うなぎ 和食　大穀　しょうざん上福岡店

Flower Course

(Appetizers)

Steamed mushrooms with chrysanthemum petals, sesame tofu, and white sesame dressing with persimmon and pear.

(Sashimi)

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

(Simmered dishes)

Simmered turnip, taro, green beans, and pumpkin gluten

(Turning the words over)

Grilled eel (without sauce), grilled oyster mushrooms, spinach

(Main dish)

Eggplant dengaku, lotus root, maple leaf-shaped gluten, shishito peppers, fresh vegetables

(Vinegared dishes)

Chilled bigfin reef squid, jade eggplant, and Manganji 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)