うなぎ 和食　大穀　しょうざん上福岡店

Flower Course

(Appetizers)

Summer vegetable jelly, corn tofu, fig and Shine Muscat grape salad with white vinegar dressing.

(Sashimi)

Bluefin tuna lean meat, sea bream, and garnish, served with homemade Tosa soy sauce.

(Simmered dishes)

Simmered winter melon, Japanese pumpkin, and millet gluten

(Turning the words over)

Eel and cucumber in vinegar dressing

(Main dish)

Eggplant dengaku, edamame, maple-shaped gluten, baby corn, fresh vegetables, lemon dressing

(Chilled bowl)

Chilled bigfin reef squid, jade eggplant, sweet peppers

(meal)

Unaju (eel rice bowl) or Tai Chazuke (sea bream rice soup)

Three kinds of homemade pickles (using carefully selected domestic rice from Daikoku)

(sweetness)

Monaka (wafer filled with sweet bean paste and vanilla ice cream) made by Daikoku

(Made with Dainagon adzuki beans from Hokkaido)