肉割烹 むつの式

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

[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 2 kinds of chicken sashimi (onion, green onion, lemon, wasabi, ginger, perilla leaf)

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

[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] 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.

[Special item] Beef tongue roast beef (grain pepper, lemon, wasabi)

This main dish is cooked slowly at a low temperature, carefully cooked to lock in the flavor.

[Rice Dish] Clay pot rice with pork and asparagus

(Pork, asparagus, green onions)

Made with pork and seasonal asparagus, this dish is cooked to perfection!

[Sweets] Seasonal sorbet

*Contents may change depending on availability.

※The photograph is an image