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

[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.

[Specialty] Beef Tongue Yukhoe (with egg, perilla leaves, green onions, and lemon)

We used beef tongue that had been slowly cooked at a low temperature to create this yukhoe dish.

[Meat dish] Matsuyama chicken tataki (green onion, onion, yuzu pepper, shiso leaf)

We used Matsuyama chicken and prepared it as tataki (seared chicken).

This dish is served with yuzu ponzu sauce made in Hojo.

[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 beef shigure

This rice dish, featuring fluffy rice cooked in an earthenware pot and specially prepared beef shigure, is the perfect way to finish your meal.

[Sweets] Seasonal sorbet