肉割烹 むつの式

*This listing is for food only.*

[Appetizer] Assortment of 5 seasonal dishes

1: Seared duck breast

2: Mozuku Vinegar

3: Deep-fried Matsuyama long eggplant marinated in sauce

4: Adult Potato Salad

5: Dashi-maki (Japanese rolled omelet)

[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.

[Exquisite Dish] Sea Bream Carpaccio

We used fresh sea bream to create a dish with a refreshing taste.

[Exceptional Item] Beef Tongue Roast Beef

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

[Meat Dish] Wagyu Beef Thigh Steak

This dish uses Wagyu beef thigh and offers a variety of flavors with the addition of many condiments.

[Finishing dish] Sea bream rice cooked in an earthenware pot

Made with fresh sea bream, cooked to perfection in an earthenware pot.

We use white soy sauce made in Hojo to create a mild and flavorful dish.

[Sweets] Whole cake or sparkling wine

*Please specify whether you would like a whole cake or sparkling wine in the request section of your reservation.

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

*Course contents may change depending on ingredient availability.