松山麻布

~ Course content ~

●2 types of appetizers

1. Shrimp and ripe tomatoes with Tosa vinegar jelly.

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

2. Menthol salmon roe

This is an exquisite dish that pairs perfectly with alcohol, made by finely chopping fatty tuna and mentaiko (spicy cod roe).

● Sashimi

A luxurious 10-item assortment featuring 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.

● A la carte dishes

Eel and tofu in a thick amber sauce

●Main dish

Today's carefully selected Wagyu beef grilled with rock salt

We quickly grilled carefully selected Wagyu beef at a high temperature.

Fried foods

Specially selected spiny lobster tempura

Tempura made with corn in early summer

~Made with homemade salt~

● Meals

Matsutake mushrooms cooked in an earthenware pot

The rice is cooked quickly at a high temperature to create a fluffy texture.

● Dessert

Today's sweetness

*Course contents may change depending on stock availability.

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