割烹 むつの はなれ

■ Appetizer: Assortment of 4 seasonal dishes

Duck breast

Fried flounder with tartar sauce

Grilled eggplant

Firefly squid with ponzu jelly

(※Contents may change depending on stock availability)

■Sashimi: Four pieces of specially selected sashimi prepared using the nerve-killing method.

(Wasabi, perilla, lemon, cherry tomatoes, onion, myoga ginger, radish sprouts)

This is a four-piece platter of fresh fish caught that day and prepared using the nerve-killing technique.

■Simmered dish: Hime chicken sukiyaki in a small pot (onion, spinach, meatballs, Kyoto leeks)

Sukiyaki hot pot using chicken from Ehime Prefecture

This dish is bursting with the delicious flavor of chicken.

■Fried food: Assorted tempura (3 types: hairtail fish, squid, corn)

We made tempura using fresh fish and vegetables caught in the Seto Inland Sea.

■Meat Dishes: Charcoal-grilled lean steak

(Wasabi, fried garlic, whole grain mustard, rock salt)

This dish uses lean beef, allowing you to savor the rich flavor of the beef.

■Soup Dish: Grilled conger eel in clear soup

This is a superb dish where the finest mutsu fish broth and the delicious flavor of conger eel blend together.

■Finishing dish: 5-piece sushi platter

This is a five-piece platter of aged fish caught in the Seto Inland Sea.

■Sweets: Rare Cheese Pudding

*Contents may change slightly depending on ingredients and season.