うなぎ 和食　大穀　しょうざん上福岡店

Monthly Course

(Appetizers)

Steamed mushrooms in chrysanthemum shape, sesame tofu, persimmon and pear salad with white sesame dressing, golden-grilled threadfin bream, grated yam rabbit, eel sticky rice

(Sashimi)

Bluefin tuna lean meat, striped jack mackerel, 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)

Narrow-waisted fragrant fried lotus root, pumpkin, eggplant, shishito peppers

(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)