割烹 むつの はなれ

■ 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)

■ Selected 5-Kind Sashimi Platter (Wasabi, Perilla Leaf, Lemon, Cherry Tomato, Onion, Myoga Ginger, Radish Sprout, Citrus Apple)

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

■Main dish: Iyo beef sukiyaki (small pot)

We've used Iyo beef to create a luxurious sukiyaki-style dish.

■Simmered dish: Braised sea bream head

This is a flavorful specialty dish from Ehime Prefecture.

■ Tempura - Special Selection 3-Piece Platter

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

■Grilled dishes: Iyo beef steak

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

■Soup: Clear soup with sea bream

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

■Finishing dish: Clay pot rice with sea bream and salmon roe

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.