割烹むつの　はなれ

■ Appetizer: Seasonal assortment, 5 kinds changed daily (sesame tofu, spinach with sesame dressing, salted chicken sashimi, duck loin, edamame)

■ Sashimi: 6 pieces of sashimi including fatty tuna (seasonal fish, myoga ginger, radish sprouts, lemon, tomato, shiso leaf, onion, and wasabi)

■Specialty: Iyo beef 57 degree heat-cooked wagyu beef yukke (wagyu beef, onion, shiso leaf, sesame, green onion)

■Specialty: Grilled snow crab shell (snow crab miso, shredded snow crab meat, salmon roe, lemon)

■Tempura 1 spiny lobster, swordfish tempura, vegetable tempura (spiny lobster, swordfish, vegetables, five-color sesame seeds)

■Meat: Iyo beef steak (Iyo beef, garlic chips, whole grain mustard, lemon)

■ Soup dish: Clam Kasumi Soup (clams, lemon, and mitsuba)

■Final dish: Clay pot rice with spiny lobster, sea urchin and salmon roe (spiny lobster, clams, sea urchin, salmon roe and green onion)

■ Desserts Today's dessert (seasonal fruits)