肉割烹 むつの式

*This listing is for food only.*

[Appetizer] Assortment of 4 seasonal dishes

1: Seared duck breast

2: Chicken cured with kelp

3: Braised monkfish liver

4: Beef and burdock root kinpira

[Sashimi] Beef tongue sashimi (with onion, green onion, perilla leaf, lemon, and ginger)

This dish is slow-cooked at a low temperature, allowing you to fully enjoy the delicious flavor of the beef tongue.

[Main Dish] Free-range chicken hot pot with yuzu pepper (free-range chicken, napa cabbage, mushrooms, green onions)

Using Matsuyama free-range chicken, we've created a refreshing and warming winter dish with our special broth and yuzu pepper.

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

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

[Meat Dish] Winter vegetables and Wagyu beef rump steak (seasonal vegetables, wasabi, rock salt, pepper, yuzu pepper, Kinzanji miso, fried garlic, 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] Wagyu Sukiyaki Rice in an Earthen Pot (Wagyu Beef, Egg, Green Onion)

You can enjoy sukiyaki with fluffy, perfectly cooked rice.

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

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

*Course contents may change depending on ingredient availability.