Washoku大穀 しょうざん上福岡店

(Appetizers)

Persimmon and pear with white dressing, chestnut burrs and Tsukimi Maruju sausage, Manganji peppers and chrysanthemums in a sauce

(deposit bowl)

Deep-fried sesame tofu

(Sashimi)

Lean tuna and Ehime red sea bream, served with my wife's homemade Tosa soy sauce

(simmered dish)

Turnip and shrimp shochu shochu, Kikkaan

(Strong dish)

Deep fried silver cod with Kujo leeks and grated mushrooms

(Steamed food)

Soy milk chawanmushi

(meal)

Domestic live eel rice bowl or sea bream chazuke with three kinds of homemade pickles (rice is made with carefully selected domestic rice)

(sweetness)

Daikoku's carefully made bean paste and vanilla ice cream monaka (made with Hokkaido Dainagon red beans)