うなぎ 和食　大穀　しょうざん上福岡店

Flower Course

(Appetizers)

Sakura shrimp and spring vegetables in a broth, sesame tofu, chicken Matsukaze, grilled millet gluten with kinome

(Sashimi)

Lean tuna, cherry sea bream, and wife's set with homemade Tosa soy sauce

(simmered dish)

Octopus simmered in cherry blossoms, bamboo shoots, butterbur, and yam cooked together

(Take over)

Shonai chives and firefly squid dressed with mustard

(Strong dish)

Deep-fried Spanish mackerel with miso paste, butterbur shoots, cod sprouts, bamboo shoot tempura, and matcha salt

(Steamed food)

Domyoji cherry blossom steamed

(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)