うなぎ 和食　大穀　しょうざん上福岡店

Monthly Course

(Appetizers)

Sakura shrimp and spring vegetables in a broth, sesame tofu, grilled bamboo shoots and kinome buds, Matsukaze chicken

(Sashimi)

Lean tuna, striped horse mackerel, cherry snapper, 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)

Grilled Spanish mackerel with rapeseed, cod buds, sweet oranges, angelica tree, ginger ginger with vinegared miso

(Steamed food)

Steamed Sakura Sea Bream

(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)