割烹 むつの はなれ

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For groups of 10 or more: The organizer (one person) eats free!

■ 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 dish: Charcoal-grilled Wagyu beef rump steak

It's light and refreshing, and the high-quality fat and umami flavor spread throughout your mouth.

■Soup Dish: Clear soup with sea bream (with lemon and mitsuba)

This dish is packed with the delicious flavor of sea bream caught in the Seto Inland Sea.

■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: Rare Cheese Pudding

*Contents may change slightly depending on ingredients and season.