肉割烹 むつの式

*This listing is for food only.*

[Appetizer] Assortment of 4 seasonal dishes

1: Seared duck breast

2: Mozuku Vinegar

3: Deep-fried Matsuyama long eggplant marinated in sauce

4: Adult Potato Salad

[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.

[Main dish] Small pot of free-range chicken sukiyaki (with enoki mushrooms, shimeji mushrooms, white onions, and green onions)

This exquisite dish uses Matsuyama free-range chicken and is served in a special sukiyaki broth.

[Exceptional Item] Roast Beef Tongue

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

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

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

[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] Wagyu Beef Clay Pot Rice (with Green Onions)

This is a clay pot rice dish made with generously sliced Wagyu beef.

[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 ¥2500.

*Course contents may change depending on ingredient availability.