割烹 むつの はなれ

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■ Appetizer: Assortment of 4 seasonal dishes

1. Fried flounder with tartar sauce

2. Whitebait topped with mentaiko (spicy cod roe).

3. Sea bream with fermented fish innards and cream cheese

4. Edamame

(※Contents may change depending on stock availability)

■Sashimi: Assortment of 3 seasonal sashimi (wasabi, shiso, lemon, cherry tomato, onion, myoga ginger, radish sprout, citrus apple)

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

■Main Dish: Steamed sea bream with sake (lemon, shiitake mushrooms, carrots, kelp, ginger)

This dish uses the head of a sea bream to create a refined broth and flavor.

■Matsuyama specialty: Jakoten (fish cake)

This is a flavorful specialty dish from Ehime Prefecture.

■Fried food: Assorted tempura (beltfish, Matsuyama long eggplant, shishito pepper)

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

■Grilled dishes: Charcoal-grilled lean meat

We used the finest beef of the day and grilled it over charcoal.

■Soup Dish: Clam Soup (with mitsuba and lemon)

This dish allows you to enjoy the rich umami flavor and the aroma of the sea released from the clam shells.

■Finishing dish: Setouchi sea bream rice cooked in an earthenware pot

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

This dish features a delightful blend of the refined broth from sea bream and the sweetness of rice.

■Sweets Dessert Spring Rolls

This is a new dessert made with cream cheese, served warm, not cold.

*Contents may change slightly depending on ingredients and season.