完全個室　割烹むつの　はなれ　

■ Appetizer: Seasonal assortment of 5 dishes that change daily (sesame tofu, spinach with sesame dressing, salted chicken prawns, duck loin, edamame beans)

■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 Yukhoe (Wagyu beef, onion, shiso leaf, sesame, green onion)

■ Small miso pot of grouper

Tempura: 1 spiny lobster, hairtail fish tempura, vegetable tempura (spiny lobster, hairtail fish, vegetables, five-color sesame seeds)

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

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

■ Final dish: Lobster and salmon roe rice cooked in a clay pot (lobster, clams, salmon roe, green onion)

■Sweets Homemade almond tofu (whipped cream)