Restaurant Muni

A stew carefully simmered with beef bones, beef tendons, and aromatic vegetables, using selected ingredients. The harmony of the homemade demiglace sauce and melting beef tongue is an irresistible dish. (A course dish)

This dish uses a generous amount of seasonal vegetables harvested by the chef, employing different cooking methods for each ingredient to bring out their flavors to the fullest. The photo features a refreshing summer dish that encapsulates about 10 types of summer vegetables in consomme jelly.

Baked with fragrant domestic shrimp in a white sauce made from Omi rice flour. The light and healthy rice flour white sauce pairs perfectly with the rich tomato sauce made from the chef's family's tomatoes.

This is a course where you can enjoy seasonal seafood dishes and meat dishes while using plenty of vegetables from our own farm.

This is a course where you can enjoy seasonal seafood dishes and meat dishes while using plenty of vegetables from our own farm.

This course uses plenty of vegetables from our own farm and has a higher proportion of seafood and meat dishes compared to Course A.

A stew carefully simmered with beef bones, beef tendons, and aromatic vegetables, using selected ingredients. The harmony of the homemade demiglace sauce and melting beef tongue is an irresistible dish. (A course dish)