松山麻布

~ Course content ~

● 3 kinds of appetizers

1. Shrimp and ripe tomatoes with Tosa vinegar jelly.

Shrimp and ripe tomatoes are finished with a refreshing Tosa vinegar jelly.

2. Homemade deep-fried tofu with miso glaze

Deep-fried soft tofu served with homemade dengaku miso and toasted sesame seeds.

3. Nanban-style pickled early summer vegetables and white fish

White fish is fried until crispy and then marinated in a refreshing sweet and sour sauce.

● Sashimi

A luxurious assortment of eight types of fish, including bluefin tuna directly from Toyosu Market and fresh fish directly from Ehime Prefecture Fish Market.

Examples: Medium fatty tuna directly from Toyosu Market, fresh fish from Ehime Prefecture (sea bream, Spanish mackerel, flounder, striped jack, grunt, shrimp, scallops), etc.

Small pot dishes

Wagyu beef loin shabu-shabu in golden broth

(The dish is seasoned with soy sauce from Kutsuna Brewery in Hojo, Matsuyama City, Ehime Prefecture, the chef's hometown.)

Wagyu beef loin dipped in golden broth, served with fresh local vegetables.

●Main dish

Setouchi sea bass sautéed with rock salt ~served with homemade tartar sauce~

Sea bass, with the skin carefully grilled, served with homemade tartar sauce.

Fried foods

Tempura made with corn in early summer

Sea bream wrapped in perilla leaf tempura

~Made with homemade salt~

● Meals

Specialty: Eel cooked in an earthenware pot

The eel and rice are cooked quickly at a high temperature to make them fluffy.

● Dessert

Today's sweetness

*Course contents may change depending on stock availability.

*Please feel free to contact us if you have any allergies.