うなぎ 和食　大穀　しょうざん上福岡店

Snow Course

(saki)

Abalone and celery with kudzu, steamed sea urchin and flower spikes

(bowl)

Sakura bowl with clams, bamboo shoots, rape blossoms, and Domyoji

(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, and cherry sea bream marinated in kelp, served with a wife's meal and homemade Tosa soy sauce and citrus fruits

(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 Sakuradai and Foie Gras with Fresh Greens, Japanese Black Beef, Taranobuds, Amanatsu, Angelica, and Myoga with Vinegared Miso

(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)