beef, Tofu, Green Onions)

This dish features tofu that has absorbed the delicious flavors of beef and broth.

[Specialty] Beef Tongue Yukhoe (with egg, perilla leaves, green onions, and lemon)

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

[Meat dish] Matsuyama chicken tataki (green onion, onion, yuzu pepper, shiso leaf)

We used Matsuyama chicken and prepared it as tataki (seared chicken).

This dish is served with yuzu ponzu sauce made in Hojo.

[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] Clay pot rice with beef shigure

This rice dish, featuring fluffy rice cooked in an earthenware pot and specially prepared beef shigure, is the perfect way to finish your meal.

[Sweets] Seasonal sorbet