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] 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] 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.

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

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

[Meat Dish] Wagyu Ichibo Steak (with seasonal vegetables, wasabi, rock salt, pepper, yuzu pepper, Kinzanji miso, fried garlic, and 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] Clay pot rice with hairtail fish (with green onions)

We use seasonal hairtail fish and cook it until it's plump and tender.

[Dessert] Homemade Mango Pudding (with fresh cream and mango)

This is a homemade pudding made with mangoes, which are in season right now.

An all-you-can-drink option is available for an additional ¥2500.

*Course contents may change depending on ingredient availability.