肉割烹 むつの式

*This listing is for food only.*

[Appetizer] Assortment of 4 seasonal dishes

1: Seared duck breast

2: Beef and burdock root kinpira

3: Braised monkfish liver

4: Adult Potato Salad

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

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

[Specialty Dish] Beef and Yuzu Pepper Hot Pot (Beef, Chinese Cabbage, Mushrooms, Green Onions)

The rich flavor of beef combined with our special broth, and finished with a refreshing touch of yuzu pepper, makes this a perfect winter dish to warm you up.

[Specialty Dish] Roasted Beef Tongue (with Wasabi and Lemon)

We cooked the beef tongue to perfection, resulting in a tender texture.

[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 Pacific saury and chestnuts (Mitsuba)

Made with seasonal saury and chestnuts, this dish is cooked to perfection.

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

You can enjoy the smooth, sweet, and slightly bitter taste of matcha.

An all-you-can-drink option is available for an additional ¥2500 (tax included).

*Course contents may change depending on ingredient availability.